BDF-175 — 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. Some online sections may require proctored exams.