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Northeastern Cider Conference in Albany, NY

March 24 - March 26

$210

CLICK HERE TO REGISTER NOW

CLICK HERE TO MAKE YOUR HOTEL RESERVATION AT THE HILTON ALBANY TODAY USING GROUP CODE “1NCC.”

TRADE SHOW AND SPONSORSHIP INFORMATION

March 24 – 26, 2020

REGISTRATION

The general registration fee is $210.

LOCATION AND LODGING

The conference will take place 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.

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