CiderCon
Certified Pommelier™ Exam at CiderCon® 2024
TAKE THE CERTIFIED POMMELIER™ EXAM AT CIDERCON® 2024!
Are you ready to take the next step in your professional development in the cider industry?
If you have already passed the Certified Cider Professional Level 1 Certification and are looking for that next challenge? Now is your chance!
The American Cider Association is pleased to announce a Certified Pommelier™ Exam will be held at CiderCon® 2024 in Portland, Oregon. The exam will take place Wednesday, January 17, 2024 at the Oregon Convention Center, 777 NE Martin Luther King Jr Blvd, Portland, OR 97232. Deadline to register is December 18, 2023.
Read on to learn more about the Certified Pommelier™ Exam and how to prepare, what to expect, and how to register! (P.S. There’s a discount code available for ACA members who want to take the test. You can find that code HERE by logging in to your account.)
WHAT IS THE CERTIFIED POMMELIER™ EXAM?
The American Cider Association’s mission is to grow a diverse and successful U.S. cider industry by providing valuable information, resources and services to our members and by advocating on their behalf. One way to fulfill this mission is through the Certified Cider Professional Program–a program aimed at educating the front-line of cider sales (distributors, retailers, bartenders and more!).
The intro-level certification (CCP Level 1) is an online test that can be taken at any time. The more advanced level of certification–the Certified Pommelier™ exam–is an in person hand-written exam in two parts: Theory and Sensory. The theory portion of the exam consists of four types of questions: short answer, fill in the blank, matching, and essay, and the sensory portion of the exam is a blind tasting using the ACA’s structured sensory analysis forms.
*CCP Level 1 is a prerequisite for Certified Pommelier. (Haven’t taken your CCP Level 1? Buy the bundle here.)
Certified Pommeliers™ must have a fundamental understanding of all topics covered in CCP Level 1, but must also be able to think critically and use the basics to demonstrate a higher understanding of the elements of cider. This exam is meant to be challenging. Studying is highly recommended.
The topics covered in the exam are:
- Apples, the Orchard & History
- Cider Making
- Flavor & Evaluation
- Cider Families
- Keeping & Serving
- Food & Cider
- Social Responsibility
*If a test-taker passes only the Theory or only the Sensory portion of the exam, they are permitted the opportunity to retake the un-passed portion of the exam at a future date (within 18 months). After the 18 month grace period has lapsed, any portions of the exam not passed may be retaken at a 25% discount.
WHY BECOME A CERTIFIED POMMELIER™?
Cider is a beautifully nuanced beverage with a diverse set of elements that are often misunderstood by food and beverage professionals. Certifications are increasingly used in the professional realm to set oneself apart as an individual with specialized knowledge, though cider is often covered in a cursory manner by most certification programs, if at all. Although there are already more than 2.200 Level 1 Certified Cider Professionals, being recognized as a Certified Pommelier™ will put you in the vanguard of verified advanced cider specialists in this ever growing category.
HOW MUCH DOES THE TEST COST?
For ACA members, the exam is $200. There is a discount code that members can access to receive the exam at the membership rate of $200. That discount code can be found here.
For non-members, the exam is $275.
Price now includes access to a pre-recorded introductory webinar to the updated sensory form and sample sensory forms from key cider regions. The webinar can be accessed at any point to prepare for your exam.
FAQs
- Are there ID or minimum age requirements to enter the event? YES- You must be 21 or older and you must provide an ID to prove you are who you say you are.
- Do I need to pass the level 1 CCP exam to take the Certified Pommelier™ test? Yes. Passing the Level 1 CCP exam is a prerequisite. If you have not yet taken the Level 1 exam, you can purchase the Level 1 bundle on demand HERE. The bundle includes an on-demand webinar, study guide, and access to the online exam.
- What can I bring into the event? Nothing may be brought into the exam room. Cell phones must be left at the door. Pencils and drinking water will be provided.
