The UW-Madison Department of Food Science and Center for Integrated Agricultural Systems have teamed up to bring cider makers a series of workshops to explore different craft hard cider styles, analyze and detect cider flaws, and learn how to characterize unique cider(s) for distributors, retailers and consumers using common hard cider terminology.

The first workshop is “Cider Styles and Cider Tasting” with Brian Rutzen and Nick Smith on Tuesday February 21.
Participants are asked to bring samples of their hard cider for discussing style, production methods, and taste description. Class size limit to 30 people, with preference given to commercial craft cider makers.

The second workshop is “Cider Analysis and Cider Flaws” with Nick Smith, Tuesday March 14. Smith will introduce cider analysis, with an opportunity to practice lab techniques. Class is limited to 20 people, with preference given to commercial craft cider makers.

Cider makers requested these workshops while working with CIAS on a 4-state hard cider project “Apple to Glass“. This project engages researchers and growers to explore craft cider supply chains in Washington, Michigan, Vermont and Wisconsin, as an economic development opportunity. These workshops are funded by the USDA Specialty Crop Block Grants, administered by the Wisconsin Department of Agriculture, Trade and Consumer Protection.

For more information and to register for these workshops, go to: https://uwmadison.eventsair.com/cider/registration