2024 Schedule - American Cider Association

A Brand Architecture Primer for Growing Your Cidery Brand

Date & Time: Thursday, January 18, 10:30-11:45 AM 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 Can Do Attitude: Making Stable Cider Without Sulfur Dioxide

Date & Time: Friday, January 19, 1:45-3:00 PM Speakers: Dr. Nichola Hall Sulfur dioxide (SO2) is used in the production and stabilization of cider due to its antioxidant and antimicrobial properties. However, SO2 is known to cause off-aroma in cans and therefore SO2 use must be limited throughout the production of canned ciders. Join us as we discuss the current role that SO2 plays during the production process and discover viable alternatives that can be used from milling to canning and learn what options are available for today’s cidermakers.

Across the Divide: Connecting With Consumers Beyond Cider

Date & Time: Thursday, January 18, 2:00-3:15 PM Moderator: Beth Demmon Speakers: Matt Tanaka, Caitlin Braam, Sara Sherrer, Matt Swihart Cider has enormous potential to grow as an industry, but has yet to capture more than a fraction of American drinkers. How can cider makers appeal to curious consumers coming from other categories like wine and beer, while still promoting cider as a worthy beverage in its own right? What sort of messaging helps attract new customers as well as keep them? In this panel discussion, makers and marketers will reveal what’s worked for them, what hasn’t, and how to educate future consumers to help cider realize its full promise.

Advanced Bottle Bill and FDA Label Compliance for Cider

Date & Time: Thursday, January 18, 2:00-3:15 PM Speaker: Mike O’Gorman An advanced level discussion on various alcohol labeling topics with cider producers in mind. This presentation will seek to provide ready to use information for making your product labels and packaging more compliant. There will be a deep dive into the nuances of FDA labeling regulations, as they relate to under 7% alc./vol. wines, with the goal of providing useful tips that can be applied on your next label refresh or product launch. There will also be an update and discussion on state bottle bills and the evolving labeling elements required in various states.

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.

Apple Sourcing: Growing and Working with Apple Growers

Date & Time: Thursday, January 18, 10:30-11:45 AM Moderator: Steve Selin Speakers: Caitlin Braam, Andrew Byers, Randy Kiyokawa, David Glaize Quality fruit is the primary requirement to produce a quality cider. Having control over your source of fruit is a necessity in order to reliably produce quality cider year after year. This session will discuss nuances of working with fruit growers big and small. Also considerations from contracting with growers to planting your own orchard will be discussed.

Apples 101: How to Identify an Apple

Date & Time: Thursday, January 18, 3:45 – 5:00 PM Speaker: John Bunker For generations apple cultivars have been routinely mixed up and misidentified in backyards, orchards, nurseries and collections. It’s a huge pervasive problem. Even the most reputable nurseries and the most famous collections have been plagued by this mess. In the cider world “Foxwhelp/Fauxwhelp” and “Tremlett’s Bitter” are just two glaring examples. In this first of two sessions, we will look at how to identify apples using a combination of historical references, tree observations, phenotypic descriptions, and now DNA SNP technology. We will learn about the collaborative efforts of the Historic Fruit Working Group of North America to create a standardized publicly accessible database reference panel.

Apples 102: How to Phenotypically Describe an Apple

Date & Time: Friday, November 19, 3:30-4:45 PM Speaker: John Bunker Acute or acuminate? abrupt or obtuse? furrowed or funnel-shaped? What does all this stuff mean? If we are going to get to know the fruit we eat, grow, grind and press, we ought to know the “phenotypic” parts. If we are going to sort out the apple mysteries in our lives, we better know how to describe an apple. Modern DNA SNP technology has revolutionized apple identification. But DNA profiles are only as good as the phenotypic descriptions and identifications that are essential to creating the reference panel to which our apples are compared. In this session we will do a deep dive into the details of creating an accurate description of an apple. Knowing a base from a basin and axile from abaxile will open the door to the amazing world of describing the apples in your life…

