This module provides students with knowledge and practical skills of beverage technology and production. This module gives significant focus to the process of distilling spirits such as whiskey, gin, brandy and rum.
This module provides deep theoretical knowledge on the key base raw materials, namely malt, maize, sugar cane/molasses and grape must. Additionally learners are equipped with an in depth understanding the role of water chemistry in distillation. There will be a focus on the sustainable use of resources with a focus on regenerative agriculture, energy recovery, water treatment, effluent production & treatment.
Focus is given to the stillhouse operations of wash production, fermentation, batch distillation (single/double/triple) and continuous distillation.
This knowledge will be underpinned with hands on technical experience and skills development in the laboratory where learners will design their own recipes, distil their own spirit. This will be supported by maturation in wood and analytical and sensory evaluation.
Lectures
Water sourcing, treatment and impact on quality
Grape must & sugar cane/molasses
Theoretical basis for distillation
Batch distillation - Single/Double/Triple
Pot still design & operation
Column still operation (theory & balanced state running)
Gin production & botanicals (historical & modern)
Cognac and Armagnac production
Rum Production
Packaging technology for spirits, beer and RTD products (Bottling, canning and novel)
Modern spirits production & sourcing (inc GNS, CNS, FMBs, Flavour Houses)
Laboratory Practicals and Beverage Production:
Batch & Column Distillation & wood aging
Compounding, macerated & vapour infused Gin production
Other
Guest lectures from leading industry experts from micro and macro distilleries.
Visit to a world class distillery to include, Brewhouse, Fermentation Block, Stillhouse & Maturation Warehouse.
Learning may be enhanced by exposure to a high speed packaging line.
Statements about the various types of learning and teaching methods that are used in the delivery of the module
Lecture format with the use of audio-visual aids.
Laboratory sessions underpinning the theory and building to hands on beverage production.
Visits to a local distillery.
Critical evaluation of selected scientific literature, media articles and podcasts.
Group discussions on various topics – media and current trends
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |