paul@mbroland.com Posted June 15, 2012 Share Posted June 15, 2012 We're holding our first "Camp Distillery" here at MB Roland on JULY 30TH. Options are for a six-hour class (half-day), or the full-day (10 hour) version. Class starts at 6:15AM, we'll go through the entire process from mashing, fermentation, distilling, and bottling (hence the early start). This is an elevated version of the one I helped plan/give at the ADI Conference this year. Full-day course includes lunch, both include breakfast. More info on our website http://www.mbrdistillery.com/Camp_Distillery.html. Call 270-640-7744, 15-person maximum. Half-day course focus is production (mashing, distilling & bottling), $200/person Full-day course also includes planning/starting a distillery, proofing/regs, labeling & formulation, $300/person We're located 1.5 miles off I-24, one hour drive (all interstate) from Nashville, TN (for those flying), multiple NEWLY BUILT hotels within 3 miles, we'll give you recommendations if you ask. Documents/learning aids will be provided, there will be a wealth of information covered that we have learned over the years we've been doing this. We promise it will be well worth the time & cost. Camp Distillery Flyer.pdf Link to comment Share on other sites More sharing options...
pressure9pa Posted June 15, 2012 Share Posted June 15, 2012 Thanks for the post. I'm not trying to be difficult, but I was wondering if only attending the "other" half would be offered. Ie, planning, regs, and formulation without the production portion. That's what I am really looking for in a class. Regardless if it works out for my partenership group, I hope you have a good turnout. Your black dog is one of my favorite products, and one of the examples I show people of what a micro can do. Link to comment Share on other sites More sharing options...
paul@mbroland.com Posted June 15, 2012 Author Share Posted June 15, 2012 If you're wanting to do just the second half of the course, cost will be $200, lunch included. Also, during the "distillery planning instruction," we'll go over some lessons learned/planning considerations for a gift shop/tasting room that many will find very useful. Link to comment Share on other sites More sharing options...
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