Regional Case Study to Growing Cider: Virginia

Ticketed Session: $10

Speakers: Annette Boyd, Anne Shelton

Date & Time: Friday, February 3, 2:00-3:15pm

If you missed CiderCon® 2022 in Richmond, Virginia, this session is for you. Virginia is a top-apple growing state and has the 6th most cideries per state in the nation. We’ll be investigating the cider market, looking at new strategies to promote it, and tasting cider grown and made in Nelson County, one of America’s promising candidates for formal cider-region recognition. This will be a well-rounded session that will spark conversations about regional approaches to growing cider and promoting apples.

Cider’s Taste of Place: Trialing Apple Varieties and Regions in NY State

Ticketed Session: $10

Speakers: Megan Larmer, Kate Anstreicher, Ian Merwin, Joe Gaynor, Amy Noga

Date & Time: Thursday, February 2, 3:30-4:45pm

In 2017, the Glynwood Center, NY Cider Association, and Angry Orchard planted 5,000 cider apple trees across 12 orchards in NY’s major fruit-growing regions. Experienced orchardists have recorded tree growth/survival and yields each year since, and in 2020, a panel of cider professionals evaluated single-variety, single-estate cider samples for similarities and differences based on sensory attributes. In this session we will present our results so far, exploring the factors that go into determining a regional taste of place or terroir.

Traditional Perries with Claude Jolicoeur

Ticketed Session: $10

Speaker: Claude Jolicoeur

Date & Time: Friday, February 3, 10:00-11:15am

Renowned cider advocate and author Claude Jolicoeur will discuss the traditional perry-making regions in the UK, France and Austria. He will delve into their unique features and respective perry styles, highlighting the special challenges of perrymaking compared to cidermaking, and consider how perrymakers in each region tackle these challenges. There will be perries from the three traditional regions for tasting.

Pet Nat’s for the People: Lessons from Winemakers

Ticketed Session: $10

Speaker: Christine Walter, TBD

Date & Time: Friday, February 3, 3:45-5:00pm

More and more cider producers are exploring pét-nat carbonation, but what is it really? This advanced session will lean on lessons from the wine industry and discuss how this bottle conditioning technique differs from other methods and how pét-nat derives its fizz. What are your production goals for exploring this technique, and how can you market this low-tech, artisanal style of cider to an increasingly curious and knowledgeable consumer base? Speakers will address all of these topics, as well as TTB regulations and tax considerations for your product. Participants are encouraged to attend the “Guide to Carbonation Methods” session as a primer to this deep-dive into pétillant naturel.

Tackling Microbial Spoilage During Aging: Comparing the Effects of Chitosan and Hideki Tannin

Ticketed Session: $10

Speaker: Jocelyn Kuzelka, TBD

Date & Time: Thursday, February 2, 1:45-3:00pm

The sensory profile of cider is significantly associated with microbial activities and the quality of cider is dependent upon predictable fermentation outcomes and product monitoring during bulk aging to mitigate or eliminate possible spoilage contamination. This advanced-level sensory session will explore the efficacy of two tools cider makers have to eliminate or mitigate costly intervention of microbial problems before they are needed during bulk aging. A triangle test will be presented to participants and will be used to determine the sensory findings of the experiment. Speakers will discuss the goal and results of this commercial scale experiment, the economic impacts of unaddressed microbial growth and the quantity of aromatic and flavor compounds they produce, plus the time savings and efficiency improvements of adapting SOP’s based on the observed chemistry and sensory profiles from a previous chitosan experiment. Come help us answer the question: “What makes good cider?” and decide for yourself with this interactive tasting session.

The History, Pomage, and Terroir of NY State’s Cider

Ticketed Session: $10

Speaker: Elizabeth Ryan

Date & Time: Friday, February 3, 3:45-5:00pm

Cidermaker, orchardist and historian Elizabeth Ryan will lead a guided tasting and historical exploration of some of New York state’s most cherished American heirloom apples and their impact on cider. This will include an expert panel presentation with thoughtful cider-tasting, pairing varietals from different locations. It is a recommended companion workshop to Cider’s Taste of Place: Trialing Apple Varieties and Regions in NY State, which will take a more scientific approach to investigating terroir in cider in New York.

Happy Hour Cider Pairings

Ticketed Session: $60

Date & Time: Tuesday, January 31, 3:00-5:00pm

Start your CiderCon® journey off right with happy hour in the gorgeous penthouse suite. Enjoy curated pairings of delicious ciders and locally inspired tapas with just a touch of education, and a lot of fun. This is the perfect event for aspiring Pommeliers™ and anyone in the cider community.

Fostering the Aromatic Expression of Your Ciders

Ticketed Session: $10

Speaker: Yann Gilles

Date & Time: Thursday, February 2, 1:45-3:00pm

This session will outline a variety of ways to enhance the aroma of your cider, from the quality of the fruits to a number of processing options with a particular focus on the alcoholic fermentation management.

The Certified Pommelier™ Program’s Structured Sensory Evaluation of Cider

Ticketed Session: $10

Speakers: Darlene Hayes, Tim Godfrey

Date & Time: Friday, February 3, 12:30-1:30pm

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.

To Blend or Not to Blend? A Tasting to Explore Varietal Characteristics and Blending Techniques

Ticketed Session: $10

Speakers: Nicole Leibon, Christine Walter

Date & Time: Friday, February 3, 2:00-3:15pm

Single varietal ciders are popular and allow for producers and consumers to understand the characteristics of specific apples. Much of the art of cider making, however, is in blending. This session is a sensory exploration of the unique attributes of blends and single varietal ciders. Speakers will discuss when and how to blend, blending for acidity, alcohol, tannins, and balance, and what qualities to look for in the base juice. We will also address the pros and cons of single varietals and the consumer education and marketing of those ciders.