Moonshine University: Brandy Workshop

Name: Moonshine University: Brandy Workshop
Start: 2018-10-4T09:00-5:00
End: 2018-10-5T17:00-5:00

04oct(oct 4)9:00 am05(oct 5)5:00 pmMoonshine University: Brandy WorkshopRegister early and get your hotel nights included with tuition.

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.

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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. 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.

Complete Course Syllabus

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

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

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.