Cider master


Cider masters envision the manufacturing process of cider. They ensure brewing quality and follow one of several brewing processes. They modify existing brewing formulas and processing techniques in order to develop new cider products and cider-based beverages.

Other titles

The following job titles also refer to cider master:

cider maker
cider production manager
cider manufacture manager
master cider maker

Minimum qualifications

Bachelor’s degree is generally required to work as cider master. However, this requirement may differ in some countries.

ISCO skill level

ISCO skill level is defined as a function of the complexity and range of tasks and duties to be performed in an occupation. It is measured on a scale from 1 to 4, with 1 the lowest level and 4 the highest, by considering:

  • the nature of the work performed in an occupation in relation to the characteristic tasks and duties
  • the level of formal education required for competent performance of the tasks and duties involved and
  • the amount of informal on-the-job training and/or previous experience in a related occupation required for competent performance of these tasks and duties.

Cider master is a Skill level 4 occupation.

Cider master career path

Similar occupations

These occupations, although different, require a lot of knowledge and skills similar to cider master.

botanicals specialist
food production manager
animal feed nutritionist

Long term prospects

These occupations require some skills and knowledge of cider master. They also require other skills and knowledge, but at a higher ISCO skill level, meaning these occupations are accessible from a position of cider master with a significant experience and/or extensive training.

Essential knowledge and skills

Essential knowledge

This knowledge should be acquired through learning to fulfill the role of cider master.

Biotechnology: The technology that uses, modifies or harnesses biological systems, organisms and cellular components to develop new technologies and products for specific uses.
Biochemical processes of cider production: For example, the conversion of sugar to alcohol and the importance of pH levels during fermentation.
Variety of apples: Variety of apples ranging from sweet to sour and their colours, shapes, and uses.
Mashing process: Managing the mashing process and understanding its influence on wort quality and character of the finished fermented beverage.
Chemical constitution of apples: Chemical constitution of apples: sugars, water content, proteins, acidity, and vitamins. Constituents of apples which contribute to better quality, so the apple production can be used in obtaining healthy juice and pulp.
Quality assurance methodologies: Quality assurance principles, standard requirements, and the set of processes and activities used for measuring, controlling and ensuring the quality of products and processes.
Fermentation processes of beverages: Fermentation processes related to the conversion of sugar to alcohol, gases and acids. 
Food and beverage industry: The respective industry and the processes involved in the food and beverage industry, such as raw material selection, processing, packaging, and storage.
Processes of foods and beverages manufacturing: Raw materials and production processes for getting finished food products. Importance of quality control and other techniques for the food and beverage industry.

Essential skills and competences

These skills are necessary for the role of cider master.

