Creating Barrel Aged Cocktails

Dates:November 28 - December 19, 2017
Meets:Tu from 6:00 PM to 8:00 PM
Location:MSUB College of Education 330
Cost: $149.00

Sorry, this course is inactive. Please contact our office to see if it will be reinstated, or if alternative classes are available.

 

Are you interested in creating gourmet, barrel-aged whiskeys and cocktails? In this two-part class you’ll receive time-tested recipes, learn how the process works and create your own mixture to age in an oak barrel. At the first class the basics of whiskey and science of barrel aging will be discussed and you will have an opportunity to taste different recipies. At the end of the course you will blend spirits and fill your barrel. Each week at home, you will taste a small sample from your barrel and replace the “Angel’s share” (liquid evaporates from the barrel either water or alcohol depending on temperature and humidity) with some of your original mixture or with the addition of select components of the original recipe.

 

After 3 weeks a second class will be held to evaluate participant recipes (small tastes 1/2 oz. or less) by the group. At the end of the evening your creation will be strained and bottled. You will be able to take home oak barrels and five, 375 ml bottles of your finished product which make ideal gifts. Class meet Nov.13 2018 and De. 4, 2018. Participants must be over 21 (Id will be checked). Couples welcome.

 

MSUB Alumni receive a 10% discount at registration.

Fee: $149.00

MSUB College of Education 330

Kurt Toenjes

Dr. Kurt A. Toenjes has a Ph.D. in Molecular and Cellular Biology from the University of Arizona (1998). After finishing his PhD, Dr. Toenjes was a post-doctoral fellow and research faculty at the University of Vermont (1997-2005). In the summer of 2005, he joined the Biological and Physical Sciences Department at Montana State University-Billings. Kurt has served as the microbiologist for Gentle Ben’s Brewery, is a former home brewer, and is currently enamored with the creation, mixing and barrel aging of tasty whiskeys, gins and cognacs.
Date Day Time Location
11/28/2017Tuesday6 PM to 8 PM MSUB College of Education 330
12/05/2017Tuesday6 PM to 8 PM MSUB College of Education 330


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