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Cider & Perry Production – A Foundation

June 4, 8:30 am until June 8, 4:00 pm PDT


This five-day course provides students with expert knowledge of cider and perry principles and practices. The curriculum is taught by WSU fermentation specialist, Bri Ewing, and includes information regarding cider culture, production, science, and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, and blending trials. The course is located at the University of Idaho Food Technology Center in Caldwell, ID, less than 30 miles from the Boise airport.

The course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:
– A detailed step-by-step guide to cider and perry production
– An understanding of the chemistry and microbiology behind cider and perry
– Practical training in the key skills of cider production and methods of laboratory analysis
– Introduction to sensory analysis of cider and perry
– Experienced guest lecturers

Optional Certification
For an additional $300, students may choose to register for the CINA Foundation Certificate in Cider & Perry Production. Registration for the certification is separate from the Cider and Perry Production workshop.The exam will be given the morning of Friday June 8th.

Certification includes:
– Passing a 90-minute exam that includes 20 multiple choice questions and 15 short-answer questions
– A portfolio of 6 organoleptic (sensory) tasting evaluations to demonstrate a broad knowledge of cider and perry styles and characteristics (this portfolio will be prepared throughout the course)

This course may be eligible for IFT Certified Food Scientist Credit Hours or WSU Continuing Education Units. Please inquire for more information.

Dates: June 4th – June 8th, 2018
Times: 8:30am – 4:00pm
UI Food Technology Center
1908 E. Chicago Street
Caldwell, ID 83605

Registration Fee: $1550 includes official manual, workshop notes, cider and perry tastings, laboratory instructions/supplies, lunch, coffee/tea. Registration is non-refundable after 12 hours of purchase. Cancellations may receive a credit for a course at a later date.

For more information or questions, contact Bri Ewing at bri.ewing@wsu.edu or visit cider.wsu.edu.

Note: Efforts will be made to send the course manual ahead of time. Registration less than 4 weeks in advance may instead result in receiving the manual on the first day of instruction.


June 4, 8:30 am
June 8, 4:00 pm


Bri Ewing


University of Idaho Food Technology Center
1908 E. Chicago St.
Caldwell, ID 83605 United States
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