Archive for December 2024
February 5: Certified Pommelier Exam at CiderCon® 2025
Take the Certified Pommelier Exam at CiderCon® 2025 in Chicago, Illinois on February 5!
Ready to take the next step in your professional development in the cider industry? If you have already passed the Level 1 Certified Cider Guide exam and are looking for that next challenge? Now is your chance!
The American Cider Association is pleased to announce a Certified Pommelier Exam will be held at CiderCon® 2025 at the Chicago Hilton, 720 Michigan Ave.
The exam will begin promptly at 8:30 AM on Wednesday, February 5.
*Level 1 Certified Cider Guide certification is a prerequisite for taking the Certified Pommelier Exam. (Haven’t taken your Level 1 Certified Cider Guide Exam? Buy the bundle here! ACA Member discounts are available.)
There’s also a discount code available for ACA members for the Certified Pommelier Exam. You can find that code in our Resource Hub.
WHAT IS THE CERTIFIED POMMELIER EXAM?
The American Cider Association’s mission is to grow a diverse and successful cider industry by providing valuable information, resources and services to our members and by advocating on their behalf. One way to fulfill this mission is through the Certified Cider Professional Program, a program aimed at educating the front-line of cider hospitality (distributors, retailers, bartenders and more!) while also welcoming journalists and serious cider enthusiasts.
The exam for the introductory level certification, Certified Cider Guide (CCG), is an online test that can be taken at any time. The exam for the more advanced second level of certification, Certified Pommelier, is only available in person. The exam consists of two parts, a written theory exam comprising short answer and essay questions and a blind sensory evaluation of a number of ciders. Passing the introductory level exam is a mandatory prerequisite to sitting for the Level 2 Certified Pommelier exam.
Certified Pommeliers must have a fundamental understanding of all topics covered at the introductory level, but must also be able to think critically and demonstrate a deeper understanding of cider and the cider industry.
The topics covered in the exam are:
- Apples, the Orchard & History
- Cider Making
- Flavor & Evaluation
- Cider Families
- Keeping & Serving
- Food & Cider
- Social Responsibility
The exam is meant to be challenging. The only information necessary for successfully passing the theory section of the exam is contained in the Certified Pommelier Study Guide available on Amazon. To study for the evaluation section of the exam, candidates should consider attending one of the sensory analysis videos available through the ACA’s website or attend one of the regularly scheduled webinars. Access to pre-recorded webinars and registration for upcoming live webinars is available directly through our website.
WHY BECOME A CERTIFIED POMMELIER?
Cider is a beautifully nuanced beverage that is less well understood by most consumers. Having the knowledge and skills required to become a Certified Pommelier will equip you to better serve customers, enhance your standing in the beverage community, and give you a unique and valuable professional qualification. Being recognized as a Certified Pommelier will put you in the vanguard of advanced cider specialists in this ever growing category.
HOW MUCH DOES THE TEST COST?
The registration fee for the exam is $350. Current members of the ACA can register at a discounted price of $250 by using the discount code in our Resource Hub. If a candidate sits for the exam but does not pass either section, or only passes one of the two sections, theory or sensory evaluation, they can resit for the section of the exam that they did not pass at a future date. The fee for retaking the exam is $175 for non-members and $125 for current members of the ACA.
Read Terms & Conditions before registering.
WHAT MATERIALS ARE AVAILABLE TO STUDY FOR THE EXAM?
- The Certified Pommelier Study Guide is available directly through Amazon. It is also available at all of Amazon’s international sites.This is the official study guide for the second level of the American Cider Association’s professional certification program. It contains all of the information needed to study for and pass the examination. No other reference materials are required.
- There is also a dedicated Facebook Group (that is open for all to join) with prep materials and in-depth peer conversations that many candidates have found useful.
- Sensory evaluation is an important part of being a Certified Pommelier which is why we test your ability to accurately analyze the structural components, aromas, and flavors of a variety of ciders. In order to aid in the development of your sensory evaluation skills and understand the approach to testing them, we have several pre-recorded videos available for purchase. In addition, we host several live sensory analysis webinars each year. You can access the videos and look for scheduled webinars here.