Biodynamic Orcharding Workshop

Date & Time: Friday, January 19, 10:00-11:15 AM Speaker: Mike Biltonen Have you ever walked in an orchard and felt everything was “just right,” that there was an energy where you sensed the life? It’s likely that biodynamic practices were at work. In this session, we will walk through a season in an apple orchard relating typical orchard activities with seasonal rhythms and biodynamic practices. We’ll follow a year in an orchard from winter pruning to bloom and then through harvest where we begin the cosmic cycle again. Each of an apple trees’ growth stages – critical physiological developmental periods in its annual journey – require special understanding, stewardship, and attention that are enhanced through the use of biodynamics practices. We will discuss the use of each of the biodynamic preparations, the special role of silica, tree paste, and even pest peppers in relation to the biological realities and real-world…

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 grafs from the U.K. and Sweden, where beer/cider hybrids have been a key to bringing new consumers into the fold of cider.

Cider Category Performance Review with NIQ, CGA & 3 Tier Beverages

Date & Time: Thursday, January 18, 10:30-11:45 AM Speaker: Mary Mills, Matt Crompton Join Matt Crompton from NIQ CGA and Mary Mills from 3 Tier Beverages for an overview of Cider Category performance across the US in the past year. They’ll dive into on and off premise trends and discuss opportunities in 2024 and beyond.

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…

Evaluating Ciders for the Certified Pommelier™ Exam

Date & Time: Friday, January 19, 11:30-12:30 PM Ticketed Session: $10 SOLD OUT 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 Powers. 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 SOLD OUT Moderator: Scott Ramsey Speakers: Greg Peck, Maria Kennedy, Steve Selin, Sager Small, Kim Hamblin Over a year ago, Dr. Maria Kennedy of Rutgers University in collaboration with Dr. Gregory Peck of Cornell University set out with their undergraduate student researchers to better understand the practice of fruit foraging as it exists in New York’s cider industry and beyond. A variety of questions inspired their research, such as “Why are commercial cider producers foraging for apples instead of growing their own or purchasing from other orchards?”, “How are they doing it?”, “What fruit and juice quality traits are they seeking?”, “Are the trees truly unique genotypes or were they intentionally planted varieties that had since been abandoned?” and so many more. Be a part of the conversation and taste along as moderator Scott Ramsey from the New York Cider Association leads Drs. Kennedy and Peck along with Steve Selin of South Hill Cider, Kim…

Fundamentals of Building a Cider Brand

Date & Time: Friday, January 19 10:00-11:15 AM Speakers: Breanne Heuss Join us to learn the fundamentals of building a successful brand in today’s competitive landscape. During this workshop, you will discover what branding elements help drive success within retail from naming to package development and advertising tactics to connect with your ideal consumer. We will review the basic steps necessary to create a competitive brand from ideation to launch or how to adjust your current brand strategy to reach success in-market.

Growing your DTC Cider Sales Through Ecommerce

Date & Time: Thursday, January 18, 10:30 – 11:45 AM Speaker: Zach Kamphuis A data-driven presentation on the strategies, tips and best practices that grow e-commerce sales! This presentation will focus on how beverage alcohol brands are performing online and strategies and best practices to maximize e-commerce sales. Hard data will also be presented on the impact that implementation of best practices has on online sales, specifically by increasing average order value, cart conversions and repeat purchases.

Harvest Harmony: Exploring The Potential of Apple and Stone Fruit Co-ferments

Date & Time: Friday, January 19, 10:00-11:15 AM Cost: $12 SOLD OUT! Moderator: Dan Pucci Speakers: Adam Chinchiolo, Matt Sanford, James Forbes, Amie Fields 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 add 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.

