Posts by Woodley Smith
Ekos Cider Business School March 29
Our friends at Ekos are very excited to bring Cider Business School back for its third consecutive year! Join Ekos CEO Josh McKinney for an hour-long webinar exploring the state of the cider industry and providing a crash course on business management best practices. Attendees can expect to learn about:
- Technology adoption trends for cider businesses
- Streamlining team communication
- Driving efficiencies across your business
- Tips for increasing revenue
Meet Your Board Member: David Glaize
Where do you work and what is your position?
Co-owner of Glaize & Brother Juice Co. and Old Town Cidery
Tell us about your family farm/orchard
Glaize Apples are grown in the beautiful Shenandoah Valley of Virginia. Since the early 1900s, four generations of Glaizes have added to the history of premium fruit harvests between the Blue Ridge and Allegheny Mountains
How did you get into cider?
In 2012 my brother and I convinced our dad to top work existing trees into cider specific fruit. Around that same time I started experimenting with 5 gallon carboys and fell in love with the natural chemistry, and history, of the process. In 2017 we put in a juicing facility to service the cider/wine/beer industry with fresh pressed juice. In 2019 we hired a cidermaker (Stephen Kelly), and in 2020 launched Old Town Cidery.
Why did you decide to run for a position on the board?
I wanted to represent our region not only as a cidery but also as a grower. I want to help promote the growth of cider but also the expansion of apple orchards. It is important for me to keep the land in apples and working directly with cideries, orchardists, and law-makers can help achieve that goal.
What are your hopes for the future of the US Cider Industry?
I want to see the US Cider Industry continue to grow and establish itself as a leading producer of top notch cider throughout the world. We also need to better understand the demand for fresh juice vs concentrate, and the global supply/scale of apples and concentrate. The US Cider Industry has potential to play a large role in helping promote sustainable growing/juicing practices.
How do you describe your cider region?
Our cider region is dense with apple varietals, rich in history, and very complex. Virginia offers mass produced sweet ciders, fruity adjunct ciders, and also traditional single varietals of heirloom fruit. Virginia is home to some of the oldest apple varieties in the US, and some would argue Virginians were the first to drink, and perfect, the craft.
What’s your favorite apple to work with and why?
The Idared and Black Twig. The Idared is one of the first to come off the trees so it is early to the press. It is my favorite to ferment. Its flesh is straight white and loaded with fruity notes plus the perfect touch of acidity. The Black Twig is one of the last apples we pick and stores very well in cold storage. It showcases a thick body with an earthy aroma that is hard to find in any other apple. Both the Idared and Black Twig produce amazing single varietals, but also do well blended.
What is your favorite cider/food pairing?
In my eyes, it all pairs well together. I’m not too picky when it comes to food nor drink. But if I had to say something, it would be pork.
What is your favorite nature/cider pairing?
Its hard to beat drinking a cider while walking through the orchard that helped produce it.
ACA Welcomes 9 New Certified Pommeliers™
ACA Welcomes 9 New Certified Pommeliers™ to the Ranks of Cider Experts
The American Cider Association is pleased to announce that nine people passed the Certified Pommelier™ exam taken in February at CiderCon® 2022 in Richmond, Virginia. Newly Certified Pommeliers™ are: Matthew Ostrander of Ibantik Craft Beverages (UT), Dan Schreffler of Space Time Mead and Cider Works (PA), Chase Rochon of Craft Curbside (ME), Jamie Pratt of Liberty Ciderworks (WA), Nicole Wheeler of Treehorn Cider (GA), Aaron Homoya of Ash & Elm Cider Co (IN), orchardists Kyle Degener from Holy Beez Orchard, (KY) and Roland Poirier (NY), and cider aficionado Bridget Fields (DC). This is the largest cohort of successful exams on both cider theory and evaluation of the four exams offered to date.
Cider is a beautifully nuanced beverage with a diverse set of elements that are often misunderstood by food and beverage professionals. Certifications are increasingly used in the professional realm to set oneself apart as an individual with specialized knowledge, though cider is often covered in a cursory manner by most certification programs, if at all. This led the American Cider Association to establish its Certified Cider Professional (CCP) program to educate those on the front-line of cider sales.
The Certified Cider Professional program began with a Level 1 certification to help people obtain a fundamental understanding of cider. The Certified Pommelier™ certification was developed to move beyond a fundamental understanding and to encourage cider professionals to think critically while demonstrating a higher understanding of the elements of cider. Preparation for the exam demands months, if not years, of study and practice evaluating cider.
“The Certified Pommelier™ exam is designed to be rigorous. ” says Michelle McGrath, Executive Director of the ACA. “However, accessibility remains important. We’re rolling out more and more study aids in 2022, with a book on the horizon.”
The next Certified Pommelier™ exam is planned for June 20, 2022 in Seattle, Washington, and the ACA will announce one more test opportunity before CiderCon® 2023 in Chicago, Illinois.
