It’s Friday morning. Which means that in just a few short hours, it’ll be Friday evening and we’ll all be able to abandon our cars and kayak home on a river of joyous tears. Man, Friday evening is the best.
Every single week, I’m beyond reluctant to let it go. I try to stretch it with one more joke, one more conversation, and (most of all) one more drink. Unfortunately, sometimes this means that I’ve gone a drink (or four) past the point where I should have and all of a sudden my glorious Friday evening has turned into a hellish Friday dead of night filled with spinning rooms and a butchered equilibrium.
Don’t get me wrong. I love drinking a bunch of beers and getting a shine on, but I HATE being drunk. Sometimes this means that I have to resort to (shudder) drinking water in between delicious brews. But, my friends, that age of tyranny is coming to a close. Because now I can swallow a bunch of yeast and drink all damn night.
Wait…what? Yeast? Yeah, yeast. But don’t take my word for it…
Noted brewing celebrity Jim Koch (of Samuel Adams/Boston Beer Co. fame) recently sat down for an interview with Esquire magazine and dropped the yeast hint. He says:
““One teaspoon per beer, right before you start drinking. It will mitigate – not eliminate – but mitigate the effects of alcohol.”
Well, OK Mr. Koch. He goes on to talk about how he learned this trick from his friend Dr. Joseph Owades (who Koch describes as the best brewer that ever lived). In his day job, Dr. Joe was the head of the fermentation sciences department at Fleischmann’s yeast, and thus had an unparalleled depth of understanding regarding fermentation and alcohol metabolism. His findings? The presence of yeast in your stomach helps break down the booze before it hits your bloodstream. The result is a markedly increased ability to imbibe more robustly without fear of bed spins or being the embarassing drunk at the party.
So, what’s my takeaway from this? Well, let’s just say that I’m going to stop at the grocery store after work and buy some good beer, a rotisserie chicken for dinner, and a whole bunch of yeast. Who’s with me?