2021 ACA Board Candidates

As a 501C-6 non-profit membership-based trade association for the US hard cider industry, each year the American Cider Association holds elections for our board of directors. The board members play a critical role in governance and oversight as well as guiding strategic decisions. Our bylaws have established specific seats that include representation for regions and cidery size (gallons produced). Our succession plan rotates which seats are up for election each year to ensure a mixture of new perspective and institutional knowledge. This year there are 3 seats who are up for election—2 are “At Large” and the third is for Large Cidery (>1M g; voted for among ‘Large Cidery’ members only).
Our elections are electronic with a vote by email system. Each cidery gets 1 ballot. Ballots are sent to the Primary Contact email in our database. Members are encouraged to get team input on who your cidery is voting for.
Ballots will go out Wednesday morning and will close Friday morning. Only active ACA members will receive a ballot. As there are two seats available for the At Large Director category, members will have the chance to cast a vote for two candidates.
It is our pleasure to introduce to you the 2021 ACA Board Election Candidates. At Large Candidates: Brooke Glover, James Chuck, Soham Bhatt and Tyler Butcher. Large Cidery Candidate: Ryan Burk. Scroll down to get to know all of these candidates and what they hope to do on the board of the ACA.
>>At-Large Board Candidates

Brooke Glover – Swilled Dog Hard Cider (West Virginia) Watch Brooke’s Candidate Statement and read her words below:
“My name is Brooke Glover, and I am the co-founder of Swilled Dog Hard Cider, a small cidery out of West Virginia. I’ve had the privilege of serving on the Board of the ACA for the past three years, including as Vice-President for the last two, as well as chair of the Marketing Committee and as a member of the Gov’t Affairs Committee. It would be an honor to continue my service to the industry and to our members and I’d like to focus on three things should I be re-elected: 1. Regulatory affairs and lobbying for our industry. We’ve had some significant wins this year in this department and I’d like to continue advocating for our members and keep the momentum to help make regulations fair and logical. 2. Continuing to act as a representative for our smaller cideries. Smaller cideries need to continue to have a voice in the decisions that affect our approach to the industry’s growth. This includes helping to get data that can be used to make business decisions and gain shelf space. 3. Continued growth of the industry. To fulfill the ACA’s mission of having a successful and diverse industry, we need to work together and support each other. Bringing together all cidermakers in this goal needs to continue to be a focus for our organization. Thanks so much! I would love the privilege of continuing to serve you and I appreciate your vote.”

James Chuck – Empire Cider (New York) Watch James’s Candidate Statement and read his words below:
“I know how tough the cider business is. I’m running for an At Large Board position because I want to help you and your company survive COVID and thrive once it’s over. I co-founded the Empire Cider Company in New York State in 2013 to make great ciders from New York apples. We’ve had some successes and failures, won awards and helped others throughout the country do so, too. I’ve served on the Marketing committees of both the ACA and the New York Cider Association, and am a member of the NYCA’s Social Justice Committee. As an At Large member I’d apply my background in hard cider company management, strategy consulting, social entrepreneurship, economic development and digital marketing to: 1) Help us all grow the US cider category by 50% to $2 billion with gains in every region and state; 2) Protect and increase cider shelf-space in off-premise accounts; 3) Support cider’s return to on-premise accounts so that sales and margins post-COVID are better than pre-COVID; and 4) Create tools and templates to help small and medium sized cideries achieve lasting profitability. Additionally, I would support Michelle’s work advocating to ensure an inclusive and successful US cider industry in which you can achieve healthy living-wages and sustainable economic viability in order to continue your passion of cider-making, environmental and land stewardship, and job preservation and creation in your community.
I’m committed to contribution and I’d be grateful for your vote and the opportunity to serve you as an At Large member on the Board of the American Cider Association. Thank you very much.”

