2024 Schedule - American Cider Association

A Brand Architecture Primer for Growing Your Cidery Brand

Date & Time: Friday, February 7, 3:45-5:00 PM Speaker: Isaac Arthur, Cody Fague Is your cidery planning to launch a new brand in the coming year? If so, there are important branding considerations at play: Do you position this new offering alongside the rest of your portfolio, or under a new name? How do you promote it? And what does this move say about your cidery’s brand itself? Brand Architecture provides a framework to answer all of these questions, and more. How do all of your brands, current and future, relate or differ, how are they positioned and named, how are they priced, and how does all of this help you build a stronger business? Beverage branding experts from CODO Design will walk you through a field-tested diagnostic tool to determine the best Brand Architecture approach for growing your cidery’s brand. You will then learn how Brand Extensions, Sub Brands…

A Chef’s Guide to Creating Cider Cocktails

Price: $15 Speakers: Chandler Tomayko, Justin Koury Date & Time: Thursday, February 6, 3:45 – 5:00 PM In this session you will explore the world of cider cocktails told from a chef’s perspective. Chef and bartender Chandler Tomayko of BevFluence® will take you on a journey from cider to cocktail and everything in between. Learn how to craft delicious cocktails using both high tannin and low tannin ciders, paired with seasonal ingredients and culinary techniques that elevate traditional drinks into something truly special. Tastings include 2 ciders and 2 cider cocktails made from the featured ciders.

A Practical Guide to Avoiding Reduction

Speakers: Sigrid Gertsen-Schibbye Date & Time: Friday, February 7, 2:00 – 3:15 PM Are you new to cidermaking or looking to brush up on your skills? Wondering why your cider sometimes smells like eggs, farts, or rubber? Welcome to this accessible and informative session on reduction in ciders. We’ll explore what causes the off-putting aromas of reduction and, most importantly, how you can prevent your cider from going stinky. You’ll learn practical tips and tricks to keep your cider smelling fresh and tasting delicious, whether you’re preparing your juice, managing a fermentation, or troubleshooting with a finished cider. We’ll keep things light, engaging, and easy to understand. Even better, you’ll leave with a toolbox full of ideas to banish stinky ciders from your cellar forever.

Apple Mistelles: History, Production and Enjoyment

Price: $15 Speakers: Jennie Dorsey, Yann Gilles, Ambrosia Borowski, Philippe Bishop Date & Time: Friday, February 7, 3:45 – 5:00 PM Apple mistelles, a lesser-known yet richly flavorful beverage, have been gaining appreciation for their unique blend of history, craftsmanship, and taste. In this session, participants will delve into the fascinating history of apple mistelles, learning about their production process and the distinct characteristics they offer. Through a guided tasting, you will explore the full range of flavors that mistelles can provide—from sweet and rich to crisp and aromatic—while gaining a deeper understanding of their role in the wider world of apple-based beverages.

Balanced Orchard Sustainability Through IPM

Speakers: Elizabeth Garofalo Date & Time: Friday, February 7, 10:30 – 11:45 AM In this session we will discuss what sustainability means within the context of orchard production. There are many different pest management systems to consider when in an orchard; from conventional to organic with a wide array of variability in between. We will look to find the balance of orchard sustainability in the space where community, environment and economic health come together.

Beyond Variety: How Orchard Practices Shape Your Cider

Speakers: Darlene Hayes, Yann Gilles, Rémi Bauduin Date & Time: Thursday, February 6, 2:00 – 3:15 PM The organoleptic profile of cider is the result of many factors, including cider production methods, microbial flora and fruit characteristics. In addition to the well-known varietal effect, factors such as soil and climatic conditions, orchard management and apple maturity also play a key role in juice composition and strongly influence the final cider profile. Panelists will use research conducted in France over the last dozen years to provide a data-driven understanding of how conditions in the orchard impact cider apple characteristics.

