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Found 5 results

  1. Hi everybody! Our latest entry into our Webinar series comes to you in 3 parts. Director of Education Todd Buckley will be LIVE from Tacoma, WA to teach you everything you need to know about proper Business Planning for craft distillers. Keep in mind, the Business Planning Webinars will take place over the course of 3 separate Wednesdays, but you don’t have to be present for all of them. We’ll be recording each session and will have it posted to the website soon after their conclusion. Each session will be approximately one hour. As part of the Webinar experience, all participants will be able to interact with Todd in realtime, asking questions via text as they occur to you. Rather than a simple presentation, these Webinars will have a much more conversational feel to them and you’ll be able to tailor the experience to exactly what you’d like to learn. Here's a link to learn more: https://distilleryuniversity.com/product/business-planning-webinar-with-todd-buckley-3-part-series Dates: 8/21, 8/28 and 9/4. All sessions will begin at 4:30pm PST Subtopics will include: Introduction to Essential Business Planning for Your Startup Distillery Organizational Structure Partners & Advisors Management & Personnel Business Plan vs Business Canvas Market Analysis Customer Sentiment Competition SWOT/VRIO Analysis SMART Business Goals Marketing Strategy Marketing Plan Personnel Plan Financial Plan Financial Forecasting Sources and Uses Break-even Analysis Business Plan Outline Putting It All Together Entering The Dog & Pony Show If anyone has any questions, feel free to get a hold of me by phone or email. I can be reached at (509) 999-1244 and rockwell@distilleryuniversity.com. We hope to see you there! Rockwell Rutter
  2. Hi everyone! Rockwell Rutter here from Distillery University; I wanted to let everyone know about two new 3-day Workshops to be held this fall at 3 Howls Distillery in Seattle, WA (Session 1: September 13-15; Session 2: October 11-13) These Workshops allow you to actually take control of a professional-grade reflux still and produce your own batch of spirits under the supervision of award-winning distillers. We'll also have lots of classroom time to learn from various experts and get all your questions answered. All students also receive a FREE Lifetime Membership to our online classes (currently at over 47 hours of content and a $499 value). Also, everyone is entered to win a free 3 gallon reflux still (the same type we use during the Workshop). We announce the winner on Sunday, just let us know where to ship it! If you're looking to get ACTUAL hands-on experience, these are the Workshops for you. We'll have a mash already made up for you, so all you have to focus on is getting your spirits to come out just right. After your spirits run is complete, you'll then be shown how to blend with distilled water in order to get the strength and flavor profile you're looking for. From there, you'll bottle your finished spirit and take it home with you! We'll also run the bottling line and a few other hands-on activities. Topics to be covered in the hands-on portion of the class are: Mashing Grain choice Temperatures Fermentation Choosing the base product Yeast choice Vessel choice Distillation Making the cuts Temperature choice Equipment design/performance Still performance For the classroom portion of the Workshop, industry expert Todd Buckley covers: Welcome to the Beverage Alcohol Industry History of Distilling in America Regulation Highlights to Distill in the US The Competitive Landscape of Spirits in the US Introduction to Biology: Fermentation Grains, Fruits and Yeast Yeast Strains Introduction to Chemistry: Alcohol Ethanol, Methanol, Isopropanol Organic Acids Ethylene and Ethyl Ether Esters Filtration Vodka distillation Properly Using a Hydrometer Substrate Choices Achieving 190 proof Bottling Brandy Distillation Fruit Choices Achieving 160 proof Filtration Proofing Botanicals Blending for Gin Botanical Choices Maceration, Decoction and Infusion Brewing Skill for Whiskey Distillation and Aging Substrate Choices Fermentation Distillation Techniques Aging Introduction to Physics: Distillation Heating, Reflux and Condensation Still Design Weight, Volume and Temperature If you have any other questions, please don't hesitate to contact me any time by phone or email. Also, here is a link to the informational page on our website, where you can view pricing and registration info (https://distilleryuniversity.com/hands-on-workshop/). Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
  3. Hi everyone! Rockwell Rutter here from Distillery University; I wanted to let everyone know about our new 3-day Workshop at 3 Howls Distillery in Seattle, WA (June 7-9) This Workshop allows you to actually take control of a professional-grade reflux still and produce your own batch of spirits under the supervision of award-winning distillers. We'll also have lots of classroom time to learn from various experts and get all your questions answered. All students also receive a FREE Lifetime Membership to our online classes (currently at over 47 hours of content and a $499 value). Also, everyone is entered to win a free 3 gallon reflux still (the same type we use during the Workshop). We announce the winner on Sunday, just let us know where to ship it! If you're looking to get ACTUAL hands-on experience, this is the Workshop for you. We'll have a mash already made up for you, so all you have to focus on is getting your spirits to come out just right. After your spirits run is complete, you'll then be shown how to blend with distilled water in order to get the strength and flavor profile you're looking for. From there, you'll bottle your finished spirit and take it home with you! We'll also run the bottling line and a few other hands-on activities. Topics to be covered in the hands-on portion of the class are: Mashing