CiderCon 2022 is SOLD OUT!! We are looking forward to seeing all of you next week!!!

Registration Information 

• Member Registration - $435 per person October 21st - January 20th
• Late Registration - $475 - January 21st - February 1st, or until our space is full.
• On-site Registration - $500 per person 
• Are you a student or academic? We have a special rate for you of $175 per person. Contact info@ciderassociation.org for details
• American Cider Association Health and Safety Guidelines

Optional Events (Included with your CiderCon Conference Registration)

• Opening General Session with Keynote Speaker, Diane Flynt
• TTB Bootcamp on Wednesday - 9am - noon
• Lunch on Thursday and Friday - Lunch is not guaranteed for late registrants.
• Two-day access to the Trade Show and Happy Hours
• More than 40 educational workshops about professional cidermaking and related topics

Optional Add-Ons

Monday, January 31st

• Northern Shenandoah Valley Overnight Tour - $220.00 - Includes transportation, hotel, lunches, dinner, breakfast and tastings from six cideries

Tuesday, February 1st

• Albemarle County Tour - $65 - Includes transportation, tastings at three cideries, a charcuterie tasting and boxed lunch
• Nelson County Tour - $65 - Includes transportation, three cider tastings, an orchard and custom crush operation, and lunch - SOLD OUT
• Jackson Ward Tour - $60 - Includes transportation, cider tastings, food and historic site admissions
• Richmond Cidery Tour - $75 - Includes transportation, cider tastings at five cideries

Detailed Tour Descriptions

Wednesday, February 2nd

• TTB Bootcamp - free with your conference registration 9am
• Orcharding Session "Introduction to Holistic Orcharding " - $15 12:30pm
• Certified PommelierTM Exam - Must pre-register using this link.  Use code PetNat for members discount.
• Cider Share Reception - $20

Tasting Sessions

Fruited Ciders: Beyond the Apple SOLD OUT
Moderator: Christine Walter
Featured Cider Makers: TBA
Price: $8  Thursday 10:30am
Fresh, frozen, puréed, essenced? Before, during, after? Answers to all of your questions, plus sourcing ideas and tasty examples to making excellent fruit ciders. This session is designed for cidermakers just getting their start.

400 Years of American Alcohol: Cider, History, Cocktails and More
Presenter:  Tiffanie Barriere
Price: $5  Thursday 10:30am  Tiffanie Barriere--a renowned mixologist, co-author, speaker and researcher--brings this mash-up session to CiderCon. Her workshop will be one part history and one part inspired cider cocktail creation. She will talk about important names, historical figures, legendary Black bartenders and she will also teach you how to make amazing cider cocktails.

Top of the Mitten:  High Latitude Ciders from Northen Michigan
Moderator: Nicole LeGrand Leibon; Presenters:  Dan Young, Dion Stepanski, Bryan Ulbrich 
Price:  $10  Thursday 1:45pm This session will be a guided sensory experience of ciders from Northern Michigan. Featured cideries are Tandem Cider, Left Food Charley, and Presque Isle Farm Cidery. We'll explore the impact of the Great Lakes, the soil, orchard history and more on these ciders with our sensory guide, Nicole LeGrand Leibon.

Creating Consumer Excitement with Food Pairing Suggestions SOLD OUT
Presenter: Jennie Dorsey, Cider Educator
Price: $10  Thursday 2:00pm
We all know the "Four C's" of food pairing, but putting theory into practice can be a little intimidating, especially for members of your tasting room staff that are just beginning their adventure with cider. In this session, cider and food pairing expert Jennie Dorsey will walk you through a pairing framework (with tasting samples!) that you can take back to your business, train your staff, and watch your sales grow.

Tasting and Terroir of True Crabs Non- Malus Domestica Apples SOLD OUT
Moderated: Dan Pucci, Author
Featured Cider Makers: TBA
Price: $12 Thursday 3:30pm
Malus Domestica is not the only game in town. The Malus genus is diverse with apples native to biomes across the world, wild, feral or bred with intention. Typically valued more for their flowers than fruit, cider is adapting them into its diverse tool box. This talk will look at how these apples perform in a wide range of different growing environments and how they can be used in a wide range of different cider making styles.

Survey of Yeast-Derived Characteristics and Hands-On Blending SOLD OUT
Moderator: Aaron Homoya
Featured Cider Makers: TBA
Price: $10  Thursday 3:30pm
Take your experience with the possibilities of flavor and aroma contributions of yeast strains to the next level with this tasting panel of cider made from one juice and a range of yeasts.

Southern Cider Apples: A Recipe for Complex Flavor & Changing Climate SOLD OUT
Moderated: Diane Flynt, Apple Grower and Cider Maker

Featuring: David and/or Ann Marie Thornton, James Creek Cider House, Tim Wright, Wise Bird Cider, Will Hodges, Troddenvale Cider

Price: $12  Friday 10:30am
Diane Flynt will set the stage for exploring southern cider apples with historic context for old southern cider apple varieties. Presentation will include color slides of southern apple varieties. The panel discussion will touch on fruit cultivation but will focus on the use of older southern varieties in cider.
Panel discussion topics: Varietal characteristics of old southern apples in cider; Cidermakers’ experience in using old southern apples in cider; Consumer response to cider made with old southern apples; Optional: apple tasting and cider tasting

Cider Among the Faults (Aroma Only)
Price: $10  Friday 10:30am

Take a good look at this line-up of five suspect ciders and put your detective (and detecting) skills to the test with 

Introductory Palate Training SOLD OUT
Presenter: Darlene Hayes, Author
Price: $10  Friday 2:00pm
When learning the art of evaluating a cider it can be helpful to start by familiarizing your palate with individual structural elements. In this session, you will experience first hand the flavor and texture differences between several types of acids typically found in cider as well as different sugar levels and types of tannin. Give yourself a great foundation from which to take your tasting skills to the next level.

Best Practices for Producing Ciders with Residual Sugar SOLD OUT
Moderator: Brighid O’Keene
Featured Cider Makers: TBA
Price: $10  Friday 2:00
This tasting session will explore methods and tips for producing hard cider with residual sugar. You will hear from cider makers producing at various scales and with different equipment about how to successfully make sweeter cider. We'll explore downstream processing and safe bottling with a focus on best practices.

Wild, Clean & Free: Harnessing the beauty of wild-fermenting, without the flaws SOLD OUT
Moderated by Christine Walter, head cidermaker of Bauman’s Cider
Featured Cider Makers: TBA
Price: $12  Friday 3:30pm
This tasting session will be a deep dive into making the most of traditional and pet-nat processes while producing a cleanly fermented sparkling cider.

Optional: CiderCon Speaker fund: 100% of your donation will go toward speaker stipends to recruit professional speakers to teach at CiderCon ($50)

In the event of cancellation by attendee (in writing to tradeshow@ciderassociation.org with receipt acknowledged by CiderCon staff): Before November 1^st, 2021 - all fees paid less $100 for processing will be refunded.  If cancellation occurs between November 1^st, 2021 and January 21st, 2022, 50% of fees will be refunded - the remaining 50% will be forfeited.  After January 21st, 2022 - the full cost will be forfeited.  No refunds will be processed after this date.