Vicki Daigneault is the General Manager for Endless Orchard Cider, which is part of Okanagan Specialty Fruits, a company that pioneered the nonbrowning Arctic® Apple and continues to lead in fruit tree biotechnology. With over 25 years of experience in the beverage industry, Vicki contributed to numerous major beer and wine companies, such as the Boston Beer Company and Vintage Wine Estates, where she honed her skills in product development, marketing, sales, and brand management. Vicki’s extensive knowledge and deep industry connections, coupled with her innovative approach and passion for creating exceptional drinks, position Endless Orchard Cider as an emerging standout brand in the beverage landscape.

Adrian Luna’s journey into the world of cider started off as a spontaneous adventure with his friends. Four years ago, they decided to go live on Instagram and review different ciders just for the fun of it. Little did they know, their Instagram lives gained so much attention and engagement that Adrian decided to create a dedicated account for reviewing ciders. In 2023, Adrian’s dedication and commitment to the cider industry were recognized when he was awarded the prestigious Cider Is For Everyone scholarship. Setting his sights high, Adrian set a goal for himself – to become a Certified Pommelier™. His hard work paid off, as he became the second person in his home state of New Jersey to be recognized as a Certified Pommelier™. Adrian has big dreams for the cider scene in New Jersey. He aims to raise awareness about the wonders of cider and play a key role in its popularization process. With his infectious enthusiasm and passion, Adrian is ready to take on the challenge and bring the cider revolution to the forefront in his home state. He is currently the Membership and Communications Coordinator for the New York Cider Association.

Erin Costello is the Senior Marketing Associate at Imbibe, a product development company and flavor supplier based just outside Chicago. With a passion for marketing—particularly in content creation—copywriting and campaign strategy, she helps plan and implement communication strategies across multiple platforms. Costello also drives event participation by organizing and executing initiatives that inspire CPG and food service brands as they build their innovation pipelines. She earned her bachelor’s degree in marketing from Illinois-based Benedictine University.

Aaron Roisen has over 20 years of experience in the wine and cider industry and has worked at some of the most prestigious wineries in the Finger Lakes region of New York. Roisen is known for his skill and his dedication to producing high-quality wines and ciders. His wines and ciders have won numerous awards, including gold medals at the Finger Lakes International Wine Competition and the New York Wine & Food Classic. He has also been featured in publications such as Wine Spectator, Wine Enthusiast, and the New York Times. Fiercely passionate about the Finger Lakes wine and ciders, Roisen has dedicated his career to making wines and ciders that reflect the unique region and showcase the best of what the Finger Lakes has to offer.

Pete Endres is owner and cidermaker at Bird Dog Farm and Cidery in Greenland, New Hampshire. The farm is certified organic specializing in American heirloom, European cider, and modern fresh apple varieties using dwarf rootstocks and high density techniques. Ciders are made using traditional methods from the highest quality apples. Pete grew up on a commercial apple farm in Sodus, New York. He graduated from Williams College and has a Masters degree in Energy and Environmental Analysis from Boston University. He lives on the farm in Greenland with his wife Claudia and two daughters.

Mike Costa has worked as a winemaker and cidermaker for the past 12 years at different Connecticut wineries, now working at Bishop’s Orchard specializing in craft hard ciders and fruit wines. Once he started learning more about apples and their unique cider profiles, his mission was to make sure every cider had a completely unique flare and nothing else in it but apples!

Andy Ricker is a tenth-generation steward of Ricker Hill Orchards in Turner, Maine, where his family has been growing apples since 1803. Descended from two brothers who emigrated from the Isle of Jersey in the 1700s, Andy represents more than two centuries of continuous orchard farming in Oxford and Androscoggin counties. Today, Ricker Hill Orchards remains one of Maine’s largest and most diversified fruit operations, producing fresh apples alongside berries, agritourism experiences, and award-winning hard ciders. Andy plays a key role in carrying the family’s legacy forward through innovation, diversification, and a deep commitment to Maine agriculture.

Ian Mansfield hails from the picturesque Shenandoah Valley, nestled at the foot of Virginia’s Blue Ridge Mountains. After dedicating years to the management of organic vegetable and cut flower farms, he found inspiration in a cidery near Baltimore, Maryland, which ignited his passion for cider and winemaking. Fast forward over a decade worth of working in production for cideries and wineries across the states and abroad. Ian now proudly heads the Orchard and Cidermaking team at Eden Specialty Ciders.

David Kargl is the CEO & Founder of Kühbrein Most. Based in Austria, he is a professional cidermaker, cider sommelier, and international award winner. His ciders have been recognized worldwide, earning top honors at Cider World Frankfurt (2022 & 2023) and numerous other international competitions. Beyond cider, David is also an educator and lecturer at the University of Vienna and LFI Steiermark, sharing his expertise in communication and public management.

Amber Burton is the HR Director at Hudson North Cider in Newburgh, NY, bringing over eight years of experience in the cider industry. Throughout her career, Amber has developed expertise in talent management, organizational development, and employee engagement, helping teams thrive while supporting the growth of the cider business. Her unique blend of passion and drive makes her a driving force behind Hudson North’s mission to foster community, culture, and growth.

