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Cider and Perry Production – A Foundation

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Cider and Perry Production – A Foundation

November 4, 2018 @ 8:00 am - November 8, 2018 @ 5:00 pm

Taught by OSU Fermentation Science experts, this course will introduce you to the fundamentals of cider making, as well as the various styles of cider and the history and traditions behind the modern cider industry. Spend five days learning the fundamental techniques of cider making in Oregon State University’s fermentation labs in the heart of the Willamette Valley.

The course involves hands-on, practical lab work, lectures and cider tasting, covering:

  • A detailed step-by-step guide to cider and perry production
  • An essential grounding in the chemistry and microbiology of cider and perry and its alcohol content
  • Practical training in the key skills of cider production and in the main methods of laboratory analysis
  • Sensory analysis of hard cider and perry

Additional Targeted Training

If you are interested in gaining additional training, consider adding one of our Targeted Craft Cider Workshops to this course. These add-on workshops cover essential knowledge around using wild yeast ferments in cider, the role of oxygen and oxidation in cider making, and how you can improve your cider by using fining agents.


November 4, 2018 @ 8:00 am
November 8, 2018 @ 5:00 pm


Oregon Starte University- Professional and Continuing Education (PACE)


Oregon State Univeristy