- How can I contact the organizer with any questions? Please contact Education Operations Manager Jennie Dorsey at jennie@ciderassociation.org.
- What’s the refund policy? We will refund test takers until two weeks before the exam.
- Is there a training workshop? This is not a workshop, but an exam only. Once you register for your exam, sensory exam prep materials will be emailed to you. These prep materials include a sensory form instruction video, sample sensory forms, and blank sensory forms. We strongly suggest you purchase the Certified Pommelier™ Study Guide from Amazon. The study guide will cover all information presented in the theory portion of the exam. There is also a dedicated Facebook Group (that is open for all to join) with prep materials and in depth peer conversations. STUDY! We highly recommend interviewing cidermakers and cider tenders to help prepare. Blind tasting flights are also good prep. In addition, there are sensory webinars available for purchase here, and new live sensory analysis webinars will be announced on our certification page.
- Is it ok if the name on my ticket or registration doesn’t match the person who attends? If you are transferring registration to another person, please email us in advance.
- Is there a tasting section on the test? Yes. You will be asked to evaluate ciders from multiple cider families.
- How long does the test take? You are given 2 hours to complete the theory portion of the exam and 1 hour and 30 minutes to complete the sensory portion. There will be a 15 minute break in between exam portions.
Refund and Opt Out Policy
Refunds will be offered up to 2 weeks before the exam.
Any purchaser can opt out of the exam up to 72 hours prior to scheduled time. If opt out is chosen, another exam date must be chosen within 18 months. No refunds will be given.
Cider Is For Everyone Scholarship Application Now Open!
The American Cider Association is pleased to announce the continuation of their Cider Is For Everyone Scholarship program for CiderCon® 2024. This scholarship is designed to bring historically marginalized groups to CiderCon® to increase the accessibility of cider education and jump-start the careers and ownership-pathways of these cider professionals.
The scholarship package includes: registration to CiderCon® 2024 (including travel and lodging) and the entire suite of ACA’s Certified Cider Professional educational programming leading up to sitting for the Certified Pommelier™ exam (Level 1 CCP training and certification exam, two Certified Pommelier™sensory webinars; the Certified Pommelier™ study guide, and the registration fee for the Certified Pommelier™ Exam).
Applications are now being accepted and the deadline to apply is November 27. Those interested in applying can fill out the application form here. Recipients will be contacted to schedule a brief interview and winners of the scholarship will be notified by December 5. CiderCon® 2024 takes place January 16 – January 19, 2024 in Portland, Oregon
This scholarship is part of a broader effort by the ACA to advocate for diversity, equity, and inclusion for the cider industry. In 2019 the ACA launched the Antiracism, Equity and Inclusion committee which recognizes diversity, equity and inclusion as an important and necessary part of present and future successes of the cider industry. This committee structures its work around a belief that existing structures of power, privilege and discrimination must be actively questioned and evaluated in order to create equitable opportunities in an environment that embraces and values our differences. They strive to create events, opportunities and organizational policies that embody these values, and to continue evaluating these practices for sustained growth and improvement.
“This scholarship is one of our best tools for fostering a more diverse cider industry” says Michelle McGrath, CEO of the ACA. “The scholarship needs to work in lock step with our efforts to create a more inclusive industry so that, as we have more diverse CiderCon® attendees, they are surrounded by a welcoming community and equitable environment.”
Meet Our Scholarship Coordinator
Olivia Pener’s passion for food and drink, and the way they bring people together, was ignited as a small child whose large family always gathered over meals in the kitchen. That flame was stoked by her experiences growing up in her family’s restaurant and being surrounded by multicultural foodways in St. Louis, MO. Now, after almost 20 years in the service industry and the nonprofit world, she brings her fervor for people and palates to the American Cider Association as their “Cider is for Everyone” Scholarship Coordinator. A recipient of the scholarship herself, Olivia was welcomed into the world of cider with open arms. She is excited to contribute to the growth and evolution of the cider industry as a diverse, equitable, inclusive, and dynamic environment for all. She lives in Mid-Missouri with her two cats, Felix and Nermal, and her Chihuahua mix, Swiper.
