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, BDF 250
- Corequisite: None
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