This five-day course at WSU Northwest Washington Research and Extension Center, in the state of Washington, will take place October 8 through October 12 and provide students with expert knowledge of cider and perry principles and practices. The curriculum is taught by WSU fermentation specialist, Bri Ewing, and includes information regarding cider culture, production, science and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, field trip, 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
• 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

Register online.