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Event Details
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
Event Details
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.
- February 9, 2018 | Register Now
- March 16, 2018 | Register Now
- April 16, 2018 | Register Now
- May 21, 2018 | Register Now
- June 25, 2018 | Register Now
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.
Time
(Monday) 8:30 am - 5:30 pm EST
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
july
Speakers for this event
-
Clay Smith
Clay Smith
Head Distiller and Distillery Manager at Corsair Artisan Distillery
Clay has been in many facets of the liquor industry since 2003 and with Corsair Distillery since early 2009. In addition to the daily “Cat-Herding” of the distillery’s experimental spirit development, core product manufacturing, barrel blending, bottling, packaging, shipping, copious paperwork and various site expansions in the past 5 years, Clay also teaches Fine Art at Western Kentucky University. His love and experience with most things Craft, whether artistic or alcoholic in nature, found a unique home with Corsair’s philosophy.
Head Distiller and Distillery Manager at...
Event Details
Botanical spirits are experiencing a booming renaissance. Using a broad palette of botanicals and styles, craft distillers are creating unique expressions that not only stand
Event Details
Botanical spirits are experiencing a booming renaissance. Using a broad palette of botanicals and styles, craft distillers are creating unique expressions that not only stand out on the shelf, but don’t have to spend years in a barrel to do so.
Join us for this three-day intermediate workshop focusing on botanically-based spirits. Explore the history, production methods, and distillation processes of gins, absinthes, and amaros while you learn about mash bills, maceration, and filtration.
INSTRUCTORS: Clay Smith, Head Distiller and Distillery Manager at Corsair Artisan Distillery and Moonshine University instructors.
EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.
July 9 to 11, 2018 | Register Now
DAY ONE
Botanical Basics
- Styles
- TTB Designations
- Production Methods
Botanical Evaluations
- Individual Botanicals
- Relational Segmentation
- Individual Botanical Distillates
Absinthe Practicum
- Absinthe Styles
- Material Handling
- Production Methods
- Botanical Mashbill Calculation
- Botanical Maceration
Amaro Practicum
- Amaro Styles
- Material Handling
- Production Methods
- Botanical Mashbill Calculations
- Botanical Maceration
DAY TWO
Botanical History
- Predecessor Spirits
- Social History
- Legal Troubles
- Evolution of Styles
- New Directions
Gin Practicum
- Gin Styles
- Material Handling
- Production Methods
- Botanical Mashbill Calculations
- Benchtop Distillations
- Distillate Evaluations
DAY THREE
Gin Production Scale Up
- Scale Up Calculations
- Botanical Preparations
- Charging Still
- Distillation
- Distillate Evaluation
Absinthe Finishing
- Benchtop Distillation
- Distillate Evaluation
- Filtration
- Finish Evaluation
Amaro Finishing
- Benchtop Distillation
- Distillate Evaluation
- Filtration
- Finish Evaluation
Questions and Answers
Tuitions: $3,495.00 USD
Tuition Includes:
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception Monday 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.
Time
9 (Monday) 9:00 am - 11 (Wednesday) 5:00 pm EST
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Speakers for this event
-
Kobe Desmet
Kobe Desmet
Author - Tequila & Mezcal: The Complete Guide
Kobe Desmet is a Belgian that made agave his life and passion. He became a spirits importer and ambassador after 10 years of working behind the bar. As he learned more about every category of spirits, he became intrigued with agave and agave spirits in general. Kobe learned as much as possible about the plant, the history, the production process, and all the beverages made from agave. This resulted in receiving a Tequila Maestro Diploma from the CRT (Consejo Regulador del Tequila), writing a book (Tequila & Mezcal: The Complete Guide), and ultimately moving to Mexico to be fully submerged into the world of Agave. Now living in Guadalajara, Kobe is frequently traveling across Mexico to learn even more about this mystical plant, the value it has for the population, and the final products you can obtain with it.
Author - Tequila & Mezcal: The Complete ...