Soham Bhatt – Artifact Cider (Massachussetts) Watch Soham’s Candidate Statement and read his words below:
“This past July during an otherwise hilarious monologue on Jimmy Kimmel Live! comedian Iliza Shlesinger did a bit on hard seltzer brands. She joked, “the hard seltzer race, too many contenders!…we saw this gold rush with the flavored water game and hard cider game”. [cringe]. While it might be true that hard seltzer is getting saturated, I know for a fact that “the hard cider game” is anything but a gold rush. Having started my cidery with my best friend and our paltry pooled life savings, it was dispiriting to think that the mainstream understanding of this beverage had been reduced to a flash-in-the-pan, forgettable fad drink. Even after untold fits, starts, and the motivation pulverizing life of small business, I’m still optimistic about the promise of cider. I’m optimistic about the diversity of approaches we have in the United States and how we can collaborate with our peers across the globe. I’m excited about everything from exploring terroir in cider to the coolest co-ferment on the block. But I think that on the most fundamental level, it’s still a broadly and tragically misunderstood beverage. So my goal, if honored with the opportunity to serve on the board of the ACA, is a simple and focused one. I’d like to contribute and expand the work currently being done to figure out new and novel ways to educate the trade and our drinkers about cider, our different approaches, the value of diversity in those approaches, and why cider is not a fad. Despite our differences, there are a number of things that all cider producers can agree on and industry materials should reflect it. Perhaps someday as a result of these efforts, Iliza will know the difference between the ‘gold rush’ she referenced and the Gold Rush we care about.”

Tyler Butcher – Kekionga Cider Company (Indiana) Watch Tyler’s Candidate Statment and read his words below:
“Hello all. I am the co-founder of Kekionga Craft Company, which opened in July of 2017. We are a farm winery that is located within a historic apple mill, dating back to the late 1920’s. Cider is our primary focus, as we can and bottle for distribution in the 10-county area of northeast Indiana. I recently joined our company full time to manage all the business operations. I have 10+ years of experience in the accounting and finance industry. I have worked for companies with revenues that range from 12 mil up to 6 billion. Currently, I hold the position of treasurer for the Northeast Indiana Beer Trail. I am hoping that my passion for small business and the alcohol industry, combined with my financial background, would be a great fit for the American Cider Association.”
>> Large Cidery Board Candidate

Ryan Burk – Angry Orchard (New York) Watch Ryan’s Candidate Statement and read his word’s below.
“Hey, American Cider Association! Ryan Burk here from Angry Orchard. I am asking for your vote for my third term on the ACA board. I’m really excited to continue my work on the board, and to contribute at a high level to the cider industry at large. I definitely appreciate being able to be a bridge between CINA, that’s the Cider Institute of North America, and the American Cider Association Board. Education in the cellar is something that I’m personally interested in and invested in, not just for myself but for other cidermakers. Certainly education as relates to the CCP and the Certified Pommelier program, connecting with our friends in the bars, at the wholesaler, etc, provides an opportunity to elevate their own education and become experts in cider. We can continue to develop a shared language about what cider is. All of these things are really interesting to me, and I think are our greatest opportunities as we move forward with our dynamic and growing industry.
I think that I can share a local‑here in New York‑national, and global perspective, with the board, and with the industry, and I’m happy to continue to get that opportunity. Cheers and happy CiderCon!”
CiderCon 2021: Sustainability Leadership Action Group
This CiderCon session will take place Thursday, February 4, Noon to 1PM PST.

This facilitated Leadership Action Group breakout session begins the process of exploring the practices and metrics that are – or could be— the call signs of a sustainable cider enterprise and industry. This interactive session kicks off with a brief orientation on sustainability and measurement with sustainability strategy and reporting expert Lisa Spicka of Maracuja Solutions. With this background as reference, participants will share sustainability successes and challenges with peers. Finally, the group will work through a series of discussions to identify how sustainability might be leveraged to elevate the performance and reputation of the cider industry and its businesses, with a focus on the metrics that might be measured to help tell the story. You won’t want to miss being a part of this Thought Leadership initiative!
Pre-Registration Requested: To enhance session outcomes, we request that participants pre-register via this Google Form by February 2nd. The Form (@ 5-10 minutes to complete) includes simple background questions. However, you won’t be turned away if you “show up” the day of the session!
Buy Cider Direct from CiderCon® 2021 Featured Speakers
While we may not have our normal tasting sessions at CiderCon® this year, you CAN purchase the ciders made by our wonderful speakers to sip on while you participate in a virtual CiderCon® from the comfort of your home. We’ve compiled this helpful guide (listed by session, cidery, and speaker) of where you can buy cider online from the cidermakers speaking at CiderCon® 2021. Make your purchases today so they will arrive in time to enjoy during the conference—or, purchase them later to enjoy during a replay of one of the 35+ recorded CiderCon 2021® sessions.
Factors to Consider When Making Sparkling Cider
- Angry Orchard – Ryan Burk (Walden, NY Pick Up Only)
Strategies for Creating a Successful Blend
- Silo Distillery – Nicole Leibon
- Eve’s Cider – Autumn Stoscheck
- Horse & Plow – Chris Condos
Quince Fermentation
- Art + Science – Dan Rinke and Kim Hamblin
- South Hill Cider – Steve Selin
- Little Pomona – James Forbes
- Pilton Cider – Martin Berkeley
Co-Fermentation in Natural Cider
- Zafa Wines – Krista Scruggs
- Wildcraft Cider Works – Sean Kelly
- Botanist & Barrel – Kether Smith
Improving the Shelf Life of Canned Cider
- 2 Towns Ciderhouse – Dave Takush
- Austin Eastciders – Brittnay Perlo
How to Build the Financial Section of Your Business Plan
- Artifact Cider – Jake Mazar
Cidernomics 102: Evaluating Sales Channel Economics
- Eden Ciders – Eleanor Leger
Consumer Expectations of Single Varietal Ciders
- Alpenfire – Philippe Bishop
- Blue Bee Cider – Courtney Mailer
Winter Orchard Care 101
- James Creek Cider House – David and Ann Marie Thornton
Cider Clubs: Growth, Opportunities, & Tools
- Haykin Family Cider – Talia Haykin
CiderCon® Mainstage Presentations
We are stoked to have these 4 amazing mainstage speakers join us at CiderCon® 2021! Our mainstage is sponsored by Fintech.

