Alcohol Technology Course

Lesson 1 • Microbiology of Fermentation

Introduces yeast biology, bacterial contaminants, and metabolic pathways. Explains how microbial activity converts sugars to ethanol and flavour compounds.

Lesson 2 • Alcohol Measurement and Units

Teaches ABV, proof, Brix, and specific gravity measurement methods. Provides the quantitative language used throughout production and quality control.

Lesson 3 • Enzymes and Starch Conversion

Details amylase activity, mashing processes, and saccharification. Connects enzyme kinetics to fermentable sugar yield and mash efficiency.

Lesson 4 • Chemistry of Ethanol

Covers molecular structure, physical properties, and reactivity of ethanol. Grounds all subsequent fermentation and distillation concepts in chemical principles.

Lesson 1 • Yeast Selection and Preparation

Covers strain selection criteria, propagation, and pitching rate calculation. Directly impacts fermentation speed, attenuation, and flavour profile.

Lesson 2 • Fermentation Kinetics and Monitoring

Teaches tracking gravity, CO2 evolution, and pH over time. Monitoring data guides real-time interventions to maintain target fermentation curves.

Lesson 3 • Fermenter Design and Setup

Examines open, closed, and continuous fermenter configurations. Proper setup prevents contamination and enables precise process monitoring.

Lesson 4 • Temperature and Nutrient Management

Addresses cooling systems, temperature ramping, and yeast nutrient additions. Proper management reduces off-flavour production and stuck fermentations.

Lesson 1 • Pot Still Design and Operation

Covers pot still geometry, heat sources, and batch distillation cycles. Connects still shape to reflux ratio and congener retention in the distillate.

Lesson 2 • Heat and Energy Management

Addresses condenser design, heat recovery, and energy efficiency metrics. Reducing energy consumption lowers operating costs and environmental impact.

Lesson 3 • Vapour-Liquid Equilibrium Theory

Explains Raoult's law, relative volatility, and equilibrium curves. Provides the thermodynamic foundation for all distillation design decisions.

Lesson 4 • Hybrid and Specialty Stills

Introduces rectifying columns on pot stills, vacuum stills, and spinning-band systems. Expands the distiller's toolkit for novel spirit production.

Lesson 1 • Sensory Analysis of New Make Spirit

Applies structured tasting protocols to evaluate new make spirit quality. Sensory data informs cut adjustments and batch-to-batch consistency.

Lesson 2 • Congener Chemistry and Sources

Identifies esters, aldehydes, fusel alcohols, and acids formed during fermentation. Links each compound class to specific sensory attributes in the final spirit.

Lesson 3 • Tails Fraction and Feints Recycling

Examines fusel-rich tails composition and feints recycling strategies. Recycling feints recovers ethanol and adds complexity when managed carefully.

Lesson 4 • Heads Fraction Identification

Teaches recognition of acetaldehyde, methanol, and ethyl acetate in the foreshots and heads. Accurate heads removal protects product safety and quality.

Lesson 1 • Warehouse Design and Management

Addresses rickhouse construction, temperature cycling, and cask rotation. Warehouse environment is the primary driver of maturation rate variation.

Lesson 2 • Accelerated and Alternative Maturation

Explores wood chips, staves, ultrasonic treatment, and pressure cycling. These methods reduce ageing time whilst approximating traditional maturation character.

Lesson 3 • Maturation Chemistry

Details oxidation, esterification, and extractive reactions during ageing. Understanding reaction kinetics allows prediction of maturation timelines.

Lesson 4 • Cooperage and Cask Preparation

Examines cask construction, toasting, and charring levels. Toast and char profiles directly control the balance of vanilla, caramel, and smoky notes.

Lesson 1 • Key Analytical Methods

Teaches gas chromatography, titration, and spectrophotometry for spirit analysis. Each method targets specific quality parameters critical to product specification.

Lesson 2 • Laboratory Setup and Safety

Covers equipment calibration, chemical handling, and personal protective equipment. A properly equipped lab is the foundation of reliable analytical results.

Lesson 3 • Microbiological Testing

Addresses plating, ATP bioluminescence, and rapid detection methods for spoilage organisms. Microbial control protects fermentation integrity and product safety.

Lesson 4 • Sampling Plans and Statistical Control

Designs statistically valid sampling frequencies and control chart applications. Data-driven sampling detects process drift before it affects finished product.

Lesson 1 • Filtration Methods and Selection

Examines plate-and-frame, cartridge, and chill filtration systems. Filter selection balances clarity, flavour retention, and throughput requirements.

Lesson 2 • Proofing and Water Addition

Teaches dilution calculations, water quality standards, and resting after proofing. Proper proofing prevents haze and ensures label-accurate alcohol content.

Lesson 3 • Blending Theory and Practice

Covers component selection, blending ratios, and sensory-guided assembly. Systematic blending creates consistent house style across production batches.

Lesson 4 • Packaging Stability and Shelf Life

Addresses oxidation, light exposure, and closure integrity over time. Stability testing confirms that packaged spirits maintain quality through distribution.

Lesson 1 • Labelling and Standards of Identity

Examines mandatory label elements, class and type definitions, and age statement rules. Compliant labels protect brand integrity and prevent market withdrawal.

Lesson 2 • Production Planning and Scheduling

Applies capacity analysis, batch scheduling, and inventory forecasting to distillery operations. Effective planning aligns production output with sales demand.

Lesson 3 • Licensing and Regulatory Frameworks

Surveys permit categories, application processes, and ongoing compliance obligations. Understanding regulatory structure prevents costly violations and production shutdowns.

Lesson 4 • Record-Keeping and Excise Reporting

Covers production logs, spirit account records, and excise return preparation. Accurate records are the primary defence during regulatory inspections.