Aaron MJ Gore is the Director of Partnerships and Community for Arryved, helping to connect cideries with the tools and resources that they need to succeed. With a decade of sales, retail management, and business analytic experience in the craft beverage industry, he loves the opportunities that he has every day to make a difference for small business owners across the country. He is also a co-founder of the Court Shoes Only and Evergreen Brewing Initiative non-profits, and a board member for the American Craft Beer Hall of Fame. He is a Certified Pommelier, Advanced Cicerone, Certified Cheese Scholar, WSET Level 2 Spirits Certified, and is (AF)(NA) Beer Certified. Additionally, he is an active industry advocate, public speaker, beverage educator, and the father of two daughters who are the true passion of his life.

Aaron Sarnoff-Wood is the VP of sales and co-founder of 2 Towns Ciderhouse. Aaron learned to love cider in his travels across Europe. Upon returning to the US he was unable to find craft ciders similar to those he enjoyed found in France, Spain and England and so he began making his own. Together with friend Lee Larsen, the two decided to found 2 Towns Ciderhouse in 2010 with a goal of crafting ciders influenced by European tradition but styled after the Northwest craft beer movement. Today, 2 Towns has grown from humble beginnings to become the largest independently owned cidery in the United States while still producing cider from exclusively fresh-pressed fruit.

As the founder-editor of cider-review.com, the UK’s leading source of long-form content on cider and perry, Adam Wells has been at the forefront of covering the worldwide cider and perry revolution. He is currently writing his first book, Perry: A Drinker’s Guide, to be published by CAMRA Books in May 2024. Adam has written for Pellicle, JancisRobinson.com, Burum Collective and Full Juice Magazine amongst others and makes regular presentations on cider and perry as well as co-hosting the Cider Voice podcast. A regular judge at major cider competitions, he is the incoming Chair of the International Cider Challenge. A firm believer in celebrating the links between different drinks made with craft and care, Adam holds the prestigious WSET Wine & Spirits Diploma and works by day in the whisky and rum industry.

Albert Johnson is a fourth-generation cidermaker and farmer at Ross-on-Wye Cider & Perry Company in Herefordshire, UK. Albert balances the tradition and heritage of his family home with a forward thinking and creative perspective on where cider and perry can travel to in the future; exploring through his cidermaking all the avenues which apples and pears can journey down, with a specialty in single variety ciders and named varietal blends. He is vice-chair of the Three Counties Cider & Perry Association, and has been organising CraftCon, the UK’s only cidermaking trade conference, since it began in 2019.

Amanda DeVries is the principal and creative director of Eye Candy Design, a boutique branding and packaging design firm that creates fresh, iconic work for food and beverage companies. She has nearly 20 years experience as a brand consultant, art director and graphic designer. Amanda spent the first 10 years of her career in Ottawa, where the public sector kept her busy but not terribly inspired. In 2010, her family moved to southwestern Ontario to start an organic vegetable farm and this presented her with the opportunity to work directly with business owners on branding, packaging and marketing collateral. She also enjoys sharing her knowledge through various teaching gigs and mentoring younger designers. She is the mother of 3 children who share her love of good food, vintage shopping and travel.

Amanda Oborne joined Finnriver Farm & Cidery as CEO in 2024 following 15 years of food system, regenerative agriculture, and investing roles, including as VP of Food, Farms & Fisheries at the non-profit Ecotrust, Executive Director of Oregon Entrepreneurs Network (OEN), and Managing Director of Ideaship, an innovation-focused investment fund. She helped develop a $25M food hub and historic redevelopment in Portland, Oregon, and launched an Ag of the Middle Accelerator supporting independent family farmers, ranchers and fishers in scaling up to serve regional markets. Amanda spent the first 15 years of her career in corporate direct marketing for major brands including Levi Strauss & Co. and Intuit.

Ambrosia Borowski is the Director of Operations and Executive Beverage Director at the Northman Cider Co., where they bring a wealth of knowledge and passion for cider and craft beverages. As the co-host of The Original Designated Drinkers Podcast, they engage audiences with lively discussions on the beverage industry and its trends. In addition to their role at Northman, Ambrosia is the founder of Chicago Cider Week, an event dedicated to celebrating the vibrant cider community in the city. With a commitment to education and innovation, they strive to elevate the profile of cider and foster connections among producers and enthusiasts alike.