How to Provide Value to Your Chain Retail Partners

Date & Time: Friday, January 19, 3:30-4:45 PM Speakers: Eric Phillips, Kristi Notz, Celeste Varner, Justin Ray CiderCon® is a great opportunity to learn directly from chain beverage buyers. This year we are thrilled to have representatives from Safeway Portland Division, Whole Foods, Zupan’s, and Winco joining our chain retailer panel, with moderation from Eric Phillips, CCO of Schilling Cider. The goal of this panel is to pull the curtain back on how to interact and create success in chain stores and be a best-in-class partner for these retailers. This panel will cover the do’s and don’ts of working with chains, how and when to pitch new items, expectations around package and liquid quality, distribution, and more. We will also discuss the strategy for cider working together as a category to build excitement and create educational opportunities that benefit our category as a whole and create more selling opportunities for…

How to Stay Small

Date & Time: Thursday, January 18, 2:00-3:15 PM Moderator: Darlene Hayes Speakers: Ellen Cavalli, Abram Goldman-Armstrong & Robby Honda Beverage businesses come in many shapes and sizes from megacorp to boutique. Big isn’t necessarily better nor need it be every cider company’s goal. Still in a world that can equate success with constant growth the possibility of staying small is often left unexplored. Panelists will explore the strategies they’re using to create and sustain a successful business of modest size and the factors that informed their decision to stay small.

Moving the Needle with Independent Retailers

Date & Time: Friday, January 19, 10:00-11:15 AM Speakers: Kate Bernot, Matthew Sharpe, Jessie Polin, Rob Petros Chains can offer sales volume, but indie retailers can be a cider brand’s biggest champions. This moderated panel of independent retailers share examples of how they and cideries have successfully worked together to generate meaningful sales. They’ll also discuss what kind of products and support they want to see from cider brands in their channel, what they’re hearing from shoppers, and which big-picture beverage trends actually matter in their stores.

New Cidermaker’s Workshop with the Cider Institute of North America (CINA)

Date & Time: Wednesday, January 17, 8:30 AM – 12:30 PM Cost: $75 Speakers: Steven Trussler, Amanda Stewart, Jocelyn Kuzelka, Brighid O’Keane Kick off CiderCon with a half-day workshop for new cidermakers, facilitated by the Cider Institute of North America (CINA). Join educators and industry experts for an overview of the cidermaking process, a deep-dive into some of the key topics and considerations for new producers, and a facilitated activity to develop a cider or perry product. This workshop will offer a foundation to help support your cidermaking endeavor, build connections, and make the most out of CiderCon®. Topics include:

New Frontiers in Traditional European Cider Regions

Date & Time: Friday, January 19, 1:45-3:00 PM Cost: $12 SOLD OUT Moderator: Abram Goldman-Armstrong Speakers: Darlene Hayes, Gabe Cook, Yann Giles, 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.

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, Gjermund Åkre 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.

Patching Your Leaky Sales Pipeline: Improving The Efficiency of Your Sales Team

Date & Time: Friday, January 19, 3:30-4:45 PM Speaker: Julie Rhodes Sales team? Pipeline? Yes these concepts apply to you, no matter your production size! The sales team could be just you (the owner/operator) or a single sales rep, but regardless of how many bodies you have representing your brand in the wholesale channel, you need to make sure that time spent in the market is used efficiently and effectively. In today’s competitive craft beer marketplace, selling skills and strategic systems are more important than ever so that you can stand out in the supplier crowd. Up until 2020, the craft beer environment has been one of brew it and they will come drink it, but that’s no the case anymore. As more brands join the wholesale channel every year, shelf and tap space are at a premium, so sales teams have to work efficiently and strategically in the market.…

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.

Pitching Your Cider Brand to Chains

Date & Time: Thursday, January 18, 3:45-5:00 PM Speaker: Julie Rhodes, Dana Elliott, Ben Williams Engage with experienced industry experts in a dynamic discussion on the complexities of pitching your cider brand to major retail chains. This session is designed to equip you with the essential preparation strategies, critical data presentation skills, and in-depth knowledge necessary to confidently approach chain retail buyers. We’ll delve into typical dialogues, anticipate common counter arguments, and address potential inquiries you may face. Discover what it takes to succeed beyond getting your product on the shelves and learn what follows once your cider gains approval for distribution.

Pouring Over Trends: Inter-Category Behavior by Consumers

Date & Time: Friday, January 19, 10:00-11:15 AM Speaker: Christian Miller Using research conducted by the Wine Market Council, this session will explore how consumers across beverage categories overlap, who is drinking them, and for what occasions. This session will also touch on who is switching to or adding cider to their beverage choices.

