Posts by Woodley Smith
ACA Announces 2025 Board Election Results
The American Cider Association (ACA) is excited to announce the results of our recent board elections. We welcome new and returning members who will continue to drive our mission to grow a diverse and successful U.S. cider industry.
New Appointments and Re-elections
We are pleased to announce the following individuals who have been elected to serve on the ACA board:
Tom Hart of Humboldt Cider Company in California has been elected as the new Regional Chair for the Pacific Coast.
Scott Spelbring of Henway Hard Cider in Virginia has been named the new Regional Chair for the South.
Christine Walter of Bauman’s Cider in Oregon has been re-elected to the At-Large seat.
Eleanor Léger of Eden Ciders in Vermont has been re-elected as the Regional Chair for the East.
Ben Calvi of Vermont Cider Company has been re-elected to a Large Cidery seat
Executive Board
We are also pleased to announce the executive board members who will lead the ACA:
- Christine Walter of Bauman’s Cider will continue in her role as President
- Ben Calvi of Vermont Cider Company has been chosen to serve as Vice President.
- Dave Takush of 2 Towns Ciderhouse in Oregon will continue in his role as Secretary.
- John Behrens of Farmhaus Cider in Michigan will continue in his role as Treasurer.
Gratitude for Past Service
We extend our heartfelt thanks to outgoing board member for the Pacific Coast Sarah Hemly and outgoing board member for the South David Glaize for their dedicated service on the ACA board. Their contributions have been instrumental in shaping the future of the cider industry, and we are grateful for their commitment and hard work.
We look forward to a productive year ahead with our newly appointed board members and executive team as we continue to champion the growth and success of the cider industry.
ACA Releases 3 New Cider Education Books
The American Cider Association is thrilled to announce the release of three new books as part of its ongoing commitment to cider education. The first, The Draught Cider Manual and Study Guide by Ambrosia Borowski, is a thorough guide to draught beverage systems and how they operate. The book contains detailed descriptions of basic components, how they are put together to create both temporary and permanent draught systems, draught service, cleaning and maintenance, and trouble shooting. Throughout, Borowski discusses how the requirements for cider differ from those for beer, the most common draught beverage. The Draught Cider Manual and Study Guide will be an indispensable tool for anyone wanting to install or modify a draught system for cider. It will also serve as a study guide for the ACA’s new certification, Draught Cider Specialist, that will be launched later in 2025.
The ACA’s two other new titles are Cider Cocktails – Another Bite of the Apple, Second Edition and Apple Tales – Stories from the Orchard, both written by long-time ACA Education Committee member Darlene Hayes. The former is an updated version of Ms. Hayes’ previous book and includes a host of recipes for cocktails using a variety of ciders, including 16 new ones, as well as cider-containing appetizers to go with them. Useful for cider enthusiasts and the hospitality sector alike, this book expands the ways in which people can enjoy cider.
The third book, Apple Tales, tells the stories of 25 individual apple cultivars that are most frequently used to create single-named variety ciders such as Porter’s Perfection, Newtown Pippin, and Harrison. Ms. Hayes explores each apple’s history and places it in the larger historical context of culture, science, and agricultural advancement. She also includes varietal descriptions based on her extensive collection of cider tasting notes, a valuable addition to the understanding of the varietal characteristics of apples used in cider.
All three books are available for purchase on the ACA website as well as on Amazon. Copies will also be available at CiderCon® 2025 at the ACA Bookstore.
March 26: Level 1 Certified Cider Guide Workshop & Certification in Hereford, England
The world’s finest cider education programme, the Certfied Cider Professional (CCP) Programme, will be back again for another Level 1: Certified Cider Guide (CCG) classroom session on Wednesday 26 March 2025! This session will be undertaken in Hereford a day prior to the UK’s pre-eminent cider conference – CraftCon . Leisurely run over the course of a day by Gabe Cook (a.k.a. The Ciderologist) from 10:00 – 16:00, this Level 1 CCG training has been developed specifically for those who work directly with consumers and trade customers, namely those working in retail and hospitality, importers, distributors, wholesalers and employees of cider producers. It is also the programme for cider fans, aficionados and drinkers who want to showcase their extra weight of knowledge and passion. It is designed to enable participants to have a professional standard of knowledge and appreciation for different types of cider and how they are achieved, an approach to assessing cider and the different sensory qualities they have, and guidance on the best practice principles for serving, storing and selling.