Bart Watson is President and CEO of the Brewers Association (BA). He started with the BA in 2013 and held the roles of Chief Economist and VP of Membership and Strategy prior to becoming CEO. Prior to his position with the BA, he was a lecturer at the University of California, Berkeley and a visiting assistant professor at the University of Iowa. He holds a B.A. from Stanford University and a Ph.D. from the University of California, Berkeley.

Ian McPherson is a hospitality professional at Blue Hill at Stone Barns in Tarrytown, New York. With an education in ecology, Ian works to bring stories of regional agriculture to the dining room floor – hence cider. A Certified Pommelier™, Ian hopes to further the category in a fine dining context, showcasing a beverage that best tells the story of here.

Tom Heeman, the founder of Heeman’s Cellar, is a man who believes every quality cider begins with a quality apple. While he grew up as a third-generation berry grower in London, Ontario, Tom eventually added the cellar to the strawberry patch and apiary, launching a mission to bottle the true character of Ontario’s apple country. Tom’s philosophy is simple: the apple is the boss. He views the Orchard as the most critical of cellars’ “Three Pillars,” believing that the best cider isn’t made in the tank—it’s made on the branch, shaped by the sun, the soil, and the season. But Tom isn’t just looking forward; he’s obsessed with looking back. He spends his “spare” time digging through the dusty archives of the Ontario Fruit Growers, determined to rediscover the lost golden age of local fruit. This historical detective work birthed Heeman’s Heritage Offerings, a collection dedicated to resurrecting the ghosts of the orchard. Whether he’s tracking down century-old trees or pressing forgotten varieties like the Sweet Crab Apple, Snow, and Swayzie Pomme Gris, Tom is proving that the best way to innovate is to bring history back to life in the glass.

Ryan Monkman is an Ontario-based production consultant supporting cideries and wineries with fermentation planning, oak strategy, and cellar design. When he’s not working, he’s usually checking out tractors with his three kids. Otherwise, he’s on a bike, optimistically chasing speed he insists will show up any day now. Ryan brings a playful, hands-on approach to sharing ideas that makers can put into practice right away.

Zack Kaiser is the Head Cidermaker, Director of Marketing, and Co-Owner of Absolem Cider Company based in Winthrop, Maine. In love with the craft, art, and science of fermentation. This passion developed through experiences at Neshaminy Creek Brewing, Millstone Cellars, Diamondback Brewing, and Perennial Cider Bar. Currently searching for tasty apples, grapes, and fruits.

Dan Wilson is the owner/operator and cidermaker for Slyboro Cider House in Granville, New York. He has been making cider since the early 2000s, and they opened for sales in 2007. They are an orchard-based cidery that produces a range of styles, from dry and still to bottle-conditioned sparkling ciders to ice ciders and pommeau. Their ciders are positioned to live in the wine end of the cider market and they are focused primarily on retail and regional sales. Their farm, Hicks Orchard is New York’s oldest U-pick orchard, with direct sales dating back to 1905. Dan has also served as a past board member of both the ACA and the New York Cider Association.

Paul Swigger has over 15 years of hands-on expertise in a variety of facets of the beverage alcohol industry including consumer & wholesale sales, Direct-to-Consumer fulfillment, DTC technologies, and of course Alcohol Beverage Compliance. He is passionate about growing the Direct-to-Consumer marketplace for producers, and simplifying the often-complex process of selling alcohol nationwide. He lives on the Central Coast of California with his young family enjoying all things fermented, brewed or distilled.

Josh Sejat is the US Technical Specialist for Alkemista LLC: a 14 year-old Adult Beverage Development Agency that has recently expanded into the US. A production strategist with expertise in formulation, small pilot to large scale manufacturing, & regulatory compliance. Josh is currently developing a Liquid R&D Lab & Pilot Facility, bridging technical precision & quality with creative innovation. Known for his methodical approach & imaginative flair, Josh integrates liquid analysis & sensory profiling into both small & large commercial launches. At CiderCon 2026, he brings a unique perspective on creating & scaling craft beverages with scientific rigor & storytelling impact.

Asnāte Ziemele is the initiator and driving force behind the Baltic Cider brand. She is the president and founder (since 1993) of the Latvian Country Tourism Association (Baltic Country Holidays), a national organisation committed to developing sustainable rural tourism, including the promotion of local food and drink. The Baltic Cider brand now brings together authentic cidermakers from Latvia, Estonia and Finland. Asnāte’s extensive international work in the cider sector began with the creation of the Cider Route in Latvia, promoting genuine apple cider and visits to local cideries. Hosting the international NICA2023 in Riga sparked numerous international friendships within the cider community which have since grown into a series of successful project initiatives.

Taylor Harrison joined the alcohol industry directly out of college as in intern with Constellation Brands. Shortly after, he was awarded the ability to play lacrosse for Team England, so he moved to England, where he began working as a fine wine market analyst for the London International Vintners Exchange (Liv-Ex). During his summers, he would take time off to do vintage work at a winery in Surrey. Taylor joined Vinoshipper, from London, in 2021 and started up the data analytics program, offering insight into the craft alcohol industry. He continues to develop the division with the goal of helping producers make the most of their data and understand what is happening in the market.

Andrew Richards is the Head Distiller and Farm Manager of Shady Knoll Orchards and Distillery in Millbrook, NY. He has been with the company since its inception in 2015 and is responsible for all production to date. Shady Knoll makes Apple Brandy, Pommeau, and multiple expressions of Rye Whiskey. Shady Knoll’s apple orchard includes over 1,800 trees with over 100 varieties.

