The Intriguing Science of Alcohol Consumption in Space

In September 2018, a groundbreaking innovation in space technology emerged — a uniquely crafted bottle enabling Champagne consumption in microgravity. The design features dual chambers, as outlined in an Agence-France Presse report, one holding the Champagne and the other housing a valve that utilizes the drink's carbon dioxide to release tiny, foamy alcohol spheres. These spheres can be collected in elegant glasses and, upon reaching the mouth, transform back into liquid Champagne. A demonstration by G.H. Mumm showcases its functionality during a test flight.

As AFP highlighted, this space Champagne is designed as a luxury feature for future space tourists embarking on private spaceflight adventures.

Should future space tourists indulge in Champagne, it won't mark the first instance of alcohol consumption beyond Earth. This tradition traces back to the Soviet space program, where doctors allegedly supplied cosmonauts with cognac for their missions. "We used it to boost our immune systems and maintain overall physical tone," a former cosmonaut shared with NBC News. Later, cosmonauts switched to a ginseng-infused liqueur, a root renowned in Asian herbal medicine for enhancing energy and focus.

In contrast, NASA has typically prohibited astronauts from consuming alcohol, not only in space but also 16 hours before launch. However, the agency has occasionally relaxed this rule. For instance, the Apollo 8 crew was initially permitted a small amount of brandy to accompany their Christmas meal of rehydrated bacon and turkey gravy, but Commander Frank Borman opted against it. During the Apollo 11 mission in 1969, astronaut Buzz Aldrin, a Presbyterian elder, opened a small container of wine for a communion ceremony, as reported by NBC News.

As outlined in "The Astronaut's Cookbook: Tales, Recipes, and More" by former NASA food scientists Charles T. Bourland and Gregory L. Vogt, NASA once considered providing sherry to Skylab astronauts in the 1970s, packaged in flexible pouches with drinking tubes. However, concerns over public backlash led to the idea being scrapped.

In 1985, a NASA report titled "Living Aloft: Human Requirements for Extended Spaceflight" explored the potential benefits and drawbacks of alcohol consumption during space missions and in future lunar or planetary colonies. The report concluded, "Alcohol as a social beverage is unlikely to be introduced into space until sizable, stable communities are established. Its absence may be deeply felt, as alcohol serves a significant social function in isolated environments."

No Booze on the ISS

Modern astronauts must typically wait until they return to Earth to enjoy a drink. Alcohol's chemical volatility, or its tendency to evaporate, makes it prohibited on the International Space Station. According to Daniel G. Huot, a NASA Johnson Space Center spokesperson, this is due to potential harm to the water recovery system, which processes cabin condensation and other water sources. The restriction applies not only to drinks but also to alcohol-containing products like mouthwash or aftershave.

Another challenge with drinking in space is the lack of research on how alcohol affects the human body in microgravity, an environment already known to impact immune function and coordination. Dr. Jay C. Buckley, a former astronaut and professor at Dartmouth College's Geisel School of Medicine, notes, "I’m unaware of any studies conducted on this topic." This leaves unanswered whether alcohol's effects are amplified in space or how a space-induced hangover compares to one on Earth.

While scientific data on alcohol in space is limited, studies have explored its effects at high altitudes on Earth. For instance, a 1988 study involved male participants consuming vodka proportional to their weight—equivalent to four shots for a 175-pound man—before spending time in a simulated 12,500-foot environment. Their performance on various tasks was compared to non-drinkers and those at sea level. Although drinkers showed impaired performance, with older individuals faring worse, there was no significant difference between high-altitude and ground-level drinkers.