Key Information

Delivery: Launceston, Tasmania
Duration: 6 weeks online + 2 day face-to-face workshop
Online start date: Friday 21 June, 2019 
Workshop dates: Saturday 3rd - Sunday 4th August, 2019
Registrations close: 5pm Friday 12 July, 2019



About this course

This course is offered in partnership with the University of Tasmania and FermenTasmania.

Are you thinking about starting your own craft cider making business? Or are you interested in learning more about the cider making process? During this short course you will learn the fundamental aspects of craft cider making and the business skills needed to get started.

The course consists of six online modules and a practical weekend workshop. Each module will take approximately two-three hours to complete and will include online readings, videos and multiple-choice quizzes. Upon completion of the six modules, there will be the two-day practical workshop based out of Launceston in the North of Tasmania. The workshop will be hands-on and practical where you will learn the simple science that makes a big difference to cider-making. 

Day one will include a walking Cider Tour with Taste.walk.talk. where you will have the opportunity to sample the best of Tasmania's local food and cider. 

Day two you will be engaging with and learning from local cider producers and have the opportunity to develop your business plans with feedback from industry experts.



Interested in further study? Check out the Associate Degree in Applied Science (Fermentation Science & Separation Processes).

Workshop Schedule

Dates/Days

Morning Activities

Afternoon Activities

Day 1 - Saturday 3 August

Venue: University of Tasmania, Inveresk Campus

Laboratory time

Developing your pitch


Taste.walk.talk - Walking Cider Tour

Cider tasting

Day 2 - Sunday 4 August

Venue: Brady's Lookout Cider

Distribution strategies

Testing your pitch

Sensory science

Business plan

Marketing strategies

Perfecting your pitch

What you will learn

  • Gain an understanding of the science and process of cider making

  • Practical experience with simple laboratory techniques that make a big difference

  • Develop business strategies and a pitch for your cidery

Dr Robin Katersky Barnes

Robin Barnes is the Coordinator of the Associate Degree in Applied Science (Fermentation & Separation and Aquaculture) at the University College within the University of Tasmania and has more than 15 years’ experience as a researcher in the Science, Technology, Engineering and Mathematics (STEM) field and as a project manager on multiple UTAS research projects. She has a broad research interest in Aquaculture and more recently has focused on pathways to Higher Education, parental engagement in schools and educational aspirations in rural and regional areas

Dr Fiona Kerslake

Dr Fiona Kerslake is a cool climate viticulture, oenology and cider researcher at the Tasmanian Institute of Agriculture (TIA), at the University of Tasmania. Fiona’s research interests are in Pinot noir and sparkling wine viticulture and oenology, which she has transferred over to help support and develop the growing Tasmanian craft cider industry. Fiona has been an associate cider judge for the Australian Cider Awards and judged at the Australian Fruit Wine and Cider Show and Tasmanian cider competitions.

Dr Roger Latham

Dr Roger Latham is a lecturer in fermentation at the University of Tasmania’s University College and the Tasmanian Institute of Agriculture. He has 18 years of experience in microbiology laboratories and has undertaken a great variety of projects including: enzymes in cider making, malting barley contamination, smallgoods safety and shelf-life, respiratory tract pathogens and probiotics, pathology of pyrethrum, and development and manufacture of enzymes for the pulp and paper industry. In 2018 he gained a PhD for his work on the development of a probiotic for the respiratory tract, and to this day continues to be make his own fermented food and drinks.

Karina Dambergs

Karina Dambergs started making cider in Tasmania in 2008, before launching Red Brick Road Cider along with her husband Corey in 2013. Red Brick Road Cider were the first in Australia to make a commercial dry hopped cider and the first in the world to make a Cider Rose by blending Pink Lady apples and Pinot Noir. Karina also uses her skills learned in a variety of fermentation businesses to pay it forward. At The Van Diemen Project, she is part of a team who support Tasmanians to start, grow and scale their own business. Karina also serves as the Director, Small Business at the Northern Tasmanian Development Corporation.

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