References
Olivier Vauvrecy - Cider Producer
Ferme de Billy - Normandy
Mission: Collaboration and co-management over 4 years (2018 to 2022) - modernization, product innovation & marketing.
Aymeric helped promote products , launch commercial initiatives (including a pop-up bar in Paris) and develop innovative drinks , while modernizing R&D methods and approach.
“I had the pleasure of working with Aymeric for about four years at Ferme de Billy. He initially came to the farm wanting to promote our cider products in Paris, and we launched a pop-up bar that was a great success, developing innovative drinks like lemon-cucumber cider and a Normandy spritz. Over time, Aymeric contributed his technical expertise and open-mindedness, which allowed us to modernize, implement innovative methodologies, and collaborate with microbiology experts, for example, to define the DNA of our products. Aymeric, a true globetrotter, knows how to adapt his perspective to the expectations of consumers worldwide, and I highly recommend his professionalism and creativity.”
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Arnaud Vanlerberghe - Manager
Pomélys - France
jameskalleskewines.com.au
Mission: Launching a workshop / starting production + ramping up production over a short period, with a team in training and new equipment to learn.
"In 2025, when we launched our apple processing business, Aymeric supported us from start to finish, from pressing to bottling. His hands-on experience and availability allowed us to structure clear processes and avoid start-up mistakes. His advice (production, sales, marketing) was crucial for launching on a solid foundation."
Martin Michael - Owner & Co-Founder
Funk Drinks & co - Perth / Australia
funkdrinks.co
Mission: Cellar Master (2024) — Range overhaul & bringing under control
Aymeric has revamped our range (the first in 5 years). The results : ciders that taste better and are much more consistent , thanks to new recipes and fermentations.
“We had the pleasure of hiring Aymeric Lemarchand as our cellar master in 2024. He brought extensive cider-making expertise and undertook the first complete overhaul of our core cider range in five years. Thanks to new recipes, yeasts, and fermentation techniques, our ciders have not only tasted better but are also much more consistent in quality. Aymeric is the most passionate cider maker we have ever had. He embodies not only excellence in production but also that of a global ambassador for the cider industry. His value to the cider world is invaluable.”
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James Kalleske - Australian Winemaker
James Kalleske Wines
jameskalleskewines.com.au
Mission: Consulting for a cider project in Indonesia (2024) - technical aspects + production organization
In 2024, I recruited Aymeric for a cider project in Indonesia . He covered the entire chain (recipes, varieties, yeasts, quality control, equipment, training) and also contributed business/marketing and sustainable protocols.
"In 2024, I recruited Aymeric to advise on a groundbreaking apple cider project in Indonesia. Aymeric contributed his expertise across all technical aspects of cider production, including recipe development, horticultural issues related to growing apples in the tropics, apple variety selection, yeast selection, quality control, equipment procurement, and staff training. Aymeric went above and beyond by proposing business and marketing plans, advising on alternative product development projects, and encouraging us to implement sustainable protocols. We were very pleased with the results and would be delighted to collaborate with Aymeric again on future projects, whether they involve apple cider or the development of alternative beverages, alcoholic or non-alcoholic."
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Case Studies
Production & Innovation of apple-based beverages (with or without alcohol)
Here, I share concrete (anonymized) cases of field missions around apple-based drinks: non-alcoholic drinks, fermented sparkling drinks, flavored recipes, cider house launch, remote support and process optimization.
The problems often recur: quality drifting, workshop losses, lack of time to structure trials, difficulty in locking in a reproducible recipe, or the urgent need for production reinforcement.
Sparkling non-alcoholic apple-based drink
Context : desire to explore an alcohol-free apple-based beverage, with a level of requirement: quality, reproducibility, planning.
Problem : to move quickly without multiplying unnecessary trials, to secure a "presentable" recipe and to prepare the acceleration towards the pre-series with a clearer business vision.
What we did : framing (product objective + workshop constraints), short pilot tests, sensory and technical work around low alcoholic fermentations and infusions (hops / oak chips / aromatic herbs), taste ↔ feasibility trade-offs, and initial market benchmarks (positioning, uses, target).
