Artificial intelligence is quickly moving from novelty to necessity, especially in the business parts of the beverage alcohol space. But for many cidery owners, the question isn’t whether the tools exist, it’s whether they can be used without eroding the hands-on ethos that defines craft. The emerging consensus among those experimenting with AI is that the technology works best not as a replacement for creative craftsmanship, but as a way to reclaim time from the administrative drag that often comes with running a small production business.
“There’s a lot of things that you do as an owner, operator or employee as a small team that are not really what you wanted when you thought, oh, I want to run a cider company,” explained Brent Miles-Wagner, owner of Brown Hat Consulting and formerly with Sly Clyde Ciderworks in Virginia. He spoke at CiderCon 2026 in Providence, Rhode Island on the subject and shared his insights. “And I think that there are some efficiencies that you can implement, the sort of ‘easy wins’ to free up some time to do the things that you actually want to do with your company.”
For many small cideries, those early “easy wins” start with information management, which is the unglamorous (but persistent) challenge of capturing and retrieving operational knowledge. Miles-Wagner pointed to transcription software as one of the lowest-friction entry points. Recording meetings, orchard walks or cellar rounds and converting them into searchable notes can eliminate a surprisingly large amount of lost institutional memory.
“The issue that this solves is something like lost notes or forgotten action items, meetings that you can’t remember,” he said. “What you get there is just this ability to sort of… have the search ability to look back and say, ‘Oh, what did we actually talk about one year ago?’ and use that as a reference point.”
That same principle in making existing information more usable extends into data analysis, an area where many small producers are sitting on untapped value. Sales reports, fermentation logs and purchasing histories often live in disconnected spreadsheets that rarely get revisited after filing.
“One of the things that AI is really good at is taking this kind of mess of data and putting it into something that is a lot more usable in a very quick amount of time,” Miles-Wagner said. “You could be like, ‘OK, take this QuickBooks sales report that is outputted in a kind of weird format, put it into a format and then give me actionable insights.’”
The potential goes beyond simple sorting. By layering in outside variables — weather, local events or seasonal patterns — you may uncover correlations that would otherwise remain hidden. Still, the promise comes with an implied caution: pattern recognition is only as valuable as the human judgment applied to it. AI can surface signals, but it cannot determine whether they reflect meaningful causation or coincidence.
Inventory management represents another area where AI may offer incremental but meaningful gains, particularly for small teams juggling production and taproom demands. Many cideries still rely on handwritten rotation sheets or keg logs that eventually need to be digitized.
“You get this kind of sheet of paper that has a lot of writing on it and then putting that into something that’s useful or trackable… can take a long time,” Miles-Wagner said. Over time, he noted, training AI tools to read and structure that information into usable formats such as CSV files can reduce manual data entry, though early adoption may require double-checking accuracy.
So time savings paired with verification runs through most practical AI applications in a cidery environment. Even in more complex financial modeling, the technology tends to function best as an accelerator rather than an autopilot. Miles-Wagner said he recently used an AI engine to compare warehouse costs against third-party logistics quotes, feeding the system multiple documents and assumptions.
“I had to do a lot of work with it to kind of get it exactly the way we needed,” he said. “But in terms of the time saving of producing a spreadsheet from scratch, it saves a lot of time.”
Grant writing, bookkeeping categorization and supplier discovery fall into a similar category of structured but time-consuming work. Miles-Wagner suggested that voice-to-text combined with AI editing can help owners quickly draft grant narratives that can then be heavily personalized — a key step to avoid the generic tone that reviewers often flag.
He also sees promise in AI-powered search, particularly as traditional web search becomes more cluttered.
“Suppliers of really random things that we need in the cider industry are sometimes hard to search for on Google,” he said. “Some of the deep search functions on these AI chatbots can do a really good job of searching in ways that normal Google searches do not do.”
Still, the newest frontier of so-called ‘agentic AI’ that can complete multi step tasks remains more experimental. He shared that early tools are beginning to move beyond answering questions toward actually executing workflows on behalf of users, but Miles-Wagner cautioned that realizing meaningful gains will require thoughtful setup and oversight.
He notes that AI can deliver the most value when applied to repetitive, low-creativity tasks that pull owners away from production quality, orchard management and customer experience. Used indiscriminately, it risks adding noise or false confidence to already complex operations. Used surgically, however, it may offer something many small producers desperately need: time.