Andrew Byers trained as a culinary botanist and has many years of experience in kitchens and orchards. As head cidermaker at Finnriver Farm and Cidery in Chimacum, WA for the last 10 years he has focused on a network of small scale, organic sources of fruit and botanicals in the PNW. He also currently serves on the board of the NWCA.

Andy Diacetis graduated from the Fermentation Science program at Oregon State University in 2001. He has spent time working in the brewing, wine, cider and distilled spirits industry. He was the founder of Cascade Wine Services, a mobile crossflow filtration company, and was also a co-founder of 503 Distilling, a canned cocktail company started in 2017. He is now the North American Sales Manager for Lallemand Brewing.

Aneel de Albuquerque is the Beverage Manager for the Charleston Wine + Food Festival. Charleston Wine + Food currently produces 100+ events every year in early March and recently began creating year round programming. Aneel works continuously to create meaningful programming, bringing beverage professionals together from around the globe. He started his career working in bars + restaurants in between being on the road as a touring musician / tour manager. After years of touring the globe; he started creating bar programs + managing restaurants in Charleston, SC – ultimately leading to his current position.

Ben Salisbury is a consultant, coach, content creator, public speaker, thought leader, subject matter expert, and entrepreneur for the wine and spirits industry. His expertise in sales and marketing strategy accumulated over four decades working with some of the largest adult beverage companies in the world including Ste Michelle Wine Estates and Constellation Brands. His approach is to disrupt the status quo of how wines and spirits are marketed and sold, to challenge outdated practices, and to provide innovative solutions to help wineries and distilleries sell more products. Ben is a frequent speaker at industry conferences, creates original content on his blog and YouTube channel, and has contributed articles to the Wine Business Monthly.

Brandon Buza is a cidermaker, amateur orchardist, educator, and rare pomme fruit nerd. His journey into fermentation started unexpectedly when natural winemaker Tony Coturri gave him 10 gallons of zinfandel must to make wine at home. A number of years later cider making was added to his repertoire after a chance encounter with Andrew Byers at Finnriver in Washington.  The happenstance all of this alchemy drew Brandon to the U.K. and Peter Mitchell’s Cider & Perry Academy. Although Brandon doesn’t have commercial aspirations, he has high standards for every bottle of wine and cider that pass through his hands. Brandon is invested in every aspect of the process from picking to bottling. In every season his goal is to craft bottles that cleanly reflect the characteristics of the fruit used. In recent years he’s been particularly fascinated in ciders made with quince and sorbus domestica. He’s won top awards for his ciders at Franklin County Cider Days and GLINTCAP, including a gold, best in class.

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.

Brian Wing is Co-Owner and Head Cidermaker of Green Bench Mead & Cider of Saint Petersburg, FL. Opened in 2015, Green Bench seeks to showcase amazing craft cider to drinkers in the Sunshine State. Brian is an ACA Certified Pommelier™ and holds a position as instructor for University of South Florida’s Brewing Arts program where he teaches courses on production to aspiring professional cider and mead makers. Previously, Brian served 6 years on the Board of Directors for the American Mead Makers Association; four years as Treasurer and two as President.

Brighid O’Keane is the Executive Director of the Cider Institute of North America (CINA), a global provider of cider production education. She came to cider from the wine industry, where she worked in support of sustainable winegrowing education and certification in the Pacific Northwest. Brighid has nearly two decades of experience in nonprofit organizational development, primarily in the fields of sustainable food systems and active transportation. She is an advisor to the Specialty Tea Alliance and returns as often as possible to her family’s rice farm in Northeastern Thailand.

Carlos Flores is an architect and landscape designer from Punta Arenas, Chile, with experience in territorial planning, eco-construction and working with communities. The last 5 years he has worked in southern Chile where he discovered the value of heritage apple orchards that are more than 100 years old and their enormous potential in soil regeneration. He is a pioneer in the use of agroforestry as a method for rejuvenating apple orchards and traditional fruit orchards in Patagonia. Today he is the CEO and Co-Founder of Punta de Fierro Fine Cider, a CORFO INNOVA winning project for the promotion of local traditions with a sustainable and community vision.