Event Details
Tequila. Mezcal. Agave Spirits. What is the difference? Join us to find as we explore one of the most regulated distillates in the world. EARLY BIRD SPECIAL -
Event Details
Tequila. Mezcal. Agave Spirits.
What is the difference? Join us to find as we explore one of the most regulated distillates in the world.
EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.
Stucture
Day 1
What is Agave?
- History
- A discourse about the plant and its meaning throughout history.
The different species of Agave according to region
- Agave Tequilana
- Agave Angustifolia
- Agave Americana
- Agave Karwinskii
- Agave Durangensis
- Agave Inaequidens
- Agave Maximilliana
- Agave Potatorum
- Agave Salmiana
Agave beverages
- Tequila
- Mezcal
- Raicilla
- Bacanora
- Pulque
- Aguamiel
- Henequen
- (Sotol)
Day 2
- Production
- Growing
- Harvest
- Roasting/Cooking
- Oven
- Pit
- Diffuser
- Fermenting
- Distilling
- Aging
- Hands-on distilling of agave syrup spirit
- Source material tasting
- Pump to still
- Heads, hearts, & tails
- Sensory training
- Recap on different agave-based beverages, production styles, and differences
Tuition: $1,995.00 USD
Tuition Includes:
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception, evening following first day of class
- Transportation between the Brown Hotel and Moonshine University
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.
Time
12 (Thursday) 9:00 am - 13 (Friday) 5:00 pm
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Event Details
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
Event Details
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 15, 2018 | Register Now
- April 23, 2018 | Register Now
- July 22, 2018 | Register Now
- October 21, 2018 | 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.
- Key Steps and Timeline
- Financial Considerations
- Construction / Renovation
- Incetives and Government Support
Monday – The Fundamentals
- Distilling 101
- Breakout Session: Distilling
- Distilling 102
- Breakout Session: Laboratory
- Nuts and Bolts Networking Reception
Tuesday – Rum Production
- TTB Licensing and Compliance
- Rum
- Rum Mash Bill Calculation
- SOP/COLA – Formulation and label approval process.
Wednesday – Whiskey Production
- Production Process
- Distillery
- Lunch with a Legend – 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
- Aging and Mingling
- Proofing and Finishing
- On and Off Premises Marketing
- 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 and Gin Production
- Artisan Distiller Panel
- Vodka
- Gin
- Vodka and Gin Sensory Evaluation
- Distribution
- Vendome Copper and Brass Works Tour – A field trip to tour the largest distilling equipment manufacturer in the United States.
Friday – Branding, Sales and Marketing
- Case Study: Route to Market
- Packaging and Closures
- Closing Remarks and Diplomas
Tuition: $6,250
Tuition Includes
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking dinner/reception Monday and Wednesday evening
- Exclusive private tour 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, Matt Baugher, Steve Beam, Kristin Carlton, Larry Coomes, Greg Davis, Glenn Glaser, Lang Guenther, Dr. Pat Heist, Joe Heron, Paul Johnson, Pete Kamer, Jeff LaHue, Stacy Lauter, Robert Lehrman, Stephen Lukinovich, Dan Matauch, Jim McCoy, Paul McLaughlin, Chris Morris, Cash Moter, Andrew Mueller, Sid Mundkur, Tom Niekamp, Sherman Owen, Joy Perrine, Scott Reid, Rusty Riley, Don Rodgers, Jimmy Russell, Bill Samuels, Jr., Scott Schiller, Mike Sherman, Rob Sherman, Clay Smith, Peggy Noe Stevens, Kris Tatum, Carson Taylor, Paul Tomaszewski, Mary Beth Williams, Chris Zaborowski, Sara Zborovski, as well as Moonshine University and Flavorman instructors.
