Cider Making Workshop & Seminar

Winter 2009

Science, Technology & Quality Control

Now Closed to Registration – Sensory Evaluation Seminar Still Open

Monday, December 7 – Friday, December 11, 2009
WSU Northwestern Research & Extension Center
Mount Vernon, Washington

Skagit County Gets Serious About Cider Making
– A WSU Online Article

Do you want to further develop the skills, knowledge and understanding necessary to produce quality cider and perry for the 21st century consumer? Then, this is THE class to attend! One of the world’s leading experts in cider production – in association with the North West Cider Society – this advanced class builds on Cider Making – Principles & Practice and Cider Making – A Foundation and aims to provide an in-depth understanding of cider microbiology & chemistry and key aspects of technology; a detailed insight into the techniques and application of sensory evaluation; a thorough appreciation of a range of techniques involved in product development, marketing and the operation of a successful cider production business. Primarily aimed at those who have previously attended introductory cider making programmes such as those identified above, this class is also suitable for experienced producers and individuals from established and growing cider businesses alike.

Cost: $950 per person
Early Registration Special: $895 If registered before October 2, 2009

Please note that there is a cancellation fee if you are unable to attend. A cancellation fee of $50 will be charged if notification that you will be unable to attend is received by October 1. After October 1, a fee of $750 will be charged.

Cider Sensory Evaluation Seminar

Internationally known Cider Maker Peter Mitchell from the United Kingdom will lead a sensory analysis; the focus will be on styles of cider and perry using flavor and aroma wheels, standard samples and sniff-pots. You will also learn about development of product profiles, and cider/food pairing skills.

Cost: $190 per person

Sensory Evaluation Program
Workshop Daily Schedules
Download PDF Registration Form
Class Syllabus

Please Note that credit cards cannot be accepted for payment.

For Information, call Jacky King between 10 am and 2 pm PST at 360-848-6130

Workshop Information (DOC)
Area Accommodations List (DOC)
Driving Directions

Summer 2010

Principles & Practice of Cider Making

Monday – Friday, June 28 – July 2, 2010
WSU Northwestern Research & Extension Center
Mount Vernon, Washington

Do you want to acquire the skills, knowledge & understanding necessary to produce quality cider and perry? Then, this is the course to attend! One of the world’s leading experts in cider production – in association with the North West Cider Society – this class aims to provide you with a thorough grounding in the main principles and practices of orcharding and cider and perry making; a wealth of knowledge, insight and technical know-how, drawn from many years of practical experience, together with the skills, knowledge and understanding necessary for the production of quality cider and perry. The course is suitable for beginners, new businesses and existing producers (large & small-scale) alike.
Registration to open January 2010

Class Programme
Class Syllabus

For Information, call Jacky King between 10 am and 2 pm PST at 360-848-6130

Area Accommodations List (DOC)
Driving Directions

About the Presenter

The classes are led by Peter Mitchell, an internationally recognised expert in cider making and tasting, a UK and USA competition judge, a professional trainer and an award winning producer in his own right. Peter runs his own specialist cider training and consultancy business – Mitchell F&D Limited, which includes the highly regarded Cider Academy. The company also operates expert-led cider tours to England. Peter will provide delegates with a wealth of knowledge and insight drawn from over 20 years of practical experience.

Visit Peter Mitchell's F&D website

Co-Sponsored By:

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