Frequently Asked Questions (Download the Frequently Asked Questions document.)
- Are there ID or minimum age requirements to sit for the event? YES. You must be of legal drinking age in the country where you sit for the exam, and when checking in at the exam you must provide a photo ID that will both verify your age and identity .
- Do I need to pass the Certified Cider Guide exam to take the Certified Pommelier exam? Yes. Passing the introductory exam to become a Certified Cider Guide is a prerequisite. If you have not yet taken this exam, you can purchase a package which includes an instructional video, study guide, and access to an online exam HERE.
- How many Certified Pommeliers are there currently? You can find the current number of Certified Pommelers here.
- Is the Certified Pommelier Exam available in my area? Certified Pommelier exams are held periodically throughout the year and in a variety of locations. Please check our current exam schedule to find an exam suitable for you.
- What can I bring into the event? You may bring only a water bottle into the exam space. Cell phones, smart watches, computers, books or papers, and any and all other personal items must be left at a designated storage area in the exam room. Pencils will be provided, and spare paper will be available on request. Spit cups, and water will be provided during the evaluation exam. We encourage you to bring your own water bottle for the theory exam. Please contact the Cider Education Operations Manager, Jennie Dorsey at jennie@ciderassociation.org prior to registering for the exam if you wish to request special accommodations.
- How can I contact the organizer with any questions? Please contact Cider Education Operations Manager Jennie Dorsey at jennie@ciderassociation.org.
- When can I register for the exam? Exam registration is open until 14 days before the posted exam date.
- What happens if I cannot attend my registered exam? Please see Exam Rescheduling, Timelines and Fees in the Terms and Conditions Document for full details. If you do need to cancel your registration, exam registration fees can be refunded up to 14 days before the exam. Please note that a $25 administration fee applies to any cancellation.
- Is it ok if the name on my ticket or registration doesn’t match the person who attends? Registrations are not transferable, so the name on the I.D. presented when checking in for the exam must match the name on the registration.
- How long does the test take? You are given 2 hours to complete the theory section of the exam and 1 hour and 15 minutes to complete the sensory evaluation section. There is a 15 minute break in between sections.
- Is there a tasting section on the test? Yes. You will be asked to evaluate six ciders in two flights, one flight that assesses your ability to distinguish between key structural elements and a second where you are asked to complete a full evaluation of three ciders using the Structured Sensory Analysis format. The possible aromas and flavors document will be supplied for use during the exam.
- What is the grade needed for passing? 60% of the possible points for sensory evaluation and 70% for theory
- When will we receive our graded exams? Exams are not returned to candidates, however you will be notified as to whether or not you have passed about 6 weeks from the exam date. If you did not pass a section of the exam, you may request a breakdown of your points by general topic to help you identify areas in which you could improve your score should you wish to retake the exam.
Raise A Glass: A Celebration of Diverse Cider Voices
Join us for an exclusive 4-course paired tasting dinner at the renowned Black-owned Bronzeville Winery in Chicago on Tuesday, February 4, 2025 from 6:00 – 9:00 PM. This special CiderCon® event is designed to showcase ciders crafted by cidermakers of color, celebrating diversity and creativity within the cidermaking industry. Tickets are on sale now and available to CiderCon® attendees and the general public.
Meet the Featured Cidermakers
This event brings together the talents of several accomplished BIPOC cidermakers who are making waves in the industry:
Hannah Ferguson from D.O.P.E. Cider House and Winery in Ohio.
Hannah Ferguson was born and raised in Youngstown, OH. Hannah has been a home wine and cider maker for 10 years. She started D.O.P.E. (Dwelling On Positive Energy) Brands LLC in 2017. To expand her knowledge in the industry in 2018 she became an assistant brewer for a local brewery and stayed in the position for 2.5 years. Hannah is the first female black brewer in the state of Ohio, she is also the first black female owned cider and winery (she is the head wine and cider maker) in the state of Ohio DOPE Cider House and Winery opened August 20, 2022. DOPE Brands, LLC is not only a cider and wine manufacturer, but we are a lifestyle brand that takes pride in creating connections and experiences uniquely through cider and wine. Most importantly D.O.P.E. is about Dwelling On Positive Energy and empowering underrepresented minorities in the industry as well as enthusiasts.
