{"id":47745,"date":"2026-07-06T11:52:37","date_gmt":"2026-07-06T15:52:37","guid":{"rendered":"https:\/\/www.thebeertimes.com\/?p=47745"},"modified":"2026-07-06T13:23:15","modified_gmt":"2026-07-06T17:23:15","slug":"the-history-and-evolution-of-the-jigger-and-its-variations-in-modern-mixology","status":"publish","type":"post","link":"https:\/\/www.thebeertimes.com\/en\/the-history-and-evolution-of-the-jigger-and-its-variations-in-modern-mixology\/","title":{"rendered":"The History and Evolution of the Jigger and Its Variations in Modern Mixology"},"content":{"rendered":"<div id=\"thebe-323964707\" class=\"thebe-antes-del-contenido-3 thebe-entity-placement\">\n            <div \n                class=\"elfsight-widget-popup elfsight-widget\" \n                data-elfsight-popup-options=\"%7B%22blocks%22%3A%5B%7B%22id%22%3A%22babc7e96-e195-4da3-a8c5-7072d42f2f5c%22%2C%22type%22%3A%22image%22%2C%22imageFile%22%3A%7B%22type%22%3A%22uploaded%22%2C%22data%22%3A%7B%22name%22%3A%2261d71zGp0%2BL._SL1500_%22%2C%22url%22%3A%22https%3A%5C%2F%5C%2Fwww.thebeertimes.com%5C%2Fwp-content%5C%2Fuploads%5C%2F2026%5C%2F02%5C%2F61d71zGp0L._SL1500_.jpg%22%2C%22size%22%3A45654%2C%22type%22%3A%22image%22%2C%22extension%22%3A%22jpeg%22%2C%22width%22%3A940%2C%22height%22%3A1500%2C%22ext%22%3A%22jpeg%22%7D%7D%2C%22imageScale%22%3A60%7D%2C%7B%22id%22%3A%226689e0da-ab1d-42a0-ac83-457ff13f91dd%22%2C%22type%22%3A%22button%22%2C%22buttonText%22%3A%22Buy%20on%20AMAZON%22%2C%22buttonAction%22%3A%22redirect%22%2C%22buttonStyle%22%3A%22filled%22%2C%22buttonShape%22%3A%22rectangle%22%2C%22buttonColor%22%3A%22rgb%28255%2C%2038%2C%2067%29%22%2C%22buttonFontSize%22%3A16%2C%22label%22%3A%22Button%22%2C%22buttonUrl%22%3A%22https%3A%5C%2F%5C%2Fwww.amazon.com%5C%2Fdp%5C%2FB0GDGJJWD2%22%7D%5D%2C%22layout%22%3A%22modal%22%2C%22width%22%3A500%2C%22popupBlocksAlignment%22%3A%22center%22%2C%22popupShape%22%3A%22rounded%22%2C%22popupBackgroundColor%22%3A%22rgb%28255%2C%20255%2C%20255%29%22%2C%22popupBackgroundImage%22%3Anull%2C%22popupBackgroundImageOverlayColor%22%3A%22%22%2C%22overlayVisible%22%3Atrue%2C%22overlayClose%22%3Atrue%2C%22overlayBackgroundColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22overlayBackgroundImage%22%3Anull%2C%22overlayBackgroundImageOverlayColor%22%3A%22%22%2C%22closeButtonVisible%22%3Atrue%2C%22closeButtonColor%22%3A%22rgba%2817%2C%2017%2C%2017%2C%200.7%29%22%2C%22triggerPageLoadEnabled%22%3Afalse%2C%22triggerTimeOnPageEnabled%22%3Afalse%2C%22triggerTimeOnPageDuration%22%3A30%2C%22triggerScrollEnabled%22%3Atrue%2C%22triggerScrollPosition%22%3A25%2C%22triggerScrollToElementEnabled%22%3Afalse%2C%22triggerScrollToElementId%22%3Anull%2C%22triggerClickEnabled%22%3Afalse%2C%22triggerClickElementId%22%3Anull%2C%22triggerExitIntentEnabled%22%3Afalse%2C%22displayFrequency%22%3A%22everytime%22%2C%22displayPages%22%3A%22allPages%22%2C%22displayExcludedPages%22%3A%5B%5D%2C%22displaySpecificPages%22%3A%5B%5D%2C%22displayDevices%22%3A%5B%22desktop%22%2C%22tablet%22%2C%22mobile%22%5D%2C%22widgetId%22%3A%224%22%7D\" \n                data-elfsight-popup-version=\"1.0.0\"\n                data-elfsight-widget-id=\"elfsight-popup-4\">\n            <\/div>\n            <\/div><div id=\"thebe-3037053663\" class=\"thebe-fuente-preferida-2 thebe-entity-placement\" style=\"margin-bottom: 30px;margin-left: auto;margin-right: auto;text-align: center;\"><a href=\"https:\/\/www.google.com\/preferences\/source?q=thebeertimes.com\" target=\"_blank\" aria-label=\"A\u00f1adir como fuente preferida en google\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg\" alt=\"\"  srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1.jpg 638w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Anadir-como-fuente-preferida-en-google-1-300x60.jpg 300w\" sizes=\"(max-width: 638px) 100vw, 638px\" width=\"175\" height=\"127\"  style=\"display: inline-block;\" \/><\/a><\/div><p>The history of the jigger constitutes the fundamental axis upon which the professionalization of modern mixology was built, transforming a craft based on empirical intuition into an exact technical discipline.