Board

Dear Cider Friends –

As the new year begins, I am reflecting on the special challenges our incredible industry faces. 2022 will inevitably require more adaptation to supply chain issues, inflation, labor shortages, and the ongoing impact of the pandemic on sales channels and business models. These conditions are impacting all sectors of the alcoholic beverage market, but the special challenges we face in cider are a function of our small category size and the limited resources and power we have among ourselves to build awareness among consumers and achieve leverage in distribution.

I believe more than ever that cider’s future is strengthened when we draw the connection from apples to orchards to cider. Stories of growers, varieties, and the flavors that apples bring to ciders and to food pairings are what can move people to a greater appreciation of the diversity among cider offerings and a greater openness to considering cider as a choice on the shelf or at the table. These stories will benefit large and small cideries alike, across all price points and methods. Our fruit is what makes our product more expensive than grain or cane sugar based alcohols. We all must celebrate it if we are to claim the price points we need for economic sustainability across size and method. In this sense, we are truly united in our “big tent” approach. All cider is made from apples and we as a category share pride in that. 

On an exciting note, we are seeing new cideries continue to open across the country. Also increasing are wineries and breweries who are adding ciders to their product line ups, including new orchard operations. These will be more voices helping to spread the word about apples and cider. Concurrently, as an association, we have invested this year in more projects to measure and report on the growth of cideries. Additionally, for the first time, we are reporting on trends in the segments of the market that are often missed by data services such as Nilsen and IRI, including cellar door and cider club sales and sales to smaller and/or regional on-premises accounts. This will allow us to create a fuller picture of the American cider market. Stay tuned for more exciting data announcements!

We are excited to include this new data perspective in our CiderCon® program in Richmond next month. The ACA team, volunteers and partners have worked hard to identify the best tracks, presenters and topics based on your feedback, from apples and orcharding to production, compliance and more. CiderCon® covers these important topics across a range of experience and business models: from enthusiast to expert, from taprooms to cider clubs, and from high volume cans to small batch natural ciders. Michelle and the Board are working to make sure we can hold CiderCon® safely in the current environment, and there will continue to be updates as the date draws nearer.

I wish all of you, your families and team members health and prosperity for 2022. In the meantime, if I can be of service, if you have questions, if you have comments or suggestions, I will always be delighted to hear from you.

International Women’s Day has been happening for a little over 100 years, but we all know the mark women have made upon history is much longer than that and so has been their role in cidermaking. Furthermore, we continue to see more women take a leading role in the cider industry.

You’ve already been introduced to Vice President Brooke Glover today. Now it’s time to get to know ACA Board President Eleanor Leger. Eleanor has been involved with the ACA since it’s inception and has served on the board in various capacities over the years. She was elected to be Board President in 2021.

Where do you work and what is your position?

Founder and CEO, Eden Specialty Ciders, Newport, VT

How did you get into cider?

I started making ice cider in our basement in 2007. One thing led to another…

 Why did you decide to run for a position on the board?

I originally ran for an ‘At Large’ position on the Board back in 2015 hoping to represent the perspective of smaller, orchard-based cideries. For the first few years I was the only woman and the only small cidery on the Board. We made good progress in professionalizing the Association, moving our finances from spreadsheets to QuickBooks, hiring our first Executive Director in Michelle, and including a track at CiderCon of relevance to smaller orchard-based producers. I was honored to be re-elected in 2019 as Eastern Region Chair.

What are your hopes for the future of the US Cider Industry?

I’m encouraged by the continued steady growth of regional ciders. I look forward to increasing awareness of cider’s diversity of flavors and methods, our ties to orchards and agriculture, and our efforts to welcome all to our products, our taprooms, and our industry.

What do you feel you uniquely bring to the board?

I bring a unique combination of 1) a professional background in business and product strategy, 2) 14 years as a very small scale grower and producer, 3) experience with wide distribution in the market due to our leadership in the tiny niche of ice cider. This means I have some understanding of the needs of cideries of all sizes and strategies, and of the complexities of the regulations, market dynamics and business challenges that impact them.

How would you describe the approach you plan to take in your role as president of the ACA board?

