Five days of advanced professional training will give cider producers practical skills in laboratory testing, quality control, and sensory analysis

The Cider Institute, in partnership with WSU Mount Vernon Northwestern Washington Research & Extension Center (NWREC), will bring two advanced, hands-on cider and perry production courses to Mount Vernon in November 2026. Designed for working cider producers, the courses provide practical training in two critical areas of cider quality: laboratory analysis and sensory evaluation.

Essential Laboratory Testing of Cider & Perry will take place November 2-4, followed immediately by Essential Sensory Analysis of Cider & Perry November 5-6. Participants may register for either course individually or attend both for a full week of professional development for a discounted 15% registration. Registration ends Thursday, September 17.

Learn more and register before September 17:
https://ciderlab2026.eventbrite.com

“Producing consistently high-quality cider requires being able to measure what is happening in the product and evaluate what we experience in the glass,” said Brighid O’Keane, Executive Director of the Cider Institute. “These courses are designed to give producers practical skills they can take back to their cideries and use to make informed production and quality decisions.”

Essential Laboratory Testing of Cider & Perry

November 2-4, 2026 | WSU Mount Vernon

The three-day laboratory course emphasizes hands-on practice, helping producers understand not only what to test, but how to perform common analyses and evaluate whether their results are reliable.

Participants will gain practical experience with core cider analyses including specific gravity, pH, titratable acidity, and free and total SO₂. The course also introduces additional analyses related to fruit maturity, alcohol, residual sugar, volatile acidity, and microbiology.

The majority of the course will be spent in a laboratory setting, giving participants the opportunity to perform analytical methods themselves rather than learning about them only in a classroom.

Instructor: Steven Trussler, Brock University and Cider Institute

Learn more and register before September 17:
https://ciderlab2026.eventbrite.com

Essential Sensory Analysis of Cider & Perry

November 5-6, 2026 | WSU Mount Vernon

The two-day sensory course combines sensory science with extensive guided tasting and practical evaluation exercises. Participants will learn how to plan and conduct sensory tests, recognize important flavor and aroma attributes, understand common cider faults, and build more systematic approaches to evaluating cider and perry.

The first day serves as an intensive sensory bootcamp, exploring differences in sensory perception, acidity, sweetness, bitterness, mouthfeel, aroma compounds, flavor interactions, faults, and flavor profiling.

On the second day, participants put those concepts into practice through difference, descriptive, and acceptance testing and other applied sensory exercises. Participants may also submit their own ciders for evaluation, providing an opportunity to receive structured feedback using professional sensory methods.

Instructors: Steven Trussler, Brock University and Cider Institute; Kira Bassingthwaighte, Cider Institute
Curriculum developed by: Bri Ewing Valliere, Washington State University

Learn more and register before September 17:
https://cidersensory2026.eventbrite.com

Building Practical Skills for Cider Quality

Together, the courses connect two complementary approaches to cider quality. Laboratory testing provides objective measurements producers can use to understand and monitor their products, while sensory analysis provides structured methods for evaluating how those products are ultimately perceived.

The courses are intended for cider producers with previous production knowledge. Completion of the Foundation Certificate in Cider & Perry Production is recommended and is required for participants pursuing the Cider Institute’s advanced certificate pathway; producers with equivalent experience may also be eligible.

Both courses will be held at the Washington State University Mount Vernon Northwestern Washington Research and Extension Center, 16650 State Route 536, Mount Vernon, Washington.

About the Cider Institute

The Cider Institute is a nonprofit educational organization dedicated to advancing the science and practice of cidermaking through high-quality, science-based education and professional development. Working with cider producers, researchers, academic institutions, and industry partners, the Cider Institute connects current research with practical application and supports cidermakers throughout their professional development.

About WSU-NWREC

The mission of Washington State University Mount Vernon Northwestern Washington Research & Extension Center is to serve the agricultural, horticultural, and natural resource science interests of the state through research and extension activities that are enhanced by the unique conditions of northwestern Washington: its mild, marine climate, rich alluvial soils, diverse small and mid-sized farming enterprises, and unique rural-urban interface.