Monique Tribble from Yonder Cider in Washington
A lover of all things fermented, Monique Tribble was born in the heart of Oregon Wine Country. After college, she headed to Alaska to help run a small bed and breakfast. It was there, not Oregon, that she discovered and honed her love of wine. After long days at sea, fishermen would come to the B&B for dinner, drinking and sharing with Monique their best bottles. It’s in these moments, in the most unexpected of places, she discovered her favorites – Oregon Pinot Noirs – were from the very place she grew up and knew she had found her calling. Monique returned to Oregon to work at Lange Estate Winery in the tasting room and cellar to take her new found passion to the next level. Also spending time at Firesteed and a winery in Arizona, Monique quickly began exploring what other fruit she could ferment. The answer was apples and she jumped on as the head cidermaker at Wandering Aengus Ciderworks, followed by time at Seattle Cider Company as lead cidermaker and Republic of Cider as director of production. Now Head Cidermaker at Yonder Cider, Monique spends her days dreaming up and creating new fermentations, continuously exploring new varietals and the characteristics they impart. A passionate cook and avid record collector, she hopes to one day open an operation of her own, honoring her late grandparents whom she pressed apples with throughout her childhood.
Y. Dave Klawer from Alma Cider in Washington
Dave Klawer is a cidermaker, orchardist, Certified Pommelier, cider advocate, educator, and enthusiast. Dave’s desire to spend more time outdoors, his interest in growing tree fruit, and his joy of fermentation led him to pursue a Master’s Degree in Agriculture. His dream is to grow and supply NW cidermakers with world class cider fruit, and high quality fresh pressed juice. When Dave is not focused on cider, he spends time with his wife and kids, and he continues to work his 20-year career as a registered nurse. Dave and his wife Heather co-founded Bitters & Sharps. A family owned wholesale nursery and orchard management company located in the beautiful Skagit Valley of NW Washington. Bitters & Sharps specializes in and consults on cider fruit production, custom grafting, orchard design, and orchard planning. Dave’s ambitions are driven by his desire to craft the best possible cider and perry products. He believes knowledge sharing and collaboration within the cider community is essential to elevating NW ciders and the cider category in general. Lastly, he really, really likes cider.
Richard Yi from Brooklyn Cider House in New York
Brooklyn Cider House started out of a love for Basque ciders, and that passion remains. However, their focus has evolved and cidermaker Richard Yi, son of founder and cidermaker Peter Yi, is excited to part of the team now creating their own twists on classic cider styles and pushing the boundaries of what cider can be. Richard and the team are excited to experiment with different aging vessels, like amphora, and explore co-ferments. Investing in innovative, passion-driven projects has always been at the core of the company and Richard can’t wait to try the fruits of their labor. In addition, the Yi family has an orchard that is filled with heirloom varieties of apples that they use in their ciders.
And featuring cider from Casa de Oro Cider in California
As a Latinx owned & operated cidery Casa de Oro Cider is uniquely positioned to celebrate the diverse cultural & ancestral heritage that the Americas have. They feel it is their responsibility to preserve & contribute to that legacy and with every drop of cider their patrons drink, they too are a part of this experience. Their ciders focus on elevating Mexican ingredients to work in concert with traditional cidermaking practices. They produce high ABV wine-like ciders that strike a balance with the big and bold characteristics that their ingredients provide. They let their cider ferment naturally, meaning while we monitor the process we have minimal to no intervention throughout the entire process allowing the native yeast, fruit, and adjuncts to fully express themselves. This results in an unfiltered, still, dry, rich, unctuous cider. Theirs cider offer the natural variations from season to season and terroir to terroir making each batch release special.
These passionate cidermakers will guide you through the tasting experience, offering insights into their creative processes and the inspirations behind their unique blends.
