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BDF175

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 operation/management and the impact of sanitation, fermentation, maturation and aging in the production of distillations.

Lecture Hours: 

2.00

Lab Hours: 

4.00

Clinical Hours: 

0.00

Credit Hours: 

4.00