Shaunessy Bordas, General Manager at South Hill Cider, was born and raised in South Florida, and moved to Chicago to attend fashion school. After graduating, she spent 15 years working in the fashion industry and operating her own clothing line while hustling various jobs in the farm to table food scene. She moved to Ithaca in 2016 with her family to buy land and started a farm to table wood fired pizza business. For the next few years, Shaunessy ran the business, doing private catering events and pop ups at wineries and breweries throughout the Finger Lakes area. However, like for most people, pandemic times hit hard, and she had to pivot away from the business. Over the next couple of years, she ran private events while bartending and cooking for local catering businesses. When approached with the GM position at South Hill Cider in 2022, it was clear that her wealth of experience working just about every position in the service industry, as well as owning and operating her own small businesses, made her an ideal candidate for the job. She currently lives just outside of Ithaca with her two kids, ages 8 and 12.

Steve Van Nocker is a professor of Horticulture at Michigan State University. His research team is developing high-yielding, intensely red-juiced apples for red juice and red cider production. He also manages the Great Lakes Cider Apple Collection, an ongoing trial of 88 traditional hard cider varieties located in central Michigan.

Jim Bair is president & CEO of the U.S. Apple Association – the national voice of America’s Favorite Fruit. The U.S. apple industry has a farm gate value of more than $4 billion, creating downstream economic activity exceeding $24 billion. USApple’s primary mission areas are government relations, media relations and crisis communications. Jim has dedicated more than 40 years to the management of food and agriculture organizations. Jim was raised on a farm that has been in the family since 1909. He graduated from Iowa State University with a degree in agronomy – the science of plant genetics and physiology, soil and weather.

Pienjani is a small scale cidery situated in the South of Latvia. Martins Knipsis and his team produce predominantly dry carbonated cider under brand name “Jepis” (slang for apple in Latvian) using both – local and English cider apple varieties which they grow exceptionally themselves. They are proud to be the first (and so far the only one) certified organic cider producer in Latvia.

Sara Boyd is the owner and cidermaker at Loch Mór Cider located in beautiful Prince Edward County, Ontario. Loch Mór uses traditional varieties of cider apples, grown in the estate orchard to create award winning ciders. Over the past few years, Loch Mór Cider has won 50+ medals at awards, including 4 Best in Class awards at GLINTCAP, Best Cider in Canada at WineAlign, along with Double Golds at the All Canadian Wine Championships. Sara started her cider journey while living in London and traveling throughout the UK and European cider regions, trying all the ciders she could find. Sara qualified as a Certified Pommelier™ in 2020 and is passionate about cider consumer education in Ontario and Canada, along with opening up new horizons with local craft cider with food pairings. Sara is also a Certified Cider Judge with the BJCP.

After spending nearly twenty years working in the hospitality industry, in 2002, Professor Brian Warrener became a full-time faculty member in the College of Hospitality Management at Johnson & Wales University. His teaching focused on food and beverage operations and beverage operations and management. During this time he has had the good fortune to teach classes across the University…in Food & Beverage Management; Sports, Entertainment and Event Management; The International Hotel School; Travel and Tourism Studies; the College of Professional Studies and the Alan Shawn Feinstein Graduate School. Professor Warrener served briefly as full time faculty in the Business College in AY 2023-24 and has twice taught at Escola Superior de Hotelaria e Tourismo in Estoril, Portugal. Professor Warrener has held a number of certifications including the AH&LA Certified Hospitality Educator; The Wine and Spirits Education Trust Certificates in Wine and Spirits and in Professional Spirits Management.

Jānis Matvejs is a cider maker and geographer from northern Latvia, where he runs Abuls Cidery, a small artisan cidery near Smiltene. He grows and uses local and wild apples to create natural ciders that reflect the region’s climate and character, using a variety of cider-making techniques. Jānis has been making cider since the early 2000s and is one of the pioneers of Latvia’s modern cider scene.

Stephanie Artino is a CPA and owner of Artino Business Advisors, a CPA Firm with offices in both Washington state and Virginia. Her focus is advisory, tax and accounting services to the craft beverage, construction & real estate industries. Stephanie brings over 30 years of experience in accounting and business as well as has a Master Advisor Certification, focusing on human behavior and leadership development. She offers coaching, education and other management advisory services geared to help owners, managers and employees achieve greater results in their business. Stephanie has been actively involved in Pink Boots Society and the Building Industry Association of Whatcom County as well as maintains participates in the Brewers Association, Washington State & Virginia Brewers Guilds and Craft Beer Professionals.

Martha Lowry is a passionate cider maker who has been working in the beverage industry for most of her professional career. With a background in horticulture, and experience managing organic and IPM orchards, she believes the best apples make the best cider. Martha has worked in some of the largest and smallest craft cideries in Ontario and made everything from apple focused wine style ciders to fun fruity flavored ciders. As head distiller she also crafted apple brandies and apple gins. She currently owns and operates Woodfolk Cider up in Ontario, Canada.

Andy Garrison is the distiller/owner of TUFF TALK Distilling, a boutique distillery in Portland, Oregon focused on custom distillation for the wine industry as well as producing esoteric spirits centered around fruit. Andy has been distilling professionally since 2012 at Stone Barn Brandyworks, with stints at New Deal Distillery and House Spirits, and he has consulted with dozens of clients in the cider, wine, and spirits industries to develop award-winning spirits products.