This engaging seminar will consist of a robust presentation of current market trends impacting craft cider sales. How was your business impacted by shifts in consumer behavior in 2020? How well did you adapt to the dramatic changes? We will discuss how craft suppliers are using consumer demand data to stay agile, and what you need to look out for in 2021.

Have you made a commitment and embarked on the journey toward improved diversity and inclusion outcomes but find your efforts to be disjointed and running out of steam? In this talk, Dr. J guides attendees through building a comprehensive strategic plan for inclusion, equity, and justice (IEJ) work; creating a responsibility structure to foster accountability and transparency; and addresses the challenging realities of implementation.

Justin Doggett, owner of Kyoto Black Coffee, will be taking a retrospective look at the effects of the SARS-CoV 2 pandemic on the food industry and offering insights on some of the unique challenges and opportunities to thrive that have been created by this event.

The cider industry is thirsty for analytics, but just like a new cider drinker we’re not all sure which flavor we want to invest in. Beverage alcohol analytics veteran, Michael Uhrich, will give a taste of insights in alcohol competition, pricing, assortment, and more to help your business today and inspire you to up your analytics game.
ACA Launches 2nd Annual Dry Cider January

The American Cider Association (ACA) is once again launching their month long campaign called Dry Cider January to celebrate ciders containing 0 grams of residual sugar. The ACA hosts a dry cidery directory on their website to promote their members’ ciders. The association is encouraging others to join the campaign through social media with the hashtags #dryciderjanuary and #pickdrycider.
The ACA’s Dry Cider Directory will be updated as members submit new product releases. The directory can be found here on ACA’s website. The list can be filtered and sorted so consumers can find no-sugar ciders local to them.
Alcohol is created when yeast converts sugar into alcohol through fermentation. A cider that contains no residual sugar has been fermented to absolute dryness. Sometimes cidermakers will blend a completely dry cider with fresh juice for acid/sugar balance, but other times they leave the cider entirely dry. These dry ciders are what the association is listing on their website for the campaign.
“The brain has a hard time distinguishing fruity from sweet. Many ciders with absolutely no sugar in them can still be fruit-forward,” explained the association’s executive director, Michelle McGrath. “You’ll find there are a multitude of dry ciders available when you start seeking them,” she added.
The list of ciders on the association’s website demonstrates the flavors and styles possible not only in the cider category, but in ciders with 0g sugar. From single varietal ciders showcasing specific apple varieties and served in a 750ml bottle to ciders aged on rose and hibiscus petals and served in a 12 oz can, the range is impressive.
Follow the association on their Instagram account @pickcider to learn more about the campaign.
Are you a cidermaker and want to add a cider to the directory? Fill out the form HERE! Have a picture and description of your cider ready to go before you fill out the form.
ACA Board of Directors Election Announcement