A Celebration of Culture and Community
Set against the backdrop of Chicago’s rich culinary scene, this dinner promises an unforgettable fusion of flavors and cultures. It’s an opportunity not only to enjoy delicious food and outstanding cider but also to connect with a community that values diversity and innovation.
Throughout the evening, each carefully curated course will be paired with distinctive craft ciders, offering a unique flavor journey for guests. What makes this event truly special is the opportunity to hear the stories and traditions behind the ciders, as shared by the cidermakers themselves. You’ll gain a deeper understanding of the artistry involved in cidermaking and the vibrant cultural influences that shape each sip.
Seats for this one-of-a-kind event are limited. Don’t miss out on the chance to be part of this extraordinary evening. Reserve your spot today! Tickets are $160 (includes gratuity, taxes and fees) and are available to add on during CiderCon® 2025 registration or through Bronzeville Winery (gratuity, taxes and fees added at time of purchase).
January 30: The Future of Hard Cider: Innovation and Market Trends for the Top Producers
Description:
Join us for an ACA member exclusive webinar hosted by 3-Tier Beverages in partnership with the American Cider Association. This event will take a deep dive into the performance of the top hard cider producers over the past year, providing key insights into how leading cider brands have navigated the ever-evolving bev-alc market and what strategies they’ve employed to achieve growth and success.
What to Expect:
- Market Performance Analysis: Get an in-depth analysis of year-over-year sales trends, market share, and overall growth of the top hard cider producers.
- Key Industry Trends: Discover emerging trends and consumer preferences that have shaped the hard cider market, and the strategies top producers have implemented to stay ahead.
- Challenges and Opportunities: Understand the challenges faced by the industry and its ever shifting consumer demands. Learn how the leading brands have turned these challenges into opportunities.
- Innovation in Hard Cider: Explore how innovation, both in product types and methods of marketing, is driving the success of top cider makers. Learn about the latest cider varieties, and flavor innovations.
US Treasury Requiring LLCs to Submit Beneficial Ownership Information
The US Treasury’s Financial Crimes Enforcement Network (FINCEN) is requiring all LLC to submit beneficial ownership information (BOI) or face high fees. This is part of the Corporate Transparency Act. FINCEN has recently granted a 12-day extension, so you now have until January 13, 2025 to file and avoid fees.
BOI reports can be e-filed through FINCEN here: https://boiefiling.fincen.gov/
For more information on who should file a BOI report by the new deadline, reference this blog from Wolters Kluwer. https://www.wolterskluwer.com/en/expert-insights/boi-reporting-deadlines-extended-by-fincen-following-stay-of-nationwide-injunction
There is additional relief for certain LLCs impacted by disaster here: https://www.adamsandreese.com/news-knowledge/fincen-announces-boi-reporting-extension-in-hurricane-areas
For more questions about filing your BOI report with FINCEN, visit their FAQ page here: https://www.fincen.gov/boi-faqs#B_1
ACA Announces Keynote Speakers for CiderCon® 2025 from New York and Minnesota
Speakers to Focus on Conference Theme: “Cider’s Balanced Future: Planet, People, Profit”
The 15th annual CiderCon® will take place in Chicago, Illinois from February 4-7, 2025 at the beautiful Hilton Chicago. CiderCon®, the world’s largest professional cider conference, will feature a stellar line-up of speakers who will delve into the 2025 theme, “Cider’s Balanced Future: Planet, People, Profit.” Speakers will cover a wide range of topics on sustainability, ranging from agricultural practices to business practices, manufacturing, people management and beyond.
The ACA is thrilled to feature three keynote speakers who will touch on a sustainable approach to cider that addresses the planet, people and profit. Scott Ramsey, Executive Director of the New York Cider Association, will facilitate a “fireside chat” with New York Liquor Commissioner Lily Fan. They will discuss how a liquor authority can work to support a sustainable craft cider industry and celebrate the recent historic win of a state bill that expanded market access for cidermakers in New York. Debbie Morrison of Yellow Belly Cidery and Sapsucker Farms in Minnesota will share how she and her husband Jim approach sustainability at their operations from multiple perspectives.
