The Traditional Method – The Whys and Hows ✼

Thursday, February 5 — 10:30 – 11:45 AM

Price: $20

Traditional Method cider, which originated in English cider rather than Champagne, relies on natural fermentation to create its signature sparkle. This approach offers numerous benefits: elegant bubbles, minimal equipment requirements, scalability from home to commercial production, preservation of fruit character, and the ability to achieve high carbonation without gushing.

In this session, panelists including micro and medium-scale producers, and a fine dining hospitality professional, will discuss equipment and techniques suited to each production level. The panel will also explore the market for Traditional Method cider, particularly within fine dining establishments.

Attendees will leave with practical knowledge and key process insights applicable at any scale from home cidermaking to professional production.

Speakers: Steve Selin, Eleanor Leger, Ian McPherson, Peter Crawford

Thanks to the Cider Institute for their continued collaboration in creating the Craft & Production Excellence Track!