Brewer’s Yeast in Cider for Unique Flavor & Branding

Price: $12 Speakers: Brian Wing, Andy Diacetis, Jen Curs Date & Time: Friday, February 7, 10:30 – 11:45 AM This session will explore how new yeast strains are developed and brought to market. Trials were developed using nine different brewing yeast strains on bulk apple juice. The audience will learn about the analytical results and tasting data from these ciders so they can take home ideas for their own experimentation. There will be three ciders to taste during the session made with brewing yeast strains.

Building Your Employer Brand

Speakers: Dr. J Nikol Jackson-Beckham Date & Time: Thursday, February 6, 10:30 – 11:45 AM Does your business struggle to consistently find high quality talent? It’s time to strengthen your employer brand. An employer brand is the identity that you communicate to both potential and current employees—not just when you are hiring, but 365 days a year. In this workshop attendees will walk through a step-by-step process for creating a successful employer brand that builds your business’s reputation, communicates a competitive employer value proposition (EVP), and leverages positive employee experiences. Attendees are encouraged to bring laptops, notebooks, and writing utensils for this hands-on workshop.

Business Planning for New Cideries

Speakers: Brent Miles-Wagner Date & Time: Friday, February 7, 3:45 – 5:00 PM In this session attendees will learn about business plans and how they can be used effectively not only by cideries-in-planning but also by existing companies. The presentation will discuss several styles of business plans, from formal business plans to less formal business model canvases, and will cover key things to consider when thinking about why and how to write a business plan, equipping attendees to begin working on their own.

Buzz vs. Brains: Can Education Boost Cider Sales?

Speakers: Jana Daisy-Ensign, Striker Reese, Em Sauter, Aneel de Albuquerque Date & Time: Thursday, February 6, 2:00 – 3:15 PM Join us for a lively panel discussion on shifting consumer preferences in the beverage industry. We’ll explore the debate between entertainment and education: Are today’s consumers, especially younger ones, gravitating more towards immersive, fun experiences, or does educational content still hold significant value? With the rise of non-alcoholic options and a focus on health trends, education advocates argue that maintaining consumer engagement is more important than ever. This conversation will provide strategies for navigating these evolving demands.

Chilean Cider: Honoring Rich Traditions

Price: $12 Speakers: Eli Shanks, Jose Antonio Alcalde, Fabian Lara Mercado, Harriet Nahrwold, Carlos Martinez, Gicella Saldivia, Rene Galindo Date & Time: Friday, February 7, 10:30 – 11:45 AM Chile has a long and storied cidermaking history with 500 years of culture and livelihoods built around cider, and dozens of endemic, true cider apple varieties. A new generation of cidermakers are building off of this tradition and bringing new energy and innovation into the industry, and are coming to CiderCon 2025 to share their ciders and their stories with you. From a multi-generational, Native Chilean family cidery, to the very people responsible for identifying and classifying the distinct and unique Chilean cider apples, to the most envelope-pushing producers of the day, this tasting session will be filled with overlooked history, a reflection of a modern reality for cidermaking in a place unlike anywhere else in the world, and ciders made…

Crafting the Future: Gen-Z’s Influence on Alcohol Brands

Speakers: Mary Mills, Devon Hevener Date & Time: Friday, February 7, 10:30 – 11:45 AM Join us for an insightful presentation hosted by 3 Tier Beverages where we will explore the dynamic impact of Gen-Z on the alcoholic beverage industry. This session will delve into the key national trends shaped by this influential generation, highlighting their preferences and purchasing behaviors.We’ll examine Gen-Z’s passion for sustainability and how this ethos is driving changes across alcohol brands. Discover how cider, with its natural ingredients and artisanal appeal, aligns perfectly with Gen-Z’s values, offering a unique opportunity for growth in this market. Through engaging data insights and trend analysis provided by Nielsen (NIQ), we’ll illustrate how cider producers can effectively connect with Gen-Z consumers, not only ensuring exceptional products but also by resonating with the values that matter most to them. Join us to help unlock strategies together that will position cider brands…

Does Cider Need Tannin?

