The Moonshine University 6 Day Distiller Course provides a complete overview of the craft of distilling and the beverage alcohol industry through comprehensive technical training and business management education. Over 40 industry experts are brought together to provide an intensive, practical, hands-on learning experience that combines technical training and business management education for start-ups, industry professionals, and those looking for careers in the distilling industry.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

This course is designed and taught by distillery operators, industry insiders, and world-renowned master distillers, it exposes attendees to the realities of the day-to-day operations from laying the first brick to getting finished product on the shelves. The technical aspects of distillate production are only the beginning. Challenges and opportunities from equipment selection to distribution channels to financial considerations are also explored.

Who should attend Moonshine University?

• Entrepreneurs interested in opening their own distillery or launching their own brand.
• Industry professionals who are looking to gain a better overall understanding of the craft, science and trade of beverage alcohol.
• Those looking for careers in the distilling industry.
• Distillery owners/operators who want to specialize or improve in a certain area of their business.

6 Day Distiller Course

Complete Course Syllabus | Check Here All Dates

• January 20, 2019 | Register Now
• April 14, 2019 | Register Now
• July 21, 2019 | Register Now

SUNDAY – SO YOU WANT TO BUILD A DISTILLERY?

This half-day class, starting at 1pm, offers aspiring distillers the opportunity to learn from an experienced distillery construction team. A comprehensive view will be provided by instructors consisting of the general contractor, critical sub-contractors, key equipment manufacturers, financier, economic development officials and others. Attendees will receive a detailed timeline, as well as an in-depth perspective of financial considerations, regulatory challenges and construction decision points for the on-time, on-budget construction/renovation of their distillery.

Key Steps & Timeline – Overview of critical decision points, when they should be implemented and their corresponding completion requirements.

Financial Considerations – Comprehensive cost analysis of a recently completed, fully-operational, craft distillery will provide a benchmark for budget development from construction, production and operational considerations.

Construction / Renovation – Moderated panel discussion featuring key stake-holders in the distillery construction process. Important considerations include:

• Site Selection Understand the critical considerations when selecting a site in regard to physical location and the corresponding budgetary ramifications.
• Subcontractors Identify and evaluate dependable subcontractors who possess the necessary skill sets to ensure quality craftsmanship.
• Vendors Ensure equipment compatibility and seamless integration through the understanding of key communications required from each provider.
• Permitting Understand key considerations with regards to municipal requirements on zoning, building, electrical, plumbing, water/sewer and hazardous materials.
• Build-out Itemize design and construction considerations for build-out phase of project including: layout and space requirements, utility service requirements, maintenance and material considerations and change order management.

Incentives & Government Support – Identify opportunities to attract state and local government incentives for your distillery, including an explanation of requirements and support materials likely necessary for consideration.

MONDAY – THE FUNDAMENTALS

Distilling 101
Introduction to:

• Mashing
• Cooking
• Fermenting
• Types of stills
• Distilling
• Second distillation
• Heads, hearts & tails
• Basic terms
• Distilling tools

Breakout Session: Distilling

• Mash bill calculation
• Hands on mashing

Distilling 102
More intensive study of the science and process of:

• Mashing
• Cooking
• Fermenting (including a look at how yeasts affect fermentation and flavor)
• Types of stills
• Distilling
• 2nd distillation
• Heads, hearts & tails

Applications include a closer look at distilling, experimenting with yeast, and observing process through a glass still.

Breakout Session: Laboratory

• A tour of Flavorman, the beverage development company, and bottling line.
• Sensory evaluation of heads, hearts and tails.

Nuts & Bolts Networking Reception
Enjoy open discussion over hors d’oeuvres and cocktails with colleagues, presenters, vendors and industry VIPs.

TUESDAY- RUM PRODUCTION

TTB Licensing and Compliance

• Overview of Laws and Regulations
• Basic permit application
• DSP Registration
• Premises, equipment & operations
• Records and reports overview

Rum

• Sources of rum
• Rum mash bill
• Fermentation
• Distillation
• Aging and blending

Rum Mash Bill Calculation

SOP/COLA
Formulation and label approvals process.