Lily Fan / NY Liquor Commission: NY Liquor Commissioner Lily Fan was nominated to lead the New York State Liquor Authority by Governor Kathy Hochul and is the first woman to head the agency. She is an engaging and heartfelt speaker that will share how she has effectively shaped the liquor authority’s approach to support small brands.
Scott Ramsey / New York Cider Association: Executive Director Scott Ramsey brings more than 30 years of corporate and non-profit marketing, communications, event production, and strategic leadership experience to his work in promoting, advocating, and building markets for New York Cider.
Debbie Morrison / Yellow Belly Cidery: Debbie and her husband Jim are the owners of Sapsucker Farms and Yellow Belly Cidery, a 179-acre regenerative farm in Quamba, Minnesota. They are well known for seamlessly integrating the natural environment in their operation, which includes growing vegetables, fruits, honey bees, maple syrup, chickens, and of course, an apple orchard. They are a regional community hub and prioritize the planet, people and profit at their cidery.
“Sustainability is an important topic for cidermakers right now,” says ACA CEO Michelle McGrath. “We’re an agricultural product at heart, so we’re especially tied to the planet, the people and the small businesses developing this industry. We’ll be looking at how to nurture a collaborative industry that supports these pillars.”
In addition to the keynote, there are several talks throughout the week in at CiderCon® 2025 that will discuss why aligning with a triple bottom line approach is particularly important to business right now, including 3 Tier Beverage’s Crafting the Future: Gen-Z’s Influence on Alcohol Brands and Tapping into Green – Marketing Sustainability In Cider with Amanda Oborne and Davey McHenry.
To learn more about the triple bottom line approach to sustainability, watch this video from Outlier.org.
To learn more about the conference, head to the CiderCon® 2025 website.
Breaking News! ‘Bubble Bill’ Introduced to the Senate
U.S. Senator Charles E. Schumer of New York introduced the Bubble Tax Modernization Act to the Senate (S.5442) on December 5, 2024. The American Cider Association applauds this as the next step toward carbonation parity which is critical for the future growth of the cider industry.
“There is no reason that craft cidermakers should get hit with a whopping 1,400% tax increase if they want to make bubblier cider or cider that is mixed with other fruits which has soared in popularity. It hurts our craft cidermakers, hurts consumers, hurts our growers, and is slowing the growth of this booming industry in Upstate NY,” said Senator Schumer. “That is why I am proud to support the Bubble Tax Modernization Act to finally pop this convoluted carbonation tax hamstringing the craft cider industry.”
In states like New York and others, where diversified farms are plentiful, putting a carbonation cap on fruit ciders limits opportunities for collaboration, innovation, and success with consumers for both growers and cidermakers. Products like Nine Pin Cider’s blueberry cider, made with a blend of apples from nearby Samascott Orchards and blueberries from Indian Ladder Farm, are a prime example of profit extension for local farms through year-round value-added agriculture.
Additionally, extreme weather events can create gaps in apple harvest, making co-fermentation or blending with other desirable fruits necessary in certain harvest years. “Flexibility in fruit is an important disaster mitigation option for growers,” says Michelle McGrath, CEO of the American Cider Association. “We’ve seen an uptick in co-ferments and fruit blends driven by consumer interest, but also driven by necessity. If your harvest was demolished by a freeze or a hurricane or a heat dome, why wouldn’t you consider blending with other fruit that had a better harvest? The bubble tax makes it harder to pivot when needed,” McGrath continued. “Frankly, bubble taxes are a needless snub at America’s fruit farmers. Don’t they have it hard enough?”
The American Cider Association is encouraging its members to reach out to their Representatives and Senators to ask them to sign on to the Bubble Tax Modernization Act. Our action tool has been updated to target both the House and the Senate, so you can send your message with the click of a button:
The ACA will continue working hard on this and other advocacy priorities to remove critical barriers that are preventing the cider industry from reaching its true potential. We can’t do this work without the support of our members like you. So please email your congresspeople and urge them to sign onto the Bubble Tax Modernization Act. Already emailed them earlier this year? Please email them again. We want their inboxes flooded with messages from cider industry folks around the country encouraging them to support the Bubble Tax Modernization Act.