Phonedave
Well-Known Member
I feel the urge to chime in here as someone who is both enjoys both wine (French Bordeaux especially), beer, and has an affinity for single malts (especially those of the Islay region) and who at one time took the brewing of beer quite seriously. And someone who in college did more than their fair share of drinking 'games'.
1) Drinking around the world is most assuredly a game. You are trying to drink a set number of drinks. If you would not normally drink that much, then you are trying to drink more than is normal. Hence, it's a game. Sampling drinks around the world, where you say "ok, no more for me, I am getting a bit inebriated - thats not a game, thats sampling drinks.
2) There is no definitive mechanism to define any impact sugar has on either a hangover or on alcohol absorption rate. Sweet drinks (as well as drinking through a straw) will tend to make you drink faster. The faster you drink, the quicker you become drunk, but it does not magically increase the power of alcohol.
3) Same goes for mixing drinks. Some drinks may not sit well with a person, because of what is in them, but it is not some magic interaction with the alcohol. For instance, Yukon Jack does me wrong. Not because of any alcohol reaction, but because I find it cloyingly sweet and it has a taste to it that I just do not like.
4) Higher order alcohols, also called long chain alcohols or fusel oils are THOUGHT to contribute to hangovers. They come from fermenting at too hot a temperature. If you are homebrewing and your beer has a 'hot' taste to it, like a solvent, this is the reason why. You fermented at too high a temp. However, again, there is no clear proof. Some drinks (whiskey, some ales) SHOULD have fusel oils in them, it is part of the flavor profile.
So, what does cause a hangover? Nobody really knows for sure. Dehydration, liver enzymes, blood sugar levels, and ethanol withdraw are all though to be contributers.
In addition CERTAIN sugars, fusel oils, and metals are also though to 'enhance' the hangover. Not all sugars, but certain specific sugars, metals, and fusel oils that bind to certain receptors. The jury is still out on just how, if at all, they do work.
Kind of take all the 'fun' and 'impressiveness' of out drinking when there is some science behind it.
-dave
1) Drinking around the world is most assuredly a game. You are trying to drink a set number of drinks. If you would not normally drink that much, then you are trying to drink more than is normal. Hence, it's a game. Sampling drinks around the world, where you say "ok, no more for me, I am getting a bit inebriated - thats not a game, thats sampling drinks.
2) There is no definitive mechanism to define any impact sugar has on either a hangover or on alcohol absorption rate. Sweet drinks (as well as drinking through a straw) will tend to make you drink faster. The faster you drink, the quicker you become drunk, but it does not magically increase the power of alcohol.
3) Same goes for mixing drinks. Some drinks may not sit well with a person, because of what is in them, but it is not some magic interaction with the alcohol. For instance, Yukon Jack does me wrong. Not because of any alcohol reaction, but because I find it cloyingly sweet and it has a taste to it that I just do not like.
4) Higher order alcohols, also called long chain alcohols or fusel oils are THOUGHT to contribute to hangovers. They come from fermenting at too hot a temperature. If you are homebrewing and your beer has a 'hot' taste to it, like a solvent, this is the reason why. You fermented at too high a temp. However, again, there is no clear proof. Some drinks (whiskey, some ales) SHOULD have fusel oils in them, it is part of the flavor profile.
So, what does cause a hangover? Nobody really knows for sure. Dehydration, liver enzymes, blood sugar levels, and ethanol withdraw are all though to be contributers.
In addition CERTAIN sugars, fusel oils, and metals are also though to 'enhance' the hangover. Not all sugars, but certain specific sugars, metals, and fusel oils that bind to certain receptors. The jury is still out on just how, if at all, they do work.
Kind of take all the 'fun' and 'impressiveness' of out drinking when there is some science behind it.
-dave