Carlos Martinez Cárdenas is a horticulturalist specialized in cherry and apple production based in Valdivia, Chile, and partner in Agrícola Tralcao, producers of the Lemon Apple and Della Cha ciders. He is an agricultural consultant at Austral University with a focus in the rejuvenation of old and abandoned orchards and the establishment and management of modern plantations of heritage apple varieties.

Chandler Tomayko is a trained chef and bartender who throughout her 21-year-long career has traveled, studied and worked in places such as Costa Rica, Abu Dhabi, Hawaii, Italy, Austria, England and Spain. Chandler has spent time in all types of establishments from dive bars to Michelin star restaurants. She constantly thinks about the kitchen and the bar in her approach to mixology. Lover of puns and avid photographer, Chandler also has ample experience in developing programs both for educational purposes and for venues. She has worked as an event planner, magazine contributor, and project consultant. When this potions professional is not focused on R&D she strives to curate experiences that add value to the careers of other hospitality individuals, keeping at the forefront personal growth, mental well-being, and curiosity.

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.

Seven years into her career as a professional cidermaker, Christine’s company Bauman’s Cider has four consecutive titles of Mid-sized Cidery of the Year at both of the most prestigious cider competitions in the US. She is a fifth generation farmer, growing apples and making them into cider in the beautiful Willamette Valley, Oregon. Christine is on the Board of Directors for both the American Cider Association and the Cider Institute of North America. She is driven by an intense passion to move the bar upwards in both supply of and demand for cider, increasing access for makers and consumers to great fruit, fair markets and ever increasing quality of ciders. She is always dragging around her family and friends, in search of new favorite ciders and producers, tirelessly scouring the globe for the next perfect glass of apple-fermented magic.

Christopher Gerlach is the Vice President of Insights and Analytics with the U.S. Apple Association. In this role, he is responsible for generating statistics and conducting analyses related to the production, utilization, trade, and economic contributions of the U.S. apple industry.

Colin Schilling is the CEO and Co-Founder of Schilling Cider. He has a passion for food and beverage broadly and has created and consulted on brands in the non-alcoholic, coffee, energy, and cannabis spaces. He has an MBA focused in entrepreneurship and business sustainability and worked in tech consulting prior to founding the cider company. In addition to the wholesale business, Schilling Cider operates two retail locations in Seattle and Portland which are the largest cider taprooms in the world by draft cider offerings! Colin strongly believes business is a force for good and change and has integrated numerous sustainable practices into the core business. He is also an industry thought leader on people-first company culture and works to deliver a best-in-class employment experience for every employee.

Cider expert and author of Cider Cocktails – Another Bite of the Apple, Darlene Hayes has traveled throughout the world interviewing cidermakers, growers, and researchers, all the while drinking many fabulous ciders and trying to wrap her head around cider, past and present. She is a well regarded international cider judge and teacher, editor of the cider zine Malus, and writes about cider for a variety of other publications, including a regular column for Spirited Magazine, as well as at allintocider.com. She makes a bit of cider of her own from her orchard where she is conducting research on the impact of terroir on apples used for cider.

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.

Devon Hevener started out his career working in the culinary industry as the general manager for 5 years where he used data to better understand trends in the area to help the business grow from a single food cart to several carts and a brick and mortar. Most recently, he has spent the last year working with the American Cider Association as a Consumer and Market Data Research Intern where he was able to learn the industry firsthand through the mentorship of industry experts and various ad-hoc projects which helped connect him to 3-Tier Beverages. One of his most significant projects was the creation of a formal database of all cider producers within the United States. Devon graduated from Portland State University with a degree in Business Technology & Analytics and currently lives in the Portland, Oregon area with his wife Hannah.

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.

A former professor of Communication Studies, Dr. J Jackson-Beckham dedicated her academic career to the study of American beer. Today, she helps craft beverage organizations develop inclusive, equitable, and just practices that drive success, build communities, and empower individuals through her consultancy, Crafted For All, LLC. She is also the founder and Executive Director of Craft x EDU (pronounced “craft by E-D-U”), a nonprofit whose mission is to champion equity, inclusion, and justice in the craft brewing community through education and professional development. She is an author, speaker, and vocal advocate for the craft beverage community. In 2018, Dr. J was named the Brewers Association’s first ever Diversity Ambassador. In 2020, she was named Imbibe Magazine’s 2020 Beer Person of the Year.