Deliverables : pilot recipe + process sheet + key parameters + test plan + decision criteria (Go/No-Go) + “market” summary to guide the pre-series and the business plan.
Results : a clearer product path, structured (and therefore faster) testing, and a robust basis for moving into pre-series production without starting from scratch.
Accompaniement
from a distance
Context : need for a “co-pilot” to advise, avoid decision-making isolation and structure priorities.
Problem : too many issues in parallel, decisions dragging on, and risk of wasting time on non-decisive choices.
What we did : a remote management framework: regular points, advance preparation, decisive decisions, short action plan, and monitoring of sensitive points (quality, stability, organization).
Deliverables : weekly report + action plan (priorities) + points of vigilance + scoping documents according to the subjects (process, organization, sourcing).
The result : a clear direction, a rhythm, and actions that follow one another — without adding unnecessary complexity.
Production reinforcement
for 10 days
Context : production with new equipment, team in training, equipment to be mastered.
Problem : securing production (settings, sequences, hygiene, reference points, decisions).
What we did : field presence: familiarization with the equipment, settings, simple routines, feedback and best practices; above all, highlighting the impact of each choice (temperature, oxygen, time, clarification, gas, cleaning) on the final product.
Deliverables : workshop protocol + checklists + control points + task sequences + guidelines “what to check / when / what to decide”.
The result : a more confident team, better-controlled production, more consistent quality, and a workshop capable of moving forward.
Are you starting a new cider house?
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Are you looking to take a step back from your business, clarify your strategy, or improve your performance ? My coaching is designed to identify what's hindering your development... and transform it into growth drivers.
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Comprehensive diagnostic : analysis of your processes, product range, and positioning. I also assess the company culture and values that drive your teams — as these directly influence the quality and consistency of the project.
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Concrete and measurable actions : each mission translates into a clear action plan, monitored over time, to guarantee a lasting impact. This may involve personal development work.
Need technical support to improve quality and production?
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I design customized interventions. I help you obtain a stable, good, reproducible product... with every batch.
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Control of the process : fermentation, clarification, microbiological stabilization, filtration… Each step is secured to avoid deviations (volatile acidity, refermentation, unwanted cloudiness...)
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Sensory profile standardization : we document your recipes, your key parameters (temperatures, yeasts, sugar levels, CO₂, etc.) and we put in place protocols to find the same taste from one batch to another.
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Upskilling of the team
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As an "all-in-one" project manager , I support you from the initial idea to commercialization.
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You're thinking about the alcohol-free market and its potential. I can help you test new non-Saccharomyces yeasts or other ingredients from the beverage industry.
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Market research, recipe development , pilot testing, production , packaging design and positioning.
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Thanks to my international monitoring, I offer you original concepts adapted to your identity and resources, so that you can get ahead of the competition.
Need personalized support
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Are you starting your cider-making adventure? I provide the technical expertise and support needed to build a solid, smooth, and profitable project.
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From apple to finished product : variety selection, fermentation control, clarification, stabilization. I ensure the safety of each step so that you can produce consistent, clean, and high-quality products right from the start — even without prior experience.
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A workshop designed for you: I help you define your range, choose the right equipment and size the transformation tool in line with your commercial strategy (target volumes, positioning, markets).
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The objective is clear: to start quickly, well, and with a foundation that can grow without having to redo everything in two years.
Need technical and sales support?
Urgent: Is your cellar master leaving the company?
The market is evolving. Alcohol-free,
Do you want to innovate?
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I am intervening urgently to ensure the continuity of your production.
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Technical diagnosis to ensure the safety of fermentations, clarifications and blending.
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Skills transfer to your teams to ensure expertise.
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You have good products, but the message doesn't always reach the consumer or your distributors? I help you align your technical expertise with a clear and effective sales strategy.
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Sales pitch and team training : creating simple and impactful tools for your salespeople, sommeliers or partners — so that they can talk about your products accurately and convincingly.
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Market development : support in the HORECA, GMS, or export channels, identification of priority targets and implementation of a prospecting strategy adapted to your volumes and positioning.
