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Kothe Distilling Technologies Summer 2012 3 Day Workshop |
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To register for this event, please complete the following registration via our online shop. Please click here to register
Space for this workshop is limited. Please apply early. |
We are pleased to announce the Summer Workshop 2012 for June 8 to June 10, 2012. We have compiled a program for future distillers and those with some experience. We are going to cover everything from fruit selection, mashing, and the actual distillation process to the legal aspects of starting a distillery in North America. Robert Birnecker, PhD and Sonat Birnecker Hart, PhD as well as other presenters will be giving insights into the practice of distilling and starting a distillery.
The Sensory Seminar will provide an insight into proper tasting of eaux de vie, vodkas, whiskeys, grappas and liqueurs. Participants will sample over 75 different products and learn to identify positive as well as negative aspects of distillates.
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Kothe Distilling Technologies
5121 N Ravenswood
Chicago, IL 60640
Directions
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$799
max. 30 participants
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Slides / Info Material |
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Information package provided at workshop |
Tentative Program Summer 2012 3 Day Workshop
DAY 1 (Friday)
09:00 - 9:30 Introduction (History, Equipment and Theory)
09:30 - 10:00 Business Aspects of Starting adistillery
10:00 - 10:30 Insurance
10:30 -11:00 Jim Neely - TTB
11:00 - 11:30 Grain in Mashing + production of mashes --- ACTUAL mashing on equipment
11:30 - 12:30 Business Aspects of starting a Distillery continued
12:30 - 01:15 Lunch will be provided
01:15 - 02:00 Distribution Contract
02:00 - 02:30 Paul Hletko - Trademarks
02:30 - 03:00 Little Richard - Barrels
03:00 - 05:00 Basics of Fruit Mashing (includes microbiology, chemical basics)
Voluntary Group Dinner & After Workshop Get Together
DAY 2 (Saturday)
9:00 - 10:00 Floor Planning and Additional Equipment
10:00 - 10:45 Distillation and Equipment Walk Through
10:45 - 11:00 Packaging
11:00 - 11:30 Licensing
11:30 - 12:00 Pay.gov and Compliance
12:00 - 01:00 Lunch will be provided
01:00 - 01:30 Modern Marvels (Video - Distilling in Amercia) Video of Whiskey Distilleries in Scotland
01:30 - 02:00 Sensory Apsects for distillates (theory)
02:00 - 02:30 COLAs
02:30 - 03:00 Cleaning of distilleries
03:00 - 03:30 Alcohol Finishing
03:30 - 04:00 Filtration
04:00 - 05:00 Common Misconceptions
DAY 3 (Sunday)
09:00-09:30 Introduction to sensory seminar and basic taste samples
09:30-10:15 9 samples – heads, hearts, tails, various alcohol strengths, Distipur
10:15-10:30 Break
10:30-11:00 Chemical basics
11:00-11:30 Fruit samples & theory
11:30-12:00 Grain samples & theory
12:00-01:00 Lunch break (Lunch to be provided)
01:15-02:00 Whisky samples & theory
02:00-02:30 Distilling in Austria / Distilling in Scotland
02:30-03:15 Grappa and Liqueurs samples & theory
03:15-03:30 Break
03:30-04:30 Rum samples & theory
Various samples / supplied by participants
Sensory Basics:
Primary taste components
Hierarchical sensory test
Triangle sensory test
(25 samples)
Distillate and spirits errors:
Establishing means and expression of sensory perception concerning errors in fruit quality, mashing and distillation (20 samples)
Determining vocabulary for distillate identification and quality control. Establishing a rating system for distillates. (15 samples)
Sensory delineation of grain spirits, vodka and whiskey (20 samples)
Sensory delineation of fruit distillates (10 samples)
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