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From Field to Fermentation

Date: Sept 19, 2019
Spalding Hall Chapel - 502-275-8384

Come join us for an in-depth class that examines the bourbon making process from the grains through fermentation. See how each individual grain can greatly affect the spirit that comes off the still. We will examine corn, rye, wheat, and malted barley, the four grains that make up on 99% of whiskies, and how each grain adds its own specific flavors and aromas to whiskey and how those grains are treated and cooked to lead to a successful fermentation. Fermentation is more than just where alcohol gets created, it’s where flavor gets created. We will explore how yeast became cultivated, how it works, and how distillers control its environment to make the flavor profile they desire. Instruction includes samples of distillates made with different grains, yeast strains, and sample of whiskeys made with different fermentation environments. Brought to you by our friends at Moonshine University®. $35/person.
Must be 21.
Ticket required.

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