Have questions about the scholarship? Reach out to Olivia with any questions you might have!
CiderCon® 2024 to Be Held in Portland, Oregon
ACA Brings Largest Cider Conference in The World to The “City of Roses”
October 4th, 2023 (Portland, OR) – The American Cider Association is pleased to announce that CiderCon® 2024 will take place in Portland, Oregon from January 16-19, 2024. The largest cider conference in the world, CiderCon® 2024 will bring more than 1000 attendees to the city and surrounding areas for tours, tastings, educational workshops, networking opportunities, a trade show and more.
“It’s been eight years since we held CiderCon® here, and we’re thrilled to be back in the City of Roses,” says ACA CEO, Michelle McGrath. “Portlanders drink more cider per capita than any other city, so visiting attendees will feel right at home,” adds McGrath. This year, visiting attendees include Swedish and Norwegian cidermakers who are at the forefront of their own cider renaissance. “There’s a cider revolution going on in the Nordics, so we’re looking forward to sharing their experiences and ciders with attendees.”
The conference coincides with Oregon Cider Week (January 13-21, 2024), a statewide celebration of cider, featuring events for both aficionados and the cider-curious, hosted by the Northwest Cider Association (NWCA).
The two trade non-profits have been working with teams on the ground in the state of Oregon and beyond to create several tour options for CiderCon® attendees and media, including overnight adventures that explore both Oregon and Washington cidermaking regions. Together, the two states produce about 70% of the country’s apples, and are home to 165 cideries, making the area ripe for sourcing talent for the educational sessions.
A full range of workshop sessions will cover cider production, marketing, sales, branding, sensory evaluation, compliance, business strategy, orcharding and more. The ACA will once again partner with the Cider Institute of North America (CINA) to develop the cider production sessions.
“Despite increasing competition in the beverage alcohol space, cider has maintained its status as a mainstay beverage category, with year after year growth in local and regional cider brands across the country,” says McGrath, referring to cider’s growing popularity nationwide. In fact, regional and local cider was up 10.4% for the 52 week period ending on September 9th for chain retail measured by NIQ via 3 Tier Beverages.
The extensive trade show, presented by long standing ACA partner FruitSmart, will feature more than 100 vendors and be held at the Oregon Convention Center, with accommodations and other activities provided at the Hyatt Regency Hotel located just next door.
Tickets to CiderCon® are available now and are $435 for ACA members and $725 for the public, when booked by December 4th. After that date, member registration rates rise to $500 and public tickets go to $800. Ticket price includes the opening general session on Thursday morning, access to educational sessions, networking events, the trade show, and lunch on Thursday and Friday. Bulk pricing is available for groups of 5 or more.
More information about the wide array of events and educational sessions being offered as well as registration can be found on the CiderCon® website, and follow @cidercon on X or @pickcider on Instagram for the latest news. CiderCon® is an ACA event produced with the generous support of our members and ACA’s premier sponsor, FruitSmart.
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Cider Share at CiderCon® 2024
Get ready to raise a glass and toast to the start of CiderCon® 2024! Join us for our beloved welcoming reception, Cider Share, on Wednesday, January 17 from 5:00 to 7:30pm. Sip on some of the finest ciders while mingling with fellow cider folks from around the world. Whether you’re a seasoned cidermaker or a newbie to the industry, the Cider Share reception is the perfect opportunity to connect with like-minded individuals and kick off an unforgettable conference.
At Cider Share, attendees will have the chance to sample ciders from a variety of cidermakers from all over. Not only will you get to enjoy a wide variety of flavors and styles, but you’ll also have the opportunity to learn about the ciders from the cidermakers and their staff. Plus, with 600 people in attendance, Cider Share is a great way to connect with other cidermakers from your region and mingle with fellow CiderCon® attendees.
Tickets for Cider Share are only $20, so be sure to add it to your registration process before it’s too late!
