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Yesterday’s whisky graphic was the fourth in the alcohol chemistry series. Catch up on any you’ve missed via the links below! They all also available as posters in the site’s Redbubble store here: http://goo.gl/YqgSL9

The Chemistry of Beer: http://wp.me/p4aPLT-mE
The Chemistry of Red Wine: http://wp.me/p4aPLT-hz
The Chemistry of Champagne: http://wp.me/p4aPLT-SA
The Chemistry of Whisky: http://wp.me/s4aPLT-whisky

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We’re delighted to announce the limited one-day release of our own small-batch, boutique beer in support of the “Spirited Republic: Alcohol in American History" exhibit!

Lovingly tended to by Foundation staff, our hops mature and are harvested atop the National Archives building in downtown Washington, DC. Grown at altitude to achieve the lofty and robust taste fit for a Founding Father, our beer is brewed in small batches to make sure each bottle is as filled with freedom, fizz, and felicity as the next. This has truly been a feat of determination for Foundation staff, who not only hand-scythed the hops but also constructed an in-house drying kiln for the flowers. The beer is brewed from a centuries-old recipe found in the Archives holdings, rumored to be a favorite of Benjamin Franklin.

In the interest of fairness, the Foundation is also offering a non-alcoholic beverage under the name of Liberum Aqua, for all the ‘drys’ out there, made to exact Prohibition specifications. Both batches are only available today, April 1, 2015, so reserve your bottles now!

Click here to learn more and to reserve your bottles today!

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New study reveals that you’ve never tasted craft beer the right way:

The results of a new study published by Dr. Richard A. Steely suggest that the ideal way to drink beer is through a crazy straw. The findings are controversial given the long insistence in the craft beer community of using the correct, specific glassware for each style of beer.

Dr. Steely’s study found that the glass was entirely irrelevant to the perception of taste. Instead, the beer is best conveyed from bottle or glass to the mouth via a straw with “two or more curving vectors”. This allows the beer to be adequately aerated by the time it hits the tongue. 

Read the full results of the study here.