Our role is to work with Michelle to set the overall strategy and plans for the Association and support her in achieving them. I’ve been involved in the development of our new strategic plan, and am very excited about the initiatives we will be working on. I will be looking to insure our work is delivering benefits for all segments of our industry, and that we are consciously expanding our outreach – to the hundreds of small cideries that may not realize how our programming can help them, to the apple growing community that shares a stake in our future, and to Black, Indigenous and People of Color among consumers, trade, producers and suppliers whom we invite to join our journey.

Finally, I want to make sure we all have FUN doing this work. One of the things I have loved most about being in this industry is that by and large we are down-to-earth people that enjoy having a good cider at the end of the day, and are excited to have others party with us!

What’s your favorite apple to work with and why?

At Eden we work with so many heirloom and tannic varieties it is difficult to choose just one. For right now I will choose Belle de Boskoop – an old Dutch russet that actually became very popular in Normandy. We just released a single-variety of this from the 2019 harvest at Scott Farm. It has wonderful juicy acidity with pronounced orange and tropical notes.

What is your favorite cider/food pairing? 

Any dry, tannic still cider with a pan-seared pork chop, also shortbread cookies with a glass of ice cider at the end of a meal!

What is your favorite nature/cider pairing?

Sitting on the beach at nearby, aptly-named Crystal Lake with a can of Deep Cut.

What would you like our members to know about you that they might not know?

I have two grown children, two border collies, and am blessed to be married to a saint for more than 35 years 🙂

International Women’s Day has been happening for a little over 100 years, but we all know the mark women have made upon history is much longer than that and so has been their role in cidermaking. Furthermore, we continue to see more women take a leading role in the cider industry.

Today we invite you to get to know the two women at the helm of the ACA board–first up, Vice-President Brooke Glover. Brooke was re-elected to the board and re-elected to the position of Vice President in 2021.

Where do you work and what is your position?

I am one of the co-founders and President at Swilled Dog Hard Cider and Swilled Dog Spirits.

How did you get into cider?

The first time my husband took me back to his hometown, we went to one of his friend’s cellars and I was able to try dry cider, straight from the barrel, made from West Virginia apples. Up to that point, I had only experienced sweet cider. So that was very eye-opening for me that there were many ways to make cider and I pretty much fell in love with the beverage. We then started exploring the category more and making it at home. I also soon found out that my grandfather used to make cider when he was younger- I didn’t know that about him so it has been cool for me to talk to him about that part of his life that I knew nothing about.

 Why did you decide to run for a position on the board?

I really enjoy being of service and feeling like I can make a difference. We have such an amazing industry and I want it to continue growing and thriving.

What are your hopes for the future of the US Cider Industry?

Growth. I believe that growth will come with better understanding of the category and education about the beverage, how it’s made and the passion that goes into it from the makers.

What do you feel you uniquely bring to the board?

Our board has varied and wonderful skill sets and backgrounds but something unique that I try to bring to our work every day is positivity and a growth mindset to everything we do. Challenges do (and will continue to) arise and I enjoy tackling those and always try to think of it as a chance to grow and improve.

How would you describe the approach you plan to take in your role as vice president of the ACA board?

I’ve been Vice-President now for two years and I’ve always tried to make sure I’m doing more listening than talking- I want to continue doing that this year. Also, I try to make sure everything we do is working toward fulfilling our mission and our strategic plan. The strategic plan takes a lot of time, effort, and mindshare to develop and it is important that we stay on track with working that plan. And lastly, I want to make sure I am supporting the board, Michelle, and our new President, Eleanor,  as much as possible.

What’s your favorite apple to work with and why?

I love the Virginia Hewes Crab. It is tiny and is a ton of work but it is very worth it. The flavor that it provides is amazing and we have bunch that grow here in West Virginia, so I’m keeping it local!

What is your favorite cider/food pairing? 

I love a dry cider paired with a nice cheese tray.

What is your favorite nature/cider pairing?

My favorite nature/cider pairing is our Pumpkin Patch cider sitting around a fire in the early fall in West Virginia listening to Tony Caridi calling the Mountaineers on the radio. It really doesn’t get much better than that but my second favorite is our Pineapple cider on the beach.

What would you like our members to know about you that they might not know?

Just two fun facts: I played Division I college volleyball and we also own a distillery.

