Learn strategies to critically evaluate ciders and fruit wines during a one-day course located at the WSU Mount Vernon NWREC! The course will showcase fruit wine and cider producers of the North Puget Sound to demonstrate the variety and complexity of these locally-sourced alcoholic beverages. Students can expect to gain: -An understanding of basic production principles of fruit wines and ciders -An appreciation for distinctive styles of fruit wines and ciders -Knowledge about sensory science and strategies to minimize…

This five-day course located in Washington's Skagit Valley provides students with expert knowledge of cider and perry principles and practices. The curriculum is taught by 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 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…

Cider, known in the U.S. as "hard cider", is a very diverse product. Though many varieties of cider exist, we may only have access to a small portion of the available products, limiting our view of the entire beverage category. In this workshop, we will first learn the basics of cider and sensory evaluation. We will then go into detail about traditional English, French, and Spanish ciders and present a Washington-based interpretation of each of these styles. Each style will…

Washington is one of the top-producing states for cider which gives us a lot to celebrate. Join WSU Fermentation Specialist Bri Ewing for a guided sensory evaluation of cider from all over the state. Gain an appreciation for the diversity of the Washington cider market and develop your cider-evaluation vocabulary. Tickets include cider tastings, light snacks, parking, and instruction. Location: Center for Advanced Food Technology (Located at the Everett Yacht Club) Date: September 8th Time: 1:00pm - 3:00pm Must be…

This class is free to ACTIVE USACM MEMBERS. Please register for this class with Ellen@ciderassociation.org if you are a member. This 2.5-hour class, taught by WSU fermentation expert and professor, Bri Ewing, will cover the six sections of the Level 1 Certified Cider Professional exam: (1) Apples, the orchard & history (2) Cider making (3) Flavor & evaluation (4) Cider styles (5) Keeping & serving and (6) Food & cider. This class will prepare you to take the test for…