And if you’re a cidermaker yourself, consider applying to pour your ciders at Cider Share. Cideries will be chosen through a lottery system, with considerations given to geography and style. Fill out the application form here. Deadline to apply is October 31 or when space has filled up. Two pourers will be allowed per company. All other company employees must purchase tickets to attend Cider Share.
CiderCon® 2024 Tours
From the mountains to the valleys, from the cities to the farms and rural communities, these CiderCon® 2024 tours will explore the diverse natural beauty, apple growing regions, and cider traditions of the Great Northwest.
What to Know Before You Go:
- Scheduled departure times are subject to change. Please contact Emily to confirm timing before making travel plans.
- All tours will involve decent amounts of walking and may involve mud, rough terrain, stairs and/or inclement weather. Please come prepared with sturdy walking shoes and clothing for all weather possibilities.
One Day Tours
Columbia Gorge Cidery & Brewery Tour
Tuesday, January 16, 8:30 AM – 5:45 PM
Cost: $110
Visit three fermentation focused businesses in the scenic Columbia River Gorge that make both cider and beer: Double Mountain, Mt View Orchards, and Working Hands Fermentation. We’ll tour production spaces and tasting rooms to see how these businesses attract both the local community and tourists, both beer and cider drinkers. Tour cost includes tastings, lunch, and transportation.
Visit:
- Double Mountain Brewery & Cidery
- Gold Row Hard Cider/Mountain View Brewery
- Working Hands Fermentation
- 33 Books Studio
Portland’s Quirky Culinary Adventure: Exploring Weird and Wonderful Food and Cider Pairings
Tuesday, January 16, 9:00 AM – 5:00 PM
Cost: $100
Indulge your senses in a culinary adventure like no other as we take you on a journey through the heart of Portland, Oregon, where food, cider, and culture collide in a tantalizing fusion of flavors and experiences. This tour features 5 unique locations, with multiple pairings at each location. Don’t miss out on this chance to celebrate the vibrant culinary scene of this beautiful city, known for its diverse and quirky offerings and world-renowned ciders.
Co-Existing & Co-Fermenting in the Willamette Valley Cider & Wine Region
Tuesday, January 16, 8:30 AM – 5:45 PM
Cost: $110
The Willamette Valley, just south of Portland, contains two-thirds of Oregon’s wineries and vineyards. It’s also home to fabulous cideries, many of them using the bounty of the region to make co-ferments. On this tour we’ll visit four cideries and orchards to chat about how they coexist in wine country and taste their ciders. Tour cost includes tastings, lunch, and transportation.
Visit:
2 Towns Ciderhouse Open House
Wednesday, January 17, 9:00 AM – 3:00 PM
Cost: $20
Catch a ride to 2 Towns Ciderhouse – Oregon’s largest craft cider producer – for a special CiderCon Open House. Tour the 2 Towns production space, meet with cidermakers, and mingle with CiderCon attendees under the big tent. Lunch and snacks from food trucks and more than 20 ciders will be available for purchase.
Overnight Tours
Olympic Peninsula Cider Tour
Monday, January 15, 12:00 PM – Tuesday, January 16, 6:15 PM
Cost: $295
Journey north to discover the beauty and history of the cideries, orchards, and lands of the Olympic Peninsula. This two day tour will visit two cideries, one cidery event space, and a new cider education facility. Tour cost includes tastings at 3 stops, dinner, lunch, breakfast, hotel, and transportation. In addition to the official tour agenda, you’ll have the opportunity to explore Fort Worden Historical Park where we will stay overnight in historic officer’s homes.