The American Cider Association is accepting nominations for joining their board of directors. Nominations are due January 22. These are volunteer positions with a three year commitment. Active membership of the association is one of the few requirements. There are three seats in this year’s election. Incumbents whose terms are up for renewal may choose to run for these seats again. The three seats up for renewal are:
- At Large 1 (Open to any permanent salaried employee of US-based ACA member cidery in any region – no size restrictions)
- At Large 2 (Open to any permanent salaried employee of US-based ACA member cidery in any region – no size restrictions)
- Large Cidery (Open to any salaried permanent employee of US-based ACA member cidery in any region where 2020 production was more than 1 million gallons of cider)
Interested candidates should complete the self-nomination form here:
Have questions about board service? Reach out to Michelle. She can send you an informational video that she recorded last year and schedule a time to chat.
Do you know who is on the 2020 board? Meet them HERE.
Developing a more diverse and equitable cider industry and association is a long-term project that requires conscious iterative investment at every stage. Our board is actively working toward goal development in this area (read a recent blog post from our board vice president, Brooke Glover). We believe that representation matters in reaching those goals and we are thus encouraging diverse candidates including women, BIPOCs, LGTBQIA+, veterans and people with disabilities to run for the board of directors.
Three February 2021 Webinars

CiderCon Encore: Driving Organizational Change
February 11, 2021 – 9:30 am Pacific Time
Likely, you checked the Math to make sure your facility move, new software system, or acquisition was going to make or save your business money. Organizational changes can look good on paper but fail to deliver on the promise of increased profits or savings if the people impacts aren’t considered and managed. For your initiative to work, you’ll likely need some combination of employees, customers and suppliers to stop doing something and start doing something else. In this presentation by Stephanie Hartman of Catalyst Consulting, you will get a blend of academic theory and practical tools for addressing the tactical and emotional aspects of organizational change.
The link to the Zoom meeting will be sent to all CiderCon attendees prior to the date of the course. Brought to you by CiderPros.com
CiderCon Encore: Avoiding Common Pitfalls of Business Maturity
February 18, 2021 – 9:30 am Pacific Time
Working with small business owners across many industries, Stephanie Hartman of Catalyst Consulting learned about their ambitions and the fears at the root of their missteps. Through these stories, she began to recognize common pitfalls at each phase of business maturity. For those who did not get help soon enough, the pitfalls either ended their business, or the business survived at the cost of the owner’s well-being or important relationships. Those who took necessary steps, restored balance in their lives and found new inspiration. Business thriving requires courage to look honestly at your contribution to the chaos and make tough decisions, about processes, people, and more. In this presentation, you will learn actionable tips to help you avoid the common pitfalls or escape them if you’re already there, giving you confidence about your next steps.
The link to the Zoom meeting will be sent to all CiderCon attendees prior to the date of the course. Brought to you by CiderPros.com
Cider Business School: A Crash Course in Running Your Cidery as a Business
February 24, 2021 – 11:00am Pacific Time
You started your cidery because you love making cider, but no one told you most of your days would be spent behind a computer or in meetings handling the less glamorous aspects of your business. You don’t need an MBA to run a successful cidery, but there are some business basics you need to master, including operations, sales, and accounting. In this webinar, Ekos will provide an overview of what you need to know in each area, advice for how technology can help you be more efficient, and tips for taking your business to the next level.
Register HERE!
New CiderCon Session: Fermenting with Quince

