Skip to content
EN

Back to the catalog

alcademics.com
rss2American English

Alcademics

Alcademics - · alcademics.com · American English

Alcademics is the company from cocktails and spirits author Camper English. Camper writes about drinks, teaches classes, and leads tours in San Francisco and around the world. ✉️ Alcademics Newsletter - Sign up for a monthly summary of new classes, events, and content. Alcademics Events in San Francisco Water Tasting Workshop Info or Tickets Tuesday

rss2 wordpress content slash wfw atom dc sy

Open the feed

https://alcademics.com/feed/

Last post
Sep 29, 2026
Posts in 24 h · 7 days · 30 days
0 · 1 · 6
Our last check
Answering
Served from
Brazil
Site title
Alcademics: The Study of Drinks - Alcademics
Text score at discovery
3,481
Format
rss2
Features in the feed
content, slash, wfw, atom, dc, sy
Community
wordpress

Posts

What our queue read from this feed. Open one to read it here, or go to the site that published it.

  1. Vinegar from Bourbon and Eau de Vie
    Sep 29, 2026 · original
    “At the Leopold Bros distillery in Denver, Colorado, brothers Todd and Scott Leopold go to great lengths to create high quality spirits using slow, inefficient, Old-World techniques. And then they dump some of those carefully-made spirits into a big vat filled with bacteria.” I wrote about Leopold Bros vinegars for VinegarProfessor.com: They start with spirits and then feed them to bacteria. Read it here. The post Vinegar from Bourbon and Eau de Vie first appeared on Alcademics .
  2. The Medical Claims of Suze
    Sep 12, 2026 · original
    In my book Doctors and Distillers , I wrote a lot about the medicinal history of bittering agents used in many aperitifs, herbal liqueurs, and amaros. Suze is a gentian liqueur, and gentian is one of the most (if not the most) important bittering agents. The others are cinchona, wormwood, and to a lesser extent, rhubarb root. At a Tales of the Cocktail event I picked up the brand book Suze: Proud of Our Roots from its US importer Bonnete . I love brand books because that’s where sometimes you find production information and old advertising, and these often stuff no longer disclosed by brands. In this brand book they had a small section of Scientific and Medical Claims. These were mostly claims used in the early years of the 1900s. I rounded up some of those claims: most of them are just its power as a digestif: “gentian root is used to stimulate the appetite, to revive strength in anaemi
  3. 12 Black-Owned Bars in San Francisco, 1854
    Sep 11, 2026 · original
    This is a long way of saying that I didn’t find the specific 12 bars I was looking for. In the great book Trespassers at the Golden Gate , the author mentions The Athenaeum, an association of Black citizens on San Francisco. It was founded in 1853. This probably came up when the book (a historical recreation of early SF) was discussing the amazing Mary Ellen Pleasant , who helped fund it. Searching for more information, I came across this document (PDF) on Black history in SF. This is the relevant section: The Athenaeum Members of San Francisco’s Black community convened in July 1853 at a house located at 273 Washington Street (building no longer extant) to found the city’s first social club/gathering place for African Americans. Called The Athenaeum, the institute housed the Athenaeum Saloon on the first floor and the Athenaeum Institute on the second floor. Here, African Americans woul
  4. Is the Anti-“Frisco” Movement Racist?
    Sep 10, 2026 · original
    On one of my Bar and Cocktail History tours , a guest asked (or rather suggested) that the whole “Don’t Call it Frisco” thing is specifically anti-Black. I hadn’t thought about it, and decided to investigate. People have been trained on “Don’t Call it Frisco” much in the way that they’re trained to say that shaking a Martini “bruises the gin.” It has never made any sense, but people know that’s the “right” answer and say it reflexively. That doesn’t mean it’s not racist though. Personally I never understood the argument against the term. “Frisco” sounds like a worthy, friendly, fun shorthand. (“San Fran” on the other hand… admittedly hurts my ears a little.) Also, language changes and it’s not that big of a deal. But as my tour guest suggested, “Frisco” is the type of familiar shorthand that grows in Black and Brown communities, and expected white pushback is expected. I won’t go through
  5. New Water Tasting Class Dates for Fall 2026
    Sep 6, 2026 · original