Candidates will receive an email containing a downloadable study guide and a link to the online exam in advance of the workshop. The day itself will consist of a presentation of the materials from the study guide, with extra elaboration and, of course, the opportunity for questions. There will also be a guided sensory session of at least 3 ciders clearly demonstrating the key structural characteristics within cider, and utilising a structured approach to their assessment.
Cost: $189 US, $139 US for ACA Members (Discount code for members to use during checkout can be found here. You will be prompted to login to access the discount code.)
The topics covered in Level 1: CCG are:
- Apples, Pears and Orchards
- Cider Production
- Families and Flavour
- Evaluating Cider
- Keeping and Serving
- Cider and Food
- Social Responsibility
February 24: Level 1 Certified Cider Guide Workshop & Certification in Japan
The world’s finest cider education program, the Certified Cider Professional (CCP) Program, is back again for another a Level 1: Certified Cider Guide (CCG) classroom session at Full Monty British Pub & Cider House in Yokohama on Monday 24 February. Leisurely run over the course of a day, this L1 CCG training has been developed specifically for those who work directly with consumers and trade customers, namely those working in retail and hospitality, importers, distributors, wholesalers and employees of cider producers. It is also the program for cider fans, aficionados and drinkers can showcase their extra weight of knowledge and passion. It is designed to enable participants to have a professional standard of knowledge and appreciation for different types of cider and how they are achieved, an approach to assessing cider and the different sensory qualities they have, and guidance on the best practice principles for serving, storing and selling.
Candidates will receive an email containing a downloadable study guide and a link to the online exam in advance of the workshop. The day itself will consist of a presentation of the materials from the study guide, with extra elaboration and, of course, the opportunity for questions. There will also be a guided sensory session of at least three ciders clearly demonstrating the key structural characteristics within cider, and utilizing a structured approach to their assessment.
Cost: $189 US, $139 US for ACA Members (Discount code to use during checkout can be found here. You will be prompted to login to access the discount code.)
The topics covered in Level 1: CCG are:
- Apples, Pears and Orchards
- Cider Production
- Families and Flavour
- Evaluating Cider
- Keeping and Serving
- Cider and Food
- Social Responsibility
Monica Cohen Appointed CEO of the American Cider Association
Portland, OR – February 16, 2025 – The American Cider Association (ACA) is excited to announce the appointment of Monica Cohen as its Chief Executive Officer. Cohen, a seasoned executive with leadership roles within the food and beverage industry, succeeds Michelle McGrath, who will be stepping down after a highly successful tenure with the organization.
Cohen, formerly a C-suite executive at Dairy Farmers of America (DFA), brings a wealth of expertise in organizational growth, brand development, and strategic leadership. At DFA, Cohen was instrumental in driving the company’s growth and establishing key partnerships that expanded its market reach. Her diverse background, combining agricultural industry experience with a deep understanding of consumer trends, makes her ideally positioned to lead the ACA into its next phase of development and success.
“I am truly excited to join the American Cider Association at such a pivotal moment for the cider industry,” says Cohen. “With the rapid growth in consumer interest and the exciting innovation happening within the sector, I look forward to collaborating with cidermakers across the country to advance this vibrant industry and ensure its continued success. I also want to thank Michelle McGrath for her exceptional leadership and the incredible foundation she has laid for the ACA.”
Cohen will focus on furthering the ACA’s advocacy efforts at both the federal and state levels, driving business development opportunities for cidermakers, and continuing to grow cider’s visibility among consumers. She also aims to strengthen the ACA’s role as a leading voice for the U.S. cider industry and expand educational initiatives to help cidermakers succeed in an increasingly competitive marketplace.
In announcing Cohen’s appointment, Christine Walter, President of the ACA Board of Directors, expresses confidence in the new CEO’s ability to lead the organization forward: “Monica’s extensive leadership experience, deep industry knowledge, and commitment to driving growth make her the ideal choice to lead the ACA. We are thrilled to welcome her and look forward to her vision for the future of the cider industry.”
McGrath, who has served as the ACA’s CEO for the past eight years, will be departing the organization to pursue new opportunities. Under McGrath’s leadership, the ACA achieved significant milestones, including a major expansion in membership, enhanced industry advocacy, and increased visibility for craft cider. Her unwavering commitment to the cider community and her strategic direction have been integral to the growth of the industry.
“Michelle’s leadership has been instrumental in building the American Cider Association into the organization it is today,” says Walter. “Her passion for the cider industry and tireless efforts on behalf of our members have made a lasting impact. We are grateful for her dedication and wish her the very best in her future endeavors.”
