CR_EPEXX_7 - Y0D
Field of Study
Type of Course:
Type of Qualification:
Type of Study:
Application Closing Date:
Candidates are expected to have at least a Level 6 on the National Framework of Qualifications
in Science or Engineering. Applications from students who have passed the IBD General Certificate in Brewing or the IBD General Certificate in Distilling and/or who have relevant industrial experience will be considered on an individual basis.
Lectures and Labs will be delivered on Thursday nights commencing on 6th February at 6.15pm in Room E15 (E-Block, See Campus Maps)
Lectures will be delivered by Brian Nation. Brian is Master Distiller at the Jameson Distillery in Midleton. Hear what Brian has to say about his role in Midleton by clicking here
This module considers aspects of the distillation process from the conversion of wort to the maturation of Whiskey. This is also preparatory module for the Institute of Brewing & Distilling, Diploma in Distilling, Fermentation, Distillation and Maturation Examination (Module 2).
On successful completion of this module, you will be able to
- discuss yeast properties and fermentation as they apply to the whiskey production process.
- distinguish between the pot and continuous distillation processes and products.
- consider factors affecting product quality and process hygiene.
- detail post distillation flavour modification concepts and characteristics.
- complete a series of laboratory analyses relating to distillation process and analytical techniques.
Yeast & Fermentation
Morphology, genetic characteristics, brewing characteristics, carbohydrate metabolism, production of flavour components, nutritional requirements. Principal fermentation variables, yeast handling, fermenter operation and control.
Ethanol profiles, congener behaviour, pre-distillation influences on quality, still operation, effects of copper.
Ethanol profiles, wash strength, reflux control, congener behaviour, still operation.
Principles and concepts of maturation, properties of oak wood, cask types and properties, maturation changes, non-matured spirits.
Quality & Hygeine
Sensory analysis, international quality management standards, laboratory standards, plant cleanliness and sterility, spoilage organisms and their detection.
Operation of a distillation column in continuous and batch mode. measurement of volatile congeners by GLC, measurement of non-volatile congeners by HPLC. Analysis of phenols and tannins, spirit colour, sensory components, site visit.
Certificate in Spirit Production, 5 ECTS credits at Level 7 on the National Framework of Qualifications.
- Online application is currently closed.
- Places on the programme are limited to 20 and places will be allocated to applicants in the order in which applications are received (assuming that applicants are suitably qualified and have provided/uploaded appropriate evidence of previous qualifications).
- Please note that applicants will be required to pay the module fee of €500 online if a place is offered.
- Note: You will not be charged for applying for the module by clicking the 'apply now' button, you are only asked to pay the module fee if a place is offered to you and you wish to accept it.
- Please attach and upload any documents such as transcripts, CV, other details relevant to the application.