As the Boston Beer Company’s co-founder and chairman, Jim Koch knows a thing or two about drinking beer. It’s kind of his job.
“Active yeast. Like you get at the grocery store,’’ he told the magazine. “One teaspoon per beer, right before you start drinking.’’
Rather than taking a packet of yeast to the face – which probably tastes awful – Koch said that he mixes the white powder with some yogurt.
The Boston Beer company chairman also broke down the science behind his secret, saying that the enzymes in active dry yeast break down alcohol molecules into smaller parts of carbon, hydrogen, and oxygen. The process is similar to how the liver metabolizes alcohol.
Koch said that he learned the technique from his late friend and biochemist, Joseh Owades, who he called “the best brewer who’s ever lived.’’
Before you try this trick though, know that it won’t completely reverse the effects of consuming beer, as the drinking guru warned, “It will mitigate – not eliminate – but mitigate the effects of alcohol!’’