Archive for May 2026
GLINTCAP- A Judges Perspective
By: Casey Simpson
The Great Lakes International Cider and Perry Competition, colloquially referred to as
GLINTCAP is the world’s largest cider competition. Hosted in Grand Rapids by the Michigan Cider Association and held every May, this event brings together over 50 judges from across the continent and beyond, as well as many experienced stewards and cider education leaders.
I was honored to be selected as a judge for the second time this year, the first being in 2023, after earning my Certified Pommelier™ that February. I was a Cidermaker and Operations Manager at Artifact Cider Project for 5 years from
2019 to 2024. Although I have been out of the industry for 2 years now, I remain a self-proclaimed cider cowboy, or just a Cider Enthusiast according to my ACA Membership. I continue to stay involved with (Franklin County) Cider Days, CiderCon®, and Maine Apple Camp, while being a big advocate for the ACA’s Certification Programs. I sat for the BJCP Cider Judge exam (results still pending) and plan to remain active for the foreseeable future.
GLINTCAP is a great opportunity to take in those little morsels and bits that I value most from these gatherings – deep, rich, personal conversations with a bunch of apple nerds who are also just nice people. The judge and steward volunteers were orchardists, cidermakers, enthusiasts, and educators. I met several new people, friends of friends, and experts in the field. Being passionate about the community and having an opportunity like this was pretty neat, especially when those who were there felt the same way. This year was even more special, as it marked the 20th anniversary of GLINTCAP. I was excited to be back, and I had a darn good time.
Day 1 Wednesday: I got a big hug right out the gate from Michelle Pagano and we
grabbed an Uber together from the airport to the hotel. The rooms weren’t quite ready by the time we arrived at the Embassy Suites, the headquarters for most GLINTCAP events, so we grabbed lunch at Big E’s next door and started to see our cider friends roll in.
The big Welcome and Judges’ Calibration started at 4 pm. We learned how to use the digital judging platform BAP from emcee Ambrosia “Browie” Borowski. After that, Cider Institute’s Steven Trussler shared a presentation breaking down the psychological aspects of sensory analysis, along with some tips for judging, and Brighid O’Keane prepped us for a self-guided fault workshop to sharpen our skills.
That evening, Vander Mill kindly hosted a kickoff social for all volunteers, featuring food and a bottle share in their stunning cellar space. There was an extra special stop featuring pours from Patrick McCauley, who was again honored as the Non-Commercial Cider Maker of the Year. I had a funny connection when my driver mentioned his good friend in Japan, a fellow Certified Pommelier™, Lee Reeve. Small world.
Day 2 Thursday: The Embassy Suites offered a full breakfast, so I made it downstairs
early to have my coffee with enough time to allow my palate to recalibrate for the 8 am start. Judges were stirring and eagerly awaiting for the first round assignments to pop up on the QR code. Right off the bat, I was judging Modern Cider with Kari Williams from Snow Capped Cider and Steve Selin from South Hill Cider. (How cool is that?) Second round was Fruit Cider, third – Specialty Cider and Perry, and fourth – Unlimited Cider and Perry. Tasted through many wonderful delights and got taken all over the map on aroma and tasting notes.
Four rounds in one day was a lot of discourse and typing concise but thorough notes in BAP, yet satisfying. The evening was open for exploring Cider Week GR. A crew and I went closer towards downtown and ended up at Max’s Seaside Hideaway, then visited Charlie Burt at the Anxo pop-up held at The Pyramid Scheme. We played pinball (oh boy, were those games short) and sipped on ciders before heading back to the hotel. One aspect of cider events is the tendency for the night to slip into what is lovingly called lobby-con. Some of the best ciders I have ever tried have been at these informal mini-salons. But alas, there was still judging to be
done, so I called it at midnight to get a solid sleep for the next day.
Day 3, Friday: I woke up wide awake and ready to go, so I hit the gym. For me,
squeezing in some light cardio is a great way to clear my head and get a fresh start to the day. I ate some breakfast, then arrived for a 9 am start for round 5 judging – a knock-out round in preparation for the Best in Shows.