Future Event Times in this Repeating Event Series
october 21, 2018 8:00 am
Time
july 22 (Sunday) - 27 (Friday)
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
august
Speakers for this event
-
Leo Sharkey
Leo Sharkey
Partner, Echo Chamber Consulting
Leo is a consultant and owner of Shark Analytics and Echo Chamber Consulting who specializes in helping small and startup businesses. His passion for business plans was developed coaching 9 years of teams for a University of Minnesota business plan competition. He has also taught social entrepreneurship workshops in Thailand, Uganda and Rwanda. Leo is a serial entrepreneur and is currently writing a business plan for a Massachusetts Farmer Distiller’s license.
Partner, Echo Chamber Consulting
-
Roger Woods
Roger Woods
Partner, Echo Chamber Consulting
Roger is a Senior Lecturer in Operations Management at Michigan Technological University and the Founder and Principle of Homer Productivity, a consulting business that specializes in working with small business startups. He has been helping people develop business plans for over 15 years and has a true passion for market research.
Partner, Echo Chamber Consulting
Event Details
This new class is a much deeper dive into that critical subject: planning YOUR business. Leo Sharkey and Roger Wood of Echo Chamber Consulting work with
Event Details
This new class is a much deeper dive into that critical subject: planning YOUR business. Leo Sharkey and Roger Wood of Echo Chamber Consulting work with both brewers and distillers, helping to plan business launch and growth, and now, they are going to help YOU. Experts in entrepreneurship, best business practices, and anticipating regulatory hurdles, these gentlemen are going to help you put it all on paper, before costly mistakes are made – keeping $$ in your pocket! (For a little while longer, anyway.)
EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.
Stucture
Day 1
- Intro & ice breakers
- History of craft brewing & spirits
- Being an entrepreneur
- Competencies inventory
- How to write a business plan
- Market feasibility
- Segmentation
- Competitors (direct & indirect)
- Trends
- Market feasibility (cont)
- Strategy
- Elevator pitch
- Value proposition
Day 2
- Products & Services
- Operations, Logistics & Capacity
- Legal, licensing & taxes
- Pricing strategy
- Marketing strategy
- Financing
Day 3
- Risks
- Accounting
- Financial projections
- Timing & planning
Tuition: $1,995.00 USD
Tuition Includes:
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception, evening following first day of class
- Transportation between the Brown Hotel and Moonshine University
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.
Time
6 (Monday) 9:00 am - 7 (Tuesday) 5:00 pm
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Speakers for this event
-
Dave Scott
Dave Scott
Owner, Boxing Clever
Boxing Clever is a full-service creative agency based in St. Louis, MO. We gathered some of the best talent from our region and built a company upon the success and learnings of the agencies, printing companies and technology we had experienced. Our focus on building better strategies for our clients allowed us to capitalize on our reputation and grow our portfolio, and company over 500% - even through a struggling economy. The success of our hard work led to the agency’s rebranding as Boxing Clever in 2008 and we added Interactive to the agency's portfolio of offerings. Our point of difference is in our ability to create a relationship beyond that of vendor/client, aligning ourselves as a partner, a brand steward. With that business intelligence, we immerse ourselves in our client’s needs. We look for traditional and non-traditional channels to develop the most innovative and efficient ideas and executions and create knowledgeable solutions that are on target to generate mutual success. We build our solutions around our client’s needs – custom-built to their requirements, not ours.
Owner, Boxing Clever
-
Nicolas Palazzi
Nicolas Palazzi
Owner
Nicolas is a Bordeaux-bred, Brooklyn-based importer and distributor specializing in artisan Brandies, and other forgotten spirits. His company, PM Spirits, imports artisanal distillates from France, Italy and Spain— all of which are made by real people who respect local traditions and work methodically (OK, obsessively), while rejecting any notions of additives or corner cutting. Nicolas is also the exclusive distributor of a larger, but very focused, portfolio of spirits in the New York market.
