Cider Making

The cider making course gives an introduction to craft cider making.

Target audience
Cider and beer enthusiasts, wine and beer journalists, food bloggers, home brewers as well as technical staff from the brewing and beverage industries employed in product development.

Entry qualifications
Basic knowledge of food production is recommended

Content
History and market, apple varieties and apple growing, juice making, cider regulations, fermentation and maturation, clarification, filtration, blending, packaging, cider production in the brewery, cider styles tasting, food pairing and product development. We expect to visit a juice factory and to do some apple milling and pressing.

Literature
K. L. Johansen: Cider Production in England and France – and Denmark, Scandinavian Brewers Review, Vol. 57, No. 6, 2000
K. L. Johansen: Maturation of cider by Malolactic Fermentation, Scandinavian Brewers Review, Vol. 67, No. 3 2010
Presentation material
Recommended additional reading: Andrew Lea: Craft Cider Making, 3rd edition, 2016

Location
Depending on the number of participants; Conference room Gamle Carlsberg Vej 16, 1799 København V. or
Carlsberg Conference Centre, Gamle Carlsberg Vej 15, 1799 København V

Sign up: Cider Making

Terms & Conditions

Invoice will be sent to you in due time due for payment 14 days before course start.

Please include VAT number.

Payment via money transfer or Paypal.

For cancellation later than 14 days before course start, we charge full course fee.

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