Lunch was a delightful boxed sandwich, chips, an apple, and a sweet treat, and included talks from three special guest judges. Abram Goldman-Armstrong presented his decades-long cider journey from Portland, Oregon to Alde Sider in Norway. Edu Coto and Tano Collada Salvador shared about the long running cider tradition in Asturias and modeling competitions abroad based on GLINTCAP. Although the takeaway was supposed to be how countries can learn from
and inspire each other, I think everyone in the room immediately just wanted to organize a trip to Norway and northern Spain to experience that for themselves.
The sixth round was the Best in Shows. I was at the table for Fruit Cider Dry. Since
medals had already been decided, Best in Show was an elimination round, so the table of judges was only looking for 3 ciders: 1st, 2nd, and 3rd. The process can be quick and clear or quite long and contentious. This was perhaps when it was most imperative for the judges’ tables to work together to reach a consensus. The sun came out just in time for all the volunteers to head out to the patio and sample the Gold medal bottles. Some makers were quickly running, bin to bin, spinning the labels to see if any were submissions. Most just poured, sipped, and debriefed the day’s excitement.
The Awards Celebration was downtown at Elevation. Since it was about as ideal of a
Spring evening as it gets, I walked the mile down with a few others, taking in the sun rays and city sights along the river. People from all over the area were converging downtown to see a host of sold-out concerts, including Lionel Richie at the amphitheater. So many smiling people, enjoying the day. At the Awards venue, some volunteers arrived after changing into a bit fancier attire. There was an open bar with an assortment of finger foods, as attendees milled around in anticipation of the unveiling of “Best in Class” and “Producers of the Year”. Cider Brian Rutzen
and Browie emceed the event, and there was a lot of clapping and joy as folks from all over cheered on each other. As the night wound down, attendees headed into the city, gradually making their way back to the hotel. A group and I stopped for food and a drink at a hip bar, which may have had the most elaborate bathroom graffiti I have ever seen. By the time we returned, Lobbycon was in full swing. Tired from a whirlwind three days, I said a few quiet goodbyes and snuck away to bed.
Cider events feel amorphous at times. It’s not so much a goodbye, but a pause until next time, the next vortex, where a rotating cast of these passionate humans are plopped back into the same place and do it all again, then boop, disappear. There’s something special about cider friends, though. This shared unique experience, which prompts good times and memories, is also a kind of pep rally and reignites that enthusiasm to take back home. It’s intense and condensed, but feels warm and feeds the soul. At some point, that’s the part that went well beyond just cider
for me and the reason I keep coming back: it’s for the people. Each event reconfirms to me that I just love being a part of the cider community.
Happy 20-year anniversary, GLINTCAP! To many, many more.
ACA Welcomes 2 New Certified Pommeliers™ following CiderWorld 2026
The American Cider Association (ACA) is proud to announce the induction of two new Certified Pommeliers™ following an examination held at Cider World 2026 in Frankfurt, Germany, marking the continued expansion of global cider expertise.
The newly minted Certified Pommeliers™ are: Thomas Digervold, Founder of Bergen Bobler — the International Nordic Cider & Sparkling Wine Festival in the Nordics, and Estida Aleknaviciene, Lithuanian-based cider enthusiast, maker, and orchardist.
Representing an advanced level of achievement within the ACA’s educational pathway, the Certified Pommelier™ designation recognizes elevated expertise in cider, including production, sensory evaluation, hospitality applications, and global cider knowledge.
“Welcoming each new Certified Pommelier™ into this community is a reminder of how far cider education has come, and where it’s headed next,” says Jennie Dorsey, ACA Director of Education and Program Development. “With 171 Certified Pommeliers™ representing more than 15 countries, we are seeing a truly global network of cider professionals raising the standard for education and advocacy across the industry.”
More About the Certified Cider Professional™ Program
The Certified Cider Professional™ program is designed to educate those on the front lines of cider sales, making it the most comprehensive cider appreciation program for food and beverage professionals worldwide.
The program begins with the Level 1 Certified Cider Guide™ (CCG) designation, which builds a strong foundation in cider knowledge. The Level 2 Certified Pommelier™ (CP) designation advances that learning, requiring candidates to think critically and demonstrate a deeper understanding of cider production, styles, and sensory analysis.