Visit:
- Eaglemount Cider’s Palindrome
- Alpenfire Cider
- Finnriver Farm & Cidery
- Craft Brewing & Distilling Center
- Fort Worden Historical State Park
Production Tour: Seattle & Surrounds
Overnight Full Tour Cost: $395
Monday, January 15, 9:00 AM – Tuesday, January 16, 6:00 PM
From small DIY to high tech high volume, this tour will visit 4 Seattle area cideries showcasing different production facility scales and styles. On this 2 day tour of production facilities you’ll visit Schilling Cider, Seattle Cider Company, Locust Cider, and Greenwood Cider Company. We’ll also make time for a tasting at Yonder Cider’s taproom and a cider pairing dinner at Capitol Cider. Tour cost includes tastings at each stop, 2 lunches, 1 dinner, 1 hotel night in Seattle, and transportation to and from Portland. In addition to the official tour agenda, you’ll have the opportunity to explore the Ballard brewery district and Capitol Hill neighborhood on your own.
Visit:
- Greenwood Cider Company
- Locust Cider
- Seattle Cider Company
- Schilling Cider
- Yonder Cider
- Capitol Cider
Partial Tour Cost: $100
Tuesday, January 16, 9:00 AM – 6:00 PM
Live in the Seattle area? Join the Seattle tour for a cider pairing dinner at Capitol Cider on Monday evening and all activities on Tuesday 1/16. Bring your luggage and meet at the hotel in Seattle on Tuesday morning You’ll meet the tour and catch a ride to Portland.
Visit:
CiderCon® 2024 Tasting Sessions
Tasting sessions have long been one of the most popular features of CiderCon®. Attendees can gain a wealth of knowledge while sipping on ciders that delve into the styles, production practices, flavors, and terroir available. Below you will find the CiderCon® 2024 tasting sessions outlined with dates and times as well as cost per session. It is important to note that some of these sessions may overlap, so be sure to check the schedule carefully. Don’t forget to add on any tastings that catch your eye during the registration process, as they are sure to sell out quickly!
An Introduction to Low-ABV & Non-Alcoholic Cider Production
Date & Time: Thursday, January 18, 10:30-11:45 AM
Cost: $12 SOLD OUT
Moderator: Dave Takush
Speakers: Ellen Cavalli, Christine Walter, John Berardino, Scott Katsma
This session will provide a basic overview of the various methods that can be used to produce low-ABV and non-alcoholic (NA) ciders, including a brief introduction to the technologies and regulations that may be associated with NA cider production. We will not be covering sparkling juice production, Participants will taste a range of products and should walk away with insight into various methods that might be employed to produce low-ABV and NA products, and the knowledge that there are different regulatory hurdles associated with NA production. Attendees will learn about different methods of low-ABV production, different methods of non-alcoholic production, technologies associated with NA production, and regulatory matters associated with NA production.
Breaking Boundaries: Cider Hybrids with Beer and Grape Wine
Date & Time: Thursday, January 18, 10:30-11:45 AM
Cost: $12 SOLD OUT
Moderator: Christine Hardie
Speakers: Ryan Burk, Johan Sjöstedt, Tom Oliver, Kathline Chery, Tariq Ahmed
An increasing number of cidermakers, winemakers, and brewers are experimenting with hybrids that break down what is typically expected from stand-alone beverages. By crossing boundaries between categories, the outcomes of these blends and co-fermentations offer exciting new flavors. Join this session to hear from producers about different approaches to hybrid products and considerations when unifying cider, wine and beer. Attendees will taste cider/grape wine hybrids from North America and grafts from the U.K. and Sweden, where beer/cider hybrids have been a key to bringing new consumers into the fold of cider.
