{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fscribdchat-9c2a6184.simplecast.com%2Fepisodes%2Fc5daea72-3pyD5HL5","width":444,"version":"1.0","type":"rich","title":"Episode 2: Adam Rogers on the Science of Booze","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/9afb7f/9afb7fa7-eb27-42ed-83b9-78553cee53d7/cbbab0ea-0080-45f6-b548-b78fb22aedde/1513883754-artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/cbbab0ea-0080-45f6-b548-b78fb22aedde\" height=\"200\" width=\"100%\" title=\"Episode 2: Adam Rogers on the Science of Booze\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"Wired editor Adam Rogers joins this episode of ScribdChat to discuss his book, “Proof: The Science of Booze,” which spans fermentation, malting, distillation, aging, and (of course) drinking. You’ll hear Adam’s recommendations for what to order at a bar, you’ll learn what the “bar moment” is, and you’ll find out why sommelier’s don't actually smell or taste wine much better than the average person. \r\n\r\nYou can read “Proof: The Science of Booze” on Scribd."}