Courses

Essentials in Distilling Course

Discover the principles of spirits and distilling with this highly interactive and self-assessed online course. Just £99

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The Essentials in Distilling course introduces how spirits such as whisk(e)y, gin, tequila and vodka are produced.

You will discover, in an engaging and interactive way, the different spirits produced around the world and the processes used to make them. The course includes insights into the raw materials used to make spirits, and how they are processed, fermented and distilled to produce spirits.

This course will benefit those working in supporting roles in distilleries. For example, people working in sales, HR, packaging, hospitality or anyone who has a passion for spirits.

The Essentials in Distilling course includes engaging text, illustrations and animations of distilling processes. Your learning is assessed as you go through the course and, when finished, you will receive a Certificate of Completion.

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ESSENTIAL INFORMATION

Learning Time: Approximately 10 hours

90 days full access to unique interactive content from date of enrolment

Price: Just £99

 

Key Features

  • Learn at your own pace when and where it is most convenient for you
  • Access to the course material for 90 days from the date of enrolment
  • Learn with a rich blend of engaging text and illustrations along with interactive videos and animations
  • Download unit summaries
  • Self-assess your learning at the end of each unit
  • Receive a Certificate of Completion from the most recognised brewing learning provider in the world

After completing these six units you will understand:

  • What spirits are and the main types of spirits produced
  • The raw materials used to make spirits
  • The history of distilling
  • The main cereals used in distilling
  • What an enzyme does
  • The malting process and the use of malt in distilling
  • How cereals are processed in the distillery
  • Where distilleries get their water from and how it is used in the distillery
  • What molasses is
  • How molasses is made
  • How molasses is processed in the distillery
  • The parts of a grape that are important for the production of spirits
  • How grapes are grown and harvested
  • How grapes are processed in the distillery
  • What agave is and which parts are important for the production of spirits
  • Where agave is grown and how is it harvested
  • How agave is processed in the distillery
  • The additions that can be made to mixo tequilas
  • What yeast is and the important role it plays in the production of spirits
  • The types of yeast used in distilleries
  • The changes that happen during fermentation
  • The type of fermentation processes used to make cereal, molasses, grape and agave spirits
  • What the distillation does and the critical role it plays in the production of spirits
  • Why copper is used to make distilling equipment
  • The batch and continuous distillation processes
  • The type of distilling processes used to make cereal, molasses, grape and agave spirits
  • Why oak casks are used for maturation
  • The colour and flavour changes that happen to spirits during maturation
  • How long different spirits must be matured
  • The maturation processes used to make cereal, molasses, grape and agave spirits
  • Why spirits are blended and filtered before packaging
  • The definitions of vodka and gin
  • The raw materials used to make neutral spirit
  • The botanicals used to make gin
  • The distilling processes used to make vodka and gin

Who is this course for?

  • Professionals working in a distillery in a support department.
  • Hospitality professionals working in a bar, pub or restaurant
  • People with an interest in spirits and no experience in the industry
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Why choose the IBD?

The IBD provides the most widely recognised professional beverage qualifications in the world. The IBD has existed since 1886 and has built up a reputation for trust in the industry due to the quality of its learning material, support for learners and rigor of its exams. 

Since we began professional qualifications in the 1950s, we have qualified over 100,000 brewers and distillers across the globe.