To ensure accessibility, the ACA developed a comprehensive textbook, first released in 2023 and updated in 2024 to reflect a more global perspective and emerging categories such as low and no-alcohol cider. Additional resources include the American Cider Association’s publishing suite, Certified Cider Professional™ YouTube Channel, a global community of Licensed Educators, robust educational programming for any level of engagement, and an active international community.
Those interested in pursuing the Certified Pommelier™ designation can find upcoming exam opportunities, study resources, and program details here: Certified Cider Professional™ Program
Contact the ACA’s Director of Education, Jennie Dorsey, for more information about global cider education and access to Certified Cider Professional™ programming near you.
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Congratulations GLINTCAP 2026 Winners!
The Great Lakes International Cider and Perry Competition (GLINTCAP) is held each May in Grand Rapids and receives and judges over 1,100 commercial and noncommercial entries from across the world. This year was the 20th Anniversary of this prestigious competition. See the full results below.
PRODUCER OF THE YEAR – INTERNATIONAL
Alde Sider
Runners Up – Valle, Ballina Y Fernández Sa & Sodo sidrine
PRODUCER OF THE YEAR – CANADA
Annapolis Cider Company
Runners-up – Thornbury Craft Co. & Cambium Cider Co.
PRODUCER OF THE YEAR – LARGE
2 Towns Ciderhouse
Runners-up – Schilling Cider & Angry Orchard Hard Cider Company.
PRODUCER OF THE YEAR – MIDSIZE
Snow Capped Cider
Runners-up – Baumans Cider & Tandem Ciders
PRODUCER OF THE YEAR – SMALL
Haykin Family Cider
Runners-up – Endless Orchard Cider & Cider Hill Cellars
PRODUCER OF THE YEAR – MICRO
The Cider Farm
Runners-up – Empyrical Orchard & Cidery & Mount Diablo Cider Company
PRODUCER OF THE YEAR – NONCOMMERCIAL
Patrick McCauley
Runners-up – Scott Harring & Jeff Clarkson
Best In Show Winners
Fruit Cider – SWEET (104 Entries)
1st – Sled Zeppelin – 2 Towns Ciderhouse, Corvallis, OR, USA
2nd – Rhubarb – Cambium Cider Co., Vernon, BC, Canada
3rd – Cranberry – Beak & Skiff Apple Farms, Lafayette, New York, USA
Heirloom Cider – DRY (95 Entries)
1st – Sip Society Heirloom Apple – Schilling Cider, Auburn, WA, USA
2nd – Ashmeads Kernel – Snow Capped Cider, Austin, CO, USA
3rd – Du Nouveau Monde – Hidden Cave Cidery, Middleton, WI, USA
Tannin Forward Cider – DRY (62 Entries)
1st – Herefordshire Redstreak – Snow Capped Cider, Austin, CO, USA
2nd – Harrison 2024 – Eden Specialty Ciders, Newport, VT, USA
3rd – Yarlington Mill – Snow Capped Cider, Austin, CO, USA
Modern Cider – DRY (59 Entries)
1st – Dryabolical – Schilling Cider, Auburn, WA, USA
2nd – Ashmead’s Kernel – Townline Ciderworks, Williamsburg, MI, USA
3rd – BrightCider – 2 Towns Ciderhouse, Corvallis, OR, USA
Modern Cider – SWEET (51 Entries)
1st – Porter’s Pride – Porter’s Hard Cider Company, Goodrich, MI, USA
2nd – Original – Beak & Skiff Apple Farms, Lafayette, New York, USA
3rd – Midwest Nice – Farmhaus Cider Co., Hudsonville, Michigan, USA
Unlimited Cider and Perry (43 Entries)
1st – Sweet Traditions – Apple Barn Cider House, Sevierville, TN, USA
2nd – Sweet Heat – Smokin Banjo Wine Co, Gatlinburg, TN, USA
3rd – Pip Hop Seyval Jr. – Annapolis Cider Company, Wolfville, NS, Canada
Wood Aged Cider (41 Entries)
1st – Bbl Aged Kingston Black – Snow Capped Cider, Austin, CO, USA
2nd – Brandy Barrel Aged Cider – Porter’s Hard Cider Company, Goodrich, MI, USA
3rd – Pear Co-ferment – Bauman’s Cider, Portland, OR, USA
Specialty Cider and Perry – SWEET (39 Entries)
