- Designed For
- Serious entrepreneurs hoping to starting a commercial craft cidery.
- Dates
- June 10 - 14, 2018
- Delivery
- On-site | Portland, OR
- Cost
- $1,275 (+ $60 registration fee)
- 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.
Introduction
Oregon State University has played a central role in advancing the field of fermentation sciences, as well as helping entrepreneurs learn how to start breweries and cideries and find their own unique place in the craft beverage business with their own distinctive brands. And since 2014, participants in our accelerated Craft Cidery Startup Workshop have launched some of the most inspired (and well-prepared) industry startups.
Our Craft Cidery Startup Workshop offers an enriching and accelerated path to help ensure your own business is a success. Taught by seasoned professionals and some of the Pacific Northwest's biggest names in the industry, this course walks participants through the basics of:
- Creating a hard cider business plan
- Understanding market feasibility
- Ingredient sourcing and recipe development
- Site planning and equipment design
- Local and national regulations
- Distribution and marketing
Held in Portland, OR over the course of five days, classroom sessions and cidery tours will arm you with the knowledge and inspiration to start your own successful cider operation.
Complete this course and earn a digital badge to share your accomplishment on Facebook, LinkedIn and more!
What You'll Learn
- Recognition of craft hard cider making opportunities in your community.
- Process to create a sustainable cidery business plan.
- Best practices for growing and marketing your craft hard cidery.
- Development of capital and infrastructure including sourcing ingredients and brewing equipment.
- Entrepreneurial insight from local cidery owners.
- Current trends in the cider industry.
- Elements of a successful cidery business and management culture.
Instructors
Jason Barker
Jason H. Barker is a business attorney for Holland & Knight, a Portland, Or. based law firm. He practices in the area of alcohol beverage regulation and represents domestic and international clients, including breweries, distilleries, wineries, distributors, importers and retailers in all three tiers of the alcohol beverage industry.
Chris Blanchard, Ph.D.
Chris Blanchard is the owner of Longdrop Cider Co., which was founded in 2014 and is Idaho's largest cidery.
Nick Gunn
Nick Gunn, co-owner of Benchgraft Cider Consulting in Portland, Or. He has over 14 years of experience in professional cidermaking and orcharding.
Anne Hubatch
Anne Hubatch is the co-owner of Alter Ego Cider and owner & winemaker at Helioterra Wines. Alter Ego Cider was established in 2014 in Portland, Or. Anne, with the help of two friends, decided to put their combined two decades of wine making experience to work, and craft artisanal ciders utilizing winemaking techniques.
Scott Katsma
Scott Katsma is the head cidermaker for Seattle Cider Co., where he leads pressings and daily cider production. He is also responsible for their barrel work and small batch ciders.
James Kohn
As owner of Wandering Aengus Ciderworks in Salem, Ore., James Kohn has experience working with ingredient sourcing and production. Rather than mimicking large scale commercial cider corporations, James looks for inspiration in the actions and techniques of craft breweries and wine makers who maintain close relationships with their distributors and growers.
Nat West
Nat West is the owner and founder of Reverand Nat's Hard Cider, which is known for experimenting with unique ingredients including beer yeasts, spices, hops and local fruit juices.
Marcus Robert
Marcus Robert is cider operations manager and cider maker at Tieton Cider Works in Yakima, WA. Marcus draws from over a decade of experience in making cider, craft beers and wine. Additionally, as a fourth generation Yakima Valley farmer, Marcus brings a diverse background in growing apples and pears, as well as a valuable skill in his natural and innate ability to blend and taste. With his first bottling, Marcus was winning awards for his cider.
