Jim Koch, the CEO of The Boston Beer Company (brewer of Samuel Adams), shares his tips for mitigating the effects of alcohol with Aaron Goldfarb of Esquire Magazine.
“Active yeast. Like you get at the grocery store.” Koch told me that for years he has swallowed your standard Fleischmann’s dry yeast before he drinks, stirring the white powdery substance in with some yogurt to make it more palatable. “One teaspoon per beer, right before you start drinking.”
He’d learned the trick from his good friend “Dr. Joe,” a craft beer legend in his own right. Educated at Harvard with a troika of degrees (a BA, a JD, and an MBA), Koch is no slouch, but the late-Joseph Owades was a flat-out genius…You see, what Owades knew was that 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. Owades realized if you also have that enzyme in your stomach when the alcohol first hits it, the ADH will begin breaking it down before it gets into your bloodstream and, thus, your brain.
Very, very good to know.
images via Chris Ferguson, Esquire Magazine