1st – Sparrow’s Song – Farmhaus Cider Co., Hudsonville, Michigan, USA
2nd – Magna Vino – Snow Capped Cider, Austin, CO, USA
3rd – Blackcurrant Cardamom – Cambium Cider Co., Vernon, BC, Canada
Fruit Cider – DRY (37 Entries)
1st – Sour Cherry – Snow Capped Cider, Austin, CO, USA
2nd – Cran-Cucumber – Endless Orchard Cider, Chelan, WA, USA
3rd – Quinde – Mount Diablo Cider Company, Lafayette, CA, USA
Botanical Cider (37 Entries)
1st – Boundless Blueberry-Basil – Endless Orchard Cider, Chelan, WA, USA
2nd – Spiced – Snow Capped Cider, Austin, CO, USA
3rd – Oolong Cider, Collaboration with Drafter’s Tea – Bauman’s Cider, Portland, OR, USA
Rosé Cider (28 Entries)
1st – Rosé – The Cider Farm, Madison, WI, USA
2nd – Scarlett Rosey Cider – Aeppeltreow Inc, Burlington, WI, wi, USA
3rd – Mountain Rose – Haykin Family Cider, Aurora, CO, USA
Heirloom Cider – SWEET (26 Entries)
1st – GRAVENSTEIN – Snow Capped Cider, Austin, CO, USA
2nd – CHISEL JERSEY – Snow Capped Cider, Austin, CO, USA
3rd – Harrison Reserve – Snow Capped Cider, Austin, CO, USA
Specialty Cider and Perry – DRY (23 Entries)
1st – Hopped Framboise – Annapolis Cider Company, Wolfville, NS, Canada
2nd – Yuzu Ginger Cider – Elder Piper Beer & Cider, Petoskey, MI, USA
3rd – Rose Cider – Michigan Wine Company LLC, Fennville, MI, USA
Fortified Cider (22 Entries)
1st – Pommeau ’24 – Seminary Hill Orchard & Cidery, Callicoon, NY, USA
2nd – Traditional Apples in American Oak – Haykin Family Cider, Aurora, CO, USA
3rd – Maine Pommeau – Fogtown Brewing Company, Ellsworth, Maine, USA
Spirits (22 Entries)
1st – Akane Eau de Vie – Haykin Family Cider, Aurora, CO, USA
2nd – Le Saint-Pomme – Cidrerie Verger Bilodeau, Saint-Pierre-Ile-d’Orleans, QC – Québec, Canada
3rd – Apple Brandy BIB – Copper & Kings, Louisville, KY, USA
Tannin Forward Cider – SWEET (18 Entries)
1st – Binet Rouge – Snow Capped Cider, Austin, CO, USA
2nd – Little Green Apples – Bauman’s Cider, Portland, OR, USA
3rd – Elevee – Snow Capped Cider, Austin, CO, USA
Ice Cider (16 Entries)
1st – Heirloom Blend Ice Cider 2024 – Eden Specialty Ciders, Newport, VT, USA
2nd – Honeycrisp Ice Cider 2024 – Eden Specialty Ciders, Newport, VT, USA
3rd – Cuvée Spéciale De Cidre De Glace – Cidrerie Verger Bilodeau, Saint-Pierre-Ile-d’Orleans, QC – Québec, Canada
Hopped Cider (16 Entries)
1st – Hopped – Snow Capped Cider, Austin, CO, USA
2nd – Hopped Pippin – Annapolis Cider Company, Wolfville, NS, Canada
3rd – Hoppy Opus – Snowbird Farm & Cidery, Montesano, Washington, USA
Low & No Alcohol Cider (10 Entries)
1st – Clear View Rose – Beak & Skiff Apple Farms, Lafayette, New York, USA
2nd – Non-Alc Pacific Pineapple – 2 Towns Ciderhouse, Corvallis, OR, USA
3rd – Non-Alc Guava Get Down – 2 Towns Ciderhouse, Corvallis, OR, USA
High Tannin Perry (10 Entries)
1st – Perry – Windswept Cider, Meaford, Ontario, Canada
2nd – Principle – Empyrical Orchard & Cidery, Snohomish, Washington, USA
3rd – Paradigm – Empyrical Orchard & Cidery, Snohomish, Washington, USA
Natural Cider (8 Entries)
1st – Girl Named Sue – Mount Diablo Cider Company, Lafayette, CA, USA
2nd – Ribston Pippin – Mount Diablo Cider Company, Lafayette, CA, USA
3rd – Heritage Dry – Grey & Gold Cider, The Blue Mountains, ON, Canada
Low Tannin Perry (7 Entries)
1st – SPARKLING PERRY – Snow Capped Cider, Austin, CO, USA
2nd – Par Amour – Empyrical Orchard & Cidery, Snohomish, Washington, USA
3rd – Foxview Perry – Tandem Ciders, Suttons Bay, MI, USA
See full results at Michigan Cider Association
August 30th Certified Pommelier™ Sensory Training Workshop for Canadian Beer Cup Judges
A new workshop for judges at the Canadian Beer Cup has just dropped!
