liquid intelligence

Let’s all take a moment and think about the *true* victims of discrimination in 2017: white men.

Feedback celebrates its 4th anniversary with this deep and soulful episode from Technolog recorded for East Forms Drum&Bass to set you in the mood for the upcoming gig at a brand new venue, tune in via SoundCloud, HearThisAt, MixCloud, iTunes, TuneIn & more


Calibre - Give It Up [Signature]
Villem & Phase - Kaiko [Metalheadz]
Technimatic - Cold Shoulder [Shogun Audio]
Metrik – Signal [Hospital Records]
Technimatic - We Look for Patterns [Shogun Audio]
Subwave – Mirror [Authentic Music]
In:Most - I Can’t Do VIP [Soulvent Records]
Airtek - To the Sky [Absys Records]
Air.K & Cephei - Savannah (Gerra & Stone Remix) [Fokuz Recordings]
Foureye - Be Free [Default Recs]
Malaky - Speak Low [Celsius Recordings]
Anile – Your Way [Medschool]
Bert H & High N Sick - Kiss Me [Fokuz Recordings]
Anthony Kasper - Misery Loves Company [Fokuz Recordings]
Surreal - Money Honey [Celsius Recordings]
Satl, Lurch, Anthony Kasper - Sky Turns Black [Fokuz Recordings]
Dephzac - Survive [Soul Deep Exclusives]
Malaky & Satl - Her (Zero T Remix) [Soul Trader Records]
BCee & S.P.Y - Is Anybody Out There (The Vanguard Project Remix) [Spearhead Records]
Blu Mar Ten - Singularity feat. Kite [Blu Mar Ten Music]
Whiney - Teddy’s Gate feat. LaMeduza [OWSLA/NEST]
Subwave & The Dual Personality – Falling [Galacy]
Metrik - Penggemar [Hospital Records]

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Bar Knowledge: 5 Essential books for cocktail enthusiasts and passionate bartenders.

We are living in a great age, the internet is flooded with information and you no longer need to visit your local library, and shuffle through dusty books to acquire the knowledge you’re looking for. It’s crazy just to think that most of the people in developed countries hold an unlimited source of knowledge in their pockets, but only use it to catch pokemon or watch other people fuck.

There are courses for bartenders, and sure, you can learn some practical basics, but the best way to learn is through a bartending job, direct experience. And what about the history? University degrees in Mixology and Cocktail History don’t exist. If you are passionate about this craft you have to dig for it yourself!

Lucky for us there are plenty of great books on the market that go above and beyond to teach and inspire the younger generation of bartenders. I have written out a list of books, that in my opinion are essential, and a must read for any devoted mixologist.

NOTE: I have reviewed the books in order based on their difficulty/knowledge level. I suggest reading them in this order. First basics, than rapid Nitrous infusions and clarification with agar.

1. THE BAR BOOK by Jeffrey Morgenthaler.
The bar book is where we start. Infact I believe to maintain a certain standard of quality across the globe, every barman should read the Bar Book. Focused on techniques only, this book teaches you how to make syrups, infusions, tinctures, how ice is formed, how to use dairy/ eggs in cocktails, different measuring formats, stirring, shaking and everything in between. Jeffrey Morgenthaler is a great guy and a funny one at that. You can find him on youtube (smallscreennetwork) telling funny bar stories and showing you how it’s all done. This book is a perfect example of his laid back personality. When I was reading, it felt like my friend was teaching me the ways. 

2. THE JOY OF MIXOLOGY by Gary Regan.
One of the first cocktail books I have read and still one of the best. The joy of mixology is a great read and an “all around” cocktail book. It is more or less segregated into three parts. The first part covers the history of the cocktail and drinking culture, starting from the earliest pre-prohibition days to the modern era. The second part goes into the techniques and how to implement them into your work. The third and final part is the recipes themselves. Gary Regan made sure to include the most important cocktails, and even with some recipes he writes out the history behind it. But the most important thing to learn from this book is categories. It will teach you how to categorize cocktails based on their ingredients. This will help you understand the structure behind a cocktail and will also aid you in the future when you want to invent your own.

3. IMBIBE by David Wondrich.
Time to brush up on your history! David Wondrich is the most respected writer and considered a historian in the cocktail world, and Imbibe is his most famous book yet. This book pays homage to the godfather of mixology Professor Jerry Thomas, it tells you a story of his life as well as his recipes. Imbibe is a great read that focuses on the early days of the culture. Recipes and history of punches, daisies, slings, crustas, cobblers and more old-school cocktails fill the pages and are a joy to study by any cocktail geek. Imbibe is a must read.

Now we know the techniques, categories, and history, it is time to learn about the origins. You see the bottles behind your bar? This book opens your eyes and makes you realise how much work goes into each bottle before it is placed on that shelf. Written by a botanist this book is all about the plants. It will take you on an adventure where you explore how the distillation process works, how malt starch is converted into sugar and in turn eaten up by yeast to release alcohol and co2, how oak barrels flavour aged spirits, where agave plants grown and how they are harvested, and much more. After finishing The Drunken Botanist, not only will you appreciate each spirit more and look at it in a different light, but you will also feel confident when surrounded by all that spirit, because you will know exactly how, and from what it was made.

