Science, Practice & Quality Assured Cider & Perry Production

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Science, Practice & Quality Assured Cider & Perry Production

Science and Practice of Cider & Perry Production - December 2024

When and where

Location

WSU Mount Vernon WWREC 16650 State Route 536 Mount Vernon, WA 98273

Map and directions

How to get there

Refund Policy

Contact the organizer to request a refund.
Eventbrite's fee is nonrefundable.

About this event

  • 4 days 9 hours
  • Mobile eTicket

Note that this class is scheduled for December 2024. It will be the last class that Peter Mitchell will teach in the United States. It will be held as WSU-Mount Vernon, the location of the first class he taught decades ago. We encourage you to register early for the chance to learn directly from Peter and celebrate his retirement.

This 5-day course is a Core Module for the Advanced Certificate in Cider & Perry Production. Taught by Peter Mitchell, this class builds on the Foundation course and aims to cover, in depth, advanced theoretical aspects of cider and perry production. A key part of the class program involves undertaking a new product development project with an emphasis on developing marketing and production plans.

Participants will receive a broad knowledge and fundamental understanding of:

  • Principles & practices of quality-assured production
  • The microbiology and biochemistry of cider & perry production
  • Fermentation & maturation techniques
  • Principles of marketing & product development
  • Selection, application and management of production processes and technologies
  • Sensory evaluation
  • Alternative techniques and adding value
  • Quality Assurance and Quality Control

Prerequisite for attendance:

  • Be over the legal minimum age for the retail purchase of alcoholic beverages
  • Have achieved the Foundation Certificate in Cider & Perry Production from the Cider Institute of North America and / or extensive experience in cider production
  • Either have a fundamental knowledge & understanding of the main principles of chemistry, microbiology and fermentation science or as part of this learning program, commit to undertake an appropriate study program associated with these key underlying scientific principles

Course instructor and partners:

  • Peter Mitchell is a highly qualified and internationally recognized authority in cider & perry making and tasting, leads this class. With 30 years of practical experience, he is a professional trainer, a UK and USA cider competition judge and an award-winning producer. Peter Mitchell is a founding board member of the Cider Institute of North America.
  • Washington State University is a core academic partner with the Cider Institute of North America and a training provider for cider & perry production courses.
  • Cider Institute of North America offers the world’s only certificate program dedicated to cider and perry production. CINA's mission is to create a quality-driven and sustainable cider industry through education, research, and business development resources to cider makers and the cider industry.

For more information about this course, prerequisites, or the Cider & Perry Production Certificate Program, contact info@ciderinstitute.com.

The fee for this course is $2,200 + service charges. This includes 5 days of expert training, detailed reference manual, electronic Technical Manual which includes proforma documents for use in cider & perry production, all cider samples, and lunches. Students may send a check to avoid service charges - contact brighid@ciderinstitute.com for more information.

Cancelations received before October 9, 2024 will be refunded 100%, minus service fees. Cancelations received October 10-Nov 9, 2024 will be refunded 50% minus service fees. Cancelations received on or after November 10, 2024 are non-refundable; however, substitutes from the same organization are welcome. If for any reason the class is canceled or interrupted, CINA will not be responsible for refunding of airfares and payment of accommodation, and will reimburse other costs in proportion to the canceled activities minus a fair administrative cost.