Cider & Perry Orcharding through the Year
Guiding students throughout the production year with in-depth discussions and demonstrations of orcharding techniques needed on a seasonal basis.
Fee: Four-part series-$330. Orcharding section only (3 classes)-$250. Individual classes-$95 each. All classes include beverages and lunch.
Date/ Time: (See individual classes for details).
Location: Skagit Valley Gardens, Mount Vernon, WA
In this series of one-day workshops, we will cover the intricacies of apple and pear orcharding, providing students with information crucial to becoming a successful commercial producer. Training covers everything from evaluating the business plan, to starting an orchard, choosing plant material, orchard maintenance, and equipment needed. Enterprise Feasibility kicks off the year, followed by Orcharding courses spread out over three seasons.
The Orcharding section of this four-part series is led by fruit production expert Gary Moulton. Gary worked in the Fruit Horticulture department of the Washington State University - Mount Vernon Research and Extension Center from 1980 to 2010. In 1991 he took over the management, direction, and leadership of the Fruit Research program. He holds a Master’s Degree from WSU in Plant Pathology specializing in fruit diseases, and a Bachelor of Science Degree in Pomology/Fruit Science from California Polytechnic State University, San Luis Obispo, California. These courses are listed in the Events Calendar under Cider and Perry Orcharding Through the Year.
Date/Time: September 19, 2014. 8:30 AM to 4:30PM.
Location: Skagit Valley Gardens (Mount Vernon, WA).
This workshop will explain orchard layout based on rootstock performance, guide students to choose the best varieties for particular markets, determine correct spacing, and cover factors affecting fruit production yields. Students will get an overview of routine tasks for fall orcharding, including calculating fertilizer needs and using equipment to apply them, preparing for Winter, the do’s and don’ts of scion wood, and the surprisingly tricky task of working with a nursery to order grafted trees. Topics:
• Orchard Layout
• Soil Testing & Amendments
• Rootstock Selection for fruit varieties
• Fall Clean-Up & Pest Control
• How to Collect & Store Scion Wood
• Working with the Nursery
These courses are very popular and advanced reservations fill quickly. Please contact Northwest Agriculture Business Center for availability and registration. 360-336-3727
For more information go to http://www.agbizcenter.org
Join us in beautiful Orondo, WA at Orondo Cider Works for a family friendly harvest celebration to include: Food/BBQ, live music, hard cider tasting, bouncy house, orchard tours, hay pyramid, and more!
Event Phone: (509) 784-1029
Facebook Fanpage: www.facebook.com/orondociderworks
2014 marks the inaugural year for the NW CIDERFEST benefitting the Muscular Dystrophy Association.
Located at Pioneer Square in downtown Portland sample ciders from over 20 different NW vendors, cheese and food pairings, enjoy live music, family fun activities including bobbing for apples, petting zoo and live on-stage contests.
The NW Cider Association and the local chapter of the MDA have partnered to offer this fun filled event celebrating all things autumn.
For more information contact email@example.com or 503 223 3177.
Cider & Perry Production - Principles & Practice
A two-part course, with optional NACM certification*. Part one may be taken separately, with or without the certification. The class is typically held in conjunction with the Introduction to Cider Fruit Orchard Management workshop on a Saturday preceding or following the Cider course. The course is suitable for beginners, new businesses and existing producers (large & small-scale) alike. An additional registration fee of $145.00 is payable for those wishing to enter for the NACM Certification in Cider & Perry Appreciation. This additional fee includes a complimentary copy of the official textbook: Out of the Orchard – Into the Glass.
*NACM certification: Students may opt to receive a certificate in cider production from the National Association of Cider Makers, based in the UK. The NACM Certificate in Cider & Perry Appreciation is the only formal cider industry specific qualification available in the world. Certification can be a useful marketing and promotional tool for the aspiring cider professional. More information about the NABC can be found on their website: http://cideruk.com/nacm
Part 1: An Understanding of Cider & Perry:
Including extensive sensory analysis of cider & perry, this section aims to enable the participant to:
- Develop a broad appreciation of the main types and styles of cider and perry, along with an understanding of the cider industry;
- Gain an outline knowledge and unerstanding of the main principles and practices involved in making cider & perry;
- Explore ways in which to encourage the positive & responsible development of the industry & its products.
Part 2: Practical Production of Cider & Perry:
Including hands-on practical production and laboratory work, this part aims to provide:
- A thorough grounding in the main methods and processes of cider and perry production;
- A wealth of knowledge, insight and technical know-how, drawn from many years of practical experience;
- The skills, knowledge and understanding necessary for the production of quality cider and perry
Peter Mitchell-a highly qualified and internationally recognized expert in cider and perry making and tasting, leads the class. With over 30 years of practical experience, he is a professional trainer, a UK and USA cider competition judge and an award-winning producer in his own right.
- Full course (Part 1 & 2): $999 (includes Orchard Management: Cider Fruit Production class
- Full course with NACM certification*: $1,144
- Part 1 only: $395
- Part 1 with NACM certification*: $540
Class size is limited to 20 attendees. Lunch, beverages, snacks and course materials are included with all options.
Official date in December, 2014 TBA. More details to come.
This course is very popular and advanced reservations fill quickly. Please contact Northwest Agriculture Business Center for availability. 360-336-3727 or www.agbizcenter.org
Business of Making Hard Cider
The Northwest Agriculture Business Center, WSU - Northwest Washington Research& Extension Center, and the Northwest Cider Association will present a one-day cider making business development workshop for new or existing operations. Industry professionals will provide information about production, economics, business plans, risk management and marketing that will provide assistance to both the veteran and the aspiring cider maker. The goal of this workshop is to help maximize cidery business performance.
Classes will include:
- Cidery Investment and Operating Costs
- Buying Apples/Cider from the Producer
Fee: $95. Lunch and guided tasting of local ciders & cheeses included. Class is limited to 40 attendees.