with Oregon State University's Fermentation Science experts

Designed For
Those interested in learning the fundamentals of cider making for home and/or commercial application.
Dates
March 19 - 23, 2018
Delivery
On-site | Corvallis, OR
Cost
$1,850 (+ $60 registration fee)
Additional $300 for Foundation Certificate in Cider & Perry Production
Length
Five days
Contact
PACE@oregonstate.edu
541-737-4197
 
Ask us about Corporate Training. We can customize this program to fit your organization’s specific needs.
 

Taught by OSU Fermentation Science experts, 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 involves hands-on, practical lab work, lectures and cider tasting, covering:

  • A detailed step-by-step guide to cider and perry production
  • An essential grounding in the chemistry and microbiology of cider and perry and its alcohol content
  • Practical training in the key skills of cider production and in the main methods of laboratory analysis
  • Sensory analysis of hard cider and perry
  • 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

    Tomasino Professor of Cider Making

    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.