“Pre-game” with a meal heavy in fats to slow absorption. drink water in a 1:1 ratio or better, try to drink around 1 drink per hour or less. If he’s just tasting the beer, consider a 1-2 oz sample vs a larger serving, stick to beer (generally 3-6% ABV) vs wine (5-15%) or liquor (30-50%).
There is no “magic pill” that’s going to keep you from getting drunk. At best it’ll slow things down or be a placebo.
I’m kind of an expert, having worked as a bouncer for the past 15 years.
The kind of beer Jim Koch - and most microbrew fans - are drinking are closer to the wine scale of alcohol (5-15%) than the beer scale you listed, so it’s a bigger issue than some might think.
And put me down as another person who loves to drink beer but doesn’t do it to get drunk. A little buzzed, sure, but not drunk. I try to seek out beers I’ve never had before, I have an app that tracks what I’ve drunk where and lets me read beer reviews, I homebrew beer and exchange it with friends. (My last beer was served by a restaurant-owning friend to a couple beer distributor reps, who liked it a lot and wanted to know where to get it. 
Drat, not able to be sold.) One of my fellow beer fan friends is out at Three Floyds Brewing today for their one-day-a-year Dark Lord Day beer release event.
So yes, there actually are people out there who enjoy beer for the flavor and can be disappointed at having to plan out how much and what they can drink, and what they have to pass up on.
I attended a barley-wine tasting event earlier this year. A few attendees were caught off guard and had to bow out early.
If anyone is in the Pittsburgh area, today is the sour and funky tasting at House of 1000 Beers. Last year was amazing; this year should be even better.
Well, it really depends. Most microbrew beer drinkers I know (including myself) tend to settle down somewhere in the 5-6% ABV range if they’re drinking multiple beers. The Imperials and barleywines (and the higher octane Belgians) tend to be one-off drinks. For example, I’m looking at Goose Island’s tap menu, and of their 24 on-tap beers, only four are above 6%. (Goose has even got a couple in the 3.5% range). But some microbrews tend not to do many beers that low. Depends on the brewery. For single beers, yes, I’d say microbrew fans tend to gravitate towards the higher alcohol beers. For sessions? Not so much.
And add me to the list of if there was a non-alcoholic beer that tasted exactly like its alcoholic counterpart, I’d be buying it, too. Of course, I’d have the alcoholic variety around, as well.
Moved Cafe Society --> IMHO, craftily avoiding the sobriety checkpoint.
Well, exactly - but looking at an awesome beer list and having to reject certain beers because you just can’t go the distance on those is really annoying. Especially when you’re at a barrel-aged festival, a barleywine festival, etc.
My cousin’s at that Dark Lord fest. I can’t believe how out of hand crazy it’s gotten. The first year we went to pick up Dark Lord was 2005, I believe. There was no fest. You just showed up with your $15 a bottle at the loading dock and picked up as many as you wanted. The next year is when the festival as an event started (if not than I’m off by one year on my dates.) I went to a couple of those, but once the Golden Ticket thing started, I just got burnt out on the whole scene, but it is a whole lotta fun for a beer lover. I just don’t have that kind of patience anymore. At the after-party of our wedding, I broke out the 2006, 2007, 2008, 2009, 2010 Dark Lords (I think I had two of the 2007 and 2008) – the whole collection – and we had a vertical tasting. Good times.
Anyone else craving a cold one right now? (And I don’t have any beer in the house, dammit)
No! I drank all day at a tasting then after party. I’m done. For the day.
Wake and bake??
No, thats a different subject. B vitamins, proper hydration, electrolytes, supplements to regenerate glutathione, etc. are all used to help avoid hangovers but that isn’t the same as eating ADH enzymes to break down the ethanol.
Looking into it some people are claiming the beer and yogurt would raise the ph of the stomach (temporarily obviously) to help make the enzymes work better.
Also there are some people claiming this method could have the opposite effect and cause gut fermentation syndrome if the yeast get to be a problem.
The wife and I sought relief from the 110-degree heat by picking up some Swensen’s ice cream – Chocolate Rain Forest and Macadamia Nut – and pouring Chambord over it. Mmmm. Can’t be doing that all night though.
I receive regular updates from the Snopes website, and the latest one includes this issue. They list it as Undetermined.
Not trying to buzzkill, but all the people I knew 30-40 years ago quit drinking or died. I quit 25 years ago. If I thought I could, I would love to start drinking again, but I like breathing.
Yeah, but you were all 62 then.
(Bolding mine). Cite?
When on vacation, I like to wake at sunrise and point out, “Hey, if we’re gonna drink all day we’d better get started!”
Anything like, say, half a cup of yoghurt…
Speaking of which, bear in mind this guy is saying have a teaspoon of yeast before each beer, yeast which he mixes into some yoghurt. I can just picture this guy going around a beer fest with a cooler full of yoghurt, yeast & spoons…
Even if you manage to keep the yeast safe from the acid, and eliminate all the carbs and sugar so it has to break down alcohol, ADH needs NAD to reform. So unless you also swallow NAD, the yeast will only be able to break down alcohol on a one to one basis rather than a one to many that is the whole point of enzymes.
The Snopes article mentions this patent for an active yeast pill to reduce drunkeness. The data he reports looks like about a 25% reduction in overall alcohol in the bloodstream from it.
So, not enough to let you drink all night without consequence, but enough to take the edge off.
I’m absolutely shocked that a treatment that goes against everything we know about how yeast, enzymes and the human stomach function didn’t work.