Price: $12 Speakers: Tom Oliver, Kari Williams, Christine Walter, Scott Katsma Date & Time: Thursday, February 6, 10:30 – 11:45 AM What is tannin, where does it come from and why it is needed for flavor and balance in cider? What are the challenges to growing tannic cider fruit varietals? How do you best balance the holy trinity of tannin, acidity and sweetness in cider making? And what is the consumer’s view and the benefit to them of tannin? Attendees will gain an appreciation of the integral part that tannins play in quality cider and the importance of this pillar of cidermaking.

Embracing Quince: A Sensory Exploration in Cider

Price: $12 Speakers: Brandon Buza, Rene Galindo Quidel, Adam Wargacki, Maggie Przybylski, Matt Sanford Date & Time: Friday, February 7, 3:45 – 5:00 PM The use of quince in cider, as a blended ingredient or as a featured single varietal, has grown in recent years given a passionate fan base. Although quince is known for contributing unique floral aromas, customers, buyers, sommeliers and makers are still learning about this mysterious fruit. The full extent of what it can bring to a cider when done right is little known. In this session, participants will join us for a visual and sensory introduction to this exciting pome, carefully tasting through a flight of quince ciders to arrive at a better understanding of what quince offers to a cider’s aroma, structure and flavor when alone or when interacting with apples.

Experimental Food Forest in a Chilean Heritage Orchard

Speakers: Carlos Flores Date & Time: Thursday, February 6, 10:30 – 11:45 AM This presentation will explore a three-year experimental model of a food forest established within a 38,000 ft² heritage apple orchard in Chile. This system takes advantage of the existing orchard’s structure, using the century-old apple trees as a foundation to build a biodiverse ecosystem. Though still in its early stages, the project seeks to integrate native species and complementary plants to create a dynamic system that offers both ecological and aesthetic value. The aim is to enhance biodiversity while preserving the cultural and historical significance of the orchard.

Farming Practices for Optimizing Orchard Soil Health

Speakers: Ashley Lindsay Date & Time: Thursday, February 6, 3:45 – 5:00 PM With the wide variety of cover crop seeds available on the market, what is the best cover crop for my orchard? We will demystify what cover crops can do to improve soil health, reduce weed pressure, improve pollinators habitats and provide beautiful photos in the orchards.

Getting Creative with Boosting Distribution Sales

Speaker: Julie Rhodes Date & Time: Friday, February 7, 2:00 – 3:15 PM Stuck in a rut with your distribution sales? You’re not alone! This session will provide innovative strategies and out-of-the-box ideas to boost distribution sales and reach new markets. Navigating the wholesale market can be challenging whether you’re aligned with a wholesaler or self-distributing. Everyone wants to sell more cider, but sometimes, increasing volume is not easily achieved. This session will dive deep into the nuances of finding hidden sales opportunities, leveraging your sales data to discover new sales leads, evaluating the ROI of your sales time, and taking a strategic approach to boosting wholesale channel sales. Walk away with new ways to connect and build relationships with distributors and retailers, ideas on how to creatively approach increasing sales, and learn how to leverage partnerships and promotions.

Hiring and Training Top Sales Talent

Speakers: Ben Salisbury Date & Time: Thursday, February 6, 3:45 – 5:00 PM Ben Salisbury will share his considerable expertise in finding, screening, coaching, training, and retaining top sales talent in this must-attend session. If you want salespeople who will crush their goals consistently year after year without excuses, you must hire for that. If you want salespeople who do not need external motivation, you must hire for that. Ben’s session will show you precisely how to do it.

