Mark Coffman, Dr. Pat Heist, Patrick Kelty, Rob Pinson, Andrew Wiehebrink, and Moonshine University instructors
EARLY BIRD SPECIAL: Register by July 22, 2019, for 3 nights at the Brown Hotel included with tuition.
Check-in date: 8/11/19, check-out date: 8/14/19
Moonshine University’s Brewer to Distiller workshop comprises a custom, three-day educational experience designed to help breweries successfully expand their beverage alcohol offerings to include distilled spirits. This collection of industry experts will guide brewers through the distillation process by leveraging their knowledge of brewing to explore the differences between these two processes.
Brewers will examine everything from the science of brewing and distilling, to differences in grain selection, handling, fermentation and yeast, as well as in construction, zoning, compliance, safety, and TTB. This one-of-a-kind workshop also involves hands-on whiskey production in our 250-gallon batch distillery, giving brewers the opportunity to apply their established skillset in brewing, and to test their newfound knowledge in distilling. The class will also visit Alltech Kentucky Bourbon Barrel Ale and their distillery extension, Town Branch.
The Science of Distillation
Scaling up to Add a Still or Build a Distillery
Standards of Identity & Production Styles
Which came first? The Liquor or the Keg?
COLA & Formulation
Visit to Lexington Brewing Company (Kentucky Bourbon Ale & Town Branch)
Oak & Aging, & Maturation
Questions and Answers
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