Distillation Operations


This course covers the principles and production techniques involved in the distillation of grains, fruits and other carbohydrates associated with craft beverage distillation. Emphasis is placed on materials/processing, fermentation applications, distillation technology, sensory evaluation, quality control, engineering and craft distillery management. Upon completion, students should be able to demonstrate an understanding of distillation operations/management and the impact of sanitation, fermentation, maturation, and aging in the production of distillations.

  • Prerequisite:
    BDF-230 and BDF-250
  • Corequisite:
Class Hours 2
Lab Hours 4
Clinic, Coop, or Shop Hours
Credit Hours 4