CiderCon

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.

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:

• Bauman’s Cider Company
• Art+Science Cider & Wine
• Raw Cider Company
• Salt Creek Cider House

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:

• Greenwood Cider Company 
• Locust Cider
• Seattle Cider Com
• Capitol Cider

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.

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®!

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.

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.

Did you know that the largest gathering of cider producers in the world is coming to Portland, Oregon  next January for CiderCon® 2024? In addition to a wide range of educational sessions and events for cider producers, we also host an extensive trade show where our attendees can meet vendors with products and services that can help them thrive. CiderCon® 2024 will be held at the Oregon Convention Center from January 17-19 and the trade show will be right in the middle of it all. We haven’t been back to Portland since 2016, so we’re anticipating a great turn out!

If you haven’t been a vendor at CiderCon® before, now is the time to get involved and showcase your products and services to the rapidly growing cider industry. Our attendees always appreciate the chance to meet new vendors.

Have you already been a vendor at CiderCon®? Then you already know how much our attendees love the trade show and seek it out to connect with you!

Booth prices for CiderCon® 2024 are $3000 for a 10’ x 10’ space – and that includes 3 passes to the conference as well as lunch on Thursday and Friday!

Interested in joining us? Email our Trade Show Coordinator Ellen Husch for more information!

Know a company that you think would be a great fit? Send their contact information to Ellen.

There are also numerous sponsorship opportunities available for vendors. Supporting the American Cider Association is a great way to gain brand visibility at CiderCon® and beyond. There are a myriad of reasons why sponsoring the ACA works in your favor. We shout out our appreciation for our sponsors far and wide at CiderCon®, on our website, on social media and our members hear us. Our Executive Director Michelle McGrath is eager to work with you on creating a custom sponsorship experience that meets your brand’s personality and needs. Email Michelle to schedule a meeting.

CiderCon® is the world’s premier networking and educational event for the professional cidermaking community. CiderCon® 2024 will take place in Portland, Oregon from January 16-19, 2024. We invite presentation proposals from qualified experts who meet the criteria of being able to educate cidermakers, apple growers, cidery owners, retailers, wholesalers, marketers and other cider industry professionals about best practices, new trends, research, and improving processes.

Successful proposals will state clearly:

• Target Audience – role in industry as well as business model.
• Skill Level – is material is best for beginner/intermediate/ or advanced attendees.
• Educational Goal – what skill, tool or new understanding will attendees walk away with?

COMMITMENT TO INCLUSION
We are committed to ensuring CiderCon® is a safe and welcoming space for all regardless of race, ethnicity, age, gender, disability or sexual preference. We strongly encourage BIPOC, LGTBQIA+, veterans and speakers with disabilities to submit proposals.

Additionally, we invite speakers from outside but related industries to cider. Our industry will be strengthened with fresh perspectives.

Particular topics of interest we seek applicants for through this RFP:

• Compliance
• Branding
• Marketing
• Distributor Relationships
• Chain Retail Sales
• DtC Sales
• Market Trends
• HR
• Finance
• Operational Safety
• Team Leadership
• Equity & Inclusion

Proposals are due to the CiderCon® committee by June 1, 2023. Approved speakers receive a complimentary pass to CiderCon® 2024 which includes lunch for 2 days.