Join us for a sensory deep dive into the world of cider and learn to taste cider through the lens of a Certified Cider Professional.
This immersive, hands-on session will give you the tools to calibrate and understand your own palate, while also providing you with more knowledge around cider’s key structures: acid, tannin, and sugar. Walk away with new vocabulary specifically designed for cider, and learn all about how you can become a Certified Cider Professional!
Price: $45 Non-members, $35 ACA members (Member Discount can be found in the Resource Hub)
Location: 5555 76 ave se, Calgary AB, T2C 4L8
Schedule:
- Welcome & Introduction (10 min)
- Part 1: Foundations of Sensory Tasting (25 min)
- Part 2: Structured Tasting Practice (60 min)
- Part 3: Identifying/Understanding Common Cider Faults (20 min)
- Part 4: Elevate Your Tasting Vocabulary (15 min)
- Wrap-Up + Q&A (20 min)
Looking Ahead: The Next Chapter for the ACA
The American Cider Association is making changes to how we operate in response to shifts across the cider industry and the broader beverage alcohol landscape. Our focus is on strengthening how we serve members, deliver more value through advocacy, education, and connection, while building a more sustainable and focused organization for the future.
This transition includes a staff-led operating model with clear ownership across key areas, along with an updated approach to how we deliver CiderCon® to better meet the needs of our membership. We recognize that this is a significant update and may raise questions, and we want to provide additional clarity on what this means for you and your membership. Below are answers to some of the questions we anticipate members may have. We encourage you to reach out to ACA staff at any time.
What does this mean for me as a member?
Our goal is to provide clearer, more focused value across the areas that matter most: advocacy, education, and member resources. You will see more consistency, stronger communication, and continued investment in programs that directly support your business.
Who is leading the organization now?
ACA has shifted to a staff-led structure with clear ownership across key areas:
- Jenn Martell – Advocacy and industry partnerships
- Jennie Dorsey – Education and certification programs
- Ellen Husch – Membership engagement and CiderCon operations
The Board of Directors continues to provide strategic oversight, support and industry leadership.
Is this change related to financial challenges?
Like many organizations in today’s environment, ACA is adapting to changes in the industry and event landscape, including rising costs. This transition reflects a strategic decision to align our structure and resources with current needs, allowing us to focus on the areas that deliver the greatest impact for members while building a more sustainable operating model for the future.
Will my membership or benefits change?
Membership remains central to ACA’s work, and we are focused on delivering clear, meaningful value to our members. As part of this restructuring, we are streamlining our resources to make them easier to access and prioritizing core benefits, including:
- Monthly educational webinars
- Preferred vendor discounts
- Industry insights and business tools
- Sensory programming and networking opportunities
Will CiderCon® change?
Yes. The ACA is reenvisioning CiderCon® to better align with industry needs and ensure long-term financial sustainability. The event landscape is changing, and we are making meaningful updates to how CiderCon® is structured so it can continue to deliver value to members.
