ONLINE • FOUNDATION
CIDER & PERRY PRODUCTION
A FOUNDATION
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.
The next 12-week online course begins May 6, 2027, with live virtual sessions every Thursday through July 22, 2027.
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.
UNDERSTANDÂ 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:
- âś“ Aspiring cidermakers
- âś“ New cider and perry producers
- âś“ Cidery employees seeking formal production knowledge
- âś“ Producers preparing to expand their technical skills
- âś“ Individuals entering the cider industry
- âś“ Fermentation professionals moving into cider production
- âś“ Industry professionals pursuing advanced Cider Institute training
- âś“ 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
- âś“ Understand the definitions, standards, terminology, types, and major styles of cider and perry
- âś“ Describe the historical development of cider and perry production and its role within modern drinks markets
- âś“ Recognize important heritage and traditional production practices
INDUSTRY & MARKET CONTEXT
- âś“ Understand major legislative frameworks affecting cider production
- âś“ Explore opportunities, challenges, and emerging trends within the cider and perry industry
SENSORY EVALUATION
- âś“ Understand the principles and methods of sensory evaluation
- âś“ Identify important sensory attributes and potential cider and perry faults
- âś“ Develop documented sensory profiles across a range of product styles
ORCHARD, INGREDIENTS & EQUIPMENT
- âś“ Understand orchard-management principles and important cider and perry fruit varieties
- âś“ Identify the major ingredients and processing aids used in production
- âś“ Understand the function and selection of common cidermaking equipment
PRODUCTION PROCESS
- âś“ Explain the major stages of cider and perry production
- âś“ Understand how pH, sulfur dioxide, yeast management, oxygen, temperature, and malolactic fermentation influence production
- âś“ Describe clarification, stabilization, carbonation, and packaging options
QUALITY, FAULTS & LAB ANALYSIS
- âś“ Understand microbial control, sanitation, and quality-assurance principles
- âś“ Recognize microbiological and chemical faults and understand approaches to prevention
- âś“ Understand essential laboratory measurements, including specific gravity, titratable acidity, pH, and free and total sulfur dioxide
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.
COURSE DATES & SCHEDULE
COURSE BEGINS
May 6, 2027
COURSE CONCLUDES
July 22, 2027
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
Sensory Evaluation
WEEK 6
Cider Microbiology
WEEK 7
Fermentation Management
WEEK 8
Use of Sulfur Dioxide
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.
WHY LEARN WITH CIDER INSTITUTE?
 The Cider Institute connects scientific research, technical knowledge, and practical production experience to provide education grounded in the realities of cidermaking.
RESEARCH-BASEDÂ Grounded in scientific research and technical knowledge.
EXPERT-LEDÂ Developed and taught by experienced cider professionals, researchers, and educators.
PRACTICALÂ Focused on knowledge and skills you can apply in production.
CONNECTEDÂ Built through collaboration with cider professionals, universities, and research institutions.
Have a Question? We're Here to Help.
Have a question about our courses, certification, or other Cider Institute programs? Send us a message and we'll be happy to help.
LEARN FROM ACADEMIC AND INDUSTRY EXPERTS
The Cider & Perry Production – A Foundation course brings together scientific research, academic expertise, and practical industry experience to help participants understand the principles behind quality cider and perry production.
Course instruction draws on expertise from leading institutions, including Cornell University, Brock University, and Washington State University. Live sessions also feature experienced cidermakers, consultants, and industry professionals who share insights into real-world production practices across different regions and business models.
Chris Gerling
Board Vice President | Instructor
Cornell AgriTech · New York
Chris Gerling is a Senior Extension Associate in the department of Food Science at Cornell AgriTech in Geneva, NY. He works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders and distilled spirits. He is the manager of the Vinification & Brewing Technology lab, where fermentations are conducted for research projects and industry trials; and the Cornell Craft Beverage Analysis Lab, where products may be submitted for troubleshooting, routine analysis or sensory appraisal.  He also organizes and conducts workshops and seminars that focus on production and analytical techniques for farm-based beverages. Chris is past chair of the American Society of Enology and Viticulture/Eastern Section and serves on the ASEV national chapter’s laboratory proficiency committee. He is a member of the Cider Institute’s executive committee.
Steven Trussler
Micro-Credential Coordinator
Brock University · Ontario, CanadaÂ
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
REGISTRATION AND FEES
EARLY BIRD REGISTRATION
$1,850 USD
Plus service charges
Available through March 31, 2027
REGULAR REGISTRATION
$1,980 USD
Plus service charges
Beginning April 1, 2027
Each participant must enroll individually.
REGISTRATION INCLUDES
INSTRUCTION
- âś“ Twelve weeks of instruction
- âś“ Weekly online course materials
- âś“ Live virtual discussions
COURSE RESOURCES
- âś“ Access to session recordings
- âś“ Course resources and learning materials
- âś“ Sensory and practical activities
EXAMINATION
- âś“ One attempt at the Foundation Certificate examination
Participants may pay by check to avoid online service charges. Contact [email protected] 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 [email protected] for information regarding international participation and material delivery.
CANCELLATION POLICY
- ✓ Cancellations received on or before March 1, 2027 will receive a full refund, less service fees.
- ✓ Cancellations received between March 1 and April 14, 2027 will receive a 50% refund, less service fees.
- âś“ Cancellations received on or after April 15, 2027 are non-refundable.
- âś“ Substitutions from the same organization are accepted.
STAY CONNECTEDÂ WITH
THE CIDER INSTITUTE
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EDUCATION
- Cidermaking 101
- Cider and Perry Production Foundation Online
- Advanced Cider & Perry Production: Professional Practice
- Essential Sensory Analysis of Cider & Perry
- Essential Laboratory Testing of Cider & Perry
- Good Manufacturing Practices for Cidery Employees
- GMPs, Safety & Sanitation for Cidery Owners and Operators