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Nyanga Craft Ciders Owner Marlvin Chieza (left) and Managing Director Shalom Mele showcase the cidery\u2019s diverse range of products made from local apples and fruit.<\/p><\/div>\n
When the COVID-19 pandemic hit, Chieza opted to make the most of his time at home, studying every video on cider he could find. It would lead him to the Cider and Perry Production \u2013 A Foundation<\/a> course, offered by Brock University\u2019s Cool Climate Oenology and Viticulture Institute (CCOVI) through the Cider Institute of North America (CINA).<\/p>\n His success in the course would motivate him to leave his laboratory career in 2021 to open Zimbabwe\u2019s first cidery, Nyanga Craft Cider.<\/p>\n \u201cThe experience with CINA was exactly what I hoped for \u2014 to understand the science of the fermentation process and how to manipulate flavours by pushing the pH levels to achieve our desired flavours,\u201d Chieza says. \u201cThe education took my capabilities to a whole new level and connected me to cider makers and industry experts around the world.\u201d<\/p>\n CCOVI Cider and Perry Production instructor Steven Trussler, who led Chieza\u2019s course, calls him an \u201cinspiring example\u201d of what a student can do when combining drive, determination and critical teachings.<\/p>\n \u201cMarlvin has taken what he\u2019s learned about cider production and transformed that into a career that is creating opportunities not only for himself but also for others in his community,\u201d Trussler says. \u201cCCOVI is thrilled to have been a part of his journey, as we have been for so many students from across Canada and around the world.\u201d<\/p>\n \u00a0<\/em>Chieza is committed to using only Nyanga apples at his cidery, leveraging local farmers to build out a diverse product line that includes juices, apple cider vinegars and, of course, cider.<\/p>\n Established in 2016, CINA has set the industry standard for cider production and education. Courses taught by instructors at Brock, Cornell, Virginia Tech and Washington State universities, as well as world-renowned cider makers and consultants, have made North America a focal point for U.K., French and other cider cultures now seeking advice.<\/p>\n CINA Executive Director Brighid O\u2019Keane says Chieza was among the first participants in the Cider and Perry Production<\/a> course when it moved online during the pandemic.<\/p>\n \u201cNot having to travel to North America to take the course created a world of possibilities,\u201d she says. \u201cWe connected him with him with the Cider Production Education Fund<\/a> to help him realize his vision for Zimbabwe\u2019s first cidery.\u201d<\/p>\n Looking to the future, Chieza hopes to \u201ctake our products to Cape Town, Zanzibar, the Seychelles or Madagascar, so Nyanga becomes synonymous with all of African cider.\u201d<\/p>\n \u201cWith the knowledge and skills, we are even working to innovate and create our own version of a sparkling cider that showcases Nyanga\u2019s terroir,\u201d he says.<\/p>\n Available through CCOVI, the next offering of Cider and Perry Production \u2013 A Foundation begins Thursday, Sept. 5. The 12-week online course is an opportunity for participants to build their careers upon the fundamentals of fermentation skills, critical networking opportunities, and the history and traditions of cider.<\/p>\n