Skip to main content
Photo of a student studying in a library

Course Description

Schoolcraft is excited to offer traditional credit face-to-face, hybrid, online, and remote classes for Fall 2020 while providing students a safe experience based on recent COVID-19 concerns.

Please see the COVID-19 web page to learn more. Keep checking the schedule for additions on our New, Added, and Late Starting Courses web page.

Brewing and Distillation Technology - BDT 220

Advanced Brewing and Distillation

4 Credit Hours
2 Lecture Hours
2 Laboratory Hours

Course Description

This course focuses on advanced brewing processes and the relationship of brewing to distillation. Specialty beer production, formula development and scaling, quality control and management of a craft beverage production facility are covered. Topics include original recipe development, brewing specialty beers using advanced brewing techniques, lab analysis, production techniques and packaging. The principles and production techniques involved in the distillation of grains, fruits and other fermented products associated with craft beverage production, distillation technology, sensory evaluation, quality control, engineering and craft distillery management are also covered.


(A requirement that must be completed before taking this course.)

  • Students must be at least 18 years of age to take this course [MCL 436, 1703 Section 703, (13)].
  • BDT 101 .
  • BDT 110 .

Course Competencies

Upon successful completion of the course, the student should be able to:

  • Contrast the methods and practices used for brewed and distilled products.
  • Develop specialty and seasonal beer formulas.
  • Outline the product development process.
  • Characterize the relationship between raw materials, process methods and the influence on the final product.
  • Explain the different types of distillers, their operation and their application.
  • Explore advanced mashing and fermentation schedules for brewing and distilling.
  • Summarize the operation and management of a commercial distillery.
  • Compare the regulatory and tax requirements of breweries and distilleries.
  • Differentiate safety considerations unique to distilleries.
  • Specify the use of specialty malts, fruits, adjuncts and other ingredients found in specialty beers, their introduction into the brewing process and their influence on the final product.
  • Explain the history of beer and distilled spirits production and trends in technology.
  • Explain clarification and filtration processes in a commercial brewery.

Course Schedule

 CourseSectionCourse TitleLocationCredit HoursInstructorsSeats Available ⁄Capacity ⁄WaitlistStatusFeeDays-Time-Room

Fall; 2020; BREWING DISTILLATION TECHN; No of Weeks : 15; Begins : 08/31/2020

 220140906Adv Brewing DistillHYBMC4Belau K7/12/0Open$112.00M  04:00 PM-07:54 PM VT440

Winter; 2021; BREWING DISTILLATION TECHN; No of Weeks : 15; Begins : 01/11/2021

 220110905Adv Brewing DistillMC4Belau K10/12/0Open$112.00M  04:00 PM-07:54 PM VT440

Key: Day of the Week

  • T = Tuesday
  • R = Thursday
  • S = Saturday
  • X = Sunday