The cider making course gives an introduction to craft cider making.
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.
Basic knowledge of food production is recommended
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.
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
Recommended additional reading: Andrew Lea: Craft Cider Making, 3rd edition, 2016
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