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Moonshine University: Distilling Operations 201

march, 2020

This is a repeating event

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 | 502-305-8596
Email: Registrar@MoonshineUniversity.com

Register NowView all Moonshine University Courses here.

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09marAll Day11FeaturedMoonshine University: Distilling Operations 201Moonshine University, Louisville, KY

Speakers for this event

  • Pete Kamer

    Pete Kamer

    Principal Distillery Engineer, Barton Brands (retired)

    Licensed professional Engineer. He started his distilling career with Seagram distillery in Louisville in 1978 working in distilling, bottling maintenance, plant maintenance, utilities, plant engineering and corporate engineering. In 1985 he went to work for Barton Distillery in Bardstown, KY as their Engineering Manager, handling all engineering related work in the Bardstown and Atlanta plants and assisted in the Carson, CA plant.

    Duties included selection and installation of new equipment, troubleshooting existing equipment, increasing capacity and improving operations. Mr. Kamer retired from Barton in 2011 and started his own engineering company, Distillery Engineering. Since then he has helped small to medium size distilleries with everything from site selection, equipment selection, plant layout, startup, and trouble shooting.

    Principal Distillery Engineer, Barton Brands (retired)

  • 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, LLC

Event Details

Prepare to absorb two lifetimes of knowledge in a fraction of the time. Master your craft with this one-of-a-kind, three-day advanced course designed for distillers ready to take a deeper dive into distillery engineering and operations.

Tap into over 70 years of combined operations experience as the best mentors in the business lead you through the nuances of the entire production process, from boiler to bottling.

Attendees will get to test their knowledge at our on-campus distillery, covering everything from equipment selection, maintenance, and troubleshooting, to best practices in distillate production and product development. We’ll also walk you through energy, resource, and production calculations, proofing and gauging methods, and a live breakdown of distillery site plans. You can also count on exploring evaluation techniques and post-distillation processing, blending, barreling, and bottling procedures.

For more information, visit the course page.

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

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 | 502-305-8596
Email: Registrar@MoonshineUniversity.com

Register NowView all Moonshine University Courses here.

Time

march 9 (Monday) - 11 (Wednesday) EST

Location

Moonshine University, Louisville, KY

Distilled Spirits Epicenter, 801 South 8th Street, Louisville, KY 40203, United States

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