Radical Sustainability in the Orchard

Date & Time: Thursday, January 18, 2:00 – 3:15 PM Moderator: Christine Walter Speakers: Mimi Casteel, Mike Biltonen, Greg Jones Join us for this invigorating session where some of the brightest minds in the sustainable agriculture space will be discussing radical sustainability in the orchard. Get ready to be inspired by these absolute superheroes as they delve into the important questions that should keep us all up at night. From tackling the biggest challenges facing our orchards to exploring new ways to create positive change, our panelists will share their insights, expertise, and innovative solutions.

Recent Employee Retention Credit (ERC) Developments & IRS Warnings

Date & Time: Friday, June 19, 3:30-4:45 PM Speaker: Tina Azarvand You may be familiar with the Employee Retention Credit (ERC), but it’s important to also be aware of the IRS warnings regarding ERC preparers and what to do if you may have over-claimed ERC. The IRS has issued warnings about companies that charge a fee based on a percentage of the refund amount, make unsolicited calls or advertisements promoting an “easy application process,” or require large upfront fees to claim the credit. These are just a few examples of warning signs to watch out for.

Selling to the Cider Curious in the PNW: Strategies from Consumer Research

Date & Time: Friday, January 19, 1:45-3:00 PM Speakers: Jana Daisy-Ensign, Jessica Gutierrez, Amy Wood Panelists from Oregon State University’s Food Innovation Center and the Northwest Cider Association’s staff and Board of Directors share results from new consumer market research. Find out what you need to know about the cider curious drinker to improve direct to consumer marketing and trade education.

Solving Downtime Dilemmas: Efficient Hiring in Maintenance Operations

Date & Time: Thursday, January 18, 2:00-3:15 PM Speakers: Felix Madrid, Louann Casares Discover how to implement a preventative maintenance approach by understanding the benefits and strategies of integrating skilled maintenance personnel directly into your cidery’s operations. This session will not only emphasize the compelling financial case for this strategic investment but will help provide practical insight to help you improve equipment uptime, enhance working conditions, and boost team morale; along with HR considerations associated with integrating in-house maintenance personnel into these facility roles.

Sustainability in Cider Production and Packaging

Date & Time: Friday, January 19, 1:45-3:00 PM Speakers: Colin Schilling, Nicole Todd, David Racino This panel of cider industry sustainability champions will cover specific actions you can take to decrease the environmental impact in your cidery through packaging and carbon-reduction choices. Additionally, panelists will discuss leveraging these actions into strong storytelling to connect with consumers. Hear Colin Schilling (Schilling Cider), Nicole Todd (Santa Cruz Cider), and David Racino (American Canning) discuss recent benchmarks and strategies such as the cider industry shifting from 100% bottles to over 60% cans, pioneering small-run digital print cans, rolling out bev alc’s first all EV fleet, and becoming the first carbon neutral cidery in the US among many other sustainable actions. Whether you’re a big or small producer, younger legal drinking-age consumers are putting a very high weight on your sustainability practices when choosing what they buy. This panel will connect the dots between taking real steps…

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.

The Burden of Burnout

Date & Time: Thursday, January 18, 3:45-5:00pm Speaker: Katie Muggli, Dr. J Nikol Jackson-Beckham, Maura Hardman, Ben Calvi The beverage industry is facing an epidemic level of burnout. In this session, Katie Muggli of Infinite Ingredient will discuss the Importance of understanding burnout in the workplace, including how it impacts team dynamics and overall success, how burnout affects the body, and how to recognize, combat, and prevent burnout as a leader.

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.

The Urgency of Employee Retention

Date & Time: Thursday, January 18, 10:30-11:45 AM Speaker: Nick Poindexter Recruiting diverse talent is critical. However, retaining employees is even more important to the sustainability of your organization. In this presentation, we take a dive into employee recruitment and retention to discover what is effective and ineffective in your current approach. Nick Poindexter will breakdown recruitment and retention efforts to look at the critical elements needed, share lessons learned from managing a successful workforce development initiative, discuss potential pitfalls that can come up and highlight what success looks like for both employees and employers. You will leave the presentation with a renewed understanding of what is needed as you think about creating or enhancing your recruitment and retention approach.