WEDNESDAY- WHISKEY PRODUCTION

Production Process

• Receiving grains
• Grain handling
• Milling, cooking and fermentation
• Record keeping

Distillery

• Fermentation process
• Equipment
• Proof rating
• Troubleshooting

Lunch with a Legend
Sit back and relax while we show you some genuine Kentucky hospitality. Enjoy lunch while a legendary industry veteran answers questions and shares stories & advice from years of experience in the distilling industry. Entertaining as well as insightful, our legends never disappoint. Past speakers include Jimmy Russell, Master Distiller at Wild Turkey, Bill Samuels, Jr., and Greg Davis from Maker’s Mark.

Oak 101

History of wooden barrels
Characteristics of oak
Aging, charring, toasting and barrel size
Oak products
Sensory analysis

Aging & Mingling

• Warehousing
• Rotations
• Effects of aging
• The art of mingling
• Blending for consistency

Proofing & Finishing

• Proofing & gauging
• Filtering
• Finishing

On & Off Premise Marketing

• Type of packaging
• Labels & closures
• Case quantity
• POS

Networking Reception and Dinner
Cocktails and dinner will provide another excellent opportunity for attendees, presenters and honored guests to enjoy informal conversation and build valuable relationships.

THURSDAY – VODKA & GIN PRODUCTION

Artisan Distiller Panel
Presentations and Q&A with artisan distillers and distillery owners

Vodka

• Vodka production
• GNS
• Production VS. buying bulk

Gin

• Gin production methods
• Popular gin ingredients
• Botanical sensory

Vodka & Gin Sensory Evaluation

• Compounded gin VS. distilled gin
• Flavored Vodka

Distribution

• Distributor jargon
• Three tier system
• Choosing a distributor
• Marketing your product
• Distributor pricing

Vendome Tour
A field trip to tour the largest distilling equipment manufacturer in the United States.

FRIDAY- BRANDING SALES & MARKETING

Branding, Sales & Marketing

Case Study: Route to Market
Step by step: taking a new brand to market

Packaging & Closures

• Packaging and closure options
• Minimums
• Custom orders
• Pricing

Closing Remarks & Diplomas

TUITION: $6,250.00

TUITION INCLUDES:

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking dinner/reception Monday & Wednesday evenings
• Exclusive private tours of 1-2 local distillery-related facilities
• Transportation between the Brown Hotel and Moonshine University®

Complete Course Syllabus | Check Here for All Dates

Still Have Questions? Ready to Get Started?

Contact Christin Head at 502.301.8139 or email Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

INSTRUCTORS: Randy Allender, Luis Ayala, Dick Barba, Matt Baugher, Steve Beam, Kristin Carlton, David Carpenter, Larry Coomes, Greg Davis, Jason Griffin, Lang Guenther, Dr. Pat Heist, Wes Henderson, Joe Heron, William Hornaday, Paul Johnson, Pete Kamer, Jeff LaHue, Stacy Lauter, Robert Lehrman, Stephen Lukinovich, Dan Matauch, Elizabeth McCall, Jim McCoy, Paul McLaughlin, James Moore, Chris Morris, Cash Moter, Andrew Mueller, Sid Mundkur, Joyce Nethery, Tom Niekamp, Rob Pinson, Scott Reid, Susan Reigler, Rusty Riley, Don Rodgers, Jimmy Russell, Bill Samuels, Jr., Matt Scanlan, Scott Schiller, Leo Sharkey, Mike Sherman, Rob Sherman, Jerry Siegler, Clay Smith, Peggy Noe Stevens, Mary Stone, Matt Strickland, Kris Tatum, Carson Taylor, Justin Thomas, David Timmons, Paul Tomaszewski, Molly Wellmann, Lisa Wicker, Andrew Wiehebrink, Mary Beth Williams, Roger Woods, Chris Zaborowski, Sara Zborovski, as well as Moonshine University and Flavorman instructors.

The Rum University and Moonshine University have joined forces to offer the most comprehensive rum training to existing and future rum distillers and brand owners from around the world.