David Klein is the co-founder and head distiller at Ambix Spirits, an artisanal apple brandy distillery based in Sebastopol, California. His path to distilling is circuitous: a physics PhD from Berkeley and a founder of a biotech and medical device instrumentation startup. David’s journey has been shaped by a deep curiosity and a passion for precision. However, his true love has always been fermentation—and apples. He was an early homebrewer and certified beer judge and planted well over a dozen apple trees in the tiny front yard of his first Bay Area home, planting the seed for what would become Ambix Spirits. Today, alongside his partner Zoe, David runs Ambix Spirits, where they cultivate over 300 different varieties of apples, pears, and quince. Using traditional French distillation techniques and equipment, they create award-winning brandies and ciders that reflect their dedication to craft and innovation.

Jason Cassidy is the cidermaker at The Cider Farm in Madison, WI where he is fortunate to make craft ciders from the best organic French and English cider apples in the Midwest. He finds the combination of hands-on work and the seasonal nature of orchard-based cidermaking deeply rewarding. He is a Cider Institute Certified Cider Maker, and an ACA Certified Pommelier. Jason got serious about cidermaking after being diagnosed with Celiac disease. After realizing that making cider was what he really wanted to do with his one and precious life, and with unwavering support of his wife to seek professional fulfillment wherever it may lie, he made the switch from amateur to professional and hasn’t looked back once. He can often be found conducting important ‘flavor research’ with friends and family and discussing all the crazy things yeasts are capable of doing

John Behrens is the Founder and President of Farmhaus Cider Company located in Hudsonville, Michigan. This company was founded in 2015 and has gone on to win many national and international accolades and awards. John began his first term as President of the Michigan Cider Association in 2018. Previously, he worked as a Certified Public Accountant for over 10 years at BDO USA and Steelcase. John holds an MBA from Grand Valley State University, in addition to degrees in Accounting and Finance.

Todd Little-Siebold is a professor of history at the College of the Atlantic in Bar Harbor, Maine. He teaches class on a wide range of topics, including one on the history of apples. His class “The Cider Project” was a year-long experiment in teaching the history and techniques of making hard cider. He has spent the last fifteen years tracking down, researching, and helping to preserve heirloom apples in downeast Maine. He has collaborated with the Maine Heritage Orchard since its inception in 2014 to build its current collection of 400 rare and historic cultivars.

Patti Wilcox co-founded Gravity/Awestruck Ciders in Sidney, New York and spent the last 12 years taking it from zero to a 30+ person team. After a 2023 restructure, she turned to AI to rebuild operations and grow sales. She helps fellow cideries, wineries, and breweries navigate AI, translating buzzwords into ready-to-use, beverage-specific workflows that augment people, not replace them.

Māris Plūme is the cider maker behind Mr. Plūme Cidery in Latvia. He began his cider journey as a trainee at Domaine Dupont in France and Distelberger Cider (Most) in Austria, where he learned traditional European cider-making techniques. Since 2010, Māris has been experimenting with diverse methods and styles, earning numerous awards across Spain, Germany, Norway, Madeira, and local competitions. Each autumn, he leads an “apple safari” to discover and preserve native Latvian cider apple varieties—many of which are now grafted and thriving in his family orchard. In addition to cider, Māris is passionate about perry making and cultivating distinctive pear varieties, continuing his dedication to the craft from orchard to glass.

Chris Leimena has had a love for food and hospitality for as long as he can remember. After graduating from culinary school he spent a decade honing his skills as a chef at some of Portland’s top culinary destinations. Chris has since managed the dining rooms of many of Portland’s premier restaurants. His deep appreciation for food and wine naturally evolved into a love for cider, and he has been enthusiastically sharing his knowledge and passion for all things apple with Bauman’s Cider ever since!

Jamie Hanson is the Orchard Manager at Seed Savers Exchange, overseeing the care of nearly 1,000 historic apple trees throughout two eight-acre preservation orchards in Decorah, Iowa. Her interest in apple growing began with the study of pomological history in coastal Maine, shaping her expertise in preserving and promoting historic apple cultivars. Focused on innovative collection management, Jamie and the team at Seed Savers Exchange are combining new technologies with time-tested practices to re-examine how their orchards can address both global and community needs.

Wes Hunter is the cidermaker and co-founder of 1818 Farm & Cidery in the Ottawa Valley, where he crafts ciders that reflect the region’s diverse soils and cool northern climate. With a background in the wine industry and as a sommelier in the Okanagan Valley, Wes brings a deep understanding of balance, texture, and terroir to his fermentation work. His approach bridges wine influenced techniques and inspiration from their 2.5 acre organic farm. Wes has specialized in working with wild and cultivated apple varieties to express place with honesty and restraint. At 1818, he continues to shape a distinctly northern cider identity grounded in craft, community, and land.

