OUR TEAM

Ryan Burk

Chris Gerling is a Senior Extension Associate in the department of Food Science at Cornell AgriTech in Geneva, NY.  He works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders and distilled spirits.  He is the manager of the Vinification & Brewing Technology lab, where fermentations are conducted for research projects and industry trials; and the Cornell Craft Beverage Analysis Lab, where products may be submitted for troubleshooting, routine analysis or sensory appraisal.   He also organizes and conducts workshops and seminars that focus on production and analytical techniques for farm-based beverages.  Chris is past chair of the American Society of Enology and Viticulture/Eastern Section and serves on the ASEV national chapter’s laboratory proficiency committee.  He is a member of the Cider Institute’s executive committee.

Christine (Bauman) Walter started Bauman's Cider nearly 10 years ago on her family farm in the beautiful Willamette Valley, Oregon. Her team has been recognized as cidermakers of the year in the Northwest and the US many times over. Christine is currently the President of the Board of Directors for the American Cider Association and proudly sits on the Board of the Cider Institute, the leading education arm of the cider industry in the US and beyond. She is driven by an intense passion to move the bar upwards in both supply of and demand for cider, increasing access for makers and consumers to great fruit, fair markets and ever increasing quality of ciders.

Paul Vander Heide is the co-founder and owner of Vander Mill, a Grand Rapids, Michigan craft cidery he started with his wife Amanda in 2006. Paul also helped establish the Michigan Cider Association in 2016 and currently serves as its President. He was a founding-era board member of the United States Association of Cider Makers, later the American Cider Association, where he served as Secretary, Vice President, and President. He chaired the association’s Certified Cider Professional program and served on finance and conference committees. He also proudly serves on the executive board of the Cider Institute.

Nick Gunn is an accomplished cidermaker and current owner of BenchGraft Consulting in Salem, Oregon. Nick started Wandering Aengus Ciderworks and Anthem Cider with his wife Mimi in 2004. After winning numerous awards and the successful growth from a farm based cidery to multi state distribution, Nick sold his ownership in the company in 2016 to focus on his passion for education and consulting startup cideries. Nick is a founding member and past president of the Cider Institute as well as the Northwest Cider Association. Nick continues to remain active as a speaker at various conferences and judging at competitions when he is not out mountain biking or working in the garden. 

Particularly known for her skill at tasting and blending, Nicole LeGrand Leibon has been cited as a great cider judge because of her generous feedback. As the first cider-specific hire for Farnum Hill Ciders and Poverty Lane Orchards in 2000, she helped create a style that honored the terroir and the fruit, while gaining renown for the best ciders in America. In 2018, while finishing her 19th harvest at Farnum Hill Ciders, Nicole went on to expand her skills to distilling. She became the Assistant Distiller at SILO Distillery in Windsor, VT, as well as Head Cidermaker. In her first year working solely with dessert and heirloom varieties, her cider was a Finalist for the 2020 Good Food Awards. Back at SILO in 2025 for more distilling and cidermaking, Nicole has been there for industry growth from its tiny beginnings to the juggernaut it is today. She has traveled extensively to taste and judge cider, and to teach sensory analysis. Previous gigs as brewer and yeast lab tech. Super powers: sense of smell and ability to break glassware. Cider blend consultant LeNose Knows, Distiller and Head Cidermaker at SILO Distillery in Windsor, VT. Board member Cider Institute since 2021.

Yann Gilles is an experienced French consultant and founder of Malus & Vitis, a Consultancy specializing in cider and apple-spirit production. He works closely with producers to develop high-quality craft ciders, perries, and spirits such as Pommeau and Calvados. Originally trained as an Oenologist, his career spans over 25 years, including a notable tenure as Scientific Director of the French Cider R&D Institute (IFPC), where he led research and innovation efforts. Prior to that, he spent over a decade advising numerous cideries and leading a team of oenologists to advance cider-making practices. An international Cider Judge, Yann is also a Certified Pommelier.

Martha Lowry is a passionate cider maker who has been working in the beverage industry for most of her professional career. With a background in horticulture, and experience managing organic and IPM orchards, she believes the best apples make the best cider. Martha has worked in some of the largest and smallest craft cideries in Ontario and made everything from apple focused wine style ciders to fun fruity flavoured ciders. As head distiller she also crafted apple brandies and apple gins. She is passionate that education in cider will lift the category up and that learning more from each other will make the best possible cider. Currently, Martha is busy chasing her dog and kids while running an orchard based cidery with her husband up in Canada.

