ADVANCED • IN-PERSON • SENSORY
ESSENTIAL SENSORY ANALYSIS OF CIDER & PERRY
Applied sensory training for cider and perry producers
đź“Ť WSU Mount Vernon WWREC
16650 State Route 536
Mount Vernon, WA 98273
NOVEMBER 5–6, 2026
DEVELOP CONFIDENCE IN SENSORY EVALUATION
Develop the sensory vocabulary, evaluation skills, and structured testing methods required to assess cider and perry with greater accuracy, consistency, and confidence.Â
A structured sensory program helps producers describe products more precisely, compare samples objectively, identify meaningful differences, assess consumer response, and connect sensory outcomes with production decisions.
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DEVELOP STRONGER SENSORY JUDGMENT
Build the ability to evaluate cider and perry systematically rather than relying only on personal preference or informal tasting.
UNDERSTAND FLAVOR AND AROMA
Examine the acids, sugars, bitter compounds, aroma compounds, and flavor interactions that shape the sensory experience of cider and perry.
IDENTIFY ATTRIBUTES AND FAULTS
Learn to recognize desirable characteristics, potential flaws, and the sensory clues that can help producers investigate production and quality concerns.
APPLY STRUCTURED TESTING METHODS
Explore difference testing, descriptive testing, acceptance testing, and flavor profiling through guided exercises and collaborative group work.
This intensive two-day course is designed for cider producers and cidery staff seeking a deeper understanding of sensory analysis and its practical application within cider and perry production.
Participants will explore the principles behind sensory testing, investigate the compounds that influence aroma and flavor, and gain hands-on experience planning and carrying out structured sensory assessments.
The course combines sensory theory, guided tastings, group testing, flavor profiling, and applied product evaluation to help participants make more informed production and quality decisions.
REGISTER NOWYOUR INSTRUCTORS
STEVEN TRUSSLER
Steven Trussler is the Micro-credential Coordinator for the Cool Climate Oenology and Viticulture Institute at Brock University in Niagara, Canada. A former commercial winemaker, Steven has spent the last ten years developing and delivering educational programming for undergraduates and professionals in the areas of fermentation, sensory science, and beverage alcohol lab methods. A member of the Cider Institute's curriculum committee and a Cider Institute instructor since 2017, Steven holds various degrees including a Bachelor in Adult Education, a Masters in Teaching, Learning, and Development and is currently completing his PhD in Higher Education at the University of Toronto.Â
KIRA BASSINGTHWAIGHTE
Kira Bassingthwaighte has worked in the food and beverage world for over 15 years. After graduating from the Culinary Institute of America, she worked in restaurants and bakeries before turning her focus to beverages. She returned back home to Montana to work as a distiller and lead whisky tasting tours in Scotland. In 2017, she became the Cidermaker at Western Cider and managed all cider production for 7 years before stepping aside to raise her family. A former member of the Cider Institute Board of Directors (2022-2025), Kira has also completed the Cider Institute's Foundation and Advanced coursework. As both a graduate and instructor, she brings a practical, real-world perspective that complements the Cider Institute's academic expertise.
BY THE END OF THIS COURSE,
PARTICIPANTS WILL BE ABLE TO:
- âś“ Understand the role, importance, and underlying principles of sensory analysis
- âś“ Recognize how individual sensory abilities and perception can influence evaluation
- âś“ Investigate the principal sensory-analysis techniques used within the cider industry
- âś“ Understand the range and sources of flavor-active chemical compounds found in cider and perry
- âś“ Examine the sensory effects of acidity, sweetness, bitterness, aroma, mouthfeel, and flavor interactions
- âś“ Recognize common faults and evaluate their sensory expression
- âś“ Plan and conduct structured sensory assessments
- âś“ Apply difference, descriptive, and acceptance-testing methods
- âś“ Develop more comprehensive flavor profiles for cider and perry
- âś“ Undertake sensory evaluation with greater structure, confidence, and consistency
HOW YOU WILL LEARN
This course combines research-based instruction with extensive guided tasting and applied sensory practice.