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!”

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.

Meet Philippe Bishop, who was elected to the board as an at large member in 2020!

Where do you work and what is your position?

I am a partner with my folks at Alpenfire Cider, primarily I handle our sales, designs and the marketing side of things… But as every small business owner I wear many hats when needed.  For instance, I’m currently sitting on the ferry heading over to the orchard to off-load a trailer of bottles for our 2019 releases.

Do you work in cider full time? If not, what is your other job?

I am with Alpenfire full time.

How did you get into cider?

I blame my parents . My first sips of cider that I remember were around 1990 sailing up in the Gulf Islands of British Columbia. It was super sweet, came in a 2 liter plastic bottle and was flavored with peach or berries or something. Perfect for my young palate. That sparked my interest, then when we decided to get into the business and feeling the connection to the land after years of clearing it, working the soil, and planting trees is really what firmed up my love for cider. As time and Alpenfire progressed we needed ways to sell it, I jumped on that and haven’t looked back.

Why did you decide to run for a position on the board?

I am passionate about the cider industry and felt I could help give a voice to the über small orchard based producers out there. 

What are your hopes for the future of the US Cider Industry?

For cider to grow, from the trees to the glass. I would like to see the industry help spur a younger generation into growing trees and working the land. I would like to see the cider lexicon educate the buyers, the media and the influencers, plus help consumers find a cider they like and realize not every cider is the same. I want people to want to learn about cider, know their apples and celebrate the differences from large to small and urban to orchard based producers like us. 

How do you describe your cider region? 

We have a lot of passionate good people up here making primarily modern interpretations of cider spurred by an abundance and availability of eating apples. It has closely followed the beer industry and the term “innovation.” I’m not a big fan of that word but it seems to fit where we are. We as a whole have done a great job of offering a wide selection to the consumers. That has paid off by a fair amount of shelf space and lots of taps dedicated to local cider but I feel we have a ways to go on the educational front and helping people to better understand cider. 

What’s your favorite apple to work with and why?

Our Foxwhelp apple. It may not be the “real” one but it has all the great characteristics of the traditional bittersharp apple and does very well in our orchard. It is also a very large apple, so easy to pick though they have gotten smaller as our orchard has matured. It ferments well, and given the proper time (roughly 1.5 years), makes a stellar single varietal cider!

What is your favorite cider/food pairing? 

Too many to list really! I believe what grows together goes together and being in the maritime climate 1/2 mile or so from the beach I really enjoy most seafood with our Pirates Plank Bone Dry. The earthy tannins, subtle acids, and hints of salinity make things like oysters POP!

What is your favorite nature/cider pairing?

Our Ember Bittersweet by the glow of a campfire.

What would you like our members to know about you that they might not know?

There’s life outside of cider? My wife Shannon and I live in Seattle with our kids Sierra & Cortland along with our old cranky dog Zephyr. I love and crave being outdoors, specifically either deep in the woods or at the beach. The further away from crowds I can get the better.

Learn about the rest of your board members HERE!

Here’s another installment of Get to Know Your Board Member. Meet Talia Haykin, representing the Mountain West Region, including the states of Arizona, Colorado, New Mexico, Nevada, Utah, Wyoming, South Dakota, North Dakota, Kansas, Nebraska, Oklahoma, and Texas.

Where do you work and what is your position?

I own Haykin Family Cider with my husband Daniel. He is the cidermaker and I basically do everything else. We joke that I am the CEO/COO/CMO/CFO/CSO and any other C’s you can think of along with – salesperson, packaging expert, club manager, inventory specialist, and occasionally, bartender.

Do you work in cider full time? If not, what is your other job?

These days I mostly work in cider though I maintain my freelance business doing marketing, social media strategy, content creation, and occasionally website building. Oh and being a mom. That’s my other full time job.

How did you get into cider?

It was a complete accident. We made our first batch on October 30, 2013 just for fun and it spiraled into a business. We swore up and down that we would never professionally make cider and here we are.

Why did you decide to run for a position on the board?

I have worked in non-profit management for a long time. My last position was as the CMO of a large Jewish non-profit. I have worked in conjunction with and served on boards for a long time but not in the past few years. I worked with Michelle and the marketing committee as well as the CiderCon committees and really enjoyed it.