What will not change is the core of what makes CiderCon® unique. CiderShare, technical cider-focused education, and the informal networking that defines the experience (LobbyCon) will remain central to the event and continue to provide a distinctly cider-focused conference experience.
More details will be shared soon.
How can I share feedback or get involved?
We welcome your input! Member feedback is an important part of shaping ACA’s direction. Please reach out to info@ciderassociation.org with questions, ideas, or feedback or contact a member of staff directly.
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Pressing Matters Webinar Series June 11th: No Hype AI for Cideries
Practical Tools, Real Workflows, Immediate Applications
Artificial intelligence is everywhere right now but for many cidery owners and operators, it’s still unclear what AI actually does in a real-world cider business.
At the same time, MIT reports that 95% of business AI projects fail to deliver meaningful ROI, often because companies chase hype instead of practical application. This webinar is designed to cut through the noise and focus on realistic, accessible ways AI can support cider businesses today.
Join Patti Wilcox of Awestruck Ciders for a grounded, hands-on conversation about how cideries can begin using affordable AI tools to save time, streamline workflows, improve communication, strengthen marketing efforts, and support everyday operations without needing a technical background or major capitol investment.
Drawing from real industry experience, Patti will walk through practical examples and demonstrate how modern AI tools can help cideries:
- Generate and organize marketing content
- Streamline customer communication
- Build social media and email workflows
- Support event planning and promotions
- Analyze business information more efficiently
- Create branded assets and messaging faster
- Improve internal organization and idea generation
- Save time on repetitive administrative tasks
Participants will leave with eight actionable workflows and practical ideas that can be implemented immediately using low-cost tools, bringing capabilities once reserved for large beverage companies within reach for independent cider producers.
Whether you are AI-curious, overwhelmed by the conversation, or already experimenting with tools on your own, this session is designed to provide realistic insight, practical takeaways, and a better understanding of where AI can actually create value inside a modern cidery.
$5 registration for members and $20 for non-members. All registrants receive access to a recording of the workshop to access and rewatch at any time. Members can find their discount code in the Resource Hub.
August 30th Certified Pommelier™ Exam in PDX
TAKE THE CERTIFIED POMMELIER™ EXAM AT BAUMAN’S ON OAK on AUGUST 30th, 2026!
Are you 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 that a Certified Pommelier™ Exam will be held at Bauman’s On Oak in Portland, Oregon. The exam will take place on Sunday, August 30th, 2026. The exam will begin promptly at 9:00 AM.
*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 for Level 1 are available in the Resource Hub.)
There’s 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 workshops available on the ACA’s website or a regularly scheduled webinar. Access to pre-recorded webinars and registration for upcoming workshops are 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 that can be found here. 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.
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.
What is the grade needed for passing? 60% of the possible points for sensory evaluation and 70% for theory
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.
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 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.
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.
When can I register for the exam? Exam registration is open until 14 days before the posted exam date.
How can I contact the organizer with any questions? Please contact Director of Education Jennie Dorsey at jennie@ciderassociation.org.
What can I bring into the event? Bringing a personal water bottle is recommended for both sections of the exam. 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 Director of Education Jennie Dorsey at jennie@ciderassociation.org prior to registering for the exam if you wish to request special accommodations.
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.
How many Certified Pommeliers™ are there currently? You can find the current number of Certified Pommelers here.
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.
July 18th Beginner Sensory Workshop at Rebel Sheep Wine Co.
An Introduction to tasting cider
Ever wondered why some ciders make your mouth pucker while others feel as smooth as velvet? Join us for an upbeat, hands-on workshop designed to turn you from a casual sipper into a cider-savvy enthusiast!
Forget the jargon, we’re here to have fun.
We’ll kick things off with a welcome toast, dive into the spirited history of cider, and give you a behind-the-scenes peek at how apples actually turn into your favorite beverage. You’ll learn to navigate the “Big Three” of cider (Sugar, Acid, and Tannin) using simple tools that will help you figure out exactly what you like and why you like it.
Whether you’re a cider newbie or a lifelong fan, you’ll leave with a sharper palate and plenty of stories to share at your next happy hour.
