ONLINE • FOUNDATION

CIDER & PERRY PRODUCTION

A FOUNDATION COURSE

Build the Knowledge and Practical Foundation to Produce High-Quality
Cider and Perry

Develop a comprehensive understanding of cider and perry production through self-paced study, live expert instruction, sensory training, practical activities, and industry insight.

This 12-week online course begins August 27, 2026, with live virtual sessions every Thursday through November 12, 2026.

Live sessions:
9:00–10:30 a.m. Pacific / 12:00–1:30 p.m. Eastern

Upon successful completion of the course and qualification examination, participants will earn the Foundation Certificate in Cider & Perry Production, the prerequisite for all Cider Institute advanced-level courses.

BUILD A COMPLETE FOUNDATION IN CIDER AND PERRY PRODUCTION

Cider & Perry Production – A Foundation is designed to help participants understand not only how cider and perry are produced, but why different production decisions lead to different outcomes.

Throughout the course, participants will explore the science, history, techniques, sensory practices, and professional considerations that underpin modern cider and perry production.

BUILD A STRONG PRODUCTION FOUNDATION

Understand the full cider and perry production process, from fruit selection and juice preparation through fermentation, maturation, stabilization, and packaging.

CONNECT SCIENCE WITH PRODUCTION

Understand how microbiology, chemistry, sanitation, laboratory analysis, equipment, and process control influence quality throughout production.

DEVELOP YOUR SENSORY SKILLS

Learn structured sensory evaluation methods, identify important product characteristics and potential faults, and build a documented sensory portfolio across multiple cider and perry styles.

UNDERSTAND THE INDUSTRY

Explore the history, heritage, marketplace, legislation, and evolving role of cider and perry within the wider alcoholic drinks industry.

EARN THE FOUNDATION CERTIFICATE
IN CIDER & PERRY PRODUCTION

Participants who successfully complete the course and pass the qualification examination
will earn the Foundation Certificate in Cider & Perry Production.

The Foundation Certificate provides a structured base for continued professional development and is the prerequisite for all advanced-level Cider Institute courses.

The course fee includes one attempt at the Foundation Certificate examination.

WHO THIS COURSE IS FOR

This course is designed for:

✓ Aspiring cidermakers
✓ New cider and perry producers
✓ Cidery employees seeking formal production knowledge
✓ Producers preparing to expand their technical skills
✓ Individuals entering the cider industry
✓ Fermentation professionals moving into cider production
✓ Industry professionals pursuing advanced Cider Institute training
✓ Entrepreneurs considering starting a cider business

BY THE END OF THIS QUALIFICATION,
PARTICIPANTS WILL BE ABLE TO:

Participants will develop a practical foundation across cider and perry styles, industry context, production methods, sensory evaluation, quality control, and laboratory analysis.

CIDER & PERRY FOUNDATIONS

✓ Understand the definitions, standards, terminology, types, and major styles of cider and perry
✓ Describe the historical development of cider and perry production and its role within modern drinks markets
✓ Recognize important heritage and traditional production practices

INDUSTRY & MARKET CONTEXT

✓ Understand major legislative frameworks affecting cider production
✓ Explore opportunities, challenges, and emerging trends within the cider and perry industry

SENSORY EVALUATION

✓ Understand the principles and methods of sensory evaluation
✓ Identify important sensory attributes and potential cider and perry faults
✓ Develop documented sensory profiles across a range of product styles

ORCHARD, INGREDIENTS & EQUIPMENT

✓ Understand orchard-management principles and important cider and perry fruit varieties
✓ Identify the major ingredients and processing aids used in production
✓ Understand the function and selection of common cidermaking equipment

PRODUCTION PROCESS

✓ Explain the major stages of cider and perry production
✓ Understand how pH, sulfur dioxide, yeast management, oxygen, temperature, and malolactic fermentation influence production
✓ Describe clarification, stabilization, carbonation, and packaging options

QUALITY, FAULTS & LAB ANALYSIS

✓ Understand microbial control, sanitation, and quality-assurance principles
✓ Recognize microbiological and chemical faults and understand approaches to prevention
✓ Understand essential laboratory measurements, including specific gravity, titratable acidity, pH, and free and total sulfur dioxide

Participants will also develop a stronger understanding of how scientific principles, production practices, sensory outcomes, and business realities interact throughout the cidermaking process.

COURSE FORMAT

This twelve-week online program combines self-paced learning, live expert instruction, practical activities, sensory work, and peer collaboration to create a flexible, engaging, and applied learning experience.

SELF-PACED MODULES

Participants complete weekly online learning modules supported by prerecorded instructional videos and independent study.

