Program of Study

This course covers the principles of sanitation as well as the basic procedures necessary to maintain safety in the brewing or distilling environment. Best practices to keep the batch fermentations required for production of beer, other fermented beverages, or distilled spirits free from contamination are stressed. Topics include chemical use and storage, safe use of common brewery and distillery equipment, and general workplace safety. Course completion involves OSHA 10 certification and a Brewers Association safety certification.

This course introduces students to production of craft brewed beverages (including the distillers washes required for production of distilled spirits) on small scale fermentation equipment to demonstrate the principles used in commercial production. Students apply the principles of sanitation and safety, fermentation, technology, manufacturing processes, evaluation/flavor analysis, packaging basics, standard operating procedures (SOP's), and standard laboratory methods of analysis, while producing multiple batches of beer and distiller's washes. The raw material properties of malt, hops, water, and yeast are examined in the context of beer production as well as the basics properties of other fermentable carbohydrate sources used in the production of distilled spirits. Students develop a practical understanding of how to select and process key ingredients depending on the desired characteristics of the finished products. Recording and analysis of fermentation calculations, process controls, and basic quality measures are also performed.
Prerequisite: Take DIS-110;

This course introduces students to various types of distilled spirits and the history behind their production methods from past to present. The physical principles of distillation will be applied to a broad range of distilled spirits with an emphasis on the production of gin, rum and whiskey. Students will learn how cereal grains, sugar, molasses, fruits and a variety of botanicals are used to create traditional and non-traditional distilled spirits. Students will review the importance of raw material selection, fermentation process, and different types of distillation technologies with respect to the finished product. Maturation, barrel aging, and blending methods will be discussed and paired with sensory evaluation of different spirits. The course will employ hands-on production techniques to reinforce theoretical principles.
Prerequisite: Take DIS-111 or instrutor permission

This course extends the knowledge and skills gained in DIS 110 while incorporating an advanced understanding of distillation science, process technology, and engineering. Students will gain a deeper technical understanding of how different types of spirits are produced. Students will understand the physical and chemical properties that drive product quality through fermentation and distillation to maturation and packaging. Distillation equipment design and layout, energy and water management, and handling of distillation by-products will be covered. Theory will be combined with practical hands-on pilot-scale distillation, proofing, and blending experience. Quality assurance, critical control points, and distillery safety will be stressed.
Prerequisite: Take DIS-110;

This course is designed for students to participate in a brewery or distillery related internship experience of unpaid work and learning activities involving employers and departmental instructional staff. Students work an average of 6 hours per week under supervision at department approved employment locations. A total of 84 hours must be completed. Performance is monitored by the instructional staff and the students' work location supervisor.