Cider’s retail share has increased 10-fold in the past decade and off-premise cider sales are growing faster than beer, wine, and spirits. Seeing this trajectory and recognizing the opportunity to reach a wider market, a growing number of breweries are adding cider to their product lineup. However, there are important production and tax considerations to be successful. This presentation offers tips and resources from a cider-specific perspective on how to produce cider in-house and understand the tax, labeling, and regulatory nuances involved.

The panel is presented by the Cider Institute of North America, a leading provider of cider-specific production education. Speakers will provide technical and professional resources for breweries that are looking to make cider.

Learning Objectives:

• Learn science-based fermentation tips specifically for breweries that want to make cider in-house
• Gain an understanding of the different styles of cider products and the production considerations for each
• Get an introduction to the tax and labeling nuances for cider in order to save money and time
• Walk away with technical and professional education resources for cider making