The Art + Science of Distilling

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Brewer to Distiller Workshop – August 12-14, 2019

INSTRUCTORS: 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


COURSE OVERVIEW

Craft brewing has been hot for a couple of decades, and now, craft distilling is quickly gaining ground. Many breweries are considering adding a distillery, or even converting their existing space. Explore your options, and get your technical questions answered.

Join us for this three-day workshop focusing on the differences between brewing and distilling, and key components of making the addition/transition. Explore the science behind distillation, the art of making cuts, and your path to the next level of alcohol production.

STRUCTURE

DAY ONE

  • Different Business Models
    • Distilling the beer you have
    • Adding a distillery
  • Equipment Differences
  • More than whiskey: Gin, rum, etc.
  • Regulations
  • Zoning, Class/Div Considerations
  • Adding a still, expanding a building

DAY TWO

  • Science of distillation
  • Differences in Grains
    • Flavor
    • Process
  • Fermentation differences
    • Yeast
    • Fermenting on the grain
  • Standards of Identity
  • Differences in TTB regs
  • COLA & Formulation
  • Distribution Considerations

DAY THREE

  • Kentucky Bourbon Barrel & Town Branch visit
  • Oak & Aging
  • Maturation
  • Filtering
  • Packaging

Questions and Answers

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