Comparing the Effect of Yeast Inoculation Rate on Fermentation Kinetics, Chemical and Aroma Compounds in Cider Fermentations
Date & Time: Thursday, January 18, 2:00-3:15 PM
Cost: $12 SOLD OUT
Speakers: Jocelyn Kuzelka & Andy Hannas
Yeast produce different types and concentrations of aroma compounds as a function of yeast strain type, fermentation conditions, raw ingredients, and juice treatments. The sensory profile of cider is significantly associated with yeast selection and the quality of cider is dependent upon predictable fermentation outcomes. During yeast metabolism subtle changes in yeast cell inoculum level, determine rate of cell division, nitrogen demand, and availability of aroma precursors. It is generally accepted in the wine world, that 106 yeast cells/mL should allow the fermentation to proceed predictably and completely with little to no residual sugar remaining; while under inoculating leads to sluggish and stuck fermentations. However, recent research in wine and beer has suggested that yeast inoculation rate can be used to drive aroma production toward an increase in positive aromas. Speakers in this advanced level sensory session will explore the effect of yeast inoculum size on the production of aroma compounds both positive and negative in a cider fermentation, by decreasing cell count to accommodate the limited carbohydrate and nitrogen present in apple juice destined for fermentation. Attendees will learn more about yeast metabolism and how yeast inoculation rates can be used to drive cider style and quality.
Pear Necessities: The Fruits and Flavours of International Perry
Date & Time: Thursday, January 18, 2:00 – 3:15 PM
Cost: $12 SOLD OUT
Moderator: Adam Wells
Speakers: Albert Johnson, Natalia Wszelaki, Laura Cherry, Tom Oliver
Riding the wave of the cider revolution, perry – perhaps the world’s best-kept drinks secret – has gradually been ascending too. In the UK, continental Europe, the USA and beyond, makers and drinkers are waking up to the unique qualities of the fermented pear. In this session Adam Wells, founder-editor of Cider Review and currently writing his first book, Perry: A Drinker’s Guide, will lead a panel discussion and tasting of some of the best perries from around the world.
Nordic Approaches to Cidermaking
Date & Time: Thursday, January 18, 3:45-5:00 PM
Cost: $16 SOLD OUT
Moderator: Gabe Cook
Speaker: Åge Eitungjerde, Olav Bleie, Mikael Nypelius, Karl Sjöström, Andreas Sundgren
This year, we’re excited to welcome a delegation of Nordic cidermakers to CiderCon®. Join this session for a unique opportunity to try ciders from Norway and Sweden and learn about different production styles and techniques used in the region.
The Ancestral Method: Between Science & Art
Date & Time: Friday, January 19, 10:00-11:15 AM
Cost: $12 SOLD OUT
Moderator: Nicole LeGrand Leibon
Speakers: Yann Gilles, Levi Danielson
This very traditional method in France makes it possible to produce sparkling ciders, fermented in bottles, while preserving some residual sugars of the apple without adding anti-yeasts or using pasteurization. Willamette Valley is home to some renowned winemakers using this technique, and more and more cidermakers are experimenting with the Ancestral Method. Hear from experts about production considerations, ways to identify the critical points, and keys to success of this demanding method, between science and art. Attendees will walk away having understood the particularities, advantages and disadvantages of the ancestral method compared to other carbonation methods. They will be able to identify the critical points and keys to success of this demanding method, between science and art.
Harvest Harmony: Exploring the Potential of Apple and Stone Fruit Co-Ferments
Date & Time: Friday, January 19, 10:00-11:15 AM
Cost: $12
Moderator: Dan Pucci
Speakers: Adam Chinchiolo, Matt Sanford, Susannah Forbes
This session’s goal is to examine the extent of the possibilities of what apples plus+ can do. Co-ferments have been adopted across the fermentation world as a fun and exciting entry point both for producers and consumers alike. This session will focus on two different co-ferment mediums that are added with apples to produce something greater than the sum of their parts. This session will talk about making co-ferments but will focus on how these cider into a portfolio of offerings and how to engage with consumers about their nature, flavor and personality.
Evaluating Ciders for the Certified Pommelier™ Exam
Date & Time: Friday, January 19, 11:30-12:30 PM
Ticketed Session: $10
Speakers: Darlene Hayes, Tim Powers
Participants will practice evaluating ciders using the ACA’s Structured Sensory Evaluation process guided by Certified Pommeliers™ Darlene Hayes and Tim Godfrey. This session will teach you how to objectively assess any cider, empowering you in the cidery and in assisting customers to find a cider they love while also helping you to prepare for the Certified Pommelier™ exam.