How to Evaluate Ciders for the Certified Pommelier Exam

Price: $12 Speakers: Jennie Dorsey, Tim Powers, Kate Pinsley Date & Time: Friday, February 7, 2:00 – 3:15 PM Participants will practice blindly evaluating two ciders using the ACA’s Structured Sensory Evaluation process guided by Certified Pommelier and Education Operations Director Jennie Dorsey and a panel of Certified Pommeliers. 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 sensory portion of the Certified Pommelier exam.

Incentives: Effective Variable Compensation Programs

Speakers: Aaron Gore Date & Time: Friday, February 7, 3:45 – 5:00 PM An overview of the principles behind how humans are incentivized in the pursuit of goals, and how best to use those insights in the business landscape. Attendees will learn the basics of building compensation and bonus structures that create the incentives you want, while avoiding the perverse and misguided incentives that you don’t. Moreover, they will learn how to apply these same techniques in the broader landscape, helping everyone reach the sense of accomplishment, satisfaction, and financial achievement they desire.

Keeving: Basics and Practical Applications

Price: $12 Speakers: Dave Takush, Dion Stepanski, Yann Gilles, Steve Selin Date & Time: Thursday, February 6, 3:45 – 5:00 PM Explore the traditional cidermaking technique of keeving in this focused session. Learn the core principles and practical applications of keeving across various production scales. The panelists will provide insights into their keeving methods, share key techniques, and discuss the impact on cider quality. The session will also feature a tasting of different keeved ciders, allowing attendees to experience the results of this unique process firsthand. Gain valuable knowledge on how to effectively implement keeving in cider production.

Key Habits for Financial Health for Cideries

Price: $50 Speakers: Maria Pearman Date & Time: Wednesday, February 5, 9:00 AM – 12:00 PM Join us for an insightful seminar designed specifically for cidery owners and managers eager to enhance their financial acumen. This program will provide an overview of four essential habits that promote financial health within your cidery. Participants will learn how to create and maintain effective budgets tailored to their business needs, develop strategies for managing cash flow to ensure smooth operations, and identify key metrics that drive financial performance. Additionally, the seminar will offer insights into monitoring long-term financial sustainability. Crafted for leaders with a foundational understanding of finance and accounting, this curriculum aims to expand your financial toolkit with practical templates and strategies. Elevate your cidery’s financial performance and secure its future by attending this essential seminar!

Lab Testing: Maximum Impact with Minimum Effort

Speakers: Steven Trussler Date & Time: Thursday, February 6, 10:30 – 11:45 AM This presentation will explore practical strategies to optimize chemical and microbiological testing by minimizing costs and time while maximizing the usefulness of results to the production process. Topics will include: mapping lab testing onto your production process, calculating costs, and deciding between in-house and commercial lab testing. Attendees will come away with an action plan for determining the optimal types, frequencies, and methods of lab testing for their production process.

Modern Sales Playbook To Sell More Cider

Speakers: Ben Salisbury Date & Time: Thursday, February 6, 10:30 – 11:45 AM Times have changed in our industry. Most of what used to work no longer works (or works as well). This session will provide new and “modern” strategies cider brands can use to compete and win when the stakes are high (and they’ve never been higher). In his inimitable, in-your-face style, Ben Salisbury will shine a bright light on the most common mistakes to avoid and what, specifically, to do instead. Attendees will walk away with actionable insights they can implement on Monday morning!

National Cider Month – 2025 Retail Programming

Speakers: Colin Schilling, Eric Phillips Date & Time: Thursday, Feburary 6, 2:00 – 3:15 PM This presentation will provide a comprehensive overview of National Cider Month, highlighting its significance in the cider industry and offering practical strategies for leveraging this event to boost your sales. Discover how to actively participate and enhance your visibility during this period, and understand why National Cider Month is crucial for the growth and promotion of cider. The session will feature an exclusive panel of top-tier national chain buyers who will share their experiences on how National Cider Month has influenced their sales and offer valuable insights into successful strategies for selling in major grocery chains. Following the panel discussion, seize the opportunity to network with these industry leaders and expand your professional connections.

