As you may or may not know, I am a classically trained scientist. Being a scientist has taught me many things, one of which being that I am better than the average person. Tonight, I decided to put into practice another of my teachings (although I’m still better than you). This evening I conducted possibly the greatest experiment of my young life; the mixed boot! So without further delay, here is my report!
The Mixed Boot: A study on flavour saturation
From the beginning of time, science has not only attempted to solve the mysteries of the universe, but to also confirm what we already know. Trying to quantify the experiences of human senses falls under both categories, as every is able to experience senses however the methods and processes of them are rather difficult to explain. The sense of taste is a particularly difficult one to deal with, as it is highly subjective. Combining various distinct flavours can result in one particularly awesome flavour, such as Dr. Pepper , or a several distinct flavour layers, such as a root beer float.
I predict that combining 3 distinct beverages in one container will produce multiple flavour layers.
1 Boot (approx. 1 fluid litre)
1 Rickard’s Red (approx 341 mL)
1 Rickard’s White (approx 341 mL)
1 Rickard’s Honey Brown (approx 341 mL)
1. Pour the entire contents of the Honey Brown into the boot. Wait for any head to settle.
2. Carefully pour the entire contents of the Red into the boot, trying to minimize mixing.
3. Carefully pour the entire contents of the White into the boot, trying to minimize mixing.
As expected, the wonderful taste of each beverage can be uniquely identified. In addition to the three excellent flavours, two additional hybrid flavours were created at the boundary layers; a bold yet light flavour at the White/Red junction and a sweet and robust flavour at the Red/Brown layer.
Combining beverages can not only preserve their original flavours, but also introduce interesting new flavours into the equation. While the results of this report are quite favourable, further study is necessary to determine ideal flavour combinations.
 Dr. Juan Pepper, “Creating the ultimate cola with 23 distinct flavours”, Mexican Beverages Quarterly, 1918.
On a personal note, I would like to thank Beer for its assistance in such an important scientific process.