Upcoming Events

Northeastern Cider Conference, Albany, NY

March 24 - 26, 2020

Intended to meet the unique regional needs of the cider community in the Northeastern states, this conference will provide the opportunity to build your network, share knowledge, and learn from your fellow producers and growers. The inaugural NCC will allow for problem solving, priority setting and market development for makers operating at all levels of scale, and enhance the cider culture in the Northeast.

Full Schedule: Click here

Tuesday, March 24: Evening Cider Tasting Reception

Wednesday, March 25: Full day of sessions, trade show, and lunch

Thursday, March 26: Half day of sessions

Programming

The conference will include four educational tracks:

Tuesday, March 24: Evening Cider Tasting Reception

Wednesday, March 25: Full day of sessions, trade show, and lunch

Thursday, March 26: Half day of sessions, trade show

Growing

Fermenting

Midstream (distribution, packaging, etc.)

Downstream (retail, education, promotion)

some of the programming that will be featured at the New York Cider Conference:

Growing:

Organic, Regenerative and Holistic Orcharding

Food Safety and Economics: Analysis of Apple Drops in Cider

What Works in the Northeast: Cider Varieties Quantitative Workshop

Rapid Apple Decline

Cider Orchard Biodiversity

Orchard Design and Strategy

Pull and Push: Sourcing and Selling Apples for Cider

Fermenting:

The Condition of Your Fruit: Elevating Apple Character

Techniques and Strategies in Fermentation

Microbes: What Makes Them Grow, and How Do They Impact Cider?

What Makes it Smell Good

Élevage - Help Your Cider Age Well

Yeast and Nutrients

Sanitation

Putting Bubbles in Your Cider

Midstream (distribution, packaging, etc.):

Keep the Spark Alive: Long term Success with Distributors

Packaging for Product Stability and Quality

Protecting Your Brand

Label Design

Working with Beer Distributors

Getting and Keeping Shelf Space

Bottling Solutions: When to rent, when to buy, and how to make the leap

Economics

Downstream (retail, education, promotion):

Tasting Room Optimization

Promoting Cider as a Value-Added Product: Selling Regionalism, Including Sparking Tourism

Sensory Lexicon

Articulating Your Brand

Legislating Terroir

Detailed Programming Info

Articulating Your Brand

Emily Ely- Wölffer Estate Vineyard, NY; Soham Bhatt- Artifact Cider Project, MA; Alan Sax- CiderDays, MA, Moderator

Ever struggled with how to define your brand and create a compelling narrative about your cider vision? Gain insight on how to grow your brand effectively, increase market awareness, sales and more. This workshop brings two successful practitioners together who have done just that. Bring your burning questions for Q & A.

Putting Bubbles in Your Cider

Eleanor Leger- Eden Specialty Ciders, VT; Yann Fay- 1911 Cider/ Beak and Skiff, NY; Ben Roberts-Sano- Stormalong Cider, MA; Ezra Sherman- Eve’s Cidery, NY

There are many methods to choose from when it comes to making ciders bubbly. From pétillant naturel to Méthode Champenoise, mobile canning to contract production, the speakers on this panel represent a variety of approaches. They will share their experience of the benefits and hurdles involved, with implications for taste, time to market, and cost.

The Condition of Your Fruit: Elevating Apple Character

Jon Piana- Fable Farm and Fermentory, VT; Ryan Burk- Angry Orchard, VT; Ian Merwin- Black Diamond Cider, NY

Three growers/cidermakers will talk about their experience elevating desirable flavor traits in apples and cider. The speakers will describe orchard practices that bring out the best in cider fruit, varietal characteristics that carry over into cider, and cellar practices that preserve or enhance the essential qualities of cider apples. There will be ample time for comments, questions and discussion.

Sanitation

Scott Topel- Wyndridge Farm, PA; Randy Worobo- Cornell, NY; Olga Padilla-Zakour- Cornell, NY

This session will introduce the basic scientific principles of cleaning and sanitation for the cider industry as a means to protect your cider from potential microbiological defects and to ensure consistency in cider production. The practical application and importance of implementing sanitation, including anecdotal tips for cider producers from the novice to the advanced, will also be discussed.

Protecting Your Brand

Karl du Hoffman- Orchard Hill Cider, NY; Brendan Palfreyman, Esq. - HARRIS BEACH PLLC, NY; Eamon Rockey- Rockey’s Milk Punch, NY, Moderator

Building a durable beloved brand is the goal of every cider maker. Don't build yours on a weak foundation. We discuss vital steps to set your brand up for success and avoid the common pitfalls that can undermine your brand in the market.