Eli Shanks is a Cidermaker from the North Eastern United States who has been making cider for over 10 years in the US and Chile. He is a serial entrepreneur in the premium food industry, having founded an urban farm, restaurant, bar, and two cideries. His goal is to help rural communities in Chile find sustainable ways to increase their standard of living so they can maintain their way of life. He is Co-Founder of Punta de Fierro Fine Cider from Patagonia.

Elizabeth Garofalo traces her love for agriculture back to her childhood where she experienced seasons in the orchard near her home. Garofalo earned her associate’s degree in Sustainable Food and Farming from Stockbridge School of Agriculture, a bachelor’s degree in Plant, Soil, and Insect Sciences at UMass and continued to a master’s degree in Plant and Soil Sciences, specializing in plant pathology with a focus on apple scab. Currently at Extension Educator at UMass Amherst, Garofalo’s work involves developing educational programs, conducting applied research, and providing insights to fruit growers statewide. Her interests lie in IPM, cider, cider apple production and sustainable agriculture, offering expertise in plant disease and insect management, pest risk forecast models, and outreach.

Em Sauter is an award winning cartoonist, international beer judge, Advanced Cicerone®, journalist, public speaker and founder of the website Pints and Panels which focuses on visual beer education and was started in 2010. She is the author of four books and also co-hosts the All About Beer podcast. She lives in Connecticut with her husband and two cats, Milbo and The Geen.

Fabian Lara Mercado is a fermentation generalist and sensory analyst dedicated to the drinks industry for over 10 years.  He is the first BJCP certified cider judge in Chile, was part of the first generation of cider judges in Latin America, and was the first Chilean to participate as a judge in GLINTCAP.  He is currently Policy Coordinator for INDAP, the most important financial arm of the Ministry of Agriculture, responsible for helping small-holder farmers and orchardists.

Gicella Thamar Saldivia González is a farmer and works on her family’s farm where they grow fruit, vegetables, breed sheep, and care for a heritage orchard of cider apples. She is also the president of the Cooperative of Agroecological Producers of Chiloé, collectively owned by 16 farming families from the archipelago of Chiloé in the Patagonia region of Chile.  They have been working for the past 8 years on increasing appreciation for heritage apples from Chiloé. The cooperative has a processing plant where cider, distillate, juice and vinegar products are being developed while maintaining and respecting traditional knowledge, gradually incorporating technological improvements to add value, without losing sight of the ancestral culture that they seek to protect.

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.

Harriet Nahrwold is cofounder of Quebrada de Chucao Cidery, a pioneering company in the elaboration of quality ciders in Chile.  She is also a journalist specialized in wine and gastronomy communication.

Jana has been a champion of craft beverage for over fifteen years. She is a cider judge, Certified Pommelier, founding member of Pomme Boots Society and published category writer. Deeply passionate about cider and community, Jana was the inaugural recipient of PICC’s NW Cider Leadership Award in 2019. She currently serves as Program Manager for Northwest Cider Association.

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.

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.

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.

José Antonio Alcalde, MSc PhD is Associate Professor in the Dept of Fruit Crops and Enology, Pontificia Universidad Católica de Chile. Homebrewer since 1986, he has taught brewing, cider and mead making to Enology and other interested students since 2004. BJCP Certified since 2015, he has judged ciders in national and international competitions since 2016. He is co-author of the first Chilean Cider Guide (Guía de la Sidra en Chile), 2022. Proponent of wild fermented ciders to express maximum terroir, he obtained two silver medals at GLINTCAP 2024 with non-commercial Heritage and Specialty Ciders. 

With over 20,000 hours of experience on the business side of the specialty beer industry, from field sales to digital marketing to regional management, a BA in Marketing from Texas State University at San Marcos, and more than 15 years of experience in the service industry, Julie Rhodes is an authority on beverage sales, marketing, sales team management, distributor partnership management, supply chain logistics, and customer service. She is the owner of Not Your Hobby Marketing Solutions, an educational services and consulting company that teaches sales, marketing & distribution management strategies to craft beverage professionals.