Was Aphrodite’s Forbidden Fruit a quince or the apple? She’s not talking, but cidermakers will be at CiderCon®!
Quince a.k.a. Cydonia oblonga is the sole member of the genus Cydonia in the family Rosaceae. Quince is a ‘pomme’ fruit with the likes of apples, pears, and medlars. This golden pomme is having a renaissance of sorts with makers partly due to it aromatic qualities and tannins.
Kim Hamblin and Dan Rinke of Art + Science in Oregon, Steve Selin of South Hill Cider in New York and UK makers Martin Berkley of Pilton Cider and James Forbes of Little Pomona will discuss fermenting with quince with moderator Ria Windcaller of Cider Chat.
Learn more about this and other CiderCon® sessions HERE!
BREAKING NEWS: TTB Approves Additional Wine Standards of Fill
In a special edition newsletter sent to subscribers on December 28, 2020, the TTB announced new rules regarding standards of fill. The additional volumes approved for wine are:
- 355 ml (12 oz)
- 250 ml
- 200 ml
As all ciders are regulated as wine by the TTB, the above sizes are now being added as approved for cider. This means ciders above 7% will be able to be packaged in a 12 oz can or bottle for the first time. Previously, a state exemption was required to package ciders over 7% ABV in 355 ml packaging.
“These new container sizes will provide bottlers with flexibility by allowing the use of the added container sizes, and will facilitate the movement of goods in domestic and international commerce, while also providing consumers broader purchasing options,” the TTB writes in their newsletter.
The TTB newsletter included a final draft of the rule. The rule includes several mentions of submitted commentary from cidermakers and the American Cider Association (ACA) (formerly United States Association of Cider Makers).
An excerpt: “These producers note that, in the production of cider, apples often naturally ferment to an alcohol by volume (abv) level just above 7.4%, so producers often take steps to lower the abv below 7% so that the standards of fill regulations will not apply, enabling them to use 355 milliliter containers. They state that sugar levels in apples vary widely depending on climate and other factors, making final alcohol levels difficult to predict. They argue that being able to use the 355 milliliter container size will eliminate this uncertainty.”
“The ACA government affairs committee worked to make this happen,” said Michelle McGrath, executive director of ACA. “Additionally, so many of our members came together to provide comments. Our united voices made the difference.”
“ACA believes that this will help apple-focused cidermakers and others with packaging flexibility and compliance,” McGrath added.
The addition of 200 ml containers is also a win for US ice cider producers. “This will help our ice cider business, where 200ml has been a traditional ice wine bottle size outside the US for decades, and we have not had access to that format,” said ice cider producer and ACA board member, Eleanor Leger.
“There are many styles of cider, and packaging flexibility will allow us to deliver the right cider to the customer in the right package. We are excited that we can finally put ciders produced with heirloom and tannic varieties in a more accessible format for customers,” Leger added.
The American Cider Association is grateful to the TTB for providing a platform for industry and public comment. “We are very pleased that the TTB continues to work with industry to evaluate regulation and its relevance to current market conditions,” ACA board President Paul Vander Heide said. “Broadening standards of fill gives our members increased flexibility to serve their customers.”
CiderCon® Session: Labeling of Hard Ciders Under FDA Jurisdiction

Is your hard cider under 7% ABV? If so, do your labels comply with U.S. Food and Drug Administration (FDA) labeling regulations? Join Keller and Heckman food and beverage attorneys Nury Yoo and Arturo Reyes as they discuss the ins and outs of FDA’s labeling requirements for these products. The discussion will also touch on other “labeling” aspects to consider, such as claims on packaging and in advertising/marketing/social media, as well as strategies to help manage the risk of potential consumer class action and competitor challenges.
We’re thrilled to have experienced lawyers, Nury Yoo and Arturo Reyes, of Keller and Heckman join us at CiderCon® to talk about the ins and outs of FDA compliance. Learn more about them below or on our Speaker page.
Nury Yoo
Nury Yoo represents clients in the food, beverage, cosmetics, dietary supplement, personal care, and alcohol beverage industries, as a member of Keller and Heckman’s Tier 1 nationally-ranked Food and Drug Practice. Her areas of expertise include regulatory compliance, labeling, marketing and advertising (including social media), food safety, product recalls, due diligence reviews in connection with private investment, California’s Proposition 65, and the complex federal and state issues surrounding the use of cannabidiol (CBD) and related cannabinoids in consumer products. She also advises clients on litigation risk analysis and avoidance measures, responses to litigation demand letters, and the development and implementation of litigation strategy.
Nury is actively involved with the Food and Drug Law Institute (FDLI) and is a frequent speaker on regulatory compliance and litigation risk issues related to the food industry.
Arturo Reyes
Arturo Reyes advises domestic and foreign clients on compliance with California’s Proposition 65, as well as food and food-contact material requirements, in a host of jurisdictions. He counsels clients on U.S. Food and Drug Administration (FDA) and U.S. Department of Agriculture (USDA) regulations relating to food, alcoholic and non-alcoholic beverages, cosmetics, and food contact materials.
Arturo assists clients by reviewing food labeling and promotional materials, including suitable common or usual names, ingredient declarations, nutrition labeling, health claims, nutrient content claims, and allergen labeling. He prepares labeling information for food products marketed in Australia, Canada, Mexico, Hong Kong, Taiwan, and the Philippines.
Prior to attending law school, Arturo worked as a litigation paralegal and, before that, as a fellow at the New York City Mayor’s Office, where he worked with numerous city officials, including the Food Policy Coordinator for the City of New York. Arturo is fluent in Spanish and Italian.