Growing demand for locally made spirits, beer and cider has led Washington State University Vancouver to put on a new hard-cider workshop.
“We’re really excited to be offering this workshop,” Justin O’Dea, regional agriculture specialist at the school’s extension offices, said in a press release. “Craft beverage businesses have been attractive new farmer enterprises because there’s an element of freshness, creativity and fun that goes along with it.”
The upcoming “field-to-glass” workshop will cover how to grow and ferment tree fruit for commercial cider, as well as how to set up and run a successful business in the industry.
Three people will speak: WSU staff Carol Miles and Bri Ewing, as well as Nick Gunn of BenchGraft Cider Consulting.