Owner
-
Robin Robinson
Robin Robinson
Founder/Principal at Robin Robinson, LLC
Robin Robinson is a private consultant to the American craft spirits industry, where he helps small brands identify their unique narratives to penetrate and activate the marketplace; creates custom whiskey education for sales organizations; and puts on quite a whisky show. Prior to that, Robin was instrumental in helping to build the Compass Box Whisky Co. in the United States as its U.S. Brand Ambassador and Brand Manager, where he was responsible for sales, retail and consumer education, and developing multi-tiered relationships through field marketing events, including tastings, pairing dinners, seminars, festivals, and social networks.
Founder/Principal at Robin Robinson, LLC
Event Details
Getting to the marketplace has always been a challenge for the small entrepreneur in any industry. Stiff competition, dynamic pricing, global giants and product saturation are only some of the
Event Details
Getting to the marketplace has always been a challenge for the small entrepreneur in any industry. Stiff competition, dynamic pricing, global giants and product saturation are only some of the hurdles that are set for the small craft distiller in 2018. But the good news is this: this is the golden age of whiskey and spirits, at no other time in America’s history has there been so much demand for so many products from so many corners of the world. And the better news is, there’s a space there for you if you are ready to face the challenge and get to work.
This panel of professionals from 3 different disciplines including
- Branding
- Distribution and
- Sales/Marketing Strategy
will dig into some of the techniques, methodologies, mistakes and secrets they’ve uncovered in their years in the industry serving small brands like yours: how to maneuver against the big guys, how to maximize impact on a minimal budget and how to successfully carve out your part of the world on your terms.
EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.
Stucture
- The Liquor Industry: an overview
- Post-Prohibition, 3-tiered and complicated
- Open markets and control markets
- Texas and S. Carolina
- Boil the ocean or fertilize the back yard: how far do I go and when will I know I’m there?
- What distributors do…and don’t do
- How to choose one
- Care and feeding of one
- Speaking their language
- Nicolas: Pricing workshop
- FOB – markup – margin – SRP
- Pricing objections in marketplace
- Carefully planning my product line
- Utilizing specials, one-offs and limited editions
- How to use line extensions effectively to gain market share
- What does “resources” mean?
- Time
- Money
- People
- …and do I have enough?
- How to pick personnel
- What’s a brand ambassador and why do/don’t I need one
- Sales v Marketing: stuck in the middle with you
- My brand’s “narrative” as a competitive tool
- A “story” is not enough
- How to activate my narrative in the 3 tiersPricing as a competitive tool
Course Objectives
To teach and train new distillers the path to market once they have a product ready from their distilling equipment.
Tuition: $1,895.00 USD
Tuition Includes:
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception, evening following first day of class
- Transportation between the Brown Hotel and Moonshine University
Complete Course Syllabus
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:Robin Robinson, Dave Scott, Nicolas Palazzi and Moonshine University instructors
Time
9 (Thursday) 9:00 am - 10 (Friday) 5:00 pm
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
september
october
Speakers for this event
-
Dr. Patrick Heist
Dr. Patrick Heist
Chief Scientific Officer, Ferm Solutions and Wilderness Trail Distillery
Dr. Heist is well known in the fuel and beverage ethanol industries for his problem solving skills relative to the microbiology and biochemistry of fermentation. Heist currently serves as Chief Scientific Officer for Ferm Solutions based in Danville, Kentucky, a provider of fermentation products and technical support to the fuel and beverage ethanol industries. Dr. Heist and his research team collaborate with industrial and academic partners on projects relating to controlling bacteria during ethanol production, antibiotic resistance, and yeast strain selection and improvement. Ferm Solutions recently expanded its operations and formed Wilderness Trail Distillery, which produces a variety of craft-distilled spirits including bourbon, vodka and rum.
Chief Scientific Officer, Ferm Solutions...
Event Details
Fermentation is the conversion of sugars into alcohol. In this business, alcohol = money. The success of your finished product relies on the efficiency of
Event Details
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.
March 5 and 6, 2018 | Register Now
October 1 and 2, 2018 | 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.