Participants will learn through:
- âś“ Sensory-analysis instruction
- âś“ Guided cider and perry tastings
- âś“ Acidity, sweetness, and bitterness exercises
- âś“ Aroma-compound exploration
- âś“ Mouthfeel evaluation
- âś“ Fault demonstrations
- âś“ Flavor-interaction exercises
- âś“ Difference testing
- âś“ Descriptive testing
- âś“ Acceptance testing
- âś“ Group sensory work
- âś“ Flavor-profile development
- âś“ Food-pairing exercises
- âś“ Professional panel feedback
The emphasis is not only on understanding sensory concepts, but on applying structured evaluation methods to real cider and perry products.
RECEIVE PROFESSIONAL FEEDBACK ON YOUR PRODUCT
Participants may bring their own cider or perry products for evaluation by a trained sensory panel.
Each participant may select the sensory test or tests they would like the panel to perform, allowing them to receive focused professional feedback relevant to their product and production goals.
This applied component gives producers an opportunity to see how formal sensory methods can be used to investigate specific questions, compare products, and support quality development.
COURSE AGENDA
DAY ONE: SENSORY BOOTCAMP
Thursday, November 5
8:30 AM–5:30 PM
Participants will explore:
- âś“ Variations in sensory abilities
- âś“ Sources and types of acidity
- âś“ Sources and types of sweetness
- âś“ Sources of bitterness
- âś“ Flavor interactions
- âś“ Mouthfeel
- âś“ Origins of aroma compounds
- âś“ Fault demonstrations
- âś“ Flavor profiling
DAY TWO: APPLIED TESTING
Friday, November 6
8:30 AM–5:30 PM
Participants will take part in:
- âś“ Cider-evaluation overview
- âś“ Difference testing and group work
- âś“ Descriptive testing and group work
- âś“ Acceptance testing and group work
- âś“ Flavor profiling
- âś“ Food pairing
WHO THIS COURSE IS FOR
This course is designed for:
- Cider and perry producers
- Cidermakers
- Production staff
- Quality-control personnel
- Product-development teams
- Tasting-room or sensory staff
- Producers developing internal sensory programs
- Individuals pursuing the Cider & Perry Certificate Program
COURSE FORMAT
- Two days of in-person instruction
- Guided cider and perry tastings
- Hands-on sensory evaluation
- Individual and group testing exercises
- Flavor and fault demonstrations
- Professional feedback on submitted products
- Breakfast and lunch provided
- Course materials and refreshments included
PREREQUISITES
Completion of the Foundation Certificate in Cider & Perry Production is recommended and is required for participants pursuing the Cider & Perry Certificate Program through CINA.
Alternatively, participants should possess a basic understanding of:
- The principal sensory-analysis techniques used within the cider industry
- The flavor-active chemical compounds found in cider and perry
Questions regarding eligibility may be directed to [email protected].
REGISTRATION DEADLINE
Registration closes September 4.
CANCELLATION POLICY
- âś“ Cancellations received on or before August 31 will receive a full refund, less the service fee.
- âś“ Cancellations received between September 1 and September 30 will receive a 50% refund, less the service fee.
- âś“ Cancellations received on or after October 1 are non-refundable.
- âś“ Substitutions from the same organization are welcome.
If the course is canceled or interrupted, the Cider Institute and/or workshop host will not be responsible for airfare or accommodation costs. Other course-related costs may be reimbursed, upon review, in proportion to the canceled activities and less a reasonable administrative cost.
BUILD A MORE PRECISE SENSORY LANGUAGE
Strengthen your ability to identify, describe, compare, and evaluate cider and perry using structured sensory methods.
Leave the course better equipped to interpret flavor, investigate faults, communicate product characteristics, and use sensory evidence to support more intentional production and quality decisions.
ENROLL NOWWHY 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.