Are you ready for the next level? Now that you know your techniques, categories, history and origin of each spirit , it is time to move on to some serious stuff. Dave Arnold being the obsessed perfectionist he is in the field doesn’t disappoint with this book. A heavy read filled with tons of information, but if you’re up for getting into the chemical details and are willing to start some fascinating experiments at home or your bar, this is deffinitely for you! Rapid infusions with ISI, bottling drinks and carbonation, fat washing, egg washing, milk washing, clarification, vacuum seals. Geek-gasm!

Extra: There are so many more books around that I would love to add to the list, but I had to narrow it down. From Jim Meehans PDT, to the infamous Savoy Cocktail book. A whole book on bitters, or a whole book on one specific spirit itself. Do your research and have fun!

If you enjoyed this article share it with people and hit that like button! Also if you have any questions or want to share your thoughts please comment below. - UM. Thanks guys!

Ig Nobel Prize Winners (Chemistry)
  • 2013: Shinsuke Imai [JAPAN], Nobuaki Tsuge [JAPAN], Muneaki Tomotake [JAPAN], Yoshiaki Nagatome [JAPAN], H. Sawada [JAPAN],Toshiyuki Nagata [JAPAN, GERMANY], and Hidehiko Kumgai [JAPAN], for discovering that the biochemical process by which onions make people cry is even more complicated than scientists previously realized.
  • 2012: Johan Pettersson [SWEDEN and RWANDA]. for solving the puzzle of why, in certain houses in the town of Anderslöv, Sweden, people's hair turned green.
  • 2011: Makoto Imai, Naoki Urushihata, Hideki Tanemura, Yukinobu Tajima, Hideaki Goto, Koichiro Mizoguchi and Junichi Murakami of JAPAN, for determining the ideal density of airborne wasabi (pungent horseradish) to awaken sleeping people in case of a fire or other emergency, and for applying this knowledge to invent the wasabi alarm.
  • 2010: Eric Adams of MIT, Scott Socolofsky of Texas A&M University, Stephen Masutani of the University of Hawaii, and BP [British Petroleum], for disproving the old belief that oil and water don't mix.
  • 2009: Javier Morales, Miguel Apátiga, and Victor M. Castaño of Universidad Nacional Autónoma de México, for creating diamonds from liquid — specifically from tequila.
  • 2008: Sharee A. Umpierre of the University of Puerto Rico, Joseph A. Hill of The Fertility Centers of New England (USA), Deborah J. Anderson of Boston University School of Medicine and Harvard Medical School (USA), for discovering that Coca-Cola is an effective spermicide, and to Chuang-Ye Hong of Taipei Medical University (Taiwan), C.C. Shieh, P. Wu, and B.N. Chiang (all of Taiwan) for discovering that it is not
  • 2007: Mayu Yamamoto of the International Medical Center of Japan, for developing a way to extract vanillin -- vanilla fragrance and flavoring -- from cow dung.
  • 2006: Antonio Mulet, José Javier Benedito and José Bon of the University of Valencia, Spain, and Carmen Rosselló of the University of Illes Balears, in Palma de Mallorca, Spain, for their study "Ultrasonic Velocity in Cheddar Cheese as Affected by Temperature."
  • 2005: Edward Cussler of the University of Minnesota and Brian Gettelfinger of the University of Minnesota and the University of Wisconsin, for conducting a careful experiment to settle the longstanding scientific question: can people swim faster in syrup or in water.
  • 2004: The Coca-Cola Company of Great Britain, for using advanced technology to convert ordinary tap water into Dasani, a transparent form of water, which for precautionary reasons has been made unavailable to consumers.
  • 2003: Yukio Hirose of Kanazawa University, for his chemical investigation of a bronze statue, in the city of Kanazawa, that fails to attract pigeons.
  • 2002: Theodore Gray (USA and Switzerland), for gathering many elements of the periodic table, and assembling them into the form of a four-legged periodic table table.
  • 2000: Donatella Marazziti, Alessandra Rossi, and Giovanni B. Cassano of the University of Pisa, and Hagop S. Akiskal of the University of California (San Diego), for their discovery that, biochemically, romantic love may be indistinguishable from having severe obsessive-compulsive disorder.
  • 1999: Takeshi Makino, president of The Safety Detective Agency in Osaka, Japan, for his involvement with S-Check, an infidelity detection spray that wives can apply to their husbands' underwear.
  • 1998: Jacques Benveniste of France, for his homeopathic discovery that not only does water have memory, but that the information can be transmitted over telephone lines and the Internet.
  • 1996: George Goble of Purdue University, for his blistering world record time for igniting a barbeque grill-three seconds, using charcoal and liquid oxygen.
  • 1995: Bijan Pakzad of Beverly Hills, for creating DNA Cologne and DNA PERFUME, neither of which contain deoxyribonucleic acid, and both of which come in a triple helix bottle.
  • 1994: Texas State Senator Bob Glasgow, wise writer of logical legislation, for sponsoring the 1989 drug control law which make it illegal to purchase beakers, flasks, test tubes, or other laboratory glassware without a permit.
  • 1993: James Campbell and Gaines Campbell of Lookout Mountain, Tennessee, dedicated deliverers of fragrance, for inventing scent strips, the odious method by which perfume is applied to magazine pages.
  • 1992: Ivette Bassa, constructor of colorful colloids, for her role in the crowning achievement of twentieth century chemistry, the synthesis of bright blue Jell-O.
  • 1991: Jacques Benveniste, prolific proseletizer and dedicated correspondent of "Nature," for his persistent discovery that water, H2O, is an intelligent liquid, and for demonstrating to his satisfaction that water is able to remember events long after all trace of those events has vanished.