The 5-Day Rum course will guide attendees through the financial, marketing, production, aging, and blending of rum, so each person can leave with a complete understanding of how rums can fit into the economic landscape. The course will offer a great combination of theory and practice, making it the ideal learning tool for anyone whose livelihood will depend on their ability to properly produce and commercialize excellent rums.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

February 4 to 8, 2018 | Register Now

Day 1 – The Business of Rum

• Overview of the rum market in the USA and Europe
• Overview of stills and the rums they produce: start with the end in mind
• Overview of the rum market in the rest of the world
• USA and subsidies, who is getting them, who is not
• Cost increases through the supply chain
• Marketing and promoting rum: options, costs, budgets
• Business Plan: Phased approach vs. “all in”
• Compliance

Day 2 – The Classifications of Rum

Classifications of rum based on:

• Raw material
• Fermented method
• Distillation method
• Age
• Blending technique
• Style
• Added flavors
• Alcohol strength
• Color
• Marketing hype

Day 3 – The Art of Rum Making

• Exploring the basics of fermentation
• Customizing a fermentation plan based on business restrictions and needs
• Year-round fermenting: how to diminish the effect of a changing climate
• Pot still distillation
• Column still distillation
• Aging warehouse setup
• Aging rum: how long is long enough?
• Workplace safety

Day 4 – History and Science of the Barrel

• The Art of Cooperage
• Why oak?
• Physical properties of oak
• Chemical properties of oak
• Understanding tannins
• Curing the wood
• Components and manufacture of the barrel
• Toasting vs. Charring
• Rum transformations inside the barrel
• Oak alternatives: acceptable and unacceptable approaches
• Soleras, single barrels and specialty barrels
• Choosing the perfect barrel for your rum

Day 5 – Essential Rum Laboratory, Introduction to Rum Blending

• Best practices for safety
• Essential glassware
• Essential equipment
• Basic laboratory tests
• Defining the target
• Organoleptic dimensions of rum
• Best practices for blending basic rums
• Understanding additives and their use
• Blending exercises:
  • White Rum
  • Spiced Rum
  • Standard Aged Rum (2-3 year old)

Tuition: $5,495.00 USD

Tuition Includes:

• All Rum Course class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Monday evening
• Exclusive private tour of a local distillery-related facility
• Transportation between the Brown Hotel and Moonshine University

Ready to Get Started? Still Have Questions?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Executive Bourbon Steward (EBS) is the advanced level in the Bourbon Certification Program.  This level of certification provides classroom training, hands-on bourbon distilling, and advanced sensory training for owners, managers, program directors, and team leaders.  It is required that a minimum of one manager of a Stave & Thief Society member establishment be EBS certified. Individuals may also be certified. The member establishment’s EBS is encouraged to facilitate the training of his/her staff, using the handbooks provided. This training will prepare staff members to take and pass the Certified Bourbon Steward online exam.

Structure

• Day-long workshop
• Classroom instruction and demonstrations
• Hands-on production in distillery
• Advanced sensory training

Course Objectives

To provide a standardized bourbon education, along with the tools and techniques to further participants’ study and understanding of bourbon; to strengthen participants’ skills in guiding their staff in various aspects of Bourbon Stewardship and customer relations; to provide training and materials which will allow participants to develop and expand in-house bourbon programs, and build bourbon lists to grow sales.

Learning Outcomes

• Students will be able to list the standards of identity for whiskey and for bourbon and be able to identify the differences between the two distillates.
• Students will be able to explain the basic science of the distillation process.
• Students will be able to define and explain the different bourbon classifications and Bottled in Bond, and be able to identify bourbons belonging to each class.
• Students will be able to identify Kentucky’s heritage brands and which distilleries produce them.
• Students will be able to identify basic differences in proof, age and mashbill in a blind sensory evaluation.
• Students will be able to build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Students will understand the distillation and aging aspects of bourbon.
• Students will be able to use their hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Students will be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Students will be able to facilitate Certified Bourbon Stewards’ training.