Kyle Sherrer is a seasoned cider entrepreneur and the founder of Graft Cider and Hudson North Cider Co., two innovative brands rooted in New York’s Hudson Valley. He began his cider journey in 2011 by co-founding Millstone Cellars in Maryland with his father, later relocating to New York to launch Graft in 2016, known for its wild yeast-fermented, dry ciders. In 2020, Kyle expanded his vision with Hudson North Cider Co., a cider on the dry side of sweet that now leads New York’s Imperial Cider Market and champions trail conservation through initiatives like Taps for Trails. His approach blends old-world techniques with modern creativity, positioning his brands at the forefront of flavor innovation and redefining what cider can be.

Alan Reed leads the Chicagoland Food & Beverage Network, an industry-driven organization that brings together some of the biggest names in food and beverage—including PepsiCo, Mondelez, McDonald’s, Kraft Heinz, and Conagra—alongside fast-growing innovators shaping what’s next. He works directly with the executives and decision makers who influence what consumers eat and drink every day. Under his leadership, the Network has become a hub where industry leaders come together to solve challenges, anticipate consumer shifts, and build stronger businesses while strengthening local communities. Alan’s perspective is clear: brands of every size thrive when they stay relevant, stay connected, and keep consumers at the center. For cider makers navigating an intensely competitive marketplace, Alan brings a compelling “reason to believe”: that collaboration, innovation, and smart strategy are the keys to unlocking growth and long-term success.

From humble beginnings designing tap handles during the early days of craft beer’s emergence, Oceania Eagan (aka “Oce”) quickly became known in the industry for her ability to build brands through her artistic vision and functional execution. With a unique mix of business acumen and creative problem solving at her core, Oce founded Blindtiger Design, embodying her passion for contributing to the dynamic industry to support brands that thrive. Bringing an unmatched depth of knowledge from her 20+ years immersed in the beverage industry, she has built and grown successful brands that connect with today’s consumer by focusing on the uniqueness of each brand to elevate, define and launch products across on- and off-premise channels.

Gidon Coll is the Founder and President of Original Sin Cider. Established in New York in 1996, Original Sin is among the early modern American cider companies. Today, Original Sin Cider is distributed in 27 states across the U.S. and exported to Japan. In 2012, Mr. Coll launched the Hudson Valley Apple Project on his family’s former dairy farm in Ancram, New York. This distinctive two-acre orchard is home to more than 160 apple varieties—including heirloom, cider, and contemporary cultivars. Its mission is to celebrate and promote the rich history and extraordinary diversity found in the world of pomology.

Matt Kaminsky is an orchardist and farmer from Western Massachusetts whose specialties include wild apples, grafting and topworking, & cider-orchard silvopasture (integration of sheep into cider apple orchards). He created the Annual Wild and Seedling Pomological Exhibition, an annual showcase of novel apples and pears, and its literary byproduct Pomological Series, a photographic pomology book series, now in its 5th Volume, describing and documenting the hundreds of fruit submissions to the Exhibition over the years. His work has yielded some promising new cider apples and a platform for others to share their discoveries with the wider cider and apple-growing community.

Hannah Ferguson was born and raised in Youngstown, OH. Hannah has been a home wine and cider maker for 10 years. She started D.O.P.E. (Dwelling On Positive Energy) Brands LLC in 2017. To expand her knowledge in the industry in 2018 she became an assistant brewer for a local brewery and stayed in the position for 2.5 years. Hannah is the first female black brewer in the state of Ohio, she is also the first black female owned cider and winery (she is the head wine and cider maker) in the state of Ohio DOPE Cider House and Winery opened August 20, 2022. DOPE Brands, LLC is not only a cider and wine manufacturer, but a lifestyle brand that takes pride in creating connections and experiences uniquely through cider and wine. Most importantly D.O.P.E. is about Dwelling On Positive Energy and empowering underrepresented minorities in the industry as well as enthusiasts.

Clay Slaughter is the head cidermaker at Slaughter Orchard & Cidery in Bloomington, Indiana.  A natural educator, he frequently describes himself as a cider evangelist and loves helping people understand the source of their food.

Beyond cidermaking, Clay enjoys helping businesses with legal and strategy issues.  He has over 16 years of legal experience and has served in a range of business roles including CFO, COO, and CSO.  He has experience in large corporations, successful startups, non-profits, and family-owned businesses (both as family and as a non-family member).  He strongly believes that all types of businesses can benefit from all types of business planning – including the often discussed but seldom finalized succession planning. As part of his legal career, Clay has taught a variety of university courses in business communications, legal writing, legal research, cultural awareness in criminal justice, and First Amendment Free Speech.

He has a genetic biology degree from Purdue University, law degree from Indiana University, and PhD in education from Indiana University.

Cortni McGregor Stahl is the co-founder and cidermaker at Star Cider in Canandaigua, NY. She also teaches with the Cider Institute and collaborates with the Cornell Craft Beverage Institute. Passionate about blending art and science in her craft, Cortni loves experimenting with new cider flavors — and her favorite apple, the Golden Russet always finds a place in a cider blend each year.

Based in Seattle, WA and hailing from Johnstown, PA, Marina is a Certified Pommelier™, advocate, and enthusiast who is always eager to share her love of cider and the industry. An active member of the Pennsylvania Cider Guild and avid supporter of both National Cider Month and Philly Cider Week, she jumps at every opportunity to connect with fellow cider enthusiasts and celebrate the community.

