Agenda 2023

Do's and Don’ts, Will’s and Won'ts: Engaging Effectively with Media

Workshop Session A: 10:45 am - 11:45 am      

Location: Ballroom C

Speakers:

• Caitlin Braam, Founder & CEO, Yonder Cider & The Source
• Kristin Bacon, Publisher & CEO, Sip Magazine 

Ever wonder how to get your cidery featured in your favorite media outlet? It may be easier than you think. Join Caitlin Braam of Yonder Cider and Kristin Bacon of Sip Magazine and Cidercraft magazine as they explain the ins and outs of working with the media. Leave this session with press release templates, social media tactics, easy product photography tricks, tips for sending samples, suggestions on what not to do and much more.

Five Things You Can Do TODAY: Level Up Your Social Media

Workshop Session C: 1:30 pm - 2:30 pm   

Location: Meeting Room 315 

Speakers:

• Maura Hardman, PR & Marketing Manager, Seattle Cider Company
• Molly Leadbetter, Co-Owner & Marketing Director, Meriwether Cider 

If you’re ready to improve your cider social media presence but don’t know where to invest your time and energy, this session is for you. Join Molly Leadbetter of Meriwether Cider and Maura Hardman of Seattle Cider Co as they discuss actionable strategies, tips and tactics for video, storytelling, user generated content, images, and interacting with your audience.

French Style Cider Process

Workshop Session A: 10:45 am - 11:45 am      

Location: Meeting Room 316

Speakers:

• Hervé Duclos, Cidermaker, Domaine Duclos Fougeray
• Moderator: Darlene Hayes, Writer, allintocider.com

A presentation of the different steps of the French method of making farm and craft ciders will give you the keys of success to produce a naturally sweet quality cider. The following topics will be covered: Raw material quality, pressing, clarification, fermentation speed control, and different sparkling methods.

Craft 5 Different Cider Styles from One Variety

Workshop Session B: 1:30 pm - 2:30 pm     

Location: Ballroom D  

Sponsored Session presented by Enartis

Speakers:

• Lorenza Allen, Technical Marketing Specialist, Enartis
• Andrew Byers, Cider Maker, Duke of Tanks, Finnriver Farm & Cidery 

Taste how different cider flavors can be created from one single dessert apple variety. In this session we will explore powerful diversification tools available to cidermakers and showcase the potential of mannoproteins, yeasts, tannins, and oak alternatives.

Wood and Barrel Programs for the Cidermakers

Workshop Session B: 1:30 pm - 2:30 pm 

Location: Meeting Room 316

Speakers

• Seth Cohen, Cidermaker, Archibald James Wine and Ciderworks
• Hervé Duclos, Cidermaker, Domaine Duclos Fougeray

Join us to discuss the applications of oak and cooperage in cider production, from choosing the right barrel or wood products to managing cooperage in the cellar.  We will cover tactics and objectives for the use of barrels in your cider program and the influence on cider character and attributes.

Let's get COZY with CO-FERMENTS

Workshop Session C: 3:00 pm - 4:00 pm       

Location: Ballroom D

Speakers

• Kim Hamblin, Cidermaker, Art+Science, cider+wine
• Christine Walter, Head Cider Maker and Owner, Bauman's Cider Company
• Nick Gunn, Consultant, BenchGraft Cider Consulting 

Everything you've ever wanted to know about mixing up your fruits and fermenting them but have been afraid to ask! We will cover sexy topics such as: Is there a name for this? Does it change your tax class? Does timing matter? What could go wrong? And why would anyone even want to do this?

Orchard Operations: Labor Issues and Employment Sustainability

Workshop Session A: 10:45 am - 11:45 am     

Location: Meeting Room 315

Speakers:

• Edgar Franks, Political Director, Familias Unidas por la Justicia
• Kyle McLennan, Co-Founder & President, 19 Acres Cider Co

Learn about orchard operations from multiple perspectives. Edgar Franks of Familias Unidas por la Justicia will discuss the work of picking & processing fruit and the health impacts of workers and communities. Kyle McLennan of 19 Acres and Oregon Heritage Farms will share details about orchard operations, highlighting hiring and retaining workers.

Evolution of Pommages for Cider in North America

Workshop Session B: 1:30 pm - 2:30 pm 

Location: Ballroom C      

Speakers

• Claude Jolicoeur, Author & Cidermaker, Cider Planet
• Moderator: Darlene Hayes, Writer allintocider.com

In regions where there is no long-standing cider tradition, it is more difficult to select appropriate apple varieties than it is in traditional cider regions of Europe where pommages are well characterized. This presentation focuses on the steps leading to the establishment of original pommages in North America and PNW.

Climate Change Implications, Opportunities, and Planning for Uncertainty

Workshop Session C: 3:00 pm - 4:00 pm     

Location: Meeting Room 315

Speakers

• Kathryn Doonan, Extension Coordinator, Center for Sustaining Agriculture & Natural Resources 
• Marcus Roberts, Cidermaker / President, Tieton Cider Works 

Climate change is not just a looming, future threat. Impacts are being felt in orchards across the state, through changing seasonal temperatures, pests, and even possible positive effects. What are some practical implications of climate change? How can we improve climate adaptation and resiliency through management practices, even in an uncertain future?