What can you expect from this program/course?
This program provides applicable and necessary hands-on training, and is committed to the promotion of sustainable production practices. Specific areas of instruction include fermentation theory and application, maturation and blending of spirits, sensory evaluation, and quality assurance and management in a distillery environment.
Dates: This five month program consists of four online courses, each four weeks long, finishing with a capstone 5-day blended field study and concurrent online class. The program runs from the beginning of May to the end of September.
- Distilling Quality Management
- Fermentation Theory
- Theory of Distillery Operations
- Blending, Maturation, and Sensory Evaluation of Spirits
- Practical Distilling (Directed Field Study) - ALL of the above courses must be completed prior to taking the field study
Length of Program: 4 Weeks/Course
Delivery: Blended Online with 1 week mandatory field school in a Distillery
Fees: $799 per course +GST
Credential: Non-credit Certificate of Professional and Continuing Education
Registration Deadline: 2 weeks prior to course start date. Pending availability; late registrations may be accepted with a late fee. Limited space available so register early.
Pre-requisites: Students must be 18 years of age prior to enrolment. It is highly recommended that students have a minimum Grade 11 education and some background in brewing, distilling or wine-making. It is not mandatory to have taken Brewmaster & Brewery Operations Management although many graduates continue into the Craft Distilling Certificate. All four courses must be completed before taking the Practical Distilling course.
By the end of the program you will be able to:
- use distillation and fermentation techniques to produce and package high quality spirits
- evaluate the consistency, quality, and flavour of distilled spirits
- adjust spirit recipes, ingredients, or production processes in response to quality or flavour concerns
- create spirits that align with target market interests
- establish and implement appropriate quality controls and processes throughout the production, packaging, and distribution of spirits
- comply with applicable provincial, federal, and international regulatory and trade requirements to produce, package, and distribute spirits safely and legally
- demonstrate effective communication and personal management skills in the workplace
Required Text & Material: The Alcohol Textbook ; 6th Edition, Edited by G.M. Walker, C. Abbas, W.M. Ingledew, C. Pilgrim. Approximate Cost: approx. $275 USD. (https://www.lallemandbds.com/
Note that the textbook is the responsibility of the student. Please wait until 1 week prior to the course start date to purchase materials as the courses will be cancelled if minimum enrolment is not received.
Olds College students will receive 10% off, use the link above and fill in the form. You will be emailed back, reply that you are an Olds College student and the discount will be included in your payment link.
Suggested reading, but not required:
Palmer, J. & Colin Kiminski, Water: A Comprehensive Guide for Brewers, Brewers Publications, 2013 - Cost for Student: Approx. $20
Mallett, J., Malt: A Practical Guide from Field to Brewhouse, Brewers Publications, 2014 - Cost for Student: Approx. $20
White, C. & Jamil Zainasheff, Yeast: The Practical Guide to Beer Fermentation, Brewers Publications, 2010 - Cost for Student: Approx. $20
- Cantwell, Dick, Starting Your Own Brewery, Brewers Association 2nd Edition, Brewers Publications, 2013 - Cost for Student: Approx. $95
Priest, F.G. & Stewart, G.G., Handbook of Brewing, Boca Raton: CRC Press, Taylor & Francis Group, 2006 , 2nd Edition
Malts and Malting – D.E. Briggs, partially online ( https://books.google.ca/books?
isbn=0412298007)
Admission Requirements: Students must be 18 years of age prior to enrolment. It is highly recommended that students have a minimum Grade 11 education and some background in brewing, distilling or wine-making.
Course Details
Distilling Quality Management | DST 7004
Dates: August 14 - September 15, 2023
Cost: $799 + GST
Prerequisites: None
Delivery Method: Online
In this course, students will learn the basics for ensuring government compliance surrounding the production and sale of spirits. Quality management systems including hygiene and cleaning systems, their role in quality and profitability will also be discussed. Process control technology and automation in guaranteeing the quality of marketed products and branding will be addressed.
Fermentation Theory | DST 7003
Dates: July 4 - August 4, 2023
Cost: $799 + GST
Prerequisites: None
Delivery Method: Online
In this course students will learn about the most common ingredients used in the production of distilled spirits. From the field to processing and through fermentation, the raw materials and their role in spirit production will be examined. Students will also learn about the microbiology of fermentation and the role different microorganisms play in the distillery.
Blending, Maturation, and Sensory Evaluation of Spirits | DST 7002
Dates: May 22 - June 23, 2023
Cost: $799 + GST
Prerequisites: None
Delivery Method: Online
This course addresses common sensory descriptors and provides training for accurately detecting positive flavor contributors as well as taints and off flavors in distilled spirits. Sensory evaluation techniques will be discussed along the entire production spectrum from raw materials to final packaged product. Finishing spirits and flavor additions will be discussed along with the art of blending to achieve flavor targets. Students will also learn how the storage of spirits in wood and other types of materials can affect the final flavour of the spirit, and the chemical changes that occur during aging distilled products.
Theory of Distillery Operations | DST 7000
Dates: April 11 - May 12, 2023
Cost: $799 + GST
Prerequisites: None
Delivery Method: Online
Students will learn the theory of distillation, distillation process equipment, and basic distillery practices. This course provides the background knowledge and theory that is necessary for the hands-on application that is offered in the Practical Distilling field study. Students will start their training in all aspects of the theory of distilled products.
Practical Distilling (Directed Field Study) | DST 7001
Important Note: Students are responsible for securing a field placement prior to registering for this course.
Course Length: 4 weeks online, 1 week/35 hour field school at a working distillery.
Course Dates: Monthly Enrollment
Prerequisites:
Fermentation Theory
Blending, Maturation, and Sensory Evaluation of Spirits
Theory of Distillery Operations
Distilling Quality Management
Location: Online instructor lead course & approved distillery. If you are eligible to enroll in this course after successfully completing the 4 courses listed you will have been emailed information regarding the process for registration. Please refer to that document for more information. Students are responsible for securing a distillery to complete 35hours/1 week of practical work which exposes them to specific competencies. An online instructor-led course is part of this course to help structure your time at the distillery. For more information please contact coned@oldscollege.ca
Costs & Fees for Field Study: $799
Field School Partners
