CiderCon 2025 is next week in Providence, Rhode Island (February 2-5) as cidery professionals like yourself from across the country will gather to share information and strategies in making their businesses better. Brewer will be there as well. Here are some of the seminars we feel are key to check out while in Providence for CiderCon 26.

Cider Genesis: The Nitrogen Saga

• Wednesday, February 4 | 3:45-5 p.m.
• Speakers: Brighid O’Keane (Executive Director of the Cider Institute of North America), Greg Peck (Cornell University School of Integrative Plant Science), Amanda Stewart (Associate Professor of Food Science & Technology at Virginia Tech) and Dave Takush (2 Towns Ciderhouse)

This will focus on one of the most overlooked yet consequential elements in cider production: nitrogen. Framed around both orchard and cellar applications, the discussion will explore how an element that makes up roughly 78% of Earth’s atmosphere becomes a critical driver of aroma, flavor and fermentation performance in cider. 

The session brings together international research and practical production insights to examine how nitrogen moves from apple trees to fermentation tanks — and how mismanagement at any stage can alter the final product.

Dave Takush of 2 Towns Ciderhouse said the goal is to give attendees “an understanding of the role nitrogen plays in the orchard, in yeast metabolism, and in practical cidery applications.” Rather than isolating nitrogen as a single-variable problem, the session is designed to show how orchard practices, yeast nutrition and fermentation outcomes are deeply connected.

A major portion of the conversation will focus on nitrogen’s role in yeast metabolism and its direct influence on aroma and flavor development. Yeast require nitrogen to function, but both deficiencies and excesses can lead to undesirable outcomes, including sluggish fermentations or sulfur-driven off-aromas. Takush said the session will examine “aroma and flavor production in yeast metabolism” alongside real-world fermentation examples.

The presentation will also highlight how much of the industry’s existing nitrogen knowledge has been borrowed from wine research, often conducted on grape-based substrates that behave differently from apples. Takush noted that the session will dive into “groundbreaking research about the effect of nitrogen on H2S in cider specific fermentations,” offering insights that are more directly applicable to cider producers.

Practical takeaways are expected to include strategies for managing low- and high-nitrogen fermentations, as well as guidance on making informed nitrogen decisions from orchard management through active fermentation. By connecting academic research with commercial production realities, the session aims to help cideries better predict fermentation behavior and protect flavor quality before problems arise.

Funding Your Future

• Wednesday, February 4 | 3:4-5 p.m.
• Speakers: John Behrens (Farmhaus Cider Company) & Stephanie Artino (Artino Business Advisors)

This will focus on helping owners better understand their financial position and prepare for long-term sustainability, whether growth is imminent or still years away. The discussion is designed for cideries at all stages of business, from those focused on day-to-day survival to those beginning to consider expansion. Rather than pushing growth as an immediate goal, the session emphasizes building financial clarity and confidence now, so operators are prepared when opportunities emerge.

The duo will share practical guidance on maintaining financial health, evaluating whether a cidery is truly ready to pursue outside funding and identifying potential sources of capital. The conversation will also address how to recognize warning signs in financial statements, ask better questions of advisors and lenders, and align funding decisions with realistic business goals.

Behrens said the cider industry presents a distinct set of circumstances that make financial planning especially complex. 

“We work in such a unique industry at the intersection of ag and alcohol, all in a small business setting,” he said. “With that there are so many challenges, but also opportunities. Come to this session to learn what opportunities may be out there for your cidery, hear where others are finding success and open your eyes to possibilities you may have never considered.”

The session is structured as an interactive discussion, with time allotted for attendees to bring forward real-world scenarios, concerns and questions. The goal is for participants to leave with clearer financial frameworks, increased confidence in decision-making and a better roadmap for whatever stage of business comes next.

Navigating the Now While Evolving for Your Brand’s Future

• Thursday, February 5 | 2-3:15 p.m.
• Speakers: Oceania Eagan (BLINDTIGER Design)

The goal of the talk is to help cidery operators balance day-to-day brand demands with long-term strategic planning. The seminar is structured as an interactive working session aimed at attendees who feel consumed by immediate branding challenges and lack the bandwidth to plan ahead. Eagan said the goal is to help attendees address current issues while building a foundation for future growth.

Drawing from more than 20 years of experience in food, beverage and hospitality, Eagan will share insights shaped by working with a wide range of businesses, from early-stage cideries operating out of barns to brands executing national rollouts. She said her presentation is designed to blend creativity with practical application. 

“I will offer attendees a mix of creative problem solving and real-world examples we can all gain from,” Eagan said.

A core component of the session will be a step-by-step framework for evaluating brand equity and identifying strengths and opportunities. 

“I will be providing a literal ‘How To Guide’ for attendees to know how to evaluate their brand’s equity, strengths, and opportunities that they can take back to their cidery,” Eagan said, adding that the framework is intended to serve as an actionable in-house brand audit.

The seminar will also address planning for an uncertain future, including regulatory shifts, changes in distribution and retail, and portfolio management as new SKUs are introduced alongside core products. Eagan said she will walk attendees through “considerations in planning for what’s to come, even with all the many unknowns we can’t control.”

Through a series of visuals, Eagan will share both successful and unsuccessful examples from cideries and other beverage producers to illustrate common pitfalls and effective strategies. She emphasized that participation will be central to the session. 

“Please show up with your brand and marketing questions, struggles and pain-points so I can offer suggestions and solutions that all can gain and learn from,” she said.

Attendees should be able to leave with live answers to pressing brand questions, practical checklists for conducting a brand audit across taprooms and packaged portfolios, and a clearer framework for managing brand priorities. 

Eagan said the session will also define what makes up a complete brand toolkit — “visual identity, messaging, and strategy” — and explain why each element is critical for sustaining a cidery brand in a constantly evolving marketplace.