Gain targeted training with our one-to-two day cider workshops.

Designed For
Those interested in learning targeted skills to improve their cider and perry production.
Improving Cider Quality Using Fining Agents
July 28 - 29, 2018
Wild Yeast Ferments for Cider
Oxygen in Cider Making: Understanding Oxygen and Reduction
On-site | Corvallis, OR
One-day Courses: $200
Two-day Course: $400
Students who have taken or are registered for Cider and Perry Production receive a 10% discount.
One-to-Two days, depending on course

Our cider workshops are a great way to gain targeted, in-demand training and knowledge. Each of these courses can be taken independently to give you the training you need in a specific area. They can also be taken alongside our expert-led Cider and Perry Production course.

Improving Cider Quality Using Fining Agents

July 28 - 29, 2018

Fining is an important tool that can help improve the quality of your cider, but there are many different fining agents that each provide something unique to your cider. Our two-day course will give you detailed information on different fining agents, demonstrate fining tests for cider, and include a lab component where you will use different fining agent before evaluating cider quality. You will also learn how to successfully use enzymes for fining.

Wild Yeast Ferments for Cider

Future Course

Wild yeast fermentations are of interest for cider makers, but it's important to have the right knowledge when utilizing this valuable resource. To have a successful ferment and produce the desired cider style, you should have a thorough understanding of the different wild yeasts and their limitations and potential problems that might occur. Our one-day cider add-on workshop combines lecture, lab work and tastings to help you successfully utilize wild yeast cider ferments.

Oxygen In Cider Making: Understanding Oxidation and Reduction

Future Course

There are a variety of processes you can use when making cider. In all of these methods, oxygen is a critical component to cider quality, but you need to determine the perfect balance for the cider you envision. In this one-day add-on workshop, you will learn how different feels of oxygen affect quality, complete a lab exercise to remove unwanted flavors in cider, and taste several ciders with different oxidative and reductive characteristics.

  • 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.

  • Dr. Christopher Curtin

    Dr. Christopher Curtin is an Assistant Professor of Fermentation Microbiology at Oregon State University and the Associate Editor for the Journal of the Science of Food and Agriculture. He is interested in how the species that we use today to make beer, wine, cider and ethanol have evolved, and to what extent the same evolutionary forces have shaped the microbial ecology and genomes of other microbes found in these production environments. This knowledge can then be used to develop novel brewing starter cultures and management practices that improve microbial stability.