Kari Williams is a generational high-elevation fruit grower from Colorado and the owner, creative director, and head cider maker at Snow Capped Cider. With a background in business and marketing (BAcc), Kari has combined her passion for cider and family’s rich fruit-growing legacy to create one of the most highly regarded cider companies in the nation. Under her leadership, Snow Capped Cider has introduced innovative cider-making techniques while staying true to traditional English and French methods, producing award-winning ciders. Her deep knowledge of high elevation terroir, fruit growing and dedication to the craft makes her an influential voice in the cider industry.

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. Kate decided to pursue her Pommelier™ certification to challenge her cider knowledge and palate, and to connect with more cidermakers and cider fans.

Lester Jones serves as the Chief Economist and Vice President of Analytics for the National Beer Wholesalers Association. He has more than 20 years of experience in industry research, survey methodology and applied business economics. He most recently served as Chief Economist at the Beer Institute, where he developed and executed significant research initiatives that helped shape America’s beer industry. In addition to his decade of work at the Beer Institute, Jones previously worked for Arbitron Company (Nielsen) in Columbia, Maryland, and the Regional Economic Studies Institute at Towson State University in Maryland. Jones has a Master of Science in Economics from the University of Delaware and is a Certified Business Economist.

Lily M. Fan was nominated to lead the New York State Liquor Authority by Governor Kathy Hochul and confirmed by the New York State Senate on June 10, 2023. Ms. Fan, the first Asian American woman appointed as a Commissioner of the SLA, has served with the agency since her original confirmation in June of 2018. She is the first woman to head the agency. Ms. Fan, a graduate of Yale College and Yale Law School, was born in Hong Kong and speaks fluent Cantonese. Ms. Fan was previously a lawyer at the law firms of Shearman & Sterling LLP and Morrison & Foerster LLP, specializing in white-collar criminal litigation and securities class actions. Ms. Fan also founded Scandobean Productions, a theatrical and film production company, in 2011. In 2019, Ms. Fan won a Tony Award as co-producer of Hadestown for Best New Musical. Ms. Fan is a Member of the Board of Advisors at the Yale School of Drama and a Member of the Yale Law School Fund Board. She is a member of the New York City Bar Association and the National Committee on United States-China Relations.

Maria Pearman, CPA, CGMA, is GHJ’s Food and Beverage Practice Leader. She has more than 15 years of public accounting experience providing accounting and advisory services to clients. Maria is an expert in the beverage and alcohol industry specializing in internal accounting processes, financial reviews, budgeting, cash flow forecasting, financial strategy and succession planning. Prior to joining GHJ in 2021, Maria built a national practice focused on beverage alcohol clients. Maria sits on the Finance Committee for the Brewers Association, the nation’s largest industry organization for craft brewers. Published by the Brewers Association in 2019, Maria wrote a top-rated book, Small Brewery Finance, to help small businesses run more successful breweries. She has taught courses at the Business of Craft Beer program at the University of Vermont as well as the Distilled Spirits Council of the United States Academy. Maria has been a licensed CPA since 2010.

Mary Mills joined 3 Tier Beverages in 2022 from NielsenIQ, where she spent 14 years across client management, business development, and innovation insights. She has experience working with various clients in the food, beverage, and consumer goods industries, with 9 years focused on alcohol specifically. She holds a Marketing degree from The Ohio State University and is an avid Buckeye fan. She resides in Columbus, Ohio with her husband Andy and two children, Luke and Ava.

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.

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 CINA.

It all started with a pickup truck full of found apples. Nicole Todd and her husband were searching for property when they stumbled across an abandoned apple orchard in Watsonville, CA. Nicole, having a passion for fermenting anything she can get her hands on, insisted they go back at night to collect and use the apple crop that was clearly going to waste. The obvious outcome for this found loot was CIDER! Having worked many years in wine and beer, the production part was easy for Nicole. She teamed up with her sister Natalie, the more business savvy of the two, to create Santa Cruz Cider Co in 2013. They have a tasting room and production space in the heart of Apple City, Watsonville, CA. They use 100% local apples to make 20+ kinds of ciders.

