The Professional Handbook of Cider Tasting
Unmet Need: Standardized Guide for effective sensory evaluation of Cider in the US.
In the last decade, with the rise of the craft beverage movement, the cider industry has experienced an annualized growth rate of 27.3 % reaching $300.4 million in revenue from 2012 to 2016. For the next five years, cider sales are projected to continue growing at a more sustainable rate of 1.2%. In the midst of the industry's rapid growth in the U.S., there are insufficient publications for understanding both the theory and practice of effectively evaluating the sensory properties of cider. Publications for evaluating cider exist, but they are either not research-based or are Euro-centric.
The Solution: A Professional Handbook for Cider Tasting.
As discussed above, there is a need to have a professional guide for cider tasting keeping the US as the backdrop. Researchers at WSU have developed a textbook that addresses the previously discussed knowledge gap. While this book is targeted to the U.S., the principles can be applied across cider making regions in Europe, Africa, and North America.
• US and other cider industries
• Developed from replicated observations taken in the U.S.
• The principles can be applied across cider making regions in Europe, Africa, and North America.