I can see the challenge of planning basic science lectures that will appeal to a class of 100+ undergraduates.

I’ve had political science professors that resorted to comparing power gaining strategies to football plays. I think my personal favorite was the hidden motif that ran through my general physics class. When talking about the behavior of liquids, pressure in closed systems and energy, my professor’s home brewing set-up was her source of examples. I certainly awarded her a few points for being clever and creative. What better way to raise the appeal of the course than to root the principles of physics in the production of every college student’s favorite beverage— beer.

My classmates nodded their heads. Physics can be practical — and important, too.

When you pick up a beer Friday night, the decisions that follow are partially those of a chemist. I need to eat a solid meal pre-alcohol, particularly avoiding certain foods because they upset my stomach. Sugary drinks will automatically earn me a front-row seat up close and personal with the toilet later that night.

Conversion equations are also important: x number of beers = y number of shots = z glasses of wine = w mixed drinks. Combining any of the above variables may result in non-additive effects.

One’s sophistication as a biochemist specializing in alcohol consumption increases with time and experience. Eventually, you start paying attention to more than just a beer’s gravity or alcohol by volume. You start to prefer light or dark beers, beers dominated by the flavor of hops, or smoother wheat beers.

You try stouts and find you actually enjoy the darker punch they pack, or you hate them because you find them bitter. You develop loyalties to certain breweries and brands for reasons other than the price tags. You’ll even start pairing wines and beers with the foods you serve your dinner guests.

Maybe you aren’t the renowned chemist that brewed the beverages that you so enjoy, but you’ve learned to appreciate the intricacies of flavor and weight that they’ve balanced perfectly in your favorite lager. You’re a biochemist, relishing the way tannins and grains and the products of fermentation interact with your body.

Maybe I’ve just unnecessarily glorified your weekend spent crawling between your favorite pubs, casting your alcohol-related decisions in a refined light. Even so, maybe the hangover that brought you to your knees the next morning gave you the perfect vantage point for thoughtfully examining the chemical complexities of alcohol and your ability to scientifically navigate through the choices.

Kenna Rewcastle is a senior in College Scholars. She can be reached at [email protected].