<\/p>\n<figure id=\"attachment_47728\" aria-describedby=\"caption-attachment-47728\" style=\"width: 600px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-47728 size-full\" title=\"Jigger para c\u00f3cteles\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Jigger-para-cocteles.jpg\" alt=\"Jigger for cocktails\" width=\"600\" height=\"315\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Jigger-para-cocteles.jpg 600w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Jigger-para-cocteles-300x158.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><figcaption id=\"caption-attachment-47728\" class=\"wp-caption-text\">Jigger for cocktails<\/figcaption><\/figure>\n<p>This small metallic dispenser with an hourglass morphology does not merely function as a liquid container, but as the algorithmic guarantor of the reproducibility of classic and international recipes at the bar.<\/p>\n<p>Its systematic insertion into service manuals at the end of the 19th century made it possible to mitigate operational variability, ensuring that the molecular proportions between ethanol, aromatic compounds, sugars, and acids remained unalterable regardless of the technical operator.<\/p>\n\n<h2>Key attributes of the jigger in mixology<\/h2>\n<ul>\n<li>Its biconical design optimizes the center of gravity, facilitating rapid rotation between the bartender&#8217;s fingers.<\/li>\n<li>It allows the unification of Anglo-Saxon volumetric systems (ounces) and Continental metric systems (milliliters) in a single piece of engineering.<\/li>\n<li>It mitigates financial losses derived from uncalibrated free pouring, stabilizing the profitability margins of the culinary business.<\/li>\n<li>It ensures that the organoleptic profile of a signature cocktail is identical in any geographical latitude and time zone.<\/li>\n<\/ul>\n<h2>The scenario prior to standardization<\/h2>\n<p>During most of the 19th century, the operational dynamics within spirit-based beverage establishments depended almost exclusively on the bartender&#8217;s muscle memory and visual acuity.<\/p>\n<p>Recipes lacked strict codification. The units of measurement recorded in the early compendiums were usually vague specifications such as &#8220;a dash,&#8221; &#8220;a pinch,&#8221; or &#8220;a wine glass,&#8221; quantities subject to the morphology of each establishment&#8217;s glassware.<\/p>\n<p>This lack of a volumetric regulatory framework caused substantial variations in the flavor and alcoholic strength of the mixtures served.<\/p>\n<p>The professionals of that era held a status derived from their ability to approximate the perfect balance through pure instinct. However, this work scheme suffered from a deep structural fragility.<\/p>\n<p>In times of high customer traffic or saturation at the bar, precision inevitably faltered. An error of a few milliliters in the addition of bitter tinctures or high-proof distillates was enough to corrupt the flavor matrix of delicate preparations.<\/p>\n<p>The customer never had the mathematical certainty of experiencing the same cocktail on two consecutive visits.<\/p>\n<p>The transition toward a massive and refined hospitality industry urgently required a vector for homogenization.<\/p>\n<p>The isolated genius of individual figures was not enough. A system was needed that could be transferred from masters to apprentices without relying on an innate talent for visual calculation.<\/p>\n<p>The emergence of specialized instrumentation was outlined as the only technical path available to rescue mixology from chronic irregularity and elevate it to the rank of formal culinary arts.<\/p>\n<h2>The debate on the origin of the term jigger<\/h2>\n<p>The lexicon of mixology is full of words whose exact origin remains shrouded in documentary mists, and the term in question represents one of the most prominent enigmas for industry historians.<\/p>\n<p>One of the most supported lines of research points directly to the naval language of the British Royal Navy. Sailors in the 18th and 19th centuries received periodic rations of alcoholic beverages to maintain morale during long voyages, and the container used to ration this supply was colloquially called by variants of that word.<\/p>\n<p>There is a specific connection with the &#8220;jiggermast,&#8221; the smallest mast on four-masted ships, where the smallest ration of rum distributed to cabin boys and lower-ranking officers was stored.