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Distillation Operations

Subject ID Classroom Hours Lab Hours Clinic Coop Or Shop Hours Credit Hours
BDF 175 2 4 0 4
Prerequisite

BDF 230, BDF 250

Corequisite

None

Description

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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