Time
1 (Monday) 9:00 am - 2 (Tuesday) 5:00 pm EST
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Speakers for this event
-
Matt Strickland
Matt Strickland
Head Distiller, District Distilling
Matt Strickland has worked in the beer, wine, and spirits industries and earned his Master’s of Science in Oenology and Viticulture from Oregon State University in 2012. At Corsair Artisan Distillery he functioned as head of research and development in Nashville, TN. There his focus was continuing Corsair's own brand of innovation by producing unique whiskey prototypes at a rapid pace: he made over 100 new whiskeys at his “lab” in Nashville in 18 months.
Head Distiller, District Distilling
Event Details
Learn about all aspects of the brandy making process, including equipment selection, raw material selection, sourcing, processing, fermentation, and distillation. A wide array of aging and maturation techniques are covered.
Event Details
Learn about all aspects of the brandy making process, including equipment selection, raw material selection, sourcing, processing, fermentation, and distillation. A wide array of aging and maturation techniques are covered. Proper sensory analysis techniques as well as in-depth discussions about the world’s various brandy traditions and techniques will give students the tools necessary to best approach making a world-class brandy distillate.
EARLY BIRD SPECIAL – Register early and your stay at the Brown Hotel is included with tuition. Check the Moonshine University website for details.
Stucture
- Introduction to Brandy
- What is Brandy?
- Brandy-styles and TTB definitions
- Brandy sales trends
- General Production Principles
- Raw Materials
- Harvest conditions
- Harvest fruit handling
- Crush pad equipment
- Fruit processing and must preparation
- Fermentation
- Chemical parameters
- Yeast and yeast selection
- Fermenter considerations
- Fermentation protocols
- Sur-lie
- Distillation
- Principles and overview
- Distillation equipment
- Distillation styles
- Basic distillation protocol
- Maturation and post distillation flavor adjustment
- Maturation principles
- Container considerations
- Cooperage
- Finishing and Processing
- Blending
- Proofing
- Color adjustment
- Sensory Analysis
- Brandy Styles and Traditions In-depth
- German/Austrian Eau de vie
- American brandy
- Column still
- Craft brandys
- Applejack
- French
- Cognac
- Calvados
- Armagnac
- Marc
- Italian Grappa
- South America
- Peruvian Pisco
- Chilean “Pisco”
- Singani
- Raw Materials
Course Objectives
To provide students with the background knowledge necessary to distill quality brandy, using quality source materials and equipment.
Tuition: $1,995.00 USD
Tuition Includes:
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception, evening following first day of class
- Transportation between the Brown Hotel and Moonshine University
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.
Time
4 (Thursday) 9:00 am - 5 (Friday) 5:00 pm
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Event Details
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
Event Details
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 15, 2018 | Register Now
- April 23, 2018 | Register Now
- July 22, 2018 | Register Now
- October 21, 2018 | 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.
- Key Steps and Timeline
- Financial Considerations
- Construction / Renovation
- Incetives and Government Support
Monday – The Fundamentals
- Distilling 101
- Breakout Session: Distilling
- Distilling 102
- Breakout Session: Laboratory
- Nuts and Bolts Networking Reception
Tuesday – Rum Production
- TTB Licensing and Compliance
- Rum
- Rum Mash Bill Calculation
- SOP/COLA – Formulation and label approval process.
Wednesday – Whiskey Production
- Production Process
- Distillery
- Lunch with a Legend – 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
- Aging and Mingling
- Proofing and Finishing
- On and Off Premises Marketing
- 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 and Gin Production
- Artisan Distiller Panel
- Vodka
- Gin
- Vodka and Gin Sensory Evaluation
- Distribution
- Vendome Copper and Brass Works Tour – A field trip to tour the largest distilling equipment manufacturer in the United States.
