• lectures on alchemy
• fermentation notes
• hydromel

You see, what Owades knew was that active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain. “And it will mitigate – not eliminate – but mitigate the effects of alcohol!” Koch told me. http://www.esquire.com/blogs/food-for-men/how-not-to-get-drunk