Foraged Fruit Project: A Discussion of Discovery
Date & Time: Friday, January 19, 1:45-3:00 PM
Cost: $12
Moderator: Scott Ramsey
Speakers: Greg Peck, Maria Kennedy, Steve Selin
Cider producers in many parts of the country are foraging apples to use in their commercial products. Some producers do this as an inexpensive way to obtain apples, others are finding unique quality attributes from the foraged fruit, and still others believe that foraging is a way to discover climate resilient genotypes that can be propagated and grown in orchard settings. In this panel discussion, Cornell and Rutgers scientists will share results from a project that interviewed dozens of producers in the Northeastern US about their foraging practices, and then chemically analyzed the foraged fruit, as well as genotyped the trees to learn about the pedigree of the trees. Commercial cider producers will be on the panel to share their stories, as well as their ciders made from foraged apples. Attendees will learn about the scale and scope of foraging, the reasons why producers are foraging, and the quality of cider made from foraged fruit.
New Frontiers in Traditional European Cider Regions
Date & Time: Friday, January 19, 1:45-3:00 PM
Cost: $12
Moderator: Abram Goldman-Armstrong
Speakers: Darlene Hayes, Gabe Cook, Yann Gilles, Edu Vazcot
In an increasingly global cider community the exchange of information is leading to truly impressive innovations in both traditional and emerging cider producing regions. This panel of international cider experts will discuss the exciting new developments taking place across Europe. Traditional ciders may have their steadfast supporters, but in order to capture new consumers innovation is essential. This panel of writers, researchers, judges, and consultants, have a broad understanding of cider in all its forms, and will present some of the most innovative ciders from their regions.
Using Amphora & Terracotta Vessels in Cider Production
Date & Time: Friday, January 19, 3:30-4:45 PM
Cost: $12
Moderator: Christine Walter
Speakers: Dan Rinke, Andrew Beckham, Katie Selbee
Clay vessels have been used to ferment, store, and transport beverages since 6000 B.C. and a new wave of producers are rediscovering amphora and terracotta as a breathable, sustainable, and durable option for making cider. Andrew Beckham, the first commercial producer of terra cotta Amphorae for winemaking, cidermaking, and brewing in North America, will walk through the process of making his Novum fermenters and how to use them and care for them. Producers will discuss how they craft their ciders using terracotta, and what considerations to have when fermenting in amphora. This will also include a tasting of their ciders.
The Pasteurization Primer: Starting Out and Scaling Up
Date & Time: Friday, January 19, 3:30-4:45 PM
Cost: $12
Speakers: Aaron Homoya & Joseph Kilbourn
Anyone can pasteurize cider at any size! Learn the science, data tracking, and practical methods to start with test batches and scale up to a hundred cases per day and beyond. We will start with a brief overview of stability concerns, needs, and common methods for cider, then hone in on pasteurization theory, best practices, equipment options, and solutions for small to medium sized cideries. Topics include temperature monitoring, DIY small-scale bath pasteurization, batch pasteurizers, small tunnel pasteurizers, and brief discussion of many interrelated stability and packaging parameters. There will be a sensory tasting of pasteurized cider at different levels. Attendees will learn what a PU is, how to determine target min/max PUs, deciding what equipment options are right for you, and tips for how to scale.
Volunteer at CiderCon® 2024!
Fall is here and with the apples being picked all over this fair country, we can’t help but think of all the new ciders that will soon be bubbling away in fermentation vessels! Which also brings to mind the pleasant thought of another CiderCon® in the works! This year CiderCon® will once again be held in Portland, Oregon after an eight year hiatus. We’re already lining up an amazing assortment of tours, trainings, tastings, and educational sessions, not to mention the trade show, that we hope will help cidermakers thrive in 2024 and beyond. That being said, it takes a village to put on CiderCon® and we’re asking for your help. We are looking for volunteers for CiderCon® 2024 in Portland and we would love to have you join us!
