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Cider and Perry Production Class with Andrew Byers November 13-17 at SPSCC


  • South Puget Sound Community College 4220 6th Avenue Southeast Lacey, WA, 98503 United States (map)

Cider & Perry

South Puget Sound Community College is proud to be partnering with NorthWest Agricultural Business Center (NABC), the Cider Institute of North America (CINA), and WSU extension at Mt. Vernon to offer the Cider and Perry Production- A Foundation class.  Derived from the popular series by Peter Mitchell and taught by CINA instructor and Finnriver Cidery Cider Maker Andrew Byers, this five-day non credit course located in Lacey, WA provided students with expert knowledge of cider and perry principles and practices.  

The curriculum includes information regarding cider culture, production, and business. Students of this course will participate in hands-on sensory demonstrations, laboratory exercises, and blending trials.


The course involves hands-on practical lab work, lectures, workshops, and cider tastings that includes:

  • A detailed step-by-step guide to cider and perry production
  • An understanding of the chemistry and microbiology behind cider and perry
  • Practical training in the key skills of cider production and methods of laboratory analysis
  • Introduction to sensory analysis of cider and perry
  • Experienced guest lecturers


Course fee includes: official manual, workshop notes, cider and perry tastings, laboratory instructions/supplies, lunch each day, and coffee/tea each morning

To register for the November 13-17, 2017 class click here.

Option Certification: For an additional $300, students may choose to register for the CINA Foundation Certificate in Cider & Perry Production. Registration for the certification is separate from the Cider and Perry Production workshop. The exam will be given the morning of Friday November 17th.

People interested in more cider training opportunities may be interested in the Everything Cider! class offered in October.  It will talk more about growing and processing from orchards. 

Industry Outlook

While the popularity of hard cider has grown, so has the production. In fact, cider production rose from 1.2 million gallons in 2010 to over 4 million gallons in 2016 for Northwest cideries. Washington state produced over  2.1million gallons in 2016. That's a lot of cider! Educational Institutions around the nation are recognizing the growth in this industry and are working hand and hand with cider associations to support the educational needs of both beginning cider makers and those in the industry positioned to grow.

About the Partners

The Cider Institute is a non-profit organization made up of passionate cider industry professionals and educators with a mission to create a quality-driven and sustainable cider industry through education and research.  This diverse group of individuals will help universitites and training institutions develop curriculum and procure funding for research that will benefit the entire industry.

In partnership with Washington State University (WSU) and Northwest Cider Association, and funded by a Specialty Crop Block Grant from the WSDA in 2011, Northwest Agriculture Business Center (NABC) is helping to boost Washington's emerging hard cider industry. Funding supports NABC and partners to conduct cider research, provide education and marketing services, including the various cider courses taught by world-class industry experts: 

  • Peter Mitchell of Mitchell F&D: Expert services to the cider industry.
  • Brianna Ewing, Clinical Assistant Professor, Food & Fermentation Specialist-Washington State University, Northwest Research and Extension Center: Cider Production and Sensory Analysis classes.
  • Cider & Perry Academy: Source of information, training, advise and support available anywhere in the cider & perry industry.
  • National Association of Cider Makers (NACM): Promotes the cider and perry industry in the UK.  It represents both larger producers and many hundreds of small-scale cider makers in the trade.