Orchard Design and Strategy

Peter Mitchell- Headwater Cider Company, MA; Chris Negronida- Perry City Orchard and Nursery, NY; Chris Oakes- LynOaken Farms, NY; David Buchanan, Portersfield Cider, ME; Jon Clements- UMASS Amherst

Planning for a new orchard can be a daunting task with many decisions that can have long-term impacts on your operation.. Join a diverse panel of growers, nursery people and extension specialists and learn from their own experiences in the industry. Topics will include rootstock and variety selection, comparisons and considerations for different planting and training systems, budgeting for high density plantings and common mistakes you may want to avoid.

Getting Cider onto Beverage Lists

Tatiana Bruno- Hen of the Wood, VT; Laura Staley- Island Creek Oyster Bar, VT; Megan Larmer- Glynwood Center for Regional Food and Farming, Moderator

Want to see your cider on offer at bars and restaurants? In this panel three forward-looking beverage directors from acclaimed restaurants Hen of the Wood (Burlington, VT), Island Creek Oyster Bar (Burlington, MA), and The Bowery Group restaurants (NYC, NY) will tell you how. From glass pours to bottles and flights to cocktails, these professionals are passionate about bringing cider to the table and the bar. Topics covered will include: what beverage managers need to know from cider makers, making front of house staff into passionate ambassadors for your brand, and reports from the front lines as to what sells and what doesn't when customers in different parts of the Northeast sit down to eat and drink.

What Works in the Northeast: Cider Apple Varieties Quantitative Workshop

Ian Merwin- Black Diamond Cider, NY; Greg Peck- Cornell U, NY; Steve Wood- Poverty Lane Orchard and Farnum Hill Cider, NH; Ben Watson- Chelsea Green Publishing and CiderDays, NH, Moderator

A panel of academics, growers, and cider makers will discuss and evaluate cider varieties for growing in the Northeast. The discussion will include the definition of 'cider apple,' varietal characteristics (orchard and cider), pest and disease issues, site selection, climate issues, biennialism, productivity, cider apple diversity and various methods of growing, harvesting, and using apples for cider making in our region.

Techniques and Strategies in Fermentation

Deidre Heekin, La Garagista, VT; Steve Selin, South Hill Cider, NY; Leif Sundstrom, Sundstrom Cider, NY; Brighid O'Keane, Executive Director, Cider Institute of North America, OR, Moderator

There are many strategies to employ through fermentation to enhance the character, style, and philosophy of you as the producer, the fruit you use, and the products you make. This panel will traverse a discussion, with the help of three producers, each exploring their own combinations of approach to the hows and whys of getting the 'most' out of your fruit by means of various techniques.

Bottling Solutions: When to Rent, When to Buy, and How to Make the Leap

Dana Masterpolo, Bantam Cider, MA; Tyler Willie, Founder, Ironheart Mobile Canning, NH; Mark Ray, Stowe Cider, VT, Moderator

Renting, buying or outsourcing your cider packaging needs all come with great risk and reward. Which option is right for you and your business? Attend this session to hear from and speak with a panel of experts who have all made a business out of doing each.

Élevage - Help Your Cider Age Well

Ryan Monkman, Fieldbird Cider, Ontario, Canada

You create elegance. You do it in between ferment and packaging. You do it by aging and stirring and waiting. Explore how wood, steel, plastic, fiberglass and concrete shape the cider you build. A series of short presentations followed by extended Q&A.

Rapid Apple Decline

Kari Peter, Penn State University, PA; David Rosenberg, Cornell University, NY; Introduction by Ian Merwin, Black Diamond Cider, NY

Dead trees don’t produce apples.

Over the last several years, there have been reports across the U.S. and Canada about the unusual rapid decline of young, dwarf apple trees in their prime. Thousands of trees have been affected in orchards across the Northeastern United States and Canada, and as far south as North Carolina. We will be discussing this mystery and potential strategies for growers to avoid this head-scratching problem.

What Makes It Smell Good?

Nicole LeGrand Leibon, Silo Distillery, VT; Cortni Stahl, Cornell University and Star Cider, NY

Cider produces a complex matrix of aromas. We will look at the pathway to create a clean cider and explore some of the other "interesting" flavors and aromas in ciders.

The question is: Is it a flaw or complexity?

Microbes: What Makes Them Grow, and How Do They Impact Cider?

Chris Gerling, Cornell University, NY; Pat Gibney, Cornell University, NY

In this session we will discuss the chemistry of apple juice and how the biology of yeast transforms chemical compounds into cider. In addition, we will discuss common fermentation challenges including stuck and sluggish fermentations and spoilage issues. The presentation will be followed by a Q&A session where you can ask any and all questions you have about the microbiology of cider production.

