- Designed For
- Individuals who are interested in spirits and how we drink them and are looking to deepen their knowledge and experience.
- March 10 - 11, 2018
- On-site | Corvallis, OR
- Two days
Ask us about Corporate Training. We can customize this program to fit your organization’s specific needs.
Our Introduction to Distilled Spirits course gives you foundational knowledge on distilled spirits and the multiple ways we perceive their color and flavor. This course will help you understand the diversity of the global spirits industry and appreciate the variety that exists. You will also gain important insight into how craft distillers are reshaping the industry.
The production of distilled spirits is a diverse, mature industry. Its historical diversity stems largely from the availability of local raw materials, something that still largely applies today. So, for instance, brandy tends to be produced in grape-growing regions, whiskeys where grains are available and tequila in Mexico, the land of the agave.
Oregon State University's Food Science and Technology department is world renowned for their work in beer, cider, wine and spirits. With our Introduction to Distilled Spirits course, you will train with the same industry-leading experts working in other areas at the University.
In this expert-led course, you will explore the major spirit drinks categories, including:
- Whiskeys and bourbons
- Tequila and mezcal
- Vodkas and gins
- Fruit-based spirits and liqueurs
You will also look at the recent rise of the craft distilled spirits sector and end with discussion of fact vs. fiction in the context of distilled spirits.
What You'll Learn
- To understand the diversity of the global spirits industry.
- To appreciate of the similarities and differences in the production of major spirits.
- To distinguish between fact and fiction surrounding how to drink spirits.
- Insight into how craft distillers are reshaping the distilled spirits sector.
Paul Hughes, MBA, PhD
After gaining his PhD in chemistry from the University of London, Paul moved into the brewing research sector in 1990. After spells as an industry-sponsored research scientist and then principal scientist with Heineken International, Paul moved to Heriot-Watt University in 2005 as Professor of Brewing and Distilling and director of the International Centre for Brewing and Distilling. Paul moved to Oregon in 2015 to establish a dedicated distilled spirits program. Paul holds an MBA with a specialism in innovation and he teaches, trains and consults internationally. He has co-authored two text-books (one on beer, one on whisky), four patents and more than 60 peer-reviewed and conference papers.
- Is this course relevant for me as I'm planning to start up a distillery?
It will provide a succinct introduction, but we will not be discussing distillery start-up. You might consider taking our Distillery Startup Workshop.
- I'm not a scientist or engineer. Will I find it difficult to understand this course?
No, this course is specifically designed for those interested in the world of distilled spirits rather than specialists. You will be free to ask as many questions as you wish.
- Will I be able to taste spirits during this course?
There will be small sensory evaluation sessions throughout both days (15 - 20 products in total), but participation is optional.