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WSU's Cider & Perry Production - A Foundation
Add to calendar /business-services/classes-and-workshops/event/153/WSU-s-Cider-&-Perry-Production---A-Foundation?Itemid607= 2017-04-24 08:30:00 2017-04-28 17:00:00 0 WSU's Cider & Perry Production - A Foundation Derived from the popular series taught by Peter Mitchell, this five-day Washington State University course located in Washington's Skagit Valley provides students with expert knowledge of cider and perry principles and practices. The curriculum includes information regarding cider culture, production, and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, and blending trials. Students will gain:- 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 to produce quality cider and perry The five-day course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:-A detailed step-by-step guide to cider and perry production -An understanding of the chemistry and microbiology behind cider and perry -Practical training in the key skills of cider production and methods of laboratory analysis -Introduction to sensory analysis of cider and perry -Information on the business of cider, taught by Marcus Robert of Tieton Cider Works Optional Certification:For an additional $350, students may choose to register for the CINA Foundation Certificate in Cider & Perry ProductionThe exam will be given the morning of Friday April 28th Certification includes:-Passing a 90-minute exam that includes 20 multiple choice questions and 15 short-answer questions -A portfolio of 6 organoleptic (sensory) tasting evaluations to demonstrate a broad knowledge of cider and perry styles and characteristics (students will create this portfolio during the course) Regist Mount Vernon - US - 16650 State Route 536 YYYY/MM/DD
Where: WSU-NWREC , 16650 State Route 536, Mount Vernon 98273 (US).

Click here for detailed directions.

Date: Apr 24 2017 -  Apr 28 2017
Time: 8:30am -  5:00pm
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Event description:

Derived from the popular series taught by Peter Mitchell, this five-day Washington State University course located in Washington's Skagit Valley provides students with expert knowledge of cider and perry principles and practices. The curriculum includes information regarding cider culture, production, and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, and blending trials.

Students will gain:
- 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 to produce quality cider and perry

The five-day course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:
-A detailed step-by-step guide to cider and perry production

-An understanding of the chemistry and microbiology behind cider and perry

-Practical training in the key skills of cider production and methods of laboratory analysis

-Introduction to sensory analysis of cider and perry

-Information on the business of cider, taught by Marcus Robert of Tieton Cider Works

Optional Certification:
For an additional $350, students may choose to register for the CINA Foundation Certificate in Cider & Perry Production
The exam will be given the morning of Friday April 28th

Certification includes:
-Passing a 90-minute exam that includes 20 multiple choice questions and 15 short-answer questions

-A portfolio of 6 organoleptic (sensory) tasting evaluations to demonstrate a broad knowledge of cider and perry styles and characteristics (students will create this portfolio during the course)

Registration Fee: $1000  includes official manual, workshop notes, cider and perry tastings, laboratory instructions/supplies, lunch, coffee/tea. The maximum students we will accept is 24. Registration is non-refundable after 12 hours of purchase, and cancellations before the 12 hours will lose the registration service fee. Cancellations may receive a credit for a course at a later date. Registration will be open up to the first day of the course (April 24th at 8am).

FOR TICKETS, PLEASE SEE: http://www.brownpapertickets.com/event/2901036

For more information, contact:
Bri Ewing
(360) 416-5208
bri.ewing@wsu.edu

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