Promoting Cider as a Value-Added Product: Selling Regionalism, Including Sparking Tourism

Alejandro del Peral, Nine Pin Cider Works, NY; Elizabeth Ryan, Hudson Valley Farmhouse Cider, NY; Ria Windcaller, Cider Chat Podcast/Totally Cider Tours, MA; Kendall Blizzard, Ithaca Tourism, NY, Moderator

This session will focus on activating cider tourism through events, partnerships, storytelling, tours, and marketing. Learn how to cater to various audiences, promote your unique assets, and benefit from your community. Hear from destinations such as Franklin County, MA, the Hudson Valley, Albany, and Ithaca, NY.

Yeast and Nutrients

Anna Katherine Mansfield, Food Science, Cornell University, NY; Autumn Stoschek, Eve’s Cidery, NY

Fermentation seems simple on the surface- yeast + sugar = alcohol, right? With all the choices available to today’s cider maker, how much intervention is necessary, or even desired? We’ll talk about spontaneous vs. inoculated fermentations, yeast nutritional needs, and how to make decisions that affect fermentation kinetics and health.

A Conversation About Biodiversity in Asturian Cider Apple Orchards with Dr. Marcos Miñarro

Marcos Miñarro, Asturias Spain; Greg Peck, Cornell University, NY

Cider apple orchards in Asturias are managed with few inputs, making them hotspots of biodiversity. They feature diverse cultivars, natural enemies such as birds and insects, pollinators, and plants in the surrounding landscapes. Dr. Miñarro will share an overview of cider apple production in Asturias, highlighting how biodiversity benefits crop yield through the provision of ecosystem services, including pollination and pest control.

Push and Pull: Sourcing and Selling Apples for Cider

Terry Bradshaw, University of Vermont (VT); Steve Selin, South Hill Cider, NY; Steve Woods, Farnum Hill Ciders, NH; David Zakalik, Cornell University, NY, Moderator

This session will focus on an important type of relationship in cider making: Cideries need apples for production and apple growers need buyers for their crops. This panel will discuss the push and pull between cider makers and growers, and how both can work together to maximize the quality of the apples, the cider and the relationships.

Sensory Lexicon

Ryan Monkman, Fieldbird Cider, Ontario, Canada; Dan Pucci, NY; Eric Shatt, Redbyrd Cider, NY; Jordan Werner Barry, Seven Days, VT; Edwin Winzeler, Penn State and Ploughman Cider, PA

This session will feature experiential discussion and examination of a variety of curated ciders with a diverse and dynamic group of industry experts. We will explore olfactory and tasting analysis including microbial distinctions and quality variations.

Working with Beer Distributors

David Dolginow- Shacksbury Cider, VT; Paige Flori- Boutique Wine, Spirits and Ciders, NY; John Hoyos- Cider Like Wine, NJ; Dana Masterpolo - Bantam Cider, MA, Moderator

Working with a beer distributor is like being at a circus. There’s lots of moving pieces and you’re not always sure what’s going to happen next. Join us for this wide-ranging topic that will dazzle the mind, stun the senses and maybe even answer a few questions. We promise there will be no elephants in this room.

Cidernomics for Start-Ups and Small Scale Cideries

Eleanor Leger, Eden Specialty Ciders, VT

How do the decisions you make about your product impact your business? It’s not just production costs you need to think about. Asset utilization, working capital, and sales-channel economics are just a few other considerations. Eleanor Leger, Founder of Eden Specialty Ciders and creator of “Cidernomics” shares some key concepts so you can make cider and make money too.

Tasting Room Optimization

Jamie Corrao - Angry Orchard, NY; Melissa Madden - Open Spaces Cider, NY; Steve Pennings - Pennings Farm Cidery

Explore honed, effective marketing methods for direct to consumer sales in the tasting room. Three cideries will offer unique perspectives, lessons learned, and strategies used to cultivate their own customer base and increased tasting room revenue.

Organic, Regenerative and Holistic Orcharding

Mike Biltonen - Know Your Roots, NY; Eric Shatt - Cornell and RedByrd Cider, NY; Autumn Stoschek - Eve’s Cidery, NY

Regenerative agriculture provides opportunities and challenges to combating the ever-present dangers of climate change. Yet, what the future holds for holistic orchardists is uncertain especially as interest in growing apples closer to nature increases. This session will discuss ways to be proactively regenerative or holistic in farming, and how to approach orcharding differently in light of climate and other concerns.