What are your hopes for the future of the US Cider Industry?

I hope we will be fully recognized as a legitimate and historical beverage. I hope people will see the stratification of our industry in similar ways that they view wine, beer, and spirits. There’s something for everyone and it doesn’t always boil down to “dry” and “sweet.”

How do you describe your cider region? 

Impressive. Not only from a cider perspective (Colorado really pulls our weight at competitions and on the market) but also from an apple perspective. We grow exceptional fruit here in Colorado. Sometimes an early or late frost knocks us out completely but when we have the apples, they are amazing.

What’s your favorite apple to work with and why?

Tough question. Since we focus on single varietals, we get 40+ different apples to work with plus small batches of things that go into our blends. Honestly, my favorites are the ones that I can bring home to my kids. In season, we always have a huge box of Akane or Esopus Spitzenberg apples at our house. They also happen to make exceptional ciders.

What is your favorite cider/food pairing? 

Again tough question. Daniel and I tend to focus so much on the flavor profile of the cider that we forget to eat with it. However, we have worked with some awesome chefs and foodies. Maybe cheese and cider? We did an awesome five-course cheese pairing with my friend Colleen from Behind the Rind and I was able to taste incredible flavors in both the cheese and cider that weren’t there on their own. I also like a cider that pairs well with a full meal. Our 2018 Dabinett was so awesome – we brought a magnum to Thanksgiving dinner and it paired perfectly from appetizers to dessert!

What is your favorite nature/cider pairing?

I do love chilled cider in a sparkling wine glass at a nice hotel in the mountains… 😉

What would you like our members to know about you that they might not know?

Coming from a family of generations of rabbis, my dad hoped I would follow in his footsteps but I was dead set on pursuing acting. Before marketing and cider, I was a professional actress. There’s still a video from a commercial I did for CZ-USA floating around the internet.

Get to know the rest of your board members at Who We Are.

Welcome to our next installment of Get to Know Your Board Member! This time we’re featuring John Behrens, who represents the Midwest region, including the states of Iowa, Illinois, Indiana, Michigan, Minnesota, Missouri, Ohio, Wisconsin, and Kentucky.

Where do you work and what is your position?

I am the owner of Farmhaus Cider Co. located near Grand Rapids, Michigan.

Do you work in cider full time?

Yes, I work in cider full time.

How did you get into cider?

I started out as a CPA, so it has been an adventure getting here. Cider for me started out as a fun challenge with friends, turned hobby, turned side project, turned business, turned full on way of life. I enjoyed the fact that it was niche and you couldn’t go to the store and purchase anything similar to what we were making, which was very different than was the case with beer at the time.

 Why did you decide to run for a position on the board?

I believe there is still tremendous opportunity in cider. To see that opportunity we need to clear some legislative hurdles and focus strategically on how we as an industry market our products. I see the work of the American Cider Association in these two areas as critical to the long-term success of the industry.

What are your hopes for the future of the US Cider Industry?

I want to see much more diversity in the industry: diversity in the styles of cider commercially available, diversity from the people involved in the industry, and diversity in how we position our products. To do this, we must continue to focus the majority of our efforts and energies as an industry outward instead of inward.

How do you describe your cider region? 

The Midwest Region is fortunate in that we grow a huge amount of apples here, and apples that make fantastic ciders. The challenge is that the Midwest is also a very beer-heavy region which leads to a huge amount of choice for consumers in the beverage space.

What’s your favorite apple to work with and why?

That is a tough question because I prefer a blend of apples, but I have a soft spot for apples with a story. Forced to choose I would probably go Spitzenburg.

What is your favorite cider/food pairing? 

Risotto made with a dry cider pairs perfectly with an off-dry keeved cider.

What is your favorite nature/cider pairing?

Sitting under a shady tree on the shores of Lake Michigan drinking a dry, sessionable cider is tough to beat.

What would you like our members to know about you that they might not know?

I love a great adventure – whether running with the bulls in Spain, bungee jumping in New Zealand or doing volunteer work with Elephants in Thailand – I’ve had many great adventures and look forward to many more!

Get to know the rest of your board members at Who We Are.