- July 17 - 21, 2017
- Onsite in Corvallis, Oregon
- $1,850 (plus a $60 non-refundable registration fee)
- Take the exam for the Foundation Certificate in Cider & Perry Production for $300
- Five days
The July course has now reached max capacity. We encourage you to join the waitlist in the event space opens up or for priority registration for the next class.
Great cider requires art, science and even a little bit of history.
Taught by an OSU Fermentation Science expert, this course will introduce you to the fundamentals of cider making as well as the various styles of cider and the history and traditions behind the modern cider industry. Spend five days learning the fundamental techniques of cider making in Oregon State University’s pilot brewery in the heart of the Willamette Valley. The course will consist of lectures, hands-on work and sensory analysis.
The five day class involves hands-on practical lab work, lectures & workshops & cider tasting, as well as:
• A detailed step-by-step guide to cider and perry production
• An essential grounding in the chemistry and microbiology of cider and perry
• Practical training in the key skills of cider production and in the main methods of laboratory analysis
• Sensory analysis of cider and perry
Registration fee: $1,850 (plus a $60 non-refundable registration fee). Includes detailed reference manual & workshop notes, documented instructions for laboratory analysis, lunch and beverages. Full payment due at time of registration.
What You'll Learn
- A broad appreciation of the main styles of cider and perry, along with an understanding of the cider industry - including its historical development, its current position in the alcoholic drinks market and its future development
- Knowledge and understanding of the main principles and processes of cider and perry production
- Training in the practical skills necessary for the production of quality cider and perry
Dr. Elizabeth Tomasino
Dr. Elizabeth Tomasino is an Assistant Professor of Enology at OSU. She has had the opportunity to study the wine industry world-wide, including in Europe and New Zealand. Her research interests lie in wine sensory analysis and flavor chemistry. A main research includes determining relationships between sensory and chemical data, particularly those aroma compounds important for wine quality and regional differentiation. Other interests include the determination of global/regional/sub-regional wine styles, use of sensory analysis for wine education and understanding of consumer preferences, and the influence of non volatile components to wine aroma.
Jessica's professional experience has been primarily in the wine industry, though her interest in the science of fermentation began as a home brewing-obsessed teenager. Her interests have broadened since then, but the complex workings of all things related to alcoholic beverages continues to driver her pursuits.
After graduating with a B.S. and M.S. in Food Science from OSU and interning at a winery, she took a job with Scott Laboratories, a distributor based in California that supplies products to the wine, cider, beer, and spirits industries. She held several positions during her time at Scott Labs and interacted with industry professionals across the US. She's been involved with all aspects of alcoholic beverage production from material handling, processing, and fermentation to stabilization and packaging.
While temporarily based in London, she was able to pursue her interest in distilled spirits production and acquired a General Certificate in Distilling in 2013 from the Institute of Brewing and Distilling. She was also able to explore the world of UK ciders and perries.
In 2015 she started a position at her alma mater, Oregon State University, as an Instructor/Adviser to Fermentation students in the Food Science Department.