The ACA asks that you contact Cider Education Outreach Manager Jennie Dorsey if you have questions about the program or are interested in taking either the Level 1 Certified Cider Professional test or the Certified Pommelier™ exam. You can also learn more at https://ciderassociation.org/certification.
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Open That Cider Bottle February 26
Open a special bottle of cider this Saturday, February 26, 2022!
This Saturday, February 26 is Open That Bottle Night. Open That Bottle Night was started back in the year 2000 by two Wall Street Journal columnists, Dorothy J. Gaiter and John Brecher. Held on the last Saturday in February of each year, this day encourages folks to open up that special bottle and share memories.
While they may have been talking about wine, we know that there’s a lot of special bottles of ciders with great stories sitting on shelves and in cellars just waiting to be opened and have their stories told. So we’re asking you to open one of those special bottles and share your cider bottle story on Instagram.
Is it a bottle from the first batch you ever made? Does it have a unique apple variety that you’ve been wanting to try? A cider you stumbled upon while on vacation? A cider gift from a friend that you’ve been saving? A cider that you fell in love with the first time you tried it and had to add it to your collection?
Silly or poignant, we want to hear them all! Tell us and the world your cider bottle story and post it to Instagram with the hashtag #openthatciderbottle this Saturday, February 26, 2022!
BeerBoard’s Hard Cider Trends Webinar Recording
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Certified Pommelier™ Exam June 20, 2022 in Seattle
TAKE THE CERTIFIED POMMELIER™ EXAM JUNE 20, 2022 IN SEATTLE, WA
Are you ready to take the next step in your professional development in the cider industry? Already passed the Certified Cider Professional Level 1 Certification and looking for that next challenge? Now’s your chance! The American Cider Association is pleased to announce a new date for those interested in sitting for the Certified Pommelier™ Exam! The next Certified Pommelier™ Exam will take place June 20, 2022 from 7:30-11:30am at Seattle Cider Co. in Seattle, Washington. Read on to learn more about the Certified Pommelier™ Exam and how to prepare, what to expect, and how to register! (P.S. There’s a discount code available for ACA members who want to take the test. You can find that code HERE by logging in to your account.)
WHAT IS THE CERTIFIED POMMELIER™ EXAM?
American Cider Association’s mission is to grow a diverse and successful U.S. 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 sales (distributors, retailers, bartenders and more!).
The intro-level certification (CCP Level 1) is an online test that can be taken at any time. The more advanced level of certification–the Certified Pommelier™ exam–is a sit-down hand-written exam: part short answer, part essay questions, and part sensory and taste evaluation questions. *CCP Level 1 is a prerequisite for Certified Pommelier.
Certified Pommeliers™ must have a fundamental understanding of all topics covered in CCP Level 1, but must also be able to think critically and use the basics to demonstrate a higher understanding of the elements of cider. The exam consists of five types of questions: short answer, fill in the blank, matching, essay and blind sensory (based on tasting).
The test is meant to be challenging. Studying is highly recommended.
The topics covered in the exam are:
- Apples, the Orchard & History
- Cider Making
- Flavor & Evaluation
- Cider Families
- Keeping & Serving
- Food & Cider
- Social Responsibility
*If a test-taker passes only the written or only the tasting portion of the exam, they are permitted the opportunity to retake the un-passed portion of the exam at a future date (within 18 months).
WHY BECOME A CERTIFIED POMMELIER™?
Cider is a beautifully nuanced beverage with a diverse set of elements that are often misunderstood by food and beverage professionals. Certifications are increasingly used in the professional realm to set oneself apart as an individual with specialized knowledge, though cider is often covered in a cursory manner by most certification programs, if at all. Although there are already more than 1,700 Level 1 Certified Cider Professionals, being recognized as a Certified Pommelier™ will put you in the vanguard of verified advanced cider specialists in this ever growing category.
HOW MUCH DOES THE TEST COST?
For ACA members, the exam is $125 per attempt. There is a discount code that members can access to receive the exam at the membership rate of $125. That discount code can be found here. For non-members, the exam is $200. Should it be needed, test takers can retake future written or tasting portions of the exam at a separate sitting with a 25% discount.
FAQs
- Are there ID or minimum age requirements to enter the event? YES- You must be 21 or older and you must provide an ID to prove you are who you say you are.
- Do I need to pass the level 1 CCP exam to take the Certified Pommelier™ test? Yes. Passing the Level 1 CCP exam is a prerequisite. If you have not yet taken the Level 1 exam, you can purchase the Level 1 bundle on demand HERE. The bundle includes an on-demand webinar, study guide, and access to the online exam.
- What can I bring into the event? Nothing may be brought into the exam room. Cell phones must be left at the door. Pencils and drinking water will be provided.
- How can I contact the organizer with any questions? Please contact CCP contributor and proctor Jennie Dorsey at jennie@ciderassociation.org.