Conduct apple fermentation: Smash the apples and storage them according to specifications in the adequate recipients before following the process of fermentation adhering to fermentation times and ingredients to add. Monitor the fermentation process. 
Ensure sanitation: Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Assist bottling: Prepare wine for bottling. Assist with bottling and corking.
Manage budgets: Plan, monitor and report on the budget.
Manage food manufacturing laboratory: Manage laboratory activities in the plant or factory and using the data to monitor the quality of manufactured products.
Perform sensory evaluation: Evaluate the quality of a given type of food or beverage based on its appearance, smell, taste, aroma, and others. Suggest possible improvements and comparisons with other products.
Manage staff: Manage employees and subordinates, working in a team or individually, to maximise their performance and contribution. Schedule their work and activities, give instructions, motivate and direct the workers to meet the company objectives. Monitor and measure how an employee undertakes their responsibilities and how well these activities are executed. Identify areas for improvement and make suggestions to achieve this. Lead a group of people to help them achieve goals and maintain an effective working relationship among staff.
Select apples: Select ripe and unripe apples considering the quantity of starch in them to turn into sugar.
Operate pasteurisation processes: Follow and apply procedures to pasteurise food and beverages. Recognise the properties of the products to be pasteurised and adapt procedures accordingly.
Keep task records: Organise and classify records of prepared reports and correspondence related to the performed work and progress records of tasks.
Collect samples for analysis: Collect samples of materials or products for laboratory analysis.
Design cider recipes: Designs cider recipes taking into account the type of apples, the fermentation time, the ingredients, the blending, and any other critical point during the production process.
Prepare containers for beverage fermentation: Prepare containers for beverage fermentation according to the type of beverage to be produced. This includes the qualities that the different kinds of containers can give to the final product.
Analyse apple juice for cider production: Analyse apple juice before fermentation and the cider during and afterwards. Observe how the fermented juice characteristics change from year to year in the same apple varieties. Be aware of the wide range of sugar, acid and tannin levels between apple varieties.
Apply haccp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Measure ph: Measuring pH which is a measure of acidity or alkalinity.
Check bottles for packaging: Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
Analyse samples of food and beverages: Examine if food or beverages are safe for human consumption. Verify the right levels of key ingredients and the correctness of the label declarations and the levels of nutrients present. Ensure samples of food and beverages comply to specific standards or procedures.
Ensure quality of final product: Ensure that finished products meet or exceed company specifications.
Core apples: Core apples and quarter them using an apple corer.
Follow hygienic procedures during food processing: Ensure a clean working space according to hygienic standards in the food processing industry.
Maintain updated professional knowledge: Regularly attend educational workshops, read professional publications, actively participate in professional societies.
Apply requirements concerning manufacturing of food and beverages: Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
Apply gmp: Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Set production facilities standards: Ensure a high standard of safety and quality in facilities, systems, and workers’ behaviour. Ensure adherence to procedures and audit standards. Ensure that machinery and appliances in the production plant are appropriate for their task.
Mitigate waste of resources: Evaluate and identify opportunities to use resources more efficiently with continuously striving to reduce waste of utilities.
Monitor fermentation: Supervise and control fermentation. Monitor the settling of juice and the fermentation of raw material. Control the progress of the fermentation process to meet specifications. Measure, test and interpret fermentation process and quality data according to specification.

Optional knowledge and skills

Optional knowledge

This knowledge is sometimes, but not always, required for the role of cider master. However, mastering this knowledge allows you to have more opportunities for career development.

Optional skills and competences

These skills and competences are sometimes, but not always, required for the role of cider master. However, mastering these skills and competences allows you to have more opportunities for career development.

Filter liquids: Separated solids that will not readily sediment from their suspending liquid by passing the mixture through filters.
Act reliably: Proceed in a way that one can be relied on or depended on.
Ensure continuous preparedness for audits: Ensure constant compliance with standards and requirements, such as keeping certifications up to date and monitoring activities to ensure correct procedures are followed, so that audits can occur smoothly and no negative aspects can be identified.
Keep inventory of goods in production: Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Ensure cost efficiency in food manufacturing: Ensure that the whole process of food manufacturing from receipt of raw materials, production, to food manufacturing and packaging processes is cost-effective and efficient.
Perform chemical experiments: Perform chemical experiments with the aim of testing various products and substances in order to draw conclusions in terms of product viability and replicability.
Show confidence: Demonstrate degrees of maturity by fully understanding one’s own qualities and abilities which can serve as sources of confidence in different situations.
Apply foreign language for international trade: Communicate in foreign languages to facilitate international trade operations such as the importation of food and beverages.
Perform public relations: Perform public relations (PR) by managing the spread of information between an individual or an organisation and the public.
Assist in the development of standard operating procedures in the food chain: Assist in the development of Standard Operating Procedures (SOP) in the food chain by working with line operators. Understand current operating procedures and identify best techniques. Help document new procedures and update existing ones.
Hire new personnel: Hire new personnel for a company or organisation payroll via a prepared set of procedures. Make staffing decisions and direct selection co-workers.
Liaise with colleagues: Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Manage environmental management system: Develop and implement an environmental management system.
Manage fruit juice extraction processes: Use presses and filters to extract juice from fruit.
Have computer literacy: Utilise computers, IT equipment and modern day technology in an efficient way.
Control of expenses: Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.
Perform services in a flexible manner: Adapt service approach when circumstances change.
Liaise with managers: Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.
Analyse production processes for improvement: Analyse production processes leading toward improvement. Analyse in order to reduce production losses and overall manufacturing costs.
Manage time in food processing operations: Assure a correct management of time and resources using appropriate planning methods.

ISCO group and title

2145 – Chemical engineers





  1. Cider master – ESCO
Last updated on August 8, 2022

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