Agenda 2022

Easy ways to Make Your Guests Happy & Your Cidery Profitable

Workshop Session A: 10:00 am - 11:00 am      Meeting Room 315

Speakers:

• Maura Hardman, PR & Marketing Manager Seattle Cider Company
• Justin Lynch, Senior Growth Specialist Arryved
• Maddie Pericak, Tasting Room Manager Blue Bee Cider

Providing a memorable guest experience is a must for your business to grow! Those ratings on Yelp and Google really matter. But sometimes it feels like the odds are stacked against your team with confusing regulations, shifting guest expectations, and a pandemic-induced labor shortage. Working on the front lines, Maura Hardman, with Seattle Cider Company, and Maddie Pericak, with Blue Bee Cider, will give first hand experiences of what they've done to cultivate a guest experience that keeps people coming back—including how to engage your loyal fans. Justin Lynch, with Arryved, will be moderating and giving examples from other craft establishments across the country that have increased their tab sizes through their guest experience.

Inclusive Marketing & Communications for Today's Beverage Industry

Workshop Session B: 1:00 pm - 2:00 pm       Meeting Room 316

Speaker: Rachel Adams, Founder + Executive Director Assemblage Symposium

So you want your businesses' marketing and communications to be meaningful and impactful? Beverage brands that center values of inclusivity and equity in their communications strategy not only significantly contribute to a more diverse and inclusive alcohol industry, but also are uniquely positioned to engage with the next generation of consumers, many of whom are more committed than ever to supporting brands that share their anti-racist values.

In this one-hour presentation, attendees will learn about the key components of inclusive and equitable marketing, will review examples of strong and inclusive beverage messaging, and will leave with the tools to perform an equity-based audit of their current marketing strategies.

Easy-to-Use Active Dry Yeasts for Diverse Cider Styles and Simplified Process

Workshop Session A: 10:00 am - 11:00 am       Ballroom D

Sponsored Session presented by Fermentis

Speakers:

• Anne Flesch, Regional Sales Manager  Fermentis

Cidermakers have many diversification tools in their hands, among them the choice of the raw materials and the recipe but also the selection of the yeast strain and the conditions applied to carry out the fermentation that can drastically affect the cider organoleptic profiles. In this session you will learn about how to select the best yeast strain to match your objectives and Fermentis’ Easy-to-Use certification that allows you to save time and energy.

Velcorin: A Microbial Stability Alternative to Pasteurization

Workshop Session B: 1:00 pm - 2:00 pm       Ballroom D 

Sponsored Session presented by Scott Laboratories

Speakers:

• Nate Ambrust, Technical Sales - Beverage Integrity and Filtration Scott Laboratories
• Ryan McFarland, Sales Manager  Craft Canning

Scott Labs will discuss the technical properties of Velcorin and how it can be used during filling to prevent refermentation and microbial spoilage in packaged cider. Craft canning will discuss mobile application options in the PNW.

Velcorin Microbial Control | Scott Laboratories

Craft Canning + Bottling | Portland, Seattle and Denver

Yeast nutrition: How Different Nutrient Protocols Affect a Cider Fermentation

Workshop Session C: 2:30 pm - 3:30 pm       Ballroom D

Sponsored Session presented by Enartis

Speakers

• Christine Walter, Head Cider Maker & Owner  Bauman's Cider 
• Jasha Karasek, Winemaking Specialist.  Enartis

In this session we will get into the details of yeast metabolism and how it impacts fermentation aromas and flavors. This will be a great opportunity to learn not only about yeast enzymatic activities, but also how these activities combined with different nutrient regimens can have a significant impact on cider style. This informational session will also feature a trial tasting which shows the combined effect of yeast selection and nutrient selection. You won’t want to miss this informative and interesting session!

Got Cans? Guide to Sourcing, Decorating, and Filling

Workshop Session C: 2:30 pm - 3:30 pm       Meeting Room 315

Sponsored Session presented by Vessel Packaging

Speakers

• Evan Singer, National Sales Manager Vessel Packaging

Whether you're a canning veteran, new to canning or just thinking about packaging your cider into cans, join Vessel Packaging's National Sales Manager Evan Singer for an informative discussion on all things cans. Evan will discuss the technical aspects of canning cider with respect to shelf stability, options for can decoration and the implications of each for cost, minimums and lead time, and how to effectively source cans in the current environment of shortages and supply chain issues.

Climate Change Impacts & Resilience in the Orchard

Workshop Session A: 10:00 am - 11:00 am       Meeting Room 316

Speakers:

• Andrew Byers, Cider Maker, Duke of Tanks Finnriver Farm & Cidery
• Aidan Kendall, Graduate Research Assistant Washington State University
• Zach Miller, Superintendent/Associate Professor Montana State University

Join researchers and orchardists to learn about the real impacts of climate change on orchards in the northwest and experiments to mitigate those impacts. Aidan Kendall will present ongoing research and findings from WSU irrigation studies. Andrew Byers will present about Finnriver Cider & Farm’s approach to climate change and adapting to become a more resilient orchard. 

Red-Fleshed Apples and the Making of Rosé Ciders

Workshop Session C: 2:30 pm - 3:30 pm       Meeting Room 316

Speakers

• Tom Hart, Co-Owner/Operator Humboldt Cider Company
• Tim Larsen, Owner/Cidermaker  Snowdrift Cider
• Field Maloney, Owner West County Cider
• Moderator: Darlene Hayes, Writer  allintocider.com

This session will explore the history and genetics of red-fleshed apples as well as diving into the speaker's experience with both growing them and successfully fermenting their juice.