<\/p>\n<p>Simultaneously, historical records in the United States document the use of the word in taverns on the East Coast from the first decades of the 19th century.<\/p>\n<p>In these spaces, a &#8220;jigger&#8221; did not refer to the current metallic object, but to a specific quantity of low-quality liquor sold at a fixed price to port workers.<\/p>\n<p>Over time, metonymy caused the name of the ration to come to designate the container used to verify that the customer received exactly the volume they had paid for.<\/p>\n<p>There is a third explanatory path of a technological nature that links the device with the nautical equipment of pulleys and smaller rigging used to move light loads on board, systematically known as jigger systems.<\/p>\n<p>The visual analogy between the reduced size of these auxiliary mechanisms and the small measuring glass facilitated the linguistic borrowing.<\/p>\n<p>Regardless of what the definitive verdict of philology may be, by the year 1862 the word already appeared in the first bartending manual published by Jerry Thomas, &#8220;The Bar-Tender&#8217;s Guide,&#8221; consolidating itself as the unequivocal technical term for the double drink measure long before later industrial patents.<\/p>\n<h2>Cornelius Dungan and the geometry of control<\/h2>\n<p>The transformation of the jigger from a mere artisanal container to a patented piece of industrial design was formally consolidated at the end of the 19th century.<\/p>\n<p>Specifically, on September 5, 1893, an American inventor named Cornelius P. Dungan, from Chicago, registered patent number 22768, which modified the configuration of bar tools.<\/p>\n<p>His design proposed the union of two conical cups joined at their vertices, creating a balanced structure that allowed the bartender to alternate between two complementary capacities with a simple wrist movement.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-47735\" title=\"Patente n\u00famero 22768\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Patente-numero-22768.jpg\" alt=\"Patent number 22768\" width=\"500\" height=\"436\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Patente-numero-22768.jpg 764w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Patente-numero-22768-300x262.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>This geometric innovation did not obey purely decorative or stylistic criteria. The design solved several technical problems simultaneously.<\/p>\n<p>By reducing the diameter in the central joining area, the surface exposed to parallax errors at the moment of visual reading of the liquid meniscus was minimized.<\/p>\n<p>Furthermore, the inclination of the conical walls facilitated a complete and expeditious emptying of the fluid, preventing the viscosity of syrups and dense liqueurs from altering successive measurements due to the accumulation of residues at the bottom of the cup.<\/p>\n<p>The adoption of this industrial standard gave establishments an operational speed unknown until then. The design allowed even the least qualified personnel to operate with millimeter levels of accuracy.<\/p>\n<p>Dungan&#8217;s patent laid the foundations for the birth of international classic mixology, providing the indispensable material support so that the recipe books published by industry pioneers could be executed with scientific fidelity in any city on the planet.<\/p>\n<h2>The Japanese jigger versus the classic model<\/h2>\n<p>In the current market, various design approaches coexist that respond to different work philosophies within high-end hospitality.<\/p>\n<p>The traditional American model, with a lower and wider silhouette, stands out for its stability on the work station surface and its structural resistance.<\/p>\n<p>However, in recent decades, the so-called Japanese jigger has gained a predominant position in fine cocktail establishments due to its refined ergonomic properties.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-47738 size-full\" title=\"jigger japon\u00e9s\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/jigger-japones.jpg\" alt=\"Japanese jigger\" width=\"500\" height=\"332\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/jigger-japones.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/jigger-japones-300x199.