In-Person Cider and Perry Production - A Foundation (Kent, UK)

This 5-day, hands-on cidermaking course will take place at various venues in Kent, UK from Monday, Mar 16 through Friday, Mar 20, 2026.

About the Course

Step into the world of professional cider making with the Cider Institute’s 5-day intensive hands-on course in Kent, UK. Since 2016, the Cider Institute has set the global standard for cider production education (in collaboration with Peter Mitchell, Cider & Perry Academy UK), combining leading-edge research with practical industry expertise.

This immersive program gives you the knowledge, skills, and confidence to craft high-quality cider and perry. You’ll work directly with experts, tour orchards and cideries, gain hands-on fermentation and lab experience, and refine your sensory evaluation abilities.

Successful participants will earn the Foundation Certificate in Cider & Perry Production, a prerequisite for advanced-level courses and a key credential for career advancement.

Course Format

This immersive course combines dynamic lectures with orchard and cidery tours, hands-on fermentation and lab work, and guided sensory evaluation for a fully interactive learning experience.

• Hands-On Learning: From fermentation to finishing, you’ll actively engage with the science and art of cider production.
• Orchard & Cidery Tours: Visit Niab’s orchard and labs, and explore local commercial cideries to see professional operations up close.
• Expert Guidance: Learn from seasoned instructors and industry leaders, blending academic insight with practical know-how.
• Sensory Training: Develop your palate with guided tasting sessions and evaluation exercises.
• Certification: Complete the program with the Foundation Certificate exam and gain formal recognition for your new skills.

Course Schedule (subject to change)

• Mon. March 16: Kick off with cider history, market trends, and product styles, plus hands-on tasting and essential tips on food safety and GMPs.
• Tue. March 17: Dive into sanitation and GMPs, transform apples into juice, explore chemistry and microbiology, test density and pH, plan additions, inoculate your batch, and enjoy interactive orchard and lab tours.
• Wed. March 18: Continue chemistry and microbiology, start post-fermentation and clarification, test fermenting juice density, and add nutrients to your cider project.
• Thu. March 19: Learn about production equipment, scaling strategies, and the business side of cider, tour a local cidery and orchard.
• Fri. March 20: Explore finishing techniques, blending, carbonation, and stability to bring your cider closer to the final product, and conclude with the Foundation Certificate Examination.

Expert Instruction

Your lead instructor will be Steven Trussler, Cool Climate Oenology and Viticulture Insitute at Brock University in Niagara, Canada. With a decade of experience teaching fermentation, sensory science, and beverage lab methods, Steven combines deep academic insight with hands-on industry expertise.

Guest speakers include:

• Dr. Belinda Kemp, Group Leader, Viticulture & Oenology Research, Niab. Dr. Belinda Kemp is Group Leader for Viticulture and Oenology Research at NIAB’s Wine Innovation Centre in Kent, UK. With a PhD from Lincoln University, New Zealand, and experience at CCOVI in Canada, she combines scientific expertise with practical winemaking in sparkling and still wines. Her research spans regenerative viticulture, Net Zero grape growing, and vineyard-to-bottle studies. Belinda chairs the International Cool Climate Regenerative Viticulture Network and serves as UK Technical Expert for the International Organisation for Vine and Wine.
• Sigrid Gertsen-Schibbye, Lallemand Oenology. Sigrid started fostering a passion for fermentation early in life, while filling bottles for secondary fermentations in the basement of the family home in Montreal, Canada. After a degree in Microbiology from McGill University, life has taken flight working with Lallemand and living near Niagara Falls, California and onwards to supporting the UK and Scandinavian markets, always guided by the need to speak about the wonderful world of microbes.
• Sam Nightingale, Cidermaker, Nightingale Cider
• Niab at East Mailing, Niab, is a world-class centre of excellence for applied research and innovation in commercial horticulture, providing scientific research, technical services and practical advice to improve the yield, efficiency and resilience of crop production across the sector.

Registration & Fees

• Early Bird Registration: USD $1,850 (est. £1375) + services charges through Jan. 31, 2026
• Regular Registration: USD $2,000 (est. £1487) + services charges starting Feb. 1, 2026
  

The course fee includes 5 days of instruction, all course materials, and one attempt at the qualification exam. International wires are accepted - contact brighid@ciderinstitute.com for details.

Cancellation Policy

Cancellations received on or before Dec. 31, 2026: 100% refund (minus service fees). Cancellations received Jan. 1-31, 2026: 50% refund (minus service fees). Cancellations received on or after Feb. 1, 2026: Non-refundable, though substitutions from the same organization are accepted.

Questions? Contact Brighid O’Keane, Executive Director, Cider Institute at brighid@ciderinstitute.com.