PRE-REGISTRATION FORM -- Cider & Perry Production - Foundation
Please fill out this form if you want be added to the priority registration list for the first Cider & Perry Production - A Foundation course to be held in Virginia March 9-13, 2020. You will be contacted when registration opens in mid-January with the opportunity to sign up before registration is open to the public.


Participants of this five-day training will gain an understanding of cider and perry and acquire the key skills and knowledge necessary to make quality products. Academic instructors of this course will introduce you to the fundamentals of cider making as well as the history and traditions behind the modern cider and perry industry. The course involves hands-on practical lab work, lectures, workshops, and cider tastings that include:

-- Knowledge and understanding of the main principles and processes of cider and perry production
-- A broad appreciation of the main styles of cider and perry, along with an understanding of the cider industry
-- An essential grounding in the chemistry and microbiology behind cider and perry
-- Practical hands-on training in the key skills of cider production and methods of laboratory analysis
-- Introduction to sensory analysis of cider and perry

At the final day of the class, participants will take a qualification exam to receive the Foundation Certificate in Cider & Perry Production.


CINA is excited to partner with Virginia Tech and the Virginia Association of Cider Makers to offer this class for the first time to cider & perry producers in the Southeast.

Dates: March 9-13, 2020
Time: 8:30am - 4:00pm
Location: Virginia Tech Food, Science & Technology Lab, Blacksburg, VA
Cost: $1850 + ticketing fee
Instructor: Bri Ewing Valliere, in collaboration with Amanda Stewart, Assistant Professor, Food Science & Technology at Virginia Tech

The registration fee will be paid when registration opens in mid-January and includes the course textbook, all class materials, light breakfast and lunch each day, and cider samples for sensory analysis.

Please contact Brighid O'Keane at CINA if you have any questions:
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