Philippe Bishop is a co-owner of Alpenfire Cider, a small, family-run cidery based in the seaport town of Port Townsend, WA. We began planting our orchard in 2003 exclusively for making cider and released our first blends from the 2006 harvest. He primarily handles the sales and education side of things in and out of our region, but with any small company we all wear many hats from blending to pruning and everything in-between. Previously his work included Sales and Operations at a high end craft beer, cider, & sake distributor, plus has sat on the board of the Northwest Cider Association. Currently Philippe lives in Seattle, WA with his wife and two kids and sits on the board of the American Cider Association.

Rémi Bauduin has been Scientific Director of the French cider R&D institute IFPC since 2020. Previously, he worked for over 15 years as head of IFPC’s fermentation and cidermaking process team. He also has a strong knowledge of cider apple growing and French cider apple varieties. He came to cider research after a degree in agricultural engineering at AgroParisTech and experience in the cheese industry.

Rene Galindo Quidel is a third generation cidermaker, graphic designer and illustrator. He is the founder and owner of Sidrería TenCai, making a diverse set of ciders from a mix of heritage Chilean cider apples as well as other apples, fruits, and collabs with beer and other drinks makers. He has won 14 international medals with different styles of ciders.

Scott Katsma was born in Chicago, IL but was raised in Boise, ID. He began working at Seattle Cider Company in 2014 and became Head Cidermaker in early 2016. In addition to fermentation innovation, Scott’s passions include waste stream management, creative problem solving, market analysis, and industry networking. As we look to the future, Scott is excited to continue to advocate for education and awareness within the region. Now is he a voice for cideries in and around the PNW, but also an experienced resource for start-up cideries throughout the region.

Serilda Summers-McGee is the Founder and Chief Executive Officer of Workplace Change, a people and culture firm created to guide, advise, and encourage the business world through internal as well as external growth and transition, while incorporating Diversity, Equity, and Inclusion into HR systems. Serilda has been an HR/DEI innovator for over 17 years, honing her ability to identify challenges and opportunities while teaching the masses how to be better leaders. She has inspired thousands to create, embrace, and mobilize lasting organizational change.

Sigrid Gertsen-Schibbye started fostering a passion for fermentation early in life, while filling bottles for secondary fermentations in the basement of the family home in Montreal, Canada. After a degree in Microbiology from McGill University, life has taken flight working with Lallemand and living near Niagara Falls and onwards to supporting the UK and Scandinavian markets, always guided by the need to speak about the wonderful world of microbes.

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.

Originally from Columbia, South Carolina, Striker Reese has had a lifelong passion for wine and moved to Washington, DC to pursue a career in the wine industry. He holds a Master’s degree in management from The Catholic University of America. He has worked in wine retail and marketing, and is currently the marketing chair for The Bourgogne Board for The Roots Fund. He is also the founder of Anime & Wine, which combines his interest in wine with the unique world of anime and manga.

Tim Powers is a cider enthusiast and educator who works at Commonwealth Wine School in Cambridge,Massachusetts. He has always had a passion for cider, and when he learned of the American Cider Association and the Certified Pommelier™ certification he knew it was a path he had to pursue. Cider is a reflection of a place, a climate, a soil, a history, and a people, and Tim’s goal is to share the stories of incredible ciders and cideries with the world. Tim is a Certified Pommelier™ through the American Cider Association, and holds the Level 3 Advanced Certificate in Wine with Merit and the Level 3 Advanced Certificate in Spirits with Distinction from WSET. Additionally, he is a Provisional Cider Judge through the BJCP, has a Master’s Degree in Music from Arizona State, and a Bachelor’s in Music from Ithaca College.

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”.

Yann Gilles is a French Oenologue and Cidrologue, founder of cider and apple-spirit making consultancy Malus & Vitis, and has 25 years’ experience working in the cider sector. Born in Normandy where he discovered Cider made by his grand-parents, Yann holds an engineering degree in agriculture and food industry from Ecole Supérieure d’Agriculture in Angers and a diploma of Oenologist from Institut Universitaire de la Vigne et du Vin Jules Guyot in Burgundy. Yann launched his own consultancy in 2020 where he partners with cider producers to create apple juice, ciders, perries and spirits using a range of methods. Prior to this, Yann was scientific director at the French R&D cider institute www.ifpc.eu for 10 years, and before that he worked for more than a decade in a professional organization for agriculture, consulting to 50 cideries and leading a team of oenologists working on cider.