Kothe Distilling 3-Day Workshop 9/19-9/21

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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. Dr. Robert Birnecker and Dr. Sonat Birnecker Hart as well as other presenters will be giving insights into the practice of distilling and starting a distillery.
Price:
Sales price: $799.00
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Description
Location Cost and Participants  
Kothe Distilling Technologies
5121 N Ravenswood
Chicago, IL 60640
Directions
$799
 
Hotel Information Directions Slides / Info Material
Link Link Information package provided after sign up



Tentative Program for 3 Day Workshops


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 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 Mixology
02:30 - 03:00 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)