LIVE EXPERT SESSIONS

The course includes live 90-minute virtual sessions every Thursday, with approximately 20 hours of live instruction.

APPLIED ACTIVITIES

Guided hands-on activities, independent practical work, sensory evaluation exercises, and industry case examples help connect course concepts to real production settings.

COLLABORATIVE LEARNING

Participants engage in online group collaboration and peer discussion throughout the program.

FLEXIBLE REVIEW

Recorded sessions are available for later review or for participants who are unable to attend live.

QUALIFICATION EXAM

The program includes a formal qualification examination, along with approximately 30 hours of independent study.

The emphasis is not only on acquiring production knowledge, but on understanding how that knowledge applies within real cider and perry operations.

COURSE DATES & SCHEDULE

COURSE BEGINS

August 27, 2026

COURSE CONCLUDES

November 12, 2026

LIVE SESSIONS

Live sessions take place every Thursday from:

9:00–10:30 a.m. Pacific Time
12:00–1:30 p.m. Eastern Time

Live sessions are recorded for participants who are unable to attend at the scheduled time.

COURSE SCHEDULE

WEEK 1

Orientation and Introduction to the Cider Industry

WEEK 2

Cider History and Overview of the Production Process

WEEK 3

Cider Chemistry and Laboratory Analysis

WEEK 4

Laboratory Tools and Techniques

WEEK 5

Midterm Break — No Class

WEEK 6

Cider Microbiology

WEEK 7

Sulfur Dioxide, Faults, and Fermentation Management

WEEK 8

Sensory Evaluation

WEEK 9

Downstream Processing

Topics include carbonation, stabilization, and filtration.

WEEK 10

Cellar Hygiene and Good Manufacturing Practices

WEEK 11

Foundation Certificate Examination

WEEK 12

Starting a Cider Business

Topics include cost calculations and key operational considerations.

The course schedule is subject to change.

WHY LEARN WITH CIDER INSTITUTE?

The Cider Institute provides education for people who want to deepen their knowledge of cider production and the wider cider industry.

Our courses are developed with input from experienced cider professionals and educators, helping learners build practical knowledge grounded in real-world production.

BEGIN YOUR CIDER JOURNEY

REGISTRATION AND TRANSFER POLICY

Registrations for this course are non-refundable.

However, registration may be transferred to another employee from the same organization or moved to a different course month when needed.

EXPERT INSTRUCTION

Course instruction draws on the knowledge of scholars and practitioners from leading institutions, including:

✓ Cornell University
✓ Brock University
✓ Washington State University

Live discussions also feature cidermakers, consultants, and industry professionals who share how production principles are applied across different business models, regions, and cider traditions.

This combination of academic instruction and practical industry experience gives participants a broader understanding of both the science and practice of cidermaking.

HOW YOU WILL LEARN

This course combines multiple learning methods to create a flexible, engaging, and applied online experience.

Participants will learn through:

Weekly online learning modules
Prerecorded instructional videos
Live 90-minute expert discussions
Guided hands-on activities
Independent practical work
Sensory evaluation exercises
Group collaboration
Peer discussion
Industry case examples
Recorded sessions for later review
Independent study
A formal qualification examination

The emphasis is not only on acquiring production knowledge, but on understanding how that knowledge applies within real cider and perry operations.

REGISTRATION AND FEES

EARLY BIRD REGISTRATION

$1,850 USD

Plus service charges
Available through June 30, 2026

REGULAR REGISTRATION

$1,980 USD

Plus service charges
Available beginning July 1, 2026

Each participant must enroll individually.

REGISTRATION INCLUDES

INSTRUCTION

✓ Twelve weeks of instruction
✓ Weekly online course materials
✓ Live virtual discussions

COURSE RESOURCES

✓ Access to session recordings
✓ Course resources and learning materials
✓ Sensory and practical activities

EXAMINATION

✓ One attempt at the Foundation Certificate examination

Prefer to pay by check?

Participants may pay by check to avoid online service charges. Contact brighid@ciderinstitute.com for payment instructions.

INTERNATIONAL PARTICIPANTS

International participants are welcome and encouraged to enroll.

Please note that shipping certain course materials outside North America may be restricted or may result in additional customs charges. Contact brighid@ciderinstitute.com for information regarding international participation and material delivery.

CANCELLATION POLICY

✓ Cancellations received on or before June 30, 2026 will receive a full refund, less service fees.
✓ Cancellations received between July 1 and July 31, 2026 will receive a 50% refund, less service fees.
✓ Cancellations received on or after August 1, 2026 are non-refundable.
✓ Substitutions from the same organization are accepted.