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/jigger-japones-270x180.jpg 270w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/jigger-japones-370x245.jpg 370w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>The stylized Eastern format is characterized by a markedly tall and narrow profile. This physical particularity reduces the margin of human error during active service, since a slight deviation in the liquid level represents a significantly smaller volume than in a wide-mouthed container.<\/p><div id=\"thebe-1615740724\" class=\"thebe-libros-amazon thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div style=\"background-color: #ffffff; border: 1px solid #ccc; border-radius: 12px; padding: 16px; max-width: 320px; margin: 20px auto; text-align: center; font-family: helvetica, arial, sans-serif;\">\n<p><a href=\"https:\/\/amzn.to\/3LddZmQ\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-43340 aligncenter\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg\" alt=\"Gu\u00eda Pr\u00e1ctica Catar Cerveza Amazon\" width=\"200\" height=\"199\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-300x300.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-150x150.jpg 150w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza-370x370.jpg 370w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2025\/05\/Catar-cerveza.jpg 500w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\" \/><\/a><\/p>\n<p style=\"color: #0000ff; font-weight: bold; margin: 8px 0; line-height: 1.2;\"><a href=\"https:\/\/amzn.to\/3LddZmQ\" target=\"_blank\" rel=\"nofollow\"><span style=\"font-size: 11pt;\">Gu\u00eda pr\u00e1ctica para catar cerveza: C\u00f3mo apreciar correctamente todas las cervezas del mundo<\/span><\/a><\/p>\n<p><a class=\"fasc-button fasc-size-medium fasc-type-flat fasc-rounded-medium fasc-ico-before dashicons-cart\" style=\"background-color: #ff9900; color: #000000;\" target=\"_blank\" rel=\"nofollow\" href=\"https:\/\/amzn.to\/3LddZmQ\">Comprar en Amazon<\/a><\/p>\n<\/div>\n<\/div>\n<p>Additionally, the inner walls of these pieces often incorporate laser-engraved lines indicating exact fractions of the total capacity, allowing intermediate volumes to be dosed without needing to change tools.<\/p>\n<p>Regarding standardized capacities, the industry is organized around strategic metric combinations to streamline workflow:<\/p>\n<ul>\n<li>Classic Continental configuration: Fixed combinations of 15 milliliters and 30 milliliters for direct mixes.<\/li>\n<li>High-capacity international module: 30-milliliter and 60-milliliter blocks, optimized for base spirits.<\/li>\n<li>British and Imperial scale: Measurements structured in fractions of fluid ounce (1 oz and 2 oz) with internal subdivisions of a quarter and half ounce.<\/li>\n<\/ul>\n<h2>Why does every milliliter count?<\/h2>\n<p>The sensory perception of a cocktail depends on a delicate chemical balance between volatile compounds that interact with each other in the aqueous solution.<\/p>\n<p>When a bartender dispenses with precision in mixology, they radically alter the solubility constants and the ice dilution rate during shaking or stirring.<\/p>\n<p>An inadvertent excess of just a few milliliters of ethanol modifies the surface tension of the liquid, masking fruity esters and essential oils from citrus fruits.<\/p>\n<p>Let us take as a technical example the structure of a classic daiquiri, whose composition rests on the tripod of white rum, fresh lime juice, and simple syrup.<\/p>\n<p>If the proportion of citric acid rises slightly above the guideline due to an imprecise pour, the palate will perceive an aggressive astringency that saturates the papillary receptors, ruining the consumer&#8217;s experience.<\/p>\n<p>Conversely, a sugar deficit caused by careless measurement will break the silky texture that characterizes this emblematic drink.<\/p>\n<p>As the renowned beverage science communicator Dave Arnold rightly points out in his fundamental technical treatise:<\/p>\n<blockquote><p>Mixology is not cooking that can be corrected on the fly by the successive addition of seasonings; it is a reaction of immediate balance where the initial volume irreversibly determines the final aromatic profile.<\/p><\/blockquote>\n<p>This physicochemical reality turns the cocktail measure into a critical quality control device in the bar&#8217;s production chain.