    I added some dates for my Water Tasting classes. More info is here. The post New Water Tasting Class Dates for Fall 2026 first appeared on Alcademics .
  6. Educational Development Around Brands – and Photos from Tales of the Cocktail 2026
    Sep 3, 2026 · original
    I wrote a post for LinkedIn but I’ll cross-post it here as I wanted to share photos from my Tales of the Cocktail Seminar anyway: I create hands-on, interactive learning and tasting experiences around cocktails and spirits (and ice and water) for bartenders and, more recently, consumers. Through my 20+ years leading industry education sessions I’ve figured out that most bartenders retain information better in-person and orally/visually rather than from home study and texts, no matter how good the material. They are great comparative tasters and enjoy experiments that prove the point of the lesson and allow them to act on it. Hear it, taste it, do it, retain it. These photos are from my Tales of the Cocktail seminar “Soda Water Science and Whiskey Highball Workshop” that was sponsored by Bushmills. Attendees measured mineral/pH differences in different waters, tasted the same highball mad
  7. Talking About Water Tasting on the News
    Aug 25, 2026 · original
    I was the guest in the newsroom at KTVU, based in Oakland, CA, to talk about my Water Tasting Classes . The segment went super fast, but I overcame my cringe to watch it and I think I did pretty good! (Ignore the fact that I spilled the Gerolsteiner and couldn’t open the first Vichy Catalan bottle, lol.) Watch it here . The post Talking About Water Tasting on the News first appeared on Alcademics .
  8. Temperature vs TDS of Water
    Aug 18, 2026 · original
    In my Water Tasting Classes, we use low-end TDS (total dissolved solids) meters to check the TDS of still waters before tasting them. Not only are the TDS meters not the top of the line, another reason they don’t always match the reported TDS (bottled waters put this info on their websites – Fiji is 220 for example) is because TDS measurement with these meters is temperature dependent. I wanted to see *how* dependent, so I collected some hot tap water out of the sink (or did I heat it on the stove? don’t remember) then kept measuring it as it cooled. Eventually when it hit room temp I put the glass in the freezer to keep cooling it. As you can see, the water starts at around 57C (134F) and ends at 6C (43F), and the associated TDS is 150 at the high temperature and 70 at the low temp. Note: the standard accepted temperature to measure TDS is 25C (77F), which is warm room temperature. Inte
  9. I Got a Shout-Out on Netflix
    Aug 16, 2026 · original
    A friend sent me the link otherwise I might never have known. There’s a show by America’s Test Kitchen called The Cocktail Lab. It was on YouTube but turns out it is also on Netflix. Basically they cite me as the person who figured out Directional Freezing – the process of making clear ice by controlling the direction in which water freezes; from top to bottom. It’s Episode 4 and you can watch it if you have Netflix here or it’s on YouTube at this link . If you just want to see the clip, check out my own video here . Screenshot Screenshot Screenshot The post I Got a Shout-Out on Netflix first appeared on Alcademics .
  10. Alpine Everywhere in Food and Wine
    Aug 14, 2026 · original
    It has been many months since my last contribution to Food and Wine, but I have a piece on the website right now about a flavor trend: Alpine. Alpine = herbs + menthol + resinous, and alpine flavored ingredients meeting other formats like tonic water and hot chocolate. 2026 has been a big year for the Alpine flavor trend. It’s a more specific flavor than either ‘foresty’ or ‘herbaceous,’ and we’re seeing it in the form of Alpine spirits, Alpine sodas, Alpine-themed cocktail books, bars, and the Alpine-inspired drinks served therein. ‘Alpine’ can mean a mountainous area in general, or specifically the Alps, the range passing through France, Italy, Switzerland, Austria, and a few other countries. As a flavor, Alpine evokes mountain air — crisp, cooling, and often piney. There are several traditional Alpine liqueurs and cocktails, and these cooling drinks are so hot right now. Read the stor

Discovered by the rss-feed-index crawler, which checks each feed at most once a month.

Same record as JSON: https://api.agentalog.com/api/feeds/fd_alcademics_com_18879005e6911569. More from this site: alcademics.com in the Feeds tab.