Cheers! A Computational Exploration of Alcoholic Beverages with the Wolfram Language
For 10 thousand years, humans have been using fermentation to produce beverages for pleasure, rituals and healing. In ancient Greece, honey was fermented to produce mead. Today, popular sources of beverage fermentation are grains, grapes, berries and rice. The science of fermentation—known as zymology (or zymurgy)—is a fascinating blend of chemistry, biology, history and geography. The Wolfram Language now brings a new dimension to the study of alcoholic beverages through an extensive dataset ready to be explored and analyzed.