Richard Yi is a Cidermaker at Brooklyn Cider House, where he blends his passion for art, food, farming, process management, and cider. His journey in the beverage industry began in the world of wine, with experience spanning California, New York, Argentina, Spain, and New Zealand. At Brooklyn Cider House, Richard has found an ideal outlet for his diverse skills and deep love for fermentation. Growing up in a family immersed in the beverage world, with his father working in the industry for over 30 years and his grandmother and late great-grandmother crafting kimchi for more than a century, Richard can truly say that fermentation runs in his blood.

Ashley Lindsay holds several degrees from the University of Hawaii and Oregon State University in Agriculture Sciences fields and Agricultural Education. Since 2017, she has been an Adjunct Professor at Chemeketa College – NW Wine Program, teaching various courses related to agricultural production and vineyard management. In 2015, Ashley and her husband Brian purchased and developed a 40 acre fallow farm. They planted 32 acres of heirloom Cider Apples and Perry Pears, creating Pleasant Valley Cider Apples. Pleasant Valley Cider Apples provides premium quality, sustainably grown fruit and juice for Cideries in the West Coast. In 2020, Ashley started a new company Pleasant Valley Consulting, which serves both the Cider Orchards and Vineyard industries to assist other growers to produce high quality fruit for cider and wine.

Robert “Chas” Runco provides licensing, regulatory, and commercial transaction advice to clients in the alcohol beverage industry. Chas advises large and small corporate clients on a variety of business matters. His practice focuses on advising wineries, breweries, distilleries, distributors, and retailers in regulatory and transactional matters. His experience in regulated industries has made him a preferred attorney for clients in the hospitality industry. He also works with trade organizations in regulatory and legislative capacities. By working with state regulators and legislators on behalf of trade associations, Chas helps advance the interests of the liquor industry at the rule-making and legislative levels.

Autumn Stoscheck co-owns, with her husband Ezra Sherman, Eve’s Cidery– a small orchard based cidery located at the intersection of the Northern Appalachian Plateau and the Southern Finger Lakes on the traditional lands of the Haudenosaunee Confederacy, in New York State. Autumn spends her days growing certified organic cider apples and making them into world class ciders.

Haritz Rodriguez, aka Ciderzale, is an independent journalist and marketing consultant in the agrifood field with a special focus on cider. He has recently joined the EDA Drinks & Wine Campus team as the main educator on cider within the university of gastronomic sciences Basque Culinary Center. Haritz works for different local and international agents in the world of cider, participates as a judge in cider competitions and co-organizes festivals and fairs such as Sidrama (Portugal), Sagardo Forum (Basque Country) and NICA (Norway). In 2018, he promoted the creation of Ciderlands, the cider tourism network. Haritz has been trained as an Accredited Pommelier by the UK Beer & Cider Academy, as a Certified Cider Guide by the ACA and by the tasting panel of the PDO Euskal Sagardoa. In addition, he organizes trips for cider makers, journalists and writers and has contributed to their works with both photographs and information.

Jill Westra is the Senior Manager of Sustainability at The Boston Beer Company, which includes the Angry Orchard brand. Jill is an environmental scientist with a 20-year career in environmental consulting and corporate sustainability management. Based in the Kansas City metro area, she also serves as an elected board member of her local water utility and is on the governing boards of two local non-profit organizations, Missouri River Relief and Climate + Energy Project.

Kate Pinsley began her cider journey with a pint of Original Sin served in a sketchy bar in the East Village. Her next stop was the Finger Lakes with its bounty of upstate cideries. In the course of completing her master’s thesis on apple tannins at Cornell University, Kate learned cidermaking and became quite the cider nerd. Kate is now the Senior Director of Beverage at Schilling Cider in Seattle, leading the cider production and R&D teams in their mission to create quality canned cider.

Jennie Dorsey is the Education Operations Director for the American Cider Association. She is also a founding member of Pomme Boots Society for women in the Cider Industry and has held numerous positions since she first entered the Cider Industry over a decade ago. Jennie actually began her journey in the coffee industry where she was a nationally ranked competition barista and trainer specializing in sensory analysis with a focus on food pairings.  The skills honed in competition led her on the path of beverage discovery, where she fell in love with cider and its unmatched pairing possibilities. Jennie is a working member of the Cider Certification team, and she was given the distinguished award of Cider Server of the Year in 2018 by the ACA. She is passionate about food and beverage of all kinds, cinema, and vintage lifestyle, and she can always be spotted by her brightly colored hair.

Brent Miles-Wagner is the owner of Brown Hat Consulting, which he started in 2019 to provide an expert resource for new and expanding cider companies. He was the founding Head Cidermaker at Seattle Cider Company, where he wrote the business plan and developed their lineup of innovative and award-winning ciders. He then became Head Cidermaker at Sly Clyde Ciderworks, who engaged him to build their new cidery from the ground up. Last year he completed a Master’s in Entrepreneurship from Uppsala University in Sweden, writing his thesis on the challenges facing Swedish craft cideries.

Jen Curs worked in non-cider beverage production before joining the Bauman’s team in early 2020. She completed the CINA Foundation to Cidermaking course and within a couple years was in charge of the Specialty Cider program at Bauman’s. In addition to managing the barrel-aging program, Jen is responsible for all harvest blending as well as post-ferment blends on the farm in Gervais, Oregon. In her spare time, Jen loves foraging for wild mushrooms, cooking and adopting 3-legged dogs and cats.