Dion Stepanski is the co-owner and head cider-maker at Presque Isle Farm Cider in northeast Michigan. Dion and his partner Molly Stepanski began farming organic vegetables on his six-generation family farm in 2014. He started making cider from local foraged apples shortly after, and in 2020, PIF did their first commercial pressing. In 2022, they opened a taproom in Alpena, Michigan, and expanded their cider offerings. PIF produces a diverse range of ciders, from traditional wild fermentation and high-tannin styles to sessionable, fruit-forward sweet ciders.

Dave Takush is the Head Cidermaker and co-owner of 2 Towns Ciderhouse. Dave earned a Master’s Degree in fermentation science at Oregon State University and has more than 20 years of experience in the craft beer, wine and cider industries. His passion for fermentation led him to join two childhood friends in starting 2 Towns Ciderhouse in Corvallis, Oregon. Now one of the largest craft cider producers in the nation, 2 Towns has over 100 employees and is dedicated to producing quality craft cider from 100% fresh-pressed Pacific NW apples. Dave is also a board member of the American Cider Association.

Chris Gerling is a Senior Extension Associate in the department of Food Science at Cornell AgriTech in Geneva, NY.  He works with the craft beverage industry to create educational programs that support the growth and improved quality of premium wines, ciders and distilled spirits.  He is the manager of the Vinification & Brewing Technology lab, where fermentations are conducted for research projects and industry trials; and the Cornell Craft Beverage Analysis Lab, where products may be submitted for troubleshooting, routine analysis or sensory appraisal.   He also organizes and conducts workshops and seminars that focus on production and analytical techniques for farm-based beverages.  Chris is past chair of the American Society of Enology and Viticulture/Eastern Section and serves on the ASEV national chapter’s laboratory proficiency committee.  He is a member of the Cider Institute’s executive committee.

Steven Trussler is the Micro-credential Coordinator for the Cool Climate Oenology and Viticulture Institute at Brock University in Niagara, Canada. A former commercial winemaker, Steven has spent the last ten years developing and delivering educational programming for undergraduates and professionals in the areas of fermentation, sensory science, and beverage alcohol lab methods. A member of the Cider Institute's curriculum committee and a Cider Institute instructor since 2017, Steven holds various degrees including a Bachelor in Adult Education, a Masters in Teaching, Learning, and Development and is currently completing his PhD in Higher Education at the University of Toronto. 

Cortni Stahl is the co-owner and head cidermaker of Star Cider in Canandaigua, New York, where she crafts a diverse portfolio of ciders inspired by old-world cider-making traditions and the agricultural heritage of the Finger Lakes. She and her husband, Adam, founded Star Cider in 2014, beginning with small-batch cider made in their basement before taking the leap to downsize their home, renovate an Airstream trailer, and build their cidery and tasting room with help from family and friends. Their tree-to-tap philosophy reflects a deep commitment to local agriculture, sustainable sourcing, and thoughtful fermentation.

Cortni earned a degree in Biology from Cornell University before apprenticing at Headframe Spirits in Montana and serving as head cidermaker at Blue Toad Hard Cider in Virginia. Since 2014, she has worked with and taught through Cornell University's Craft Beverage Program and the Cornell Craft Beverage Laboratory. She is also an instructor for the Cider Institute, where she shares her expertise in fermentation science, cider production, and quality assurance with commercial producers across New York and beyond.

Dedicated to advancing the cider industry through education, collaboration, and innovation, Cortni combines scientific expertise with traditional and modern cider-making techniques to produce ciders that reflect both craftsmanship and a true sense of place.

Amanda Stewart is an Associate Professor of Food Science & Technology at Virginia Tech in Blacksburg, VA, USA. Dr. Stewart addresses challenges in applied food and beverage fermentation science through an integrated research, teaching and extension program. Cider chemistry and cider fermentation are a major focus of her research, and she has been a regular speaker on cider science at regional and national conferences. Dr. Stewart holds a PhD in Food Science, MS and BS degrees in Agricultural & Biological Engineering and a BS in Biochemistry, all from Purdue University. Prior to academia, she worked in the wine industry in Oregon and New Zealand, and in engineering for sustainable development.  Dr. Stewart is a proud member of the Cider Institute teaching team since 2020. 

Kira Bassingthwaighte has worked in the food and beverage world for over 15 years. After graduating from the Culinary Institute of America, she worked in restaurants and bakeries before turning her focus to beverages. She returned back home to Montana to work as a distiller and lead whisky tasting tours in Scotland. In 2017, she became the Cidermaker at Western Cider and managed all cider production for 7 years before stepping aside to raise her family. A former member of the Cider Institute Board of Directors (2022-2025), Kira has also completed the Cider Institute's Foundation and Advanced coursework. As both a graduate and instructor, she brings a practical, real-world perspective that complements the Cider Institute's academic expertise.