|Where:||South Puget Sound Community College, 2011 Mottman Rd SW, Olympia, WA 98512 ().|
|Date:||Nov 13 2017 - Nov 17 2017|
|Time:||8:30am - 5:00pm|
This five-day course located in Olympia, Washington 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. The 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.
Instructor: Andrew Byer:
Andrew Byer is a culinary botanist with a passion for micro biology and fungi. As a youngster, he attended California School of Culinary Arts, followed by Humboldt State University. With education under his belt he went on to pick fruit for a living… which lead his to cider. Working for 5 years at Eve’s Cidery near Ithaca, NY and then starting on at Finnriver in 2013. During the last 4 years he has independently studied management theory, Lean Thinking, and manufacturing theory. A decade of work with soil, trees, apples, and people. In 2013 he took his first Peter Mitchell course through the NABC facilitated Cider and Perry Academy, the same course both his bosses took as they set up the Cidery at Finnriver Farm. Teaching this course as a certified CINA instructor completes a circle for him professionally of study, practice, and instruction.
Course fee includes: official manual, workshop notes, cider and perry tastings, laboratory instructions/supplies, lunch, coffee/tea
Online registration: https://spscc.edu/cce/cider-perry