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.
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Prerequisite:
BDF-230 and BDF-250
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Corequisite:
None
Class Hours | 2 |
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Lab Hours | 4 |
Clinic, Coop, or Shop Hours | – |
Credit Hours | 4 |