The first workshop, Sensory Analysis of Fruit Wines and Ciders, will be held Saturday August 5, 2017. This one-day workshop will introduce fundamental strategies to approaching fruit wine and cider sensory evaluation. Local wineries and cideries of the North Puget Sound have partnered with WSU to supply samples for evaluation. The cost of the workshop is $95/person and includes lecture materials, several tastings, lunch, and refreshments.
The second workshop, Cider & Perry Production – A Foundation, will once again be offered October 9th, 2017 – October 13th, 2017. This course covers topics including cider production, chemistry, microbiology, business, equipment, regulations, history, and culture. Students will have hands-on experiences in the laboratory and will have the opportunity to create their own blends. New this year, students will have the opportunity to practice cider production at a local winery/cidery the last day of the course. The cost for the week-long workshop is $1550/person and includes lecture materials, textbook, lab supplies, several tastings, lunch, and refreshments. CINA certification, IFT Certified Food Scientist Credit Hours, and WSU Continuing Education Units are also available.
For more information and links to registration, visit www.cider.wsu.edu, and follow @WSUfermentation on Twitter for future workshops, events, and news.