Course Description

• Bourbon 101 covers the basic history of whiskey in the United States, leading to the evolution of bourbon. From there the course will detail the technical aspects of whiskey classifications, the science of distilling and aging, and types and brands of bourbon.
• Distilling & Aging 101 is a hands-on walk-through of the bourbon-making process where each class will actually distill bourbon. This section not only goes over the process for the managers but how to explain the different steps to consumers and how each step affects the overall product.
• Advanced Bourbon Sensory Training breaks down and examines the array of aroma and flavor components of bourbon and how specific decisions during the production process determine those attributes.
• Flight Building dives into how to conduct a sensory evaluation of bourbon and how to walk staff and consumer alike through the process. Assessing the customer efficiently “on the run” and making recommendations according to cues are also covered here.
• Kentucky Bourbon Trail Proficiency covers the distilleries and brands on the Kentucky Bourbon Trail (KBT) experience. Students will build familiarity with the products and locations of attractions in order to advise guests and answer questions.

Tuition: $500.00 USD for Individual Members • $1,000.00 USD for Establishment Members

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments
• Lifetime membership in Stave & Thief Society
• Exclusive sensory aroma kit

Contact

Christin Head | 502.301.8139 | Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

You asked for it, and we’ve delivered: Three days in the distillery with Pete and Randy. This three-day advanced course is for distillers who understand the basics and are looking for in-depth instruction on day-to-day craft-distillery operations. Led by two industry veterans with over 50 years of combined operations experience, attendees will examine the entire production process from start to finish. Equipment selection, maintenance and troubleshooting, best practices for distillate production, product development and evaluation techniques, post-distillation processing, blending and bottling, sanitation and safety will all be covered in detail.

This class is not for beginners. As such, the pre-requisite for attendance is Moonshine University’s 5 or 6 Day Distiller Course or proof of attendees’ valid DSP.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

• February 18 to 20, 2018| Register Now
• June 17 to 19, 2018 | Register Now

Class size will be limited to 10 attendees to ensure ample opportunity for hands-on learning.

Structure

• Classroom Instruction
• Hands-on training in distillery

Course Objectives

To provide professional distillers with the day-to-day, technical training and practice of distillery and equipment operations.

Learning Outcomes

• Students will gain a technical working knowledge of distilling equipment, including boiler, chiller, cooker, fermentation tanks, pumps, and still.
• Students will know how to perform maintenance checks and safety protocols on equipment.
• Students will learn to troubleshoot issues throughout the production process, including milling, cooking, fermentation, and finishing.
• Students will learn technical aspects and best practices for processing and finishing goods, including filtration, barreling, proofing, blending, and bottling.

Tuition: $5,145 USD

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments daily
• Networking reception Wednesday evening
• Transportation between the Brown Hotel and Moonshine University

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.

Fermentation is the conversion of sugars into alcohol. In this business, alcohol = money. The success of your finished product relies on the efficiency of the fermentation process. Moonshine University is proud to present this class in conjunction with Wilderness Trail Distillery and Ferm Solutions.

• Are you converting all your available sugars?
• Are your yeast happy in the environment you’ve created for them?
• Is bacteria winning the war in your fermentation tank?
• Do your yeast grow lethargic and die off before the job is done?
• Are you getting the optimal yield from every set?

Take your product to the next level with this in-depth examination of the fermentation process with one of the country’s leading specialists, Dr. Pat Heist of Ferm Solutions and Wilderness Trail Distillery.

EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.

February 21 to 22, 2019 | Register Now

Structure

Day 1:

• Fermentation overview
• Feedstock (sources of sugar) and associated factors
• Milling and how it relates to fermentation
• Cooking and conversion
• Sweet mash versus sour mash
• Saccharification
• Microbiology of yeast and methods for propagation
• Fermentation ingredients and limiting factors
• Biochemistry of fermentation (how yeast makes ethanol)
• Monitoring fermentation (testing methods)
• Equipment
• Sanitation

Day 2:

• Cultivation and consistency of yeast
• Outside variables effecting the fermentation
• Bacterial fermentation
• Infections of fermentation
• Troubleshooting the fermentation
• Lab specs and micro of the fermentation