Featured speakers will include:

Jeff Baker - Farrell Distributing, VT

Soham Bhatt - Artifact Cider Project, MA

Mike Biltonen - Know Your Roots, NY

Kendall Blizzard - Ithaca Tourism, NY

Terence Bradshaw - UVM, VT

Tatiana Bruno - Hen of the Wood, VT

David Buchanan - Portersfield Cider, ME

Ryan Burk - Angry Orchard, NY

Tim Buzinski - Artisan Wine Shop, NY

Ben Calvi - Vermont Cider Company, VT

Q. Cassetti - Q. Cassetti Design and Illustration, NY

Jon Clements - UMASS, Amherst, MA

Jamie Corrao - Angry Orchard, NY

Alejandro Del Peral - Nine Pin Cider, NY

David Dolginow - Shacksbury Cider, VT

Karl DuHoffman - Orchard Hill Cider, NY

Emily Ely- Wölffer Estate Vineyard, NY

Yann Fay - 1911 Cider/ Beak and Skiff, NY

Paige Flori - Boutique Wines, Spirits and Ciders, NY

Chris Gerling - Cornell University, NY

Pat Gibney - Cornell University, NY

Deidre Heekin - La Garagista Winery, VT

John Hoyos - Cider Like Wine, NJ

Eleanor Leger - Eden Specialty Ciders, NY

Nicole LeGrand Leibon - Silo Distillery, VT

Bryan Lindner - Lindner’s Cider, NY

Melissa Madden - Open Spaces Cider, NY

Peter Mitchell - Headwater Cider, MA

Anna Katherine Mansfield - Cornell, NY

Dana Masterpolo - Bantam Cider, MA

Ian Merwin - Black Diamond Cider, NY

Marcos Miñarro - Entomologist, Asturias, Spain

Ryan Monkman - FieldBird Cider, Ontario, Canada

Chris Negronida - Perry City Orchard and Nursery, NY

Christopher Oakes - LynOaken Farm, NY

Jonathan Oakes - LynOaken Farm, NY

Brighid O’Keane - Cider Institute of North America

Olga Padilla-Zakour - Cornell University, NY

Brendan Palfreyman - Intellectual Property and Craft Beer Attorney, Harris Beach, PLLC, NY

Greg Peck - Cornell University, NY

Steve Pennings - Pennings Farm Cider, NY

Kari Peter - Penn State University, PA

Jon Piana- Fable Farm and Fermentory, VT

Dan Pucci - Wassail, NY

Mark Ray - Stowe Cider, VT

Kim Rejniak

Mary Rizzo - The Cheese Traveler, NY

Eamon Rockey - Rockey’s Milk Punch, NY

Ben Roberts-Sano - Stormalong Cider, MA

Elizabeth Ryan - Hudson Valley Farmhouse Cider, NY

David Rosenberger - Cornell University, NY

Jeff Russell - Eden Specialty Ciders, VA

Ron Sansone - Spoke and Spy Cider, CT

Alan Sax - Cider Days, MA

Steve Selin - South Hill Cider, NY

Eric Shatt - Red Byrd Orchard Cider, NY

Ezra Sherman - Eve’s Cidery, NY

Carla Snyder - Penn State University, PA

Cortney Stahl - Cornell University, Star Cider, NY

Laura Staley - Island Creek Oyster Bar, VT

Joe Stelmark - Wölffer Estate Vineyard, NY

Autumn Stoscheck - Eve's Cidery, NY

Leif Sundstrom - Sundstrom Cider/ Schatzi Wine, NY

Scott Topel - Windridge Farm, PA

Jimmy Walsh - Artifact Cider, MA

Ben Watson - Cider Days, Chelsea Green Publishing, NH

Jordan Werner Barry - Heritage Radio Network, Vermont Magazine, VT

Tyler Willie - Iron Heart Mobile Canning, NH

Edwin Winzeler - Penn State University and Ploughman Cider, PA

Ria Windcaller - Cider Chat Podcast/ Totally Cider Tours, MA

Steve Wood - Farnum Hill, NH

Randy Worobo - Cornell University, NY

Lindsey Zahn - Lehrman Beverage Law, PLLC, NY

David Zakalik - Cornell University, NY

Trade Show

Please see NCC Trade Show and Sponsorship Opportunities for more information

Further inquiries regarding rates and options for trade show space can be directed to newyorkciderassociation@gmail.com.

The general registration fee is $210.

Location and Lodging

The conference will take lace in Albany, NY, a location central to northeastern cider producers and growers, and in the midst of a burgeoning craft beverage scene.

The conference will be held at the Hilton Albany, conveniently located at 40 Lodge Street (corner of State Street), just down the hill from the New York State Capitol. Paid parking is available at the hotel.

Rooms at the Hilton are $155/night Please make your room reservation now at this link and use the group code “1NCC”.

Contact

You can reach the NCC working group via email at newyorkciderassociation@gmail.com.

This conference is produced in partnership with the New York Cider Association, Glynwood, and Angry Orchard.