Join the Fermentis team and guest speakers for a day of educational program dedicated to cidermakers and entirely about the art of fermentation. We will talk about all problematics related to fermentations: yeast selection, fermentation related aromas, fermentation management, nutrition and best practices.
When? Tuesday June 18th from 9 AM to 5 PM
Where? Bauman Cider, 930 SE Oak St, Portland, OR 97214
What is included? Day of seminar, light breakfast and beverages, lunch and social house with cider and appetizers.
Registration: Please register ahead of time on this page. The registration will close on Friday June 14th at 6pm. We are asking a $20 USD fee to help us plan all food and logistics accordingly. Feel free to contact us directly for registration if you are a student at a.flesch@fermentis.lesaffre.com.
Full program:
9:00-9:30 AM: Welcome and breakfast
9:30-10:00 AM: Introduction to the world of cider fermentations
10:00-11:00 AM: Yeast and fermentation basics in cider
11:00-12:00 PM: Impact of yeast on cider fermentation sensorial characteristics
12:00-1:00 PM: Lunch
1:00-2:00 PM: Selection of yeast for cider fermentation, considerations and trials
2:00-2:30 PM: Active Dry Yeast best use practices
2:30-3:00 PM: Nutrition for cider fermentation
3:00-4:00 PM: Impact of fermentation parameters (temperature, nutrition program) on fermentation performance and cider’s sensorial characteristics: case studies
4:00-5PM: closing words and social hour with ciders and light food
How to register?
To registerplease visit this website:
https://www.eventbrite.com/e/901918501517?aff=oddtdtcreator
Feel free to contact us for any additional questions at a.flesch@fermentis.lesaffre.com.
We sincerely hope to see you there!
The Fermentis Team