Who’s Elegible?
- Are you a cidery making less than 25,000 gallons?
- Are you a cider enthusiast who would like to meet some of your favorite cidermakers?
- Are you a cidery in planning interested in learning from fellow cidermakers?
Then you are elegible! If you have questions about whether or not your eligible, email Woodley.
What’s expected of you as a volunteer?
It’s simple! 5 hours of your time between Monday, January 15 and Friday, January 19, including serving for at least 2 tastings (if physically able) within those 5 hours. That’s it!
What’s in it for you?
Tons! Your registration fee for CiderCon® will be waived! All general sessions and workshops will be open to you. While this does exclude paid tours or tastings, you will still be able to sign up and pay for these opportunities when you register for CiderCon®. That means that other than your volunteer shifts, the rest of the time is yours to check out the amazing sessions, tastings, trade show, etc. that make CiderCon® so wonderful to attend!
How do I sign up?
Please sign up on Bloomerang Volunteer if you’re interested in volunteering at CiderCon® 2024! Our Volunteer Coordinator, Woodley Smith, will be in touch with you as soon as more details are firmly in place.
If you have any questions, please contact Woodley Smith.
Pour Your Cider at Cider Share at CiderCon® 2024
Ever dream of pouring your cider for the entire cider community while chatting with makers from around the world? Here’s your chance!
Applications are now being accepted for those interested in pouring their cider at Cider Share, CiderCon® 2024’s welcoming reception. Cider Share will take place on the afternoon of Wednesday, January 17 at the Hyatt Regency Convention Center. In order to pour at Cider Share the individual cidery must be participating in CiderCon® as a full attendee. Local cideries who are attending can request a temporary pourer pass for their staff. Pouring space is limited so please submit your application for consideration as soon as possible. The deadline to apply is October 31.
Cideries accepted to pour will be notified and asked for additional details.
Learn more about CiderCon®!
Calling All Cideries: Submit Your Content for CiderCon Video!
As the cider industry continues to grow, it’s important that we come together to promote and celebrate our craft. With that in mind and CiderCon® 2024 returning to Portland for the first time in eight years, we’re going all out! To make this event even more special, we’re calling on all cideries to submit photo and video content for potential inclusion in a CiderCon® video. This is an opportunity for cideries to showcase their unique personalities and highlight what makes their brand stand out.
We are looking for content that demonstrates the authenticity and breadth of styles within the industry. This means that we want to see all aspects of cider production, from orchards and harvest to pressing and packaging and tap room facilities. But, what really makes content compelling is the PEOPLE! We want to celebrate the unique culture of cider and how much enjoyment it brings people. Shots and clips that include people are even better for all of these themes.
We want to feature a wide range of cideries, products, and individuals, so don’t hesitate to submit your content. Higher resolution is generally better, but we don’t necessarily need HD/high resolution for something to be a usable clip, and even cellphone photos or videos are great if the content is good. Just make sure that the full resolution file is uploaded and that the video is horizontal. Have questions? Reach out to Woodley!
So, what are you waiting for? Submit your content by October 18 and be a part of an exciting and representative highlight reel to celebrate our awesome industry! You’ll be able to submit your video by dropping it into this Google Drive. You’ll need to have a Google Drive account in order to upload. If you don’t have a Google Drive account, please send your content to Woodley.
Present Your Research at CiderCon® 2024
We’re happy to announce that the American Cider Association will once again host a research poster session during CiderCon® 2024. If you have a research project you’d like to share with CiderCon® attendees, please complete this form to allow our panel to select the featured posters. Submissions are due November 22, and applicants will be notified of acceptance by December 1. Successful applicants will receive one complimentary registration to CiderCon®.
CiderCon® 2024 will be held at the Oregon Convention Center from January 17-19 and successful applicants will be expected to present their research to attendees during a specified time. Posters can also be featured digitally via our conference app.
Please reach out to Ellen with any questions and feel free to share this form with other researchers.