National Cider Month: Storytelling with Data & Media

Speakers: Colin Schilling, Rachel Thomas Date & Time: Thursday, February 6, 3:45 – 5:00 PM Dive deep into the dynamics of cider sales with our comprehensive session that contrasts annual performance with the impact of National Cider Month. We’ll explore how to leverage data storytelling to elevate your sales and identify key metrics that drive success. In the first half of the session, you will learn how to use data effectively to craft compelling narratives that resonate with consumers and stakeholders alike. The second half features a panel discussion with leading industry media experts. Gain valuable perspectives on how to collaborate with media to amplify your brand’s story and drive sales, with a specific focus on the coverage of National Cider Month in 2024. Following the panel, take advantage of networking opportunities to connect with journalists and media professionals, and build relationships that can help propel your cider brand to…

Porter’s Perfection: West of England to the PNW

Price: $12 Speakers: Adam Wells, Albert Johnson, Autumn Stoscheck, Marcus Robert, Bryan Ulbrich Date & Time: Thursday, February 6, 2:00 – 3:15 PM Apple varieties are the engine room of cider’s flavor, and as the global cider revolution grows, so the distinct characteristics of individual varieties are becoming ever more treasured and celebrated. Classic bittersweet and bittersharp varieties from the UK are even crossing the Atlantic to find homes in American orchards, and taking on new directions of flavour from region to region. One such apple is the fantastic Somerset bittersharp, Porter’s Perfection. A standout in the orchard for its curious habit of fusing multiple apples together as one, it’s an unusual example of a British variety seemingly more often seen on US labels than in the UK. In this tasting and panel discussion we’ll shine a spotlight on Porter’s Perfection made in both its west English home, and in…

Pressing Ahead: Optimizing Your Belt Press for Success

Speakers: Remo Trovato, Nathan Riddell Date & Time: Thursday, February 6, 10:30 – 11:45 AM Unlock the full potential of your belt press and elevate your cider production! In this expert-led masterclass, we’ll explore how to optimize your belt press for maximum juice yield and top-quality results. You’ll gain practical insights into maintenance, troubleshooting, and fine-tuning your press, all grounded in real-world experience. Whether you own a belt press, or are considering adding one to your operation, this session will equip you with the knowledge to take your juice extraction to the next level.

Pushing Back on The False Narrative of Neo-Prohibition

Speakers: Aaron Sarnoff-Wood Date & Time: Friday, February 7, 2:00 – 3:15 PM This session will examine the recent resurgence of the anti-alcohol movement, focusing on key players and their strategies to target alcohol producers and alcohol consumers alike. Anti-alcohol legislation is often supported with the misrepresentation of public health data to create a skewed narrative. We’ll discuss how narrative has impacted legislative efforts and the areas in which efforts have focused upon. We will discuss how to better understand and interpret research so that we may explore steps to promote a more balanced, evidence-based conversation about alcohol and craft cider’s role within this debate.

Revitalize Work Culture with Restorative Strategies

Speaker: Serilda Summers-McGee Date & Time: Thursday, February 6, 2:00 – 3:15 PM “Restorative approaches” are making waves across America’s workplace, but what do they really entail and try to achieve? This session demystifies what restorative and rehabilitative methods truly involve in the workplace and how to address conflicts while fostering safe and harmonious environments. We’ll explore practical applications, relevant scenarios, and actionable steps to achieve your desired outcomes. Through a mix of definitions, stories, reflection, and interactive discussion, you’ll gain clear strategies for navigating tension and tackling your toughest people and culture challenges to sustain a positive and inclusive culture.

Riding the Roller Coaster: Cider’s Economic Outlook

Speaker: Lester Jones Date & Time: Thursday, February 6, 10:30 – 11:45 AM National Beer Wholesalers Association Chief Economist Lester Jones will examine where the Cider Industry and alcohol beverages have been and where we’re headed following another wild roller coaster ride in 2023 and 2024. He will present on a wide variety of data and insights that explain how consumers, retailers, suppliers, and policy makers view the industry. Participants will get a unique perspectives on the economic and demographic factors shaping the cider and alcohol industry in 2024 and beyond.

