{"version":"1.0","provider_name":"Cook&#039;s Science","provider_url":"http:\/\/www.cooksscience.com","author_name":"Kristin Sargianis","author_url":"http:\/\/www.cooksscience.com\/articles\/author\/kristin-sargianisamericastestkitchen-com\/","title":"Giving Beer a Fresh Tart","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\"><a href=\"http:\/\/www.cooksscience.com\/articles\/story\/science-of-sour-beer\/\">Giving Beer a Fresh Tart<\/a><\/blockquote>\n<script type='text\/javascript'>\n<!--\/\/--><![CDATA[\/\/><!--\n\t\t!function(a,b){\"use strict\";function c(){if(!e){e=!0;var a,c,d,f,g=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),h=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=b.querySelectorAll(\"iframe.wp-embedded-content\");for(c=0;c<i.length;c++){if(d=i[c],!d.getAttribute(\"data-secret\"))f=Math.random().toString(36).substr(2,10),d.src+=\"#?secret=\"+f,d.setAttribute(\"data-secret\",f);if(g||h)a=d.cloneNode(!0),a.removeAttribute(\"security\"),d.parentNode.replaceChild(a,d)}}}var d=!1,e=!1;if(b.querySelector)if(a.addEventListener)d=!0;if(a.wp=a.wp||{},!a.wp.receiveEmbedMessage)if(a.wp.receiveEmbedMessage=function(c){var d=c.data;if(d.secret||d.message||d.value)if(!\/[^a-zA-Z0-9]\/.test(d.secret)){var e,f,g,h,i,j=b.querySelectorAll('iframe[data-secret=\"'+d.secret+'\"]'),k=b.querySelectorAll('blockquote[data-secret=\"'+d.secret+'\"]');for(e=0;e<k.length;e++)k[e].style.display=\"none\";for(e=0;e<j.length;e++)if(f=j[e],c.source===f.contentWindow){if(f.removeAttribute(\"style\"),\"height\"===d.message){if(g=parseInt(d.value,10),g>1e3)g=1e3;else if(~~g<200)g=200;f.height=g}if(\"link\"===d.message)if(h=b.createElement(\"a\"),i=b.createElement(\"a\"),h.href=f.getAttribute(\"src\"),i.href=d.value,i.host===h.host)if(b.activeElement===f)a.top.location.href=d.value}else;}},d)a.addEventListener(\"message\",a.wp.receiveEmbedMessage,!1),b.addEventListener(\"DOMContentLoaded\",c,!1),a.addEventListener(\"load\",c,!1)}(window,document);\n\/\/--><!]]>\n<\/script><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"http:\/\/www.cooksscience.com\/articles\/story\/science-of-sour-beer\/embed\/\" width=\"600\" height=\"338\" title=\"&#8220;Giving Beer a Fresh Tart&#8221; &#8212; Cook&#039;s Science\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe>","thumbnail_url":"https:\/\/i1.wp.com\/www.cooksscience.com\/wp-content\/uploads\/2017\/05\/CAN_Sour-Beer_Wood_Aged_Beer_Eric_Salazar_2.jpg?fit=600%2C338","thumbnail_width":600,"thumbnail_height":338}