Friday – Branding, Sales and Marketing
- Case Study: Route to Market
- Packaging and Closures
- Closing Remarks and Diplomas
Tuition: $6,250
Tuition Includes
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking dinner/reception Monday and Wednesday evening
- Exclusive private tour 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, Matt Baugher, Steve Beam, Kristin Carlton, Larry Coomes, Greg Davis, Glenn Glaser, Lang Guenther, Dr. Pat Heist, Joe Heron, Paul Johnson, Pete Kamer, Jeff LaHue, Stacy Lauter, Robert Lehrman, Stephen Lukinovich, Dan Matauch, Jim McCoy, Paul McLaughlin, Chris Morris, Cash Moter, Andrew Mueller, Sid Mundkur, Tom Niekamp, Sherman Owen, Joy Perrine, Scott Reid, Rusty Riley, Don Rodgers, Jimmy Russell, Bill Samuels, Jr., Scott Schiller, Mike Sherman, Rob Sherman, Clay Smith, Peggy Noe Stevens, Kris Tatum, Carson Taylor, Paul Tomaszewski, Mary Beth Williams, Chris Zaborowski, Sara Zborovski, as well as Moonshine University and Flavorman instructors.
Time
october 21 (Sunday) - 26 (Friday)
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
november
Speakers for this event
-
Paul Tuell
Paul Tuell
President Spicewood Branding
Paul Tuell is a 25-year sales and marketing professional with executive leadership experience in companies including Brown-Forman Beverages, where he led growing brand businesses on Southern Comfort and Finlandia Vodka, and Papa John’s International, where he established successful partnerships with Taylor Swift and Jeff Gordon.
President Spicewood Branding
-
Randy Allender
Randy Allender
Owner/Manager, R Allender Consulting, LLC
With over 40 years of experience in various industries, Randy retired in July 2013 from Jim Beam after 24 years of service, and opened R Allender Consulting, LLC to provide technical advice to those wishing to build a distilled spirits plant. He learned all he could about the “ins and outs” of each operation at a working distillery: mashing, fermenting, distilling, steam generation, aging & warehousing, barrel filling & dumping, production of distillers dried grain (DDG), and many others. He also learned about the mechanics behind the operations, including: sprinkler systems, alarm systems, OSHA workplace requirements, boilers/steam systems, electrical power systems, electrical control systems including PLC’s / HMI’s, construction methods, and environmental requirements. Now he shares this wealth of knowledge with others.
Owner/Manager, R Allender Consulting, LL...
Event Details
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
Event Details
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 5 to 7, 2018 | Register Now
- June 13 to 15, 2018 | Register Now
- November 5 to 7, 2018 | Register Now
Course Overview
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.
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.
Time
5 (Monday) 9:00 am - 7 (Wednesday) 5:00 pm EST
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
Event Details
Oak. Aging. Maturation. Warehousing. You asked for it, we got it! Over the last few years the number one request from our students has been a workshop about oak, aging, and warehousing.
Event Details
Oak. Aging. Maturation. Warehousing.
You asked for it, we got it!
Over the last few years the number one request from our students has been a workshop about oak, aging, and warehousing. And now we have it! We’ve partnered with our friends at Independent Stave Company to put together a class that gives every attendee access to a library of samples and information that you won’t find anywhere else.
May 10 and 11, 2018 | Register Now
November 8 and 9, 2018 | Register Now
Course Overview
In this class you will explore samples that showcase the differences and interplay of aging variables. You’ll also receive the GC testing data for all of them. And you’ll have class time with an expert on warehouse management and flavor mapping.
This workshop class size will be limited to 20 attendees to ensure ample opportunity for hands-on learning.
Structure
Classroom Instruction
- Warehousing
- Logistics
- Flavor development
- Product Consistency
Data Analysis
- Entry proof
- Toast & char profiles
- Bottle soaks
- Wood species
- Gas Chromatography
Course Objectives
To examine and analyze the effects the barrel has on the distillate within it, and be able to use the findings in the student’s own distillery.
Tuition: $2,495 USD
Tuition Includes
- All class-related materials
- Breakfast, lunch and refreshments daily
- Networking reception, evening following first day of class
- 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.
Time
8 (Thursday) 9:00 am - 9 (Friday) 5:00 pm EST
Location
Moonshine University, Louisville, KY
Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States
february
march
