More often than not, people drink alcohol to feel its effects; but there are some professional occasions where staying safely in the buzzed (rather than wasted) zone is essential—which is not always easy. Jim Koch, co-founder of the Boston Beer Company, shares his secret to drinking all night without getting drunk with Esquire. It’s all about eating active yeast while drinking. The science behind it is straightforward: “Active dry yeast has an enzyme in it called alcohol dehydrogenases (ADH). Roughly put, ADH is able to break alcohol molecules down into their constituent parts of carbon, hydrogen, and oxygen. Which is the same thing that happens when your body metabolizes alcohol in its liver.” So before alcohol hits your bloodstream, ADH will break it down.
Here’s how to put the theory into practice: for every drink consumed, mix 1 teaspoon of active yeast into yogurt and consume right before you start drinking. This could be a game changer for the requisite business trip to China (where mandatory shots of baijiu can leave you obliterated) and the company cocktail party. Koch shares a word of caution: “It will mitigate–not eliminate–but mitigate the effects of alcohol!” Noted. [Esquire] [Image: Flickr/Boston Public Library]