Dion Stepanski is the co-owner and head cider-maker at Presque Isle Farm Cider in northeast Michigan. Dion and his partner Molly Stepanski began farming organic vegetables on his six-generation family farm in 2014. He started making cider from local foraged apples shortly after, and in 2020, PIF did their first commercial pressing. In 2022, they opened a taproom in Alpena, Michigan, and expanded their cider offerings. PIF produces a diverse range of ciders, from traditional wild fermentation and high-tannin styles to sessionable, fruit-forward sweet ciders.

Chris Gerling is a Senior Extension Associate in the department of Food Science at Cornell AgriTech in Geneva, New York. He works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders and distilled spirits. Chris is a member of the Cider Institute of North America’s executive committee.

John Bunker has been tracking down, identifying and preserving apples for fifty years using a combination of field work, historical records, identification keys and now DNA technology. John collaborates with historians, orchardists, scientists and cider makers from throughout North America and beyond. He is a member of the Historic Fruit Working Group of North America as well as the founder of Fedco Trees and The Maine Heritage Orchard. He lives among extensive gardens and hundreds of fruit trees with Cammy Watts on Super Chilly Farm in central Maine.

Eleanor Leger and her husband and partner Albert founded Eden Ice Cider Company in the Northeast Kingdom of Vermont in 2007. There they produce specialty ciders, including ice ciders, aperitifs, and naturally sparkling hard ciders from 100% locally-grown apples. Eden’s specialty ciders are distributed in 18 states and the District of Columbia. It is the first cidery in the US to received the Slow Food ‘Snail of Approval’ for being good, clean and fair. Their ciders have won numerous gold medals and 90+ point ratings, and have been recognized in The Art of Eating, Food & Wine, Edible Manhattan and “The Food Lover’s Guide to Wine”. Eleanor & Albert grow over 40 varieties of apples at their holistically managed farm, where they live with two border collies, and occasionally receive visits from their two grown children.

Amanda Stewart is an Associate Professor of Food Science & Technology at Virginia Tech in Blacksburg, VA, USA. Dr. Stewart addresses challenges in applied food and beverage fermentation science through an integrated research, teaching and extension program. Cider chemistry and cider fermentation are a major focus of her research, and she has been a regular speaker on cider science at regional and national conferences. Dr. Stewart holds a PhD in Food Science, MS and BS degrees in Agricultural & Biological Engineering and a BS in Biochemistry, all from Purdue University. Prior to academia, she worked in the wine industry in Oregon and New Zealand, and in engineering for sustainable development.  Dr. Stewart is a proud member of the CINA teaching team since early 2020.

Caitlin Braam is the founder and CEO of Yonder Cider and The Source Cider, based in Seattle and Wenatchee, Washington. She has worked in the beverage industry for more than 15 years, working with cideries, breweries and wineries of all sizes. Passionate about helping businesses grow, she spends her days working with producers, talking with growers and introducing consumers to the world of craft beverages. Before starting Yonder Cider and The Source Cider, she was president of Seattle Cider Company and brand strategist at Angry Orchard, as well as a freelance beverage business consultant focused on marketing, branding and public relations. A Certified Cider Professional and WSET Level 2 graduate, Caitlin spends her free time traveling the world and dreaming up Yonder’s next creation.

From growing up in the epicenter of New York State apple production to driving some of the US’s most ambitious and industry leading cider programs, Ryan Burk has spent his life around apples and cider. He helped establish and lead Virtue Cider in Michigan and elevate America’s largest cider maker, Angry Orchard, taking the brand to new successes on both the national and local stage with the Innovation Cider House in Walden NY, where he focused on terroir driven ciders that have won awards around the world. As dedicated industry professional, Ryan has served on the board of The American Cider Association and is a founding board member of The Cider Institute, the US’s premier science-based education platform. He has been recognized for his advocacy, innovation and collaboration by Imbibe 75 People to Watch, Wine Enthusiast’s 40 Under 40 and The Buena Cofradía de los Siceratores de Asturias. Ryan is now making cider under his own label Occam Cider Co.

Particularly known for her skill at tasting and blending, Nicole LeGrand Leibon has been cited as one of the best cider judges because of her generous feedback. As the first cider-specific hire for Farnum Hill Ciders and Poverty Lane Orchards in 2000, she helped create a style that honored the terroir and the fruit, while gaining renown for the best ciders in America. In 2018, while finishing her 19th harvest at Farnum Hill Ciders, Nicole went on to expand her skills to distilling. She became the Assistant Distiller at SILO Distillery in Windsor, VT, as well as Head Cidermaker. In her first year working solely with dessert and heirloom varieties, her cider won acclaim and was a Finalist for the 2020 Good Food Awards. Deeply experienced in cider, from orchard to package, Nicole has been there for industry growth from its tiny beginnings to the juggernaut it is today. She has traveled extensively to taste and judge cider, and to teach sensory analysis. Previous gigs as brewer and yeast lab tech. Super powers: sense of smell and ability to break glassware. Cider blend consultant LeNose Knows. Nicole is also a board member for the Cider Institute.

As one of the founding cidermakers, Aaron Homoya is responsible for your original favorite Ash & Elm Cider Co. flavors. He is especially interested in forging long-term partnerships with Indiana’s apple producers and hopes to one day have an orchard of his own to supply the company with heirloom apples. He gets excited about introducing new people to the diverse world of cider, partnering with local orchards, and spreadsheets. He enjoys spending time with his family and traveling to other cider-producing regions.