Roots to Retail: Leveraging Package Success

Speakers: Amanda DeVries Date & Time: Thursday, February 6, 2:00 – 3:15 PM “If your product is for everyone, then you are selling to no one!” Amanda DeVries of Eye Candy Design specializes in branding & packaging design for food and beverage companies. Amanda will cover the key areas that require consideration when building a cider brand, including customer psychology and the competitive landscape. This session will dive into the importance of a compelling story, what your customers care about & why you should care too, why the competition matters, and how to wrap up the above ideas to create your brand positioning and leverage that in your packaging.

State of the Apple Industry from US Apple

Speakers: Christopher Gerlach Date & Time: Friday, February 7, 2:00 – 3:15 PM The past few seasons have been challenging for the U.S. apple industry. Increasing production and decreasing exports have caused prices to fall at a time when input costs have been skyrocketing. Fortunately, innovations in technologies and techniques have dramatically increased productivity, allowing growers to do more with less. This session will take a deep dive into the prevailing trends and forces shaping the U.S. apple industry now and for years to come.

Sustainability Solutions for Small Cideries

Speakers: Brighid O’Keane, Andrew Byers, Nicole Todd, Nate Watters Date & Time: Thursday, February 6, 3:45 – 5:00 PM Small cideries are uniquely positioned to adopt environmentally friendly practices that suit their scale. In this session, we’ll dive into inspiring case studies showcasing how these cideries are implementing sustainable strategies in both their orchards and production processes. Discover practical solutions that can help reduce environmental impact while enhancing the quality of cider. Join us to learn how small choices can lead to big changes for a greener future in cidermaking!

Tap into Growth: Digital Marketing Boot Camp for Cider Brands

Price: $50 Speaker: Julie Rhodes Date & Time: Wednesday, February 5, 9:00 AM – 12:00 PM Unlock the power of digital marketing to grow your hard cider brand! This hands-on, interactive boot camp is designed specifically for owners and teams who are looking to build a strong digital presence but have limited marketing experience. In just a few hours, we’ll guide you through the foundations and logistics of digital marketing—giving you practical, actionable steps to create a marketing plan that drives brand awareness and boosts sales. From defining your brand’s unique story to navigating social media strategies, email campaigns, and paid advertising, this boot camp will help you understand how to effectively market your cider in today’s crowded marketplace. You’ll walk away with a clear, actionable digital marketing plan, ready to implement immediately. We’ll also help you determine your marketing budget so you can grow sustainably and scale your efforts…

Tapping into Green – Marketing Sustainability In Cider

Speakers: Amanda Oborne, Davey McHenry Date & Time: Friday, February 7, 10:30 – 11:45 AM This information-packed session will equip cider producers with practical strategies to effectively market their sustainability initiatives and connect with environmentally aware customers. Join industry experts as they delve into the art and science of green marketing in the cider sector. Through case studies, expert presentations, and discussion you’ll gain actionable insights that can be applied immediately. Learn how to balance transparency with engagement, avoid greenwashing pitfalls, and create marketing campaigns that highlight your commitment to both quality cider and environmental stewardship.

The Paradigm of Natural Cider Production

Price: $12 Speakers: Haritz Rodriguez, Jasper Smith, Fabian Lara Mercado Date & Time: Friday, February 7, 2:00 – 3:15 PM The definition of natural cider varies depending on how you look at it. In Spain it is regulated by law, which perfectly defines what can be considered natural cider. However, the concept of natural cider goes beyond a style and differs in other places, depending on the philosophy of each cider maker. Biodynamic agriculture, organic agriculture, no addition of sulfites (at any point in the process?), spontaneous fermentation without added yeasts, no stabilization… What’s the paradigm of natural cider? In this debate we want to explore the limits of natural cider and define the paradigm. What is it that all those producers want the consumer/purchaser to understand by the word natural and what is it that the consumer thinks they are purchasing when buying or asking for “natural cider”?

