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White Labs Distilling Fermentation Workshop

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Education will drive the standards of the industry and assist in producing high quality craft products.

The U.S. distilling industry has recently seen a steady climb in the number of new, small artisan or “craft” distilleries opening for business. Unlike craft brewers, many of whom honed their skills first on an amateur level with homebrewing, craft distillers are prohibited by law from distilling at home and thus need other opportunities to learn and master their art. To help shine a light on the best practices for fermenting brandy, gin, rum, vodka, whisky and other spirits, White Labs now offers a unique distilling fermentation workshop designed to teach new distillers about fermentation with regards to yeast strains, sugar selection, enzymes and nutrients.

The day-long course will take place on Saturday, Oct. 2, and will be held at the White Labs Research and Development facility in Davis, Calif., located adjacent to the Sudwerk Restaurant and Brewery. The one day seminar will include lectures from Clayton Cone of Lallemand, Chris White of White Labs, and other fermentation experts.

Craft Distillers face a range of problems when it comes to owning, operating and maintaining their distilleries and one of the main challenges is understanding the fermentation side of spirit production. This course focuses squarely on illuminating distilling fermentation techniques by bringing distillers and fermentation scientists in contact with each other for a day of lectures and Q & A sessions. New artisan distillers can join together to discuss their problems and solutions with each other and foremost experts in this field.

If you are a new or startup distiller looking for more information on the technical aspects of fermentation and microbiology, call 1.888.5.YEAST.5 to get more information on how you can sign up for this workshop or visit our website. The cost is $400 for early registrants and $450 if you register between Sept. 1 and Oct. 2.

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For those who don't know, you won't find too many fellows out there who are more knowledgeable than Chris White when it comes to fermentation yeast strains.

If you're in the start up phase, and you're actually planning on fermenting (I'm hoping that all of you are), you'd be a fool to not take the time for this class. Your customers will thank you.

And no, I don't work for them, and to be honest, I don't use their yeasts very often.

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