DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home
Learn in our distilling classes how to make high-quality alcohol like fruit brandy – Willams´bon chretien pears, Prun plum / Slivovitz, Obstler, Apricots, cherries- and spirits – Absinthe, Gin, Ouzo, Mochito, Limoncello,.. – at home in theory and practice. The DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home cover the complete alcohol production process, from selecting and preparing fruit up to distilling, content and mixing the herbs, storage, proper filling and labeling of the bottles. See Topics of DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home for more detail.
You distill alcohol, e.g.: spirits and fruit brandy, with small, license-free copper stills. Participation includes a tasting of precious brandies, spirits, and infusions. Space is limited. Participants of the DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home will work independently with provided stills.
Instruction will be thorough and easy to understand, encompassing the entirety of this specialized subject. The DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home are intended for interested home distillers and experienced distillers who want to bring their art of fermenting and distilling to perfection by learning new approaches to the classic practice. Each workshop begins on a Friday with theoretical instruction; the practical segment takes the whole Saturday.
Upcoming DISTILLING ALCOHOL HANDS-ON WORKSHOPS How to make Spirits at Home
Seminar Instructors of Hands-on WorkshopBettina Malle, DScTech, MScEng, BBA
Helge Schmickl, DScTech, MScEng, BBA
Authors of the books The Artisan’s Guide to Crafting Distilled Spirits and Schnapsbrennen als Hobby.
Bettina Malle and Helge Schmickl graduated from the Vienna University of Technology in 1991 with a master of science in chemical engineering and received doctorates in technical sciences in 1993. Each earned a bachelor of business administration degree from the Graduate School of Business Administration Zurich while designing, engineering, and commissioning industrial plants and managing research and development projects. Thereafter they worked as technical and business consultants until 1998.
Malle and Schmickl believe it should be possible for everyone to produce exquisite spirits with fruit and herbs right from the garden. In 1998, they developed their first still, designed to maximize the flavor of alcoholic distillates. That same year, they launched their first webpage and online store and began to host small-scale distilling workshops. They published the results and conclusions of their experiments as well as detailed instructions and many recipes for crafting distilled spirits in their 2003 book Schnapsbrennen als Hobby (The Artisan’s Guide to Crafting Distilled Spirits). It became the standard reference book for home distillers in German-spoken countries and is now in its eleventh Edition.
In the meantime they designed and constructed an optimized still for producing essential oils and hydrosols on a small scale. Due to its special designed condenser and adapted shape, the still makes it possible to obtain plenty of oil and intense hydrosols with only small amounts of base material. The two have hosted essential oil workshops and an online store since 2002 and published the reference book Ätherische Öle selbst herstellen (The Essential Oils Maker’s Handbook) in 2005. The book is now in its sixth edition, and Malle and Schmickl’s still is the preferred device among small-scale users in the fields of phyto-aromatherapy and herbology throughout the German-speaking region. It is widely used in many other courses, workshops, and seminaries as well as in research institutes, universities, colleges, and other educational Services.
In 2008 Schmickl and Malle engineered and constructed a small-scale, modified vinegar generator that is a fixed-bed reactor with immobilized vinegar bacteria. The construction enables the use of miscellaneous packing materials, especially fruit, herbs, and spices, to improve or change the taste of the resulting vinegar. Additionally they developed a method to analyze the residual alcohol content in vinegar, which is simple, cheap, and accurate enough to determine a concentration of 0.1 percent. Their book Essig herstellen als Hobby (The Artisanal Vinegar Maker’s Handbook) was published in 2010, they have hosted vinegar workshops and their vinegar webpage with online store since 2011.
Bettina and Helge have been married since 2002. That same year they moved to Klagenfurt, Carinthia (Austria), where they host their seminars and conduct research and developments in fermenting and distilling. They have two children.
Costs320.-- Euro per student (including value-added tax of 20%).
Includes goods and services (see Overview of Topics Covered for more).
EnrollmentSign uphereor contact us directly.
AccommodationsWe will provide a list of nearby accommodations of all prices along with your confirmation of course registration.
Gift CardsWe offer gift cards with or without preselected workshop dates. Orderhereor contact us.
LocationWe are located in Klagenfurt on Lake Wörthersee in Carinthia (Austria/Europe), a famous holiday area within the Southern Alps. See our contact page for the address.
- approx. 1 km distance from highway exit "Klagenfurt Nord"
- approx. 1 km distance from the Airport Klagenfurt
- approx. 5 km distance from the Klagenfurt central railroad station for long-distance trains, also accessible by urban bus