The Cider Institute of North America, in partnership with the New York Cider Association and Glynwood Center for Regional Food and Farming, will launch an advanced-level sensory training for cider and perry producers in Cold Spring, NY this December 12-13.
Essential Sensory Analysis of Cider & Perry is a 2-day course designed for cider producers that will teach the theory of sensory analysis and hands-on evaluation of cider and perry. This in-depth training will help cider makers understand the role, importance, and underlying principles of sensory analysis; investigate the main techniques used in the cider industry; identify the range and source of flavor-active chemical compounds found in cider; and undertake sensory analysis of cider and perry.
The Cider Industry of North America (CINA) was formed in 2016 in recognition of the need and demand for cider-specific education, training and support for every stage of a career in the cider industry. Earlier this year, CINA announced the launch of the Advanced Certificate in Cider & Perry Production as vocational training in cider and perry production, leading to the achievement of standards defined and set by the cider industry. Essential Sensory Analysis of Cider & Perry is a core module for the Advanced Certificate qualification. The course was developed by Bri Ewing of Washington State University and will be delivered in collaboration with Cornell University.
For nearly a decade, the Glynwood Center for Regional Food and Farming’s groundbreaking Cider Project has been integral to the non-profit’s efforts to achieve its mission of cultivating a vibrant food and farming region in the Hudson Valley. Glynwood’s Director of Regional Food Programs, Megan Larmer, said, “As the farm cidery sector increases in breadth and sophistication, the advanced training offered by CINA is crucial to continuing the pursuit of excellence embodied by New York’s cider makers and, as a hub of that community, Glynwood is a natural home for the East Coast debut of this training.”
Founded by pioneering New York cider makers with leadership from Glynwood, the New York Cider Association was created in 2015 to foster community amongst and act as the collective voice and organizing body for apple growers and cider makers throughout the state. “We’re thrilled to partner with CINA and Glynwood to bring this cutting edge training to New York’s talented cider makers. New York is blessed with beautiful fruit, and our cider makers are eager to learn how to make the best use of that bounty,” said Dave DeFisher, Board Chair of the New York Cider Association.
In collaboration with this course, the Cider Institute and New York Cider Association will also host a Cider Dinner at Glynwood on December 12 to celebrate the ciders produced in the Hudson Valley. For more information and to register for the training and Cider Dinner, visit https://bit.ly/2kA8thC.