Distilling spirits – a basic introduction to production of spirits
16 September 2019


Scandinavian School of Brewing now come up with the course ‘Distilling spirits’. Three exiting days with lecturers from Heriot-Watt University, International Centre for Brewing and Distilling and Nyborg Distillery.The distillation course gives a basic introduction to production of spirits.

Target audience
Anyone with interest in distilling, but the course is developed for employees in micro distilleries, bar tenders and other people producing and selling spirits.


Entry qualifications
Basic knowledge of food and beverage production is recommended. Basic knowledge of beer brewing is an advantage, but not required.


Raw materials: malt, cereal grains, fruits, syrups, botanicals. Processing: milling, mashing and lautering of malt and grains, preparation of other raw materials, fermentation, batch and continuous distillation, maturation in barrels, blending, filtration and packaging. Part of the course will take place at a distillery.


Presentation material. Recommended additional reading:
Whisky, Technology, Production and Marketing, edited by I. Russell and G. Stewart, Academic Press, 2nd ed., 2014


Carlsberg Conference Center, Gamle Carlsberg Vej 15, 1799 København V


21-23 October 2019


DKK 10.000 + 25 % VAT/members of the Brewers organisations: DKK 9.000 + 25 %VAT