Learning Outcomes

• Observation of the three stages of the yeast cycle (respiration, fermentation, sedimentation)
• Pitch their own fermentation to observe later during the course
• Observing and lab specs on a known fermentation started previous to course
• Yeast counting, viability and budding observations
• Troubleshooting/diagnosing known contaminated fermentations

“If you have too much sugars left over after fermentation, it’s like payin’ too much for breakfast: You got ripped off.” -Dr. Pat Heist, Chief Scientific Officer at Ferm Solutions, Wilderness Trail Distillery, Esteemed Faculty Member at Moonshine University, Bio-Chem Humorist and Speaker of Truths

Tuition: $1,995 USD

Still Have Questions? Ready to Get Started?

Contact: Christin Head | 502.301.8139
Email: Registrar@MoonshineUniversity.com

 View all Moonshine University Courses here.

Executive Bourbon Steward (EBS) is the advanced level in the Bourbon Certification Program.  This level of certification provides classroom training, hands-on bourbon distilling, and advanced sensory training for owners, managers, program directors, and team leaders.  It is required that a minimum of one manager of a Stave & Thief Society member establishment be EBS certified. Individuals may also be certified. The member establishment’s EBS is encouraged to facilitate the training of his/her staff, using the handbooks provided. This training will prepare staff members to take and pass the Certified Bourbon Steward online exam.

Structure

• Day-long workshop
• Classroom instruction and demonstrations
• Hands-on production in distillery
• Advanced sensory training

Course Objectives

To provide a standardized bourbon education, along with the tools and techniques to further participants’ study and understanding of bourbon; to strengthen participants’ skills in guiding their staff in various aspects of Bourbon Stewardship and customer relations; to provide training and materials which will allow participants to develop and expand in-house bourbon programs, and build bourbon lists to grow sales.

Learning Outcomes

• Students will be able to list the standards of identity for whiskey and for bourbon and be able to identify the differences between the two distillates.
• Students will be able to explain the basic science of the distillation process.
• Students will be able to define and explain the different bourbon classifications and Bottled in Bond, and be able to identify bourbons belonging to each class.
• Students will be able to identify Kentucky’s heritage brands and which distilleries produce them.
• Students will be able to identify basic differences in proof, age and mashbill in a blind sensory evaluation.
• Students will be able to build a flight of 3 bourbons, demonstrate the relationship among the products, and describe their characteristics and nuances.
• Students will understand the distillation and aging aspects of bourbon.
• Students will be able to use their hands-on knowledge of bourbon production to train and answer advanced questions from consumers.
• Students will be able to perform advanced sensory of bourbon and be able to walk their staff and consumers through how to conduct bourbon tastings.
• Students will be able to facilitate Certified Bourbon Stewards’ training.

Course Description

• Bourbon 101 covers the basic history of whiskey in the United States, leading to the evolution of bourbon. From there the course will detail the technical aspects of whiskey classifications, the science of distilling and aging, and types and brands of bourbon.
• Distilling & Aging 101 is a hands-on walk-through of the bourbon-making process where each class will actually distill bourbon. This section not only goes over the process for the managers but how to explain the different steps to consumers and how each step affects the overall product.
• Advanced Bourbon Sensory Training breaks down and examines the array of aroma and flavor components of bourbon and how specific decisions during the production process determine those attributes.
• Flight Building dives into how to conduct a sensory evaluation of bourbon and how to walk staff and consumer alike through the process. Assessing the customer efficiently “on the run” and making recommendations according to cues are also covered here.
• Kentucky Bourbon Trail Proficiency covers the distilleries and brands on the Kentucky Bourbon Trail (KBT) experience. Students will build familiarity with the products and locations of attractions in order to advise guests and answer questions.

Tuition: $500.00 USD for Individual Members • $1,000.00 USD for Establishment Members

Tuition Includes

• All class-related materials
• Breakfast, lunch and refreshments
• Lifetime membership in Stave & Thief Society
• Exclusive sensory aroma kit

Contact

Christin Head | 502.301.8139 | Registrar@MoonshineUniversity.com

View all Moonshine University Courses here.