Nichola Hall has a Ph.D. in Yeast Physiology and a BSc(Hons) in Microbial Biotechnology. Dr. Hall has held various positions in the wine industry: Director of Microbiology at Bronco Wine Company, Ceres, CA (2002-2007), Technical Consultant at Vinquiry, Inc., Windsor, CA (2007-2009) and is currently at Scott Laboratories, Petaluma, CA employed as General Manager for the Fermentation and Enology Department (2009-present). From 2009-present, Dr. Hall is a co-winemaker at Mathew Bruno Wines and is very involved in the American Society of Enology and Viticulture serving as president in 2016-2017. She is a past chair of the Unified Wine and Grape Symposium and a long-standing member of the AVF grant management Enology committee. Since 2019 she has taught the Quality Control and Analysis in winemaking course as part of the UC Davis’s winemaking certificate program.

Brighid O’Keane is the Executive Director of the Cider Institute – previously Cider Institute of North America (CINA) – which provides global education and certification for cider and perry producers. Since 2017, she has judged at eleven international competitions and collaborated with cidermakers and researchers worldwide to advance cider quality and knowledge. Originally from Western New York, Brighid now lives in Western North Carolina and continues to follow cider wherever it takes her.

Tom Oliver of Oliver’s Cider and Perry is a cider & perry maker and farmer in Ocle Pychard, Herefordshire in the UK. He grows many varieties of cider apple and perry pear and produces a wide range of ciders and perries from his own fruit, as well as cider apples and perry pears from a select group of partner farmers and orchardists in the county. The ciders and perries are made from 100% fresh pressed fruit, fermented spontaneously by wild yeasts, emphasising a very traditional approach of seasonality and vintage but utilising an imaginative approach to blending and a cautious use of technology and science where appropriate. The co-ferments with Jonny Mills of Mills Brewing have become some of the most widely anticipated releases in the UK. Tom is also a partner in The London Cider House at Borough Market. A cider showcase in the thriving market in central London. He is also the co-founder of the annual tasting of fine cider in the UK “The Cider Salon” in Bristol. Tom rediscovered the long lost “Coppy” perry pear some 25 years ago and is a founder member of the Slow Food Presidium “Three Counties Perry”.

Greg Peck is an Assistant Professor of Horticulture in Cornell University’s School of Integrative Plant Science. He has conducted research in fruit-crop production systems in California, Washington, New York, and Virginia. Dr. Peck’s academic training spans horticulture, plant physiology, soil science, entomology, food science, plant pathology, ecology, agricultural economics, and education. His research program is designed to support and improve the sustainability, productivity, and profitability of tree-fruit producers. Current projects focus on hard cider production, sustainable soil and groundcover management for apple orchards, and improving crop-load management in apple trees through the use of a pollen tube growth model.

Dave Takush is the Head Cidermaker and co-owner of 2 Towns Ciderhouse. Dave earned a Master’s Degree in fermentation science at Oregon State University and has almost over a decade of experience in the craft beer, wine and cider industries. His passion for fermentation led him to join two childhood friends in starting 2 Towns Ciderhouse in Corvallis, Oregon. Now one of the largest craft cider producers in the nation, 2 Towns has over 100 employees and is dedicated to producing quality craft cider from 100% fresh-pressed Pacific NW apples. Dave is the current board secretary for the American Cider Association, and also a board member of the Cider Institute of North America.

Steve Selin is the owner-orchardist-cidermaker at South Hill Cider in the Finger Lakes Region of New York State. Steve has been foraging apples and making cider since 2002. For South Hill Cider, Steve sources fruit from varied sources such as wild pippins and abandoned trees, his own cider orchard, leased orchards, and a contract-orchard planted in cider apples. He directly manages 20 acres of apples. South Hill Cider, founded in 2013, has a tasting room including local farm-to-table food menu, U-pick flowers, event space for weddings and music events.

Nick Gunn is a native of Oregon, born and raised in Eugene. In 2000, Nick earned a Bachelor of Science in Environmental Studies with minors in Biology and Geology from the University of Oregon. With a passion for sustainable agriculture and fermentation, Nick planted a cider apple orchard with his wife Mimi in 2003. Shortly after in 2004, Wandering Aengus Cider was born with a goal of producing world class european styled ciders as well as breaking ground on new american styles. Nick is a past president of the Northwest Cider Association and has spearheaded projects such as the “Cidermakers Toolkit”, a wiki to help cider professionals get their business off the ground. Currently, Nick is the founding Board Member of the Cider Institute of North America, and continues to offer consulting to startup cider companies through his company BenchGraft Consulting.

An upstate New York native, Dan Pucci began his exploration of beverage through wine in New York City as a sommelier before jumping down the cider rabbit hole. He was the beverage director at Wassail, New York’s first cider bar/restaurant. He is a co-founder of Wallabout Hospitality, specializing in culinary and hospitality consulting and operations. He continues to work with cider education, awareness, and research.

Steven Trussler is an education specialist at Brock University’s Cool Climate Oenology and Viticulture Institute in the Niagara region of Ontario, Canada where he develops and delivers programming for the cider and wine industries. Before his current role, he worked as commercial winemaker and in a beverage alcohol analytical lab.