You will be treated to a colourful review of the History of Alcohol interspersed with various samplings and critical analysis of spirits that the Canadian consumer is accustomed to seeing on the shelf. As a craft distiller, one must be cognizant of these products and their shortcomings if one is to create and market a product that will compete for the consumer’s attention.
You will be engaged in a study of the legal definitions of spirit types in Canada as set down by Canadian Food and Drug Regulations. This study will be interspersed with samplings and critical analysis of various craft distilled spirits to illustrate the creative possibilities available to a craft distiller.
You will enjoy plenty of floor time in the Distillery during the day to study the layout of a working distillery and the various pieces of equipment needed for successful distillery operation.
You will have a chance to participate in the creation of a small-scale mash of un-malted grain and artificial enzymes.
You will then delve into a detailed study of grains and other raw materials available to a craft distiller as well as a detailed study of the grain malting process as well as artificial enzymes.
You will then learn about the nasty bacteria that can cause problems to a distiller. You will be introduced to the various sanitizing chemicals that a distiller can use to combat bacteria.
This classroom work will then be followed by hands-on grinding of 300Kg of grain and the making of a 1200 liter mash.
A detailed examination of water, yeast and the science behind the fermentation process will follow.
You will be treated to a practical introduction to some of the tools that a craft distiller will use to analyze a mash.
You will enjoy more floor time in the Distillery during the day to further study and evaluate the layout of a working distillery and the various pieces of equipment needed for successful distillery operation.
The success of any craft distillery will rest in large part on its ability to reach out to the consumer and market its craft distilled creations. There is much more to marketing than just running a few ads here and there. Marketing is a science unto itself. We delve deep into the science of marketing and as a practical exercise to compliment your learning. The class will work together to critique and analyze other craft distillers’ websites. This in-depth study of marketing is interspersed with more samplings and critical analysis of various craft distilled spirits.
You will enjoy more floor time in the Distillery during the day to further study and evaluate the layout of a working distillery and the various pieces of equipment needed for successful distillery operation
The mathematics and physics of the distillation process at first glance appear complex. But distillation is easily understandable, and this portion of the workshop will ensure that you fully understand the process.
To put your distillation knowledge to work, you will then engage in hands-on participation of filling the 600 liter still with a fermented mash. Then, under the guidance of Master Distiller Mike Urban, the class will work together to conduct a stripping run. You will make the heads and tails cuts and you will taste and smell the heads and the tails. The spent mash from this distillation run will be pumped from the still and the class will re-load the still and conduct a second stripping run.
As a craft distiller you will have to proof your spirits down to a suitable alcoholic strength. We introduce you to the Canadian Excise Tables and show you how to use them. The class will then work in pairs to engage in some hands-on proofing using the Excise Tables.
As a craft distiller, you will possibly mature your distilled spirits in Oak barrels. We will delve into the science of oak barrel aging. The class will then have a hands-on opportunity to take the distillate from the two stripping runs, proof it down and load it into an ex-Jack Daniels barrel.
Bottle filling, packaging and labelling is a vital part of the craft distilling process. We will explore the various options available to a craft distiller for caps, bottles and labels.
Every Province regards craft distilling in a different light. We will explore the various requirements of the different Provinces. This will be complimented with a discussion of the necessary Federal Excise requirements, including surety bonds.
We will critically analyze the business plan used by Urban Distilleries for its start-up and we will show you how the 4-P’s of marketing have been properly used in this plan.
We will show you how to prepare the financial projections for your planned craft distilling operation so that you can determine your needed equipment sizes and capabilities.
More floor time with Master distiller Mike Urban will be made available throughout this final day so that you may can ask any final questions about anything that you have learned about during the week.
DAY 6 (OPTIONAL)
Gin Master Class – learn how to create and distill Gin
The end of your course does not mean the end of your relationship with us at the Canadian Craft Distilling Institute. We have created a members-only Linked In social media page where you can interface with past workshop attendees. As you take steps towards creating your craft distillery, we will be available to help you with your business plan, your marketing strategies and even some recipe development.