World of Cider: The Baltic Region ✼
Thursday, February 5 — 3:45 – 5:00 PM
Price: $20
This panel will take a deep dive into the burgeoning cider culture of the Baltic region, exploring how history, tradition, and innovation come together to shape cider production in Estonia, Latvia, and Lithuania. Panelists will share insights on regional styles, apple varieties, fermentation techniques, and the unique challenges and opportunities facing cider makers in the Baltic countries. Attendees will gain a richer understanding of how terroir and tradition inform cider innovation in this dynamic and diverse region.
Speakers: Anna Palelione, Martins Knipsis, Janis Matvejs, Māris Plūme
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
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
Thanks to the Cider Institute for their continued collaboration in creating the Craft & Production Excellence Track!
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, Wes Hunter
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, Eleanor Leger, Peter Crawford
Thanks to the Cider Institute for their continued collaboration in creating the Craft & Production Excellence Track!
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, Ben Kinsbaugh, Ian Mansfield
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: Jennie Dorsey, David Kargl, Haritz Rodriguez, Dan Wilson
Who Put the Band-Aid in the Barnyard? ✼
Wednesday, February 4 — 2:00 – 3:15 PM
Price: $20
This session will attempt to tease apart the relative effects of apple character and yeast activity when it comes to phenolic aromas in cider. Many ciders, especially those produced using bittersweet and bittersharp apples, exhibit aromatic profiles described as clove, Band -Aid, barnyard, etc. These aromas, lumped into a category described as “phenolic” by Peter Mitchell and others, are very similar to those found in wines and beers that have been exposed, intentionally or not, to certain yeast strains, most notably Brettanomyces species. What kind of aromas are possible in apples with very low polyphenolic concentrations? What effect does yeast choice have on bittersweet and bittersharp apples? What are the most effective levers to pull when seeking to increase or decrease the phenolic aromas in a cider?
Speakers: Chris Gerling, Cortni Stahl, Nichola Hall
Thanks to the Cider Institute for their continued collaboration in creating the Craft & Production Excellence Track!
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, Keith Bishop, Steve Wood
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
Thanks to the Cider Institute for their continued collaboration in creating the Craft & Production Excellence Track!