Oregon State Offers Targeted Craft Cider Workshops


Oregon State offers targeted cider workshops that are a great way to gain in-demand training and knowledge. These targeted courses can be taken independently, offering the training you need in a specific area. They can also be taken alongside our expert-led Cider and Perry Production course.

Wild Yeast Ferments for Cider

March 24, 2018

Wild yeast fermentations are of interest for cider makers, but it’s important to have the right knowledge when utilizing this valuable resource. To have a successful ferment and produce the desired cider style, you should have a thorough understanding of the different wild yeasts and their limitations and potential problems that might occur. Our one-day cider add-on workshop combines lecture, lab work and tastings to help you successfully utilize wild yeast cider ferments.

Improving Cider Quality Using Fining Agents

July 28 – 29, 2018

Fining is an important tool that can help improve the quality of your cider, but there are many different fining agents that each provide something unique to your cider. Our two-day course will give you detailed information on different fining agents, demonstrate fining tests for cider, and include a lab component where you will use different fining agent before evaluating cider quality. You will also learn how to successfully use enzymes for fining.

Oxygen In Cider Making: Understanding Oxidation and Reduction

Future Course

There are a variety of processes you can use when making cider. In all of these methods, oxygen is a critical component to cider quality, but you need to determine the perfect balance for the cider you envision. In this one-day add-on workshop, you will learn how different feels of oxygen affect quality, complete a lab exercise to remove unwanted flavors in cider, and taste several ciders with different oxidative and reductive characteristics.

For more information see their catalog at https://pace.oregonstate.edu/catalog/targeted-craft-cider-workshops