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Cider & Perry Production - A Foundation, April 24th - 28th, 2017

Washington State University Northwestern Washington Research & Extension Center
Mount Vernon, WA

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Cider & Perry Production - A Foundation, April 24th - 28th, 2017

Derived from the popular series by Peter Mitchell and taught by fermentation specialist Bri Ewing, this five-day 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. Registration is non-refundable after 12 hours of purchase. Cancellations may receive a credit for a course at a later date.

Dates: April 24th - April 28th, 2017

Times: 8:30am 5:00pm

Location: WSU Mount Vernon Northwestern Washington Research and Extension Center
16650 State Route 536
Mount Vernon, WA 98273

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

Also, check out the cider apple orcharding class offered Saturday April 29th, 2017.

http://www.brownpapertickets.com/event/2911209

Ubicación

Washington State University Northwestern Washington Research & Extension Center (Ver)
16650 State Route 536
Mount Vernon, WA 98273
United States

Categorías

Ninguna

Edad mínima: 21

Apropiado para niños: No

Se aceptan perros: No

No fumar: Sí

Accesible a silla de ruedas: Sí

Contacto

Organizador: WSU Mount Vernon NWREC

En BPT desde: Dic 05, 2014

Bri Ewing

Asistentes

Pell K.

SAMMAMISH, WA United States

Abr 18, 2017 10:37 AM

Pell K.

SAMMAMISH, WA United States

Abr 18, 2017 10:37 AM

Erik O.

Poulsbo, WA United States

Abr 17, 2017 3:05 PM

Brett M.

Wellington, FL United States

Abr 17, 2017 9:21 AM

Julie V.

Everett, WA United States

Abr 13, 2017 8:50 PM

Ver todos 22 asistentes