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!