McGrath reflected on her time with the ACA, saying, “It has been an incredible honor to serve as the CEO of the American Cider Association. I am proud of all we’ve accomplished together and excited to see the continued success of the industry. I look forward to seeing where Monica’s leadership takes the ACA as it continues to grow and thrive.”
As the ACA looks to the future, it remains committed to promoting and protecting the interests of cidermakers across the U.S., fostering innovation, and advocating for sound policies that benefit the sector. Cohen’s appointment represents a new chapter for the association as it continues to champion the U.S. cider industry and elevate its profile both domestically and internationally.
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About the American Cider Association:
The American Cider Association (ACA) is the national trade organization representing the cider industry in the United States. Founded in 2013, the ACA’s mission is to promote and protect the cider industry by supporting cider makers, advocating for public policies that support growth, and fostering innovation in cider production and distribution. The ACA is dedicated to growing the profile of American cider through advocacy, education, and collaboration with cider makers and industry stakeholders.
For media inquiries, please contact:
Woodley Smith
Communications Manager
American Cider Association
Meet Your 2025 Board of Director Candidates
The American Cider Association was founded 12 years ago by a group of individuals with a clear vision of a nonprofit structure, controlled by its members. In doing so, this ensured that those most impacted by the association’s work would be the same people in decision making roles. Today, the ACA has a Board of Directors, made up of its members, that help to expand its reach and impact. The founding board of directors took great care to protect geographic and business size diversity through the founding bylaws, a choice that still benefits the association today through our current board.
As cidery members of the ACA, this means that your input helps to shape the organization. One of the benefits of your ACA membership is the ability to participate in voting. Every cidery, no matter the size, gets one vote as part of the ACA’s commitment to inclusivity and diversity in its board, which represents a range of cidery business models, sizes, and regions.
The 2025 ACA Board Elections are rapidly approaching. If you are an active member of the ACA and a bonded active cidery, your principal contact will receive an electronic ballot on Thursday, February 6, 2025 via email at 8:30 AM Central Time. You can vote from your hotel room at CiderCon® or from the cellar back home–all voting is done remotely. The ballot will close at 11:30 AM Central Time on Friday, February 7, 2025.
This year there are 5 open seats on the ACA Board of Directors. They are:
- At-Large Seat
- Large Cidery Seat
- Regional Chair – East
- Regional Chair – Pacific Coast
- Regional Chair – South
Please take the time to learn about the candidates running for the 2025 ACA Board by reading about them below. Candidates are listed by position for which they are running, and then alphabetically if more than one candidate is running for a seat.
At-Large Seat
Christine Walter
Christine grew up on her family’s farm, Bauman Farms, in rural Oregon. Raising apples and pressing juice with her family are some of her earliest memories. She studied biochemistry in college, and started and ran a small retail company for 22 years before discovering and quickly falling in love with cider. It took her a couple years to convince her family that cider was a real thing and that I might be able to make it on the farm if they would only let her use a small corner of a barn to launch Bauman’s Cider. As you can imagine she has since taken over the whole barn, and created a huge following among her family. She is also currently a member of the board of the The Cider Institute of North America and regular guest instructor.
Candidate Statement
I personally straddle the line between making nuanced, apple-honoring traditional ciders and pushing the edge of innovation in dessert apple-centric recipe-driven ciders. With exceptional quality as my guiding light, I seek always to grow the pool of people who hold cider in high regard. The more people who appreciate the art and craft of cider, and the more people who look for it when they choose to drink, the better we can all do as an industry to foster relationships, build diversity and to contribute to the social and financial economy of the communities we live in.
Large Cidery Seat
Ben Calvi
Ben Calvi is the Director of Cider Making for Vermont Hard Cider Co. in Middlebury, Vermont. Previously, he made cider at Champlain Orchards in Shoreham, Vermont, and wines at Esser Vineyards and Quintessa in the Napa Valley, for Burklin-Wolf in Germany, and at the Robert Mondavi Institute in Davis, California. Ben lives on a tiny apple orchard in nearby Cornwall with his wife, Sophie, and two children, Arthur and Delfina. He joined the American Cider Association board of directors in 2016.
Candidate Statement
As a board director for the ACA since 2016, I bring continuity, valuable perspective, and a wealth of experience. I am currently serving as interim Vice President on the executive committee. Over the years, my board service has focused on supporting key initiatives, including the founding of the CCP and DEI committees, and spearheading Legislative efforts. It is crucial for cider makers to continue fostering unity and a shared voice, enabling us to effectively showcase American ciders in an ever-evolving, hyper-competitive beverage landscape. Together, we can ensure the future success and growth of the cider industry.
Regional Chair – East
Eleanor