MSUB Extended Campus

Connecting the campus to the community

 

Creating Barrel Aged Cocktails

Oct. 3 & Oct. 24, 2017  6-8PM
College of Education Room 122
$149.00
Course Description

 

Are you interested in creating gourmet, barrel-aged cocktails? In this two-part class you’ll receive 5 time-tested recipes, learn how the process works and create your own cocktail to age in an oak barrel.

 

At the first class the basics of barrel aging will be discussed and you will then blend spirits in a large bowl. Some minimal sampling will be done to ensure correct flavor profile and the fill your barrel. Each week at home, you will taste <0.5 oz. 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.

 

What You'll Get Out of the Class
  • An understanding of how the wood interacts with the alcohol and other ingredients in the barrels
  • Recipes for barrel aged cocktails
  • A chance to create your own gourmet cocktail
  • A 2-litre oak barrel to take home and reuse
  • 5, 375 ml bottles of your creation to take home
Who Should Attend

 

Anyone who is curious about how the process works and likes to experiment. Participants must be over 21 (Id will be checked).

 
Contact Information

 To find out more about this and other training programs, please call:

 

MSU Billings Extended Campus
406.896.5890

barrel aged cocktails

 

Your Instructor: 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.

 

Prior to the First Class

 

After you enroll you’ll receive five recipes for barrel aged cocktails. After selecting one you will need to purchase the alcohol and other ingredients and bring them to the first class.

 

Register Online