New Frontiers in Traditional European Cider Regions

Date & Time: Friday, January 19, 1:45-3:00 PM

Cost: $12

Moderator: Abram Goldman-Armstrong

Speakers: Darlene Hayes, Gabe Cook, Yann 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.

Pear Necessities: The Fruits and Flavours of International Perry

Date & Time: Thursday, January 18, 2:00 – 3:15 PM

Cost: $12

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.

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

Date & Time: Friday, January 19, 10:00-11:15 AM

Cost: $12

Moderator: Dan Pucci

Speakers: Adam Chinchiolo, Matt Sanford, Susannah Forbes, 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.

Evaluating Ciders for the Certified Pommelier™ Exam

Date & Time: Friday, January 19, 11:30-12:30 PM

Ticketed Session: $10

Speakers: Darlene Hayes, Tim Powers

Participants will practice evaluating ciders using the ACA’s Structured Sensory Evaluation process guided by Certified Pommeliers™ Darlene Hayes and Tim Godfrey. This session will teach you how to objectively assess any cider, empowering you in the cidery and in assisting customers to find a cider they love while also helping you to prepare for the Certified Pommelier™ exam.