Qualifications

Diploma in Distilling

Module 1

Examination Syllabus 2021

© Institute of Brewing & Distilling 2021

Unit 1: Cereals

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Cereals • Barley
• Malting process
• Other cereals

Unit 2: Other Sources of Extract

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Other sources • Molasses

of extract • Grapes
• Agave

Unit 3: Water

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Water • Basic quality requirements of water

• Production requirements of water in distilleries
• Water sourcing
• Nutrients supplied by water

2 Syllabus 2021
Unit 4: Materials Handling

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Cereal intake, • Malt performance – requirements of good quality malt

handling, • Key malt analytical parameters and their measurement
storage, and • Malt delivery and handling
processing • Milling

Non-cereals • Molasses intake and processing

intake,
handling,
storage, and
processing

Unit 5: Cereal Wort Production

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Principles and • Mashing procedures for all-malt mash

purpose of • Cereal cooking
mashing • Enzymes for GNS and whiskey production
• Wort Properties

Principles and • Wort separation theory and methods

purpose of • Production and handling of co-products
wort
separation
Wort cooling • Wort cooling and oxygenation
and
oxygenation

Diploma in Distilling 3
Unit 6: Non-Cereal Wort Production

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Molasses wort • Composition of molasses

production • Principles or mashing/pre-treatment
• Concerns for molasses wort production

Grape must • Pressing and destemming

production • Pre-fermentation treatment
• Typical must composition

Agave mosto • Treatment of agave and preparation of mosto

production • Composition of mosto

Unit 7: Yeast Biochemistry

Topic Candidates should understand and be able to demonstrate using

detailed examples:

Properties of • Properties of yeast

yeast and • Yeast reproduction
bacteria • Yeast classification

Yeast • Carbohydrate metabolism by yeast

metabolism • Metabolic pathways
• Production of flavour compounds

4 Syllabus 2021
Unit 8: Fermentation

Candidates should understand and be able to demonstrate using

Topic
detailed examples:

Yeast handling • Yeast handling in the distillery

Principle • Progress fermentation

fermentation • Alcohol sensitivity of yeast
variables
Fermentation • Fermentation vessel types and design
technology
Non-cultured • Microbial spoilage organisms in molasses
fermentation • Brandy fermentations
• Agave mosto fermentations

Diploma in Distilling 5