The UW-Madison Department of Food Science and Center for Integrated Agricultural Systems have teamed up to bring you a series of workshops to increase your knowledge of the different cider styles, evaluation of ciders, and how to analyze and detect cider flaws.
Styles, Evaluation, and Marketing of Cider
Presented by: Brian Rutzen and Nick Smith
When: Tuesday February 20, 2024 – 9:30am to 4:00pm
Where: Lost Valley Cider Company, 408 W. Florida Street, Milwaukee, WI 53204
Register by: February 13, 2024
Join fellow hard cider makers and industry professionals for a workshop delving deeper into the main U.S. cider styles of Heritage, Traditional, Modern, and Fruited. Brian Rutzen and Nick Smith will teach you the nuances of each style as you hone your skills in the art of cider evaluation. You’ll have the opportunity to test your new skills with a couple of mystery ciders. The afternoon will focus on current markets in the Midwest and the benefits of creating a WI Cider Maker Association. Plus, participants are asked to bring samples of their hard cider for discussing style, production methods, and evaluation. Class size limit to 30 people. Register for this workshop at: https://uwmadison.eventsair.com/cider2024/reg
Enzymatic and Spectrophotometric Analyses of Ciders & Wines
Presented: by Nick Smith
When: Tuesday March 26, 2024 – 10:00am to 3:00pm
Where: UW-Madison Dept of Food Science – Babcock Hall Room 201, 1605 Linden Drive, Madison, WI
Register by: March 19, 2024
Looking to take your analytical skills in winery/cidery to the next level? This workshop will focus on enzymatic and spectrophotometric analyses for wines and ciders. Participants will learn the science and techniques behind these analytical tools and will have ample opportunities to practice these techniques in the laboratory. Analyses covered will include Residual Sugar, Malic acid, and Phenolic content. Plus, we will review the range of analytes that can be measured with the spectrophotometer (Ethanol, SO2, and more). Class limit to 20 people. Register for this workshop at: https://uwmadison.eventsair.com/cider2024/reg
Contact: Regina Hirsch at UW-CIAS with any questions regarding these workshops. firstname.lastname@example.org or 608-335-7755
Brian Rutzen: An American Cider Association Pommelier who has been working in the industry for over 10 years, running sales and strategy for cider companies in the Chicago market. He is also a steward and judge at Great Lakes International Cider & Perry (GLINTCAP).
Nick Smith: UW-Madison Outreach Specialist and Instructor in Enology. Previously, he was a research winemaker for the University of Minnesota’s Grape Breeding Program, has worked as a wine chemist for Beringer Vineyards in California, and consulted with wineries in Minnesota and Wisconsin. Nick is also the Chief Fermentation Officer for Bevy, located in the Wisconsin Dells.