Grain choice Temperatures Fermentation Choosing the base product Yeast choice Vessel choice Distillation Making the cuts Temperature choice Equipment design/performance Still performance For the classroom portion of the Workshop, industry expert Todd Buckley covers: Welcome to the Beverage Alcohol Industry History of Distilling in America Regulation Highlights to Distill in the US The Competitive Landscape of Spirits in the US Introduction to Biology: Fermentation Grains, Fruits and Yeast Yeast Strains Introduction to Chemistry: Alcohol Ethanol, Methanol, Isopropanol Organic Acids Ethylene and Ethyl Ether Esters Filtration Vodka distillation Properly Using a Hydrometer Substrate Choices Achieving 190 proof Bottling Brandy Distillation Fruit Choices Achieving 160 proof Filtration Proofing Botanicals Blending for Gin Botanical Choices Maceration, Decoction and Infusion Brewing Skill for Whiskey Distillation and Aging Substrate Choices Fermentation Distillation Techniques Aging Introduction to Physics: Distillation Heating, Reflux and Condensation Still Design Weight, Volume and Temperature If you have any other questions, please don't hesitate to contact me any time by phone or email. Also, here is a link to the informational page on our website, where you can view pricing and registration info (https://distilleryuniversity.com/hands-on-workshop/). Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
  4. Hi everyone! Rockwell Rutter here from Distillery University; I wanted to let everyone know about our new 3-day Workshop at 3 Howls Distillery in Seattle, WA (October 26-28) This Workshop allows you to actually take control of a professional-grade reflux still and produce your own batch of spirits under the supervision of award-winning distillers. We'll also have lots of classroom time to learn from various experts and get all your questions answered. All students also receive a FREE Lifetime Membership to our online classes (currently at over 47 hours of content and a $499 value). If you're looking to get ACTUAL hands-on experience, this is the Workshop for you. We'll have a mash already made up for you, so all you have to focus on is getting your spirits to come out just right. After your spirits run is complete, you'll then be shown how to blend with distilled water in order to get the strength and flavor profile you're looking for. From there, you'll bottle your finished spirit and take it home with you! Topics to be covered in the hands-on portion of the class are: Mashing Grain choice Temperatures Fermentation Choosing the base product Yeast choice Vessel choice Distillation Making the cuts Temperature choice Equipment design/performance Still performance For the classroom portion of the Workshop, industry expert Todd Buckley covers: Welcome to the Beverage Alcohol Industry History of Distilling in America Regulation Highlights to Distill in the US The Competitive Landscape of Spirits in the US Introduction to Biology: Fermentation Grains, Fruits and Yeast Yeast Strains Introduction to Chemistry: Alcohol Ethanol, Methanol, Isopropanol Organic Acids Ethylene and Ethyl Ether Esters Filtration Vodka distillation Properly Using a Hydrometer Substrate Choices Achieving 190 proof Bottling Brandy Distillation Fruit Choices Achieving 160 proof Filtration Proofing Botanicals Blending for Gin Botanical Choices Maceration, Decoction and Infusion Brewing Skill for Whiskey Distillation and Aging Substrate Choices Fermentation Distillation Techniques Aging Introduction to Physics: Distillation Heating, Reflux and Condensation Still Design Weight, Volume and Temperature If you have any other questions, please don't hesitate to contact me any time by phone or email. Also, here is a link to the informational page on our website, where you can view pricing and registration info (https://distilleryuniversity.com/hands-on-workshop/). Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
  5. Hello everyone from Distillery University! We've been having a lot of success with our 3 and 5-day hands-on Workshops, so we've decided to double-down and start offering spirit-specific events, as well. Our first spirit Workshop is the Ultimate Gin Workshop, coming to Spokane, WA on January 14th and 15th, 2017. Students will learn everything there is to know about gin formulation, distillation, blending, etc. from award-winning distiller Todd Buckley. His gin was rated a 94 in 2014 by the Beverage Testing Institute, beating out big brands like Beefeater, Tanqueray and Bombay Sapphire (link). We'll also be covering botanical selection, and we'll have a collection of various botanical samples on hand to experience. These come courtesy of Morning Myst Botanics. We'll also be hearing from Paul Ziegman, owner and Master Distiller at Tinbender Craft Distillery. As someone who personally built every piece of equipment in his distillery, he'll be covering equipment construction, design, layout and other considerations. Later on in the evening we'll adjourn to a local watering hole for a gin-focused sensory experience and tasting event. We'll sample 7 different gins and Todd will walk us through the different essences and botanicals we can perceive. The next day will consist of a half-day back in the classroom, then a trip out to Palouse Pint malthouse. Master Maltster Joel Williamson will give us a tour and allow us to sample his various types of malt. All students will receive a free Lifetime membership to Distillery University, where you can learn from our existing 46 hours of video coursework, as well as the footage from all future Workshops. Early registration ends soon and space is limited, so get in while you can to reserve a space. Here's a link to learn more: http://bit.ly/2fzXUHF If you have any questions, don't hesitate to contact me personally by phone or email. Have a great day! Rockwell Rutter (509) 999-1244 rockwell@distilleryuniversity.com
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