Gaining the microbial edge for great cider

Event Overview

Join us at Hartpury College on 15 January 2026 for a rare opportunity to learn directly from some of the world’s leading fermentation and microbiology experts. This focused, high-calibre day has been designed for cider makers who want to deepen their understanding of bacteria, nutrition, and micronutrient management—and ultimately make better cider.

Across the day, you’ll gain practical, science-led insight into the microbial processes that shape cider quality, stability, and flavour. With speakers travelling from Australia, Germany, Denmark and across the UK, this is a unique chance to learn, ask questions, taste, and network within a specialist, highly engaged group.

What to Expect

• 10:00 – 10:30
  Arrival, registration, tea & coffee
• 10:30 – 12:30
  Dr Eveline Bartowsky - ‘Bacteria: friend or foe... or frenemy?
• 12:30 – 13:15

Dr Sibylle Kreiger-Weber - ‘Thinking macro about micronutrients. The importance of the smaller details in feeding your yeast’.

• 13:15 – 15:00
  Sigrid Gertsen-Schibbye & Kieron Atkinson - pre fermentation techniques

Gabe Cook (Ciderologist) & Kieron Atkinson tutored tasting

• 15:00
  Close & depart