- What’s the refund policy? We will refund test takers up two weeks before the exam.
- Is there a training workshop? This is not a workshop, but an exam only. Once you register for your exam, study materials including webinars and study guides will be emailed to you. There is also a dedicated Facebook Group (that is open for all to join) with prep materials and in depth peer conversations. STUDY! We highly recommend interviewing cidermakers and cider tenders to help prepare. Blind tasting flights are also good prep.
- Is it ok if the name on my ticket or registration doesn’t match the person who attends? If you are transferring registration to another person, please email us in advance.
- Is there a tasting section on the test? Yes. You will be asked to evaluate ciders from multiple cider families.
- How long does the test take? You are given 2 hours to complete the theory portion of the exam and 1 hour and 30 minutes to complete the sensory portion. There will be a 15 minute break in between exam portions.
Refund and Opt Out Policy
Refunds will be offered up to 2 weeks before the exam.
Any purchaser can opt out of the exam up to 72 hours prior to scheduled time. If opt out is chosen, another exam date must be chosen within 18 months. No refunds will be given.
Cider Production Survey
Please fill out the 2021 Cider Production Survey!
The American Cider Association would appreciate your help in aggregating production information for U.S. cideries for 2021. We collect this information in order to help advocate for cidermakers with Congress, the media, and buyers.
This survey will take about 20 minutes to complete. This survey is being collected by an independent third party who has agreed not to share information with us that might identify who you or your cidery are, and to only share aggregate data with us. YOUR PRIVACY MATTERS TO US.
Your cidery name is collected by the 3rd party to ensure there are no duplicates, but the ACA will never see that information.
We do ask a number of questions about sales and production for 2021. You will find it helpful to have that data handy before completing the survey. Thank you for taking the time to complete this survey! Note: If you produce wine or other beverages besides cider, please answer only considering your cider production.
Deadline extended to Thursday, March 10, 2022! Fill out the survey now before time runs out.
ACA Annual Membership Meeting – March 29, 2022
The American Cider Association is pleased to invite our members to join us for the Annual Membership Meeting. The meeting will take place Monday, March 29, 2021 at 10:00am Pacific via Zoom.
We will take a look at last year’s accomplishments, review our strategic plan, and let you know what’s in the works for the year ahead. We look forward to virtually seeing all of you and hearing your ideas for how we can promote the US cider industry.
You must be an Active ACA Member to participate in the Annual Membership Meeting. You can log in, join, or renew your membership here.
We will provide you with the Zoom link prior to the beginning of the meeting on March 29, 2022.
Harvest Driven Cider Segment Survey Report Webinar
Join us March 1, 2022 at 12:00pm Pacific for analyses of the harvest driven cider segment of the cider industry. Harvest driven cider makers are defined as those for whom 75% of their annual cider production is are pressed once per year at or close to the date of harvest and are aged for a minimum of three months prior to packaging. Because this segment of the cider industry is often smaller producers who don’t sell in markets captured by Nielsen data or retail data scanner providers like IRI, the American Cider Association decided to launch an annual harvest driven cider survey. This inaugural survey was undertaken by Michael Uhrich of Seventh Point Analytic Consulting. He has taken a deep dive into the data to suss out the current status of the harvest driven cider segment and will present these results with us in this webinar.
This webinar is for ACA members only. You can log in, join, or renew your membership here.
Registration closes February 28, 2022 at 1:00pm Pacific. Information to join via Zoom will be sent after registration closes on February 28, 2022.
Urge Congress to Replenish the Restaurant Revitalization Fund
While we appreciate Congressional support for the Restaurant Revitalization Fund, it is clear that cideries and others in the hospitality industry are still in need of additional support. Submitted claims far outstripped what was provided in March 2021 by approximately $50 billion. Refilling the RRF is an important step in the hospitality industry’s recovery from the COVID-19 crisis.
New bipartisan legislation provides much-needed economic relief to the hospitality industry, including restaurants, bars, cideries, and other craft alcohol businesses with tasting rooms. With fewer Americans dining out, traveling, or gathering for events, these businesses have seen dramatic declines in revenue and struggled to reopen. Through this legislation, eligible entities may receive grants to help cover payroll, mortgage or rent payments, utilities, operational expenses, and other eligible expenses.
We’re asking Congress to provide relief to hospitality businesses still struggling to survive, and we need your help. After Congress established the Restaurant Revitalization Fund (RRF) last spring, the initial round of funding left 177,000 eligible businesses without a penny of relief.
According to research by the National Restaurant Association, the RRF saved more than 900,000 jobs at restaurants that received grants. Their estimates indicate that fully funding the RRF will save more than 1.6 million restaurant jobs.
Congress is weeks away from considering a spending bill for all government operations. It’s critical that this package include additional support for the RRF!
Join us in urging your Members of Congress to support additional funding for the Restaurant Revitalization Fund (RRF) by passing the Continuing Emergency Support for Restaurants Act (S. 2675)!