<\/p>\n<h2>The jigger as an auditing and profitability tool<\/h2>\n<p>Behind the mystique and aesthetic refinement of the bar hides a commercial operation that demands rigorous inventory control to survive in a competitive market.<\/p>\n<p>The mandatory implementation of the jigger constitutes one of the best financial optimization tactics for modern bar management.<\/p>\n<p>Lack of control in pouring, known in the jargon as overpouring, represents one of the main sources of hidden losses in the hospitality industry.<\/p>\n<p>A bartender who pours freely can average between 5 and 10 milliliters over per serving, imperceptible to the naked eye.<\/p>\n<p>Multiplying this deviation by hundreds of weekly transactions and applying it to bottles of premium distillates with high unit cost, the direct financial impact on the cost of sales is devastating for the business&#8217;s financial statements. The jigger definitively eliminates this floating capital leakage.<\/p>\n<p>The systemic adoption of the measure allows for perfect recipe standardization, which in turn enables the exact synchronization between the theoretical inventories of the management software and the actual stock in the cellar.<\/p>\n<p>Management can accurately calculate the exact yield of each bottle of liquor, project purchases based on empirical data, and set public sale prices supported by real costs rather than probabilistic estimates.<\/p>\n<p>In high hotel management, the use of these mixology tools is evaluated under strict financial auditing criteria.<\/p>\n<h2>Jigger versus qualified &#8220;free pouring&#8221;<\/h2>\n<p>The evolution of service techniques has generated a constructive polarization between defenders of the systematic use of the jigger and proponents of controlled free pouring.<\/p>\n<p>This latter technique consists of dispensing fluids without a control receptacle, trusting the volume calculation to rhythmic mental counting coordinated with the constant flow imposed by calibrated metal pourers inserted into the bottles.<\/p>\n<p>Proponents of free pouring argue that this method brings unparalleled visual dynamism to the bar spectacle and significantly speeds up production speed in high-volume environments.<\/p>\n<p>However, the technical validity of this approach depends on a continuous process of human recalibration through daily digital weight tests.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-47739 size-full\" title=\"Free pouring\" src=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Free-pouring.jpg\" alt=\"Free pouring\" width=\"500\" height=\"330\" srcset=\"https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Free-pouring.jpg 500w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Free-pouring-300x198.jpg 300w, https:\/\/www.thebeertimes.com\/wp-content\/uploads\/2026\/07\/Free-pouring-370x245.jpg 370w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/p>\n<p>The operator&#8217;s minor physical fatigue, fluctuations in liquid viscosity due to changes in ambient temperature, or the bottle&#8217;s fill level can drastically alter the flow.<\/p>\n<p>For this reason, the most acclaimed bars on the international circuit have opted to relegate free pouring to very specific situations or to low-critical-impact ingredients.<\/p>\n<p>For the preparation of complex signature mixology or collector&#8217;s distillates, the jigger remains a non-negotiable standard.<\/p>\n<p>The pursuit of technical excellence does not tolerate the margins of error inherent to human fatigue, consolidating the small metallic instrument as the preferred choice of contemporary hospitality professionals.<\/p>\n<p>To delve deeper into international regulatory frameworks on weights and measures in the hospitality sector, the formal guidelines of the <a href=\"https:\/\/www.nist.gov\" target=\"_blank\" rel=\"noopener noreferrer\">National Institute of Standards and Technology (NIST)<\/a> can be consulted, which detail the calibration requirements for commercial service instruments.<\/p>\n<h2>Frequently Asked Questions (FAQ)<\/h2>\n<h3>1. What is the exact difference between a Japanese jigger and a classic one?