The Science & Art of a Balanced Cider: A Workshop with the Cider Institute

Price: $90 Speakers: Brighid O’Keane, Steven Trussler, Chris Gerling, Nicole LeGrand Leibon Date & Time: Wednesday, February 5, 8:30 AM – 12:30 PM Finding balance or harmony makes a good cider great and is the goal of every cidermaker. In this interactive session, we’ll explore the art of finding balance and the science that cidermakers use to get there. Through facilitated tastings and small group discussions, participants will explore the impact of acidity, sweetness, tannins, and aromatics on cider balance and learn more about their fellow cidermakers’ philosophies and experiences in the universal search for harmony. This workshop is open to all CiderCon attendees.

TTB Federal Compliance Bootcamp

Speakers: TTB Staff Date & Time: Wednesday, February 5, 8:30 AM – 12:30 PM The TTB Federal Compliance Bootcamp will include the following sections in more or less one hour chunks: TTB overview/updates and permits (originals and amendments; records, operational reports & tax returns; formulas; and labeling (including information on how to label cider with spirits added).

Unique Stability Considerations for Fruited Ciders

Speakers: Dr. Nichola Hall Date & Time: Thursday, February 6, 2:00 – 3:15 PM Fruited ciders present unique microbial, colloidal, and shelf-stability challenges over working with just apples. For example, grapes and wine contain tartaric acid (not found in apples), which can precipitate as crystals and appear as glass shards to unfamiliar consumers. Raspberries contain high concentrations of precursors that can be used by Brettanomyces to produce vinyl phenols (barnyard aromas). Concentrates and purees can have very high pectin levels which may cause clarification and filtration issues. Join us for an exploration of challenges unique to fruited ciders and practical strategies for keeping things stable to prevent off-odors, visual flaws, and refermentation.

Using Data to Level Up Your Taproom

Speaker: Aaron Gore Date & Time: Thursday, February 6, 3:45 – 5:00 PM With the taproom being the primary revenue and profit driver for nearly all cideries these days, making sure that you’re making the right decisions is more important than ever. Levelling up your business and maximizing your revenue is critical to your success, and it takes the right information to do it well. In this seminar, Arryved’s Director of Partnerships and Community Aaron MJ Gore will explain how to use the data you already have available to make the right decisions for your business, using facts instead of feelings. Learning how to use that information simply and effectively to take advantage of opportunities from your taproom all the way to your production space or distribution is the difference between surviving and thriving in an increasingly competitive industry.

Waste Reduction & Sustainability for Large Cideries

Speakers: Colin Schilling, Jill Westra Date & Time: Friday, February 7, 2:00 – 3:15 PM Cider has the opportunity to be a sustainability leader among the beverage industries. But how do we get there as individual businesses and together? Join this session to learn practical solutions for reducing water use, energy consumption, and waste in your cider production. Speakers will share best practices and lessons learned around packaging, climate accounting, sustainable inputs and vetting vendors. This session is designed for cideries producing over 5000 gallons per year and/or distributing across state lines. Takeaways include first steps to take, sustainability data, tips for communicating with your team, and ideas for collective action.

Win-Win Distributor Agreements: Getting it Right

Speakers: Chas Runco Date & Time: Friday, February 7, 10:30 – 11:45 AM In the ever-evolving landscape and continued consolidation in the middle tier of the alcohol beverage industry, protection of brand rights becomes increasingly more important. This panel will discuss issues that frequently arise in negotiating distribution agreements, the applicability of franchise laws, and steps cideries can take to ensure success when entering distribution.

Schedule

CiderCon® 2024 Schedule

Session Descriptions

Thanks to Our Sponsors