Price: $30 Non-members, $20 ACA members (Member Discount can be found in the Resource Hub)
Location: Rebel Sheep Wine Co. 15 North Rd, Chester, NJ 07930
July 9th Pressing Matters Webinar: Perry in Practice
July 9th, 2026, 4 PM PST
Pressing Matters Webinar: Perry in Practice: Process, Flavor, and Craft
Curious about Perry? Join us for an exploration of one of the world’s most fascinating fermented beverages. Learn how perry is made, discover the unique characteristics of perry pears and orchards, develop your tasting skills through a guided evaluation, and explore food pairing opportunities.
This Webinar will include:
Perry Production Fundamentals- Cider Institute
Key takeaways: Perry production processes and insight into producer decision-making.
Perry Orchards- Guest Speaker
Key takeaways: Perry Pear cultivation, Orchard management considerations, and challenges facing Perry Pear growers
Guided Perry Tasting- Press Then Press
Key Takeaways: Common flavor descriptors and evaluating balance and quality.
Perry and Food Pairing- Jennie Dorsey Author Cider Paired and Plated
Key Takeaways: Why pairing work, restaurant, and retail applications, and pairing pitfalls to avoid
Recommended tasting supplies:
- 1-2 Perry samples (Purchased from Press Then Press) or any regional option
- Press then Press Perry List https://www.pressthenpress.com/collections/perry
- Stemmed Tasting Glasses
- Water
- Suggested Food Pairings
- Triple cream brie Brillat-Savarin (France) and Mt Tam (US) are great examples
- Unsalted Pistachios
- Apple Slices (preferably pink lady)
- Honey drizzle (preferably wildflower)
- Thin-sliced prosciutto
- Saltine Cracker
For ACA members, the webinars will be available for $5 per session, while non-members can participate for $20. The member’s discount code is available in the Resource Hub.
All registrants will have unlimited access to the material in perpetuity.
Cider World 2026
Recently, I had the pleasure of attending Cider World in Frankfurt as a judge and a speaker. This was my first time at this event, and there was so much to take in.
Day One consisted of the Cider World Awards Competition Judging and a beautiful Txotx featuring the guest country. Served family style, this 4-course meal was more of an interactive story than a dinner. Beginning with Txistorra taloa, moving on to anchovies prepared three ways, then the star of the show: an open-flame-grilled T-bone steak. All of this capped with Basque cheeses and shelled walnuts. Cider in txotx style was available for all to enjoy from Petritegi, Zapiain, and Gurutzeta. Not only did the pairings work, but the atmosphere also sealed the deal, solidifying my belief that we eat with our eyes first and controlling the environment can have amazing impacts on the experience of a meal.
Day 2 was the Cider World Forum, Cider World Preview, and CiderWorld Awards. The forum of education mini-sessions, held in a state-of-the-art movie theater on the top floor of a mall, featured The Heritage of Sagardoa, Marketing Standards: A European Definition of Cider, The Nordic Way of Selling Cider, Feeding Yeast for a Better Cider, and I was able to deliver an interactive presentation on Effective Cider and Food Pairing. Each presentation was delivered by an expert in their field, and you could tell that each speaker put real thought and attention into their presentation. They were both informative and engaging.
The Cider World Awards were a sight to behold! A stunning opening video gave way to cheers and hugs as awards were received for bronze, silver, and gold medal-winning ciders from around the globe. Having the opportunity to taste the award-winning ciders at the Cider World preview made this medal experience so meaningful for both the winners and the attendees. The most anticipated award came last, with its own teaser video that brought tears to many eyes. Tears of joy for the well-earned “Cider Star of the Year” Haritz Rodríguez. I am honored to work with such a talent and was so elated for him to receive this award.
Day 3 started with a Certified Pommelier™ Exam and led right into the Cider World Expo at the beautiful Gesellschaftshaus Palmengarten. The expo gave cidermakers time to share their products with buyers, trade, and the general public, building excitement for cider throughout the city.
A huge thank you to Cider World for having me for the first time this year. What a joy to share cider education with the world and to continue to strengthen the bonds of the community of the World of Cider.