Taught by OSU Fermentation Science experts, this course introduces you to all that is needed to successfully produce your apple or pear ciders.
You will learn the fundamentals of cider making, including information on apple and pear varieties, apple and pear processing, cider chemistry, cider fermentation, sensory analysis, pasteurization, carbonation, and more.
Spend five days learning the fundamental techniques of cider making in Oregon State University’s fermentation labs in the Corvallis. Oregon State is one of only a few U.S. institutions offering this sort of training, and our graduates are in great demand.
In addition to intense lab training, you will also visit a local cidery and orchard, provided there is time. The Willamette Valley is home to many excellent cideries and has a strong culture of innovation in this area. Visiting the area will allow you to tap into this culture and benefit from this first-hand knowledge.
The course involves hands-on, practical lab work, lectures and cider tasting, covering:
Over the course of five days, you'll learn the science of cider making in OSU's state-of-the-art facility. By the end of this leading cider-making course, you'll be prepared to refine and accelerate your cider production.
What You'll Learn
According to the United States Association of Cider Makers and Nielsen, the U.S. cider industry generated $1.3 billion in 2018, with a large segment of that business generated in the Pacific Northwest. Oregon State University's Department of Food Science and Technology has been at the forefront of this movement, with world-class facilities, successful graduates and leading experts leading programs.
This workshop with Dr. Elizabeth Tomasino allows you to access the same type of training as for-credit students in an informal and accessible workshop environment.
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Dr. Elizabeth Tomasino is an Associate Professor of Enology at OSU. She has had the opportunity to study the wine industry world-wide, including in Europe and New Zealand. Her research interests lie in wine sensory analysis and flavor chemistry. A main research includes determining relationships between sensory and chemical data, particularly those aroma compounds important for wine quality and regional differentiation.