TTB Federal Compliance Bootcamp

Date & Time: Wednesday, January 17, 8:30 AM – 12:30 PM Speakers: TTB Staff 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).

TTB Formulas: A Deep Dive

Date & Time: Friday, January 19, 3:30-4:45 PM Speakers: TTB Representatives In this deep dive on formulas, a TTB senior labeling specialist will walk you through the ins in outs of entering formulas into TTB’s Formulas Online system. Step-by-step, they will discuss challenges, common errors, and tips for successfully entering more complicated formulas— everything you will need to know for speedy formula approval!

Using Amphora and 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.

Utilizing Data to Get Consumers to Pick Cider

Date & Time: Thursday, January 18, 3:45-5:00 PM Speaker: Jenny Zegler Consumer data from global market intelligence agency Mintel show price, flavor and occasion are all key considerations for adults when they are shopping for alcohol. Amid rising cost of living, what factors do alcohol brands need to have? And what claims are just “nice” to have? This presentation will investigate the opportunities available to cidermakers to give adults the flavors, formats and formulations that will help cider compete in an increasingly crowded alcohol market.

What To Do When Things Go Wrong: Cidermakers’ Tools to Fix, Remove, Hide, or Work with Unplanned Flavors

Date & Time: Thursday, January 18, 3:45 – 5:00 PM Moderator: Steven Trussler Speakers: Nick Gunn, Kira Bassingthwaighte, Megan Faschoway Despite best intentions and even best practices, fermentations don’t always produce ciders that match a cidermaker’s expectations or standards. Whether due to apple or juice quality, lapses in hygiene, experiments with new ingredients or processes, equipment failures, or other unforeseen challenges, cidermakers will occasionally find themselves with a funky, stinky, or just plain weird cider. In this session, we’ll explore the cidermakers’ tools for removing, hiding, or working with specific flaws, from highly technical cutting-edge solutions to low-tech practical solutions available to anyone, up to and including when to cut your losses and distill or dump it. Attendees will hear a range of industry and academic perspectives covering practical to highly technical solutions on how to remedy common cider flaws.

Win Hearts & Shelves Using Design and Data to Boost Cider Sales

Date & Time: Friday, January 19, 1:45-3:00 PM Speaker: Shannon Hiller-Webb Join us as we explore the dynamic intersection of artistry and strategy. Discover the perfect blend of creativity, data-driven insights and how to communicate your brand’s unique story, values, claims and certifications through compelling visuals in your label design. Learn how this approach gives your brand a competitive advantage that also resonates with consumers’ emotions and preferences, ultimately leading to increased sales and a lasting connection with cider enthusiasts, buyers, retailers and investors. We will share grocery merchandising insights, considerations and strategies to inform best practices and how to approach buyers and leverage your in-store presence.

You Don’t Need Five Point Guards: Leveraging Diverse Teams to Improve the Bottom Line

Date & Time: Friday, January 19, 10:00-11:15 AM Speaker: Dr. J Nikol Jackson-Beckham People, planet, and profit are the cornerstones of triple bottom line strategies that guide conscientious, values-centered businesses. This strategy expands conventional business success metrics to include an organization’s contributions to social well-being, environmental health, and a just economy. Thoughtfully built and managed teams that leverage a diversity of thought, experience, and culture are not only a product of triple bottom line strategies; they are also the drivers of positive triple bottom line outcomes. Performative diversity, equity, and inclusion efforts are not just ineffective; they waste valuable time and resources. In this presentation, Dr. J Jackson-Beckham challenges attendees to abandon the “diversity for diversity’s sake” approach and get real about leveraging diversity for positive business outcomes—from greater innovation and improved community relations to more productive teams and enhanced customer acquisition. Attendees will learn practical frameworks for building and…

Schedule

CiderCon® 2024 Schedule

Session Descriptions

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