<\/h3>\n<p>The Japanese jigger has an elongated, narrow, and elegant design, conceived to minimize the margin of visual error when filling the cone to the brim. The classic American model is lower, wider, and more robust, prioritizing physical stability on the bar station over extreme reading precision.<\/p>\n<h3>2. Why do some jiggers have markings on the inner surface?<\/h3>\n<p>The internal marks or lines engraved using laser technology allow the maximum capacity of the cone to be subdivided into exact fractions (such as 10, 15, or 20 milliliters). This gives the tool superior versatility, preventing the bartender from having to use multiple utensils during the preparation of a single complex recipe.<\/p>\n<h3>3. Can free pouring be used to completely replace the jigger?<\/h3>\n<p>It is not recommended in high mixology. Although coordinated free pouring with calibrated nozzles is useful in high-speed contexts and simple mixes, it lacks the necessary consistency for highly complex recipes. Factors such as syrup viscosity and muscle fatigue introduce critical volumetric deviations.<\/p>\n<h3>4. What materials are high-end professional jiggers made of?<\/h3>\n<p>The standard and most hygienic material is food-grade stainless steel (type 304). However, specialized brands produce variants with galvanic coatings of copper, brass, rose gold, or black titanium layers to adapt to the aesthetic identity of each luxury establishment.<\/p>\n<h3>5. How does the use of the jigger influence a bar&#8217;s profitability?<\/h3>\n<p>The jigger completely eliminates the economic losses caused by accidental overpouring. By guaranteeing that each serving contains the exact dose of alcohol stipulated in the technical sheet, it allows the beverage cost (cost of sales) to remain stable and synchronizes the inventory in the computer system reliably.<\/p>\n<h2>We Recommend<\/h2>\n<ul>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/machine-learning-sensory-chemistry-deciphering-pleasure-drinking-beer\/\">Machine learning and sensory chemistry: Deciphering the pleasure of drinking a beer<\/a><\/li>\n<li><a href=\"https:\/\/www.thebeertimes.com\/en\/barley-gluten-free-beers-immunoreactive-peptides-celiac-disease-study-2026\/\">The study that questions whether current controls are sufficient for celiacs<\/a><\/li>\n<\/ul><div id=\"thebe-39477393\" class=\"thebe-adsterra-300-x-250 thebe-entity-placement\" style=\"margin-top: 15px;margin-left: auto;margin-right: auto;text-align: center;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-9395258998211551\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-9395258998211551\" \ndata-ad-slot=\"1930811761\" \ndata-ad-format=\"auto\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>\n<div id=\"thebe-1505922539\" class=\"thebe-adskeeper-fin-articulo thebe-entity-placement\" style=\"margin-left: auto;margin-right: auto;text-align: center;\"><div data-type=\"_mgwidget\" data-widget-id=\"1705281\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>The history of the jigger constitutes the fundamental axis upon which the professionalization of modern mixology was built, transforming a craft based on empirical intuition into an exact technical discipline.<\/p>\n","protected":false},"author":1,"featured_media":47741,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wpai_generated_summary":"","footnotes":""},"categories":[21119],"tags":[21319,21593,21122,21594,21134],"class_list":["post-47745","post","type-post","status-publish","format-standard","has-post-thumbnail","category-culture","tag-cocktails","tag-cultura","tag-culture","tag-historia","tag-history"],"_links":{"self":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47745","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/comments?post=47745"}],"version-history":[{"count":2,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47745\/revisions"}],"predecessor-version":[{"id":47747,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/posts\/47745\/revisions\/47747"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media\/47741"}],"wp:attachment":[{"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/media?parent=47745"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/categories?post=47745"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.thebeertimes.com\/en\/wp-json\/wp\/v2\/tags?post=47745"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}