Understanding & Unlocking the Chemistry of Cider Aroma
Tuesday, February 3 — 8:30 AM – 12:00 PM
Price: $90
Unlock the hidden language of cider aroma in this interactive sensory workshop. Using a base cider spiked with key aroma compounds, participants will explore how different chemical families shape a cider’s character—from bright top notes of fruit, floral, and perfume, to complex layers of spice, smoke, and earthy tones.
Designed for both newcomers and seasoned cider professionals, this workshop blends hands-on tasting with practical insights. You’ll sharpen your ability to identify and describe sensory attributes, link aromas to fermentation and production choices, and gain confidence in influencing the aromatic profile of your ciders to achieve stylistic goals.
What you’ll learn:
How major aroma families (esters, terpenes, thiols, phenols, and more) contribute to cider style.
Strategies to recognize and describe key sensory attributes with greater accuracy.
Practical tools to connect sensory impressions with production practices.
Approaches to designing or adjusting production methods to shape aroma outcomes.
Whether you’re a producer seeking consistency, a cider professional looking to deepen your sensory vocabulary, or simply curious about the chemistry behind flavor, this session offers both technical foundation and real-world application.
Speakers: Brighid O’Keane, Chris Gerling, Steven Trussler
Evaluating Cider for the Certified Pommelier™ Exam
Thursday, February 5 — 2:00 – 3:15 PM
Price: $20
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.
Speakers: Jennie Dorsey, TBD
Taste of the North: Ontario Craft Cider
Thursday, February 5 — 10:30 – 11:45 AM
Price: $20
Ontario, Canada is a massive province with a huge range of soils and climates. We range from zone 7 to 0 and have every type of soil imaginable. Join a panel of cider makers from disctinct ecoregions to discuss their orchard’s terroir and its impact on their apple and cider flavors. How this Northern climate makes for distinct ciders and distinguishes Ontario cider from the rest of the world.
Speakers: Martha Lowry, Sara Boyd, Tom Heeman, TBD
World of Cider: A Global Tasting
Thursday, February 5 — 3:45 – 5:00 PM
Price: $20
Cider is a global tradition with deep regional roots and distinctive expressions. In this international tasting panel, producers from Ukraine, the Baltics, Portugal, France, and the United Kingdom will share their ciders and perspectives, offering attendees a unique opportunity to explore how history, culture, and terroir shape cider around the world. From heritage-rich regions to emerging cider scenes, this guided tasting will highlight both the diversity and common threads that connect global cider traditions. Come ready to taste, compare, and be inspired by cider’s European story.
Speakers: TBD
Going Still: The Resurgence of a Style
Wednesday, February 4 — 2:00 – 3:15 PM
Price: $20
Still ciders are making a comeback, celebrated for their elegance, depth, and ability to showcase fruit and terroir. In this guided tasting, one Austrian and two U.S. cideries will share their approaches to crafting still cider, from cellar techniques to cultural traditions. Panelists will discuss why these quiet ciders are special, how they fit into their portfolios, and what makes them resonate with today’s drinkers. Attendees will taste along while exploring the artistry behind this resurgent style.
Speakers: David Kargl, Philippe Bishop, TBD
Golden Russet: A Northeast Terroir Showcase
Wednesday, February 4 — 3:45 – 5:00 PM
Price: $20
Golden Russet is a storied American heirloom apple, beloved for its rich tannins and complex character in cider. In this session, a panel of Eastern cideries will showcase single-varietal Golden Russet ciders, highlighting how regional terroir shapes its expression. Attendees will taste and compare styles while learning about orchard practices, fermentation choices, and traditions that influence the final glass. This session is a rare chance to explore the depth and diversity of one iconic apple.
Speakers: Zack Kaiser, TBD
Regional Identity in Eastern Cider
Wednesday, February 4 — 11:00 AM – 12:15 PM
Price: $20
Taste the magic of how place and style transform cider. In this unique panel, Eastern cideries craft their own expressions from the same blended apple juice grown at Ricker Hill Orchards. Attendees will taste side-by-side ciders while learning about regional influences, fermentation choices, and stylistic intent. A rare chance to experience the artistry of cider through a shared starting point.
Speakers: Andy Ricker, TBD
The Traditional Method – The Whys and Hows
Thursday, February 5 — 10:30 – 11:45 AM
Price: $20
Traditional Method cider, which originated in England before Champagne, relies on natural fermentation to create its signature sparkle. This approach offers numerous benefits: elegant bubbles, minimal equipment needs, scalability from home to commercial production, preservation of fruit character, and the ability to achieve high carbonation without gushing. In this session, a panel of micro, medium, and large-scale producers will demonstrate the equipment and techniques suited to each production level, with guided tastings comparing Traditional Method to other styles. Attendees will leave with practical knowledge and key process insights to apply at any scale—from home cidermaking to professional production.
Speakers: Steve Selin, TBD
Essentials of Apple Brandy Production: Capturing the Spirits of your Orchard
Thursday, February 5 — 2:00 – 3:15 PM
Price: $20
Ever wondered what it would take to turn your cider into gorgeous brandy? Unfortunately, not every cider you make would work. Learn the differences between fermentation for cider versus brandy. How different equipment, fruit, aging and other techniques impact the final product. How to work with your local distillers and regulations in your region. And what it takes to craft spirits from your orchard.
Speakers: Martha Lowry, Andy Garrison, David Klein, Andrew Richards
Building a Responsive Wild Fermentation Program
Wednesday, February 4 — 11:00 AM – 12:15 PM
Price: $20
This panel brings together four cidermakers to share detailed, practical insights into their wild fermentation programs—from fruit to final packaging. Each will walk through their unique approach, focusing on how they adapt to shifting conditions, including the impacts of climate change, while maintaining quality and consistency. Attendees will gain real-world strategies, hands-on techniques, and a deeper understanding of how to build or refine a wild fermentation program that is resilient, adaptable, and responsive to evolving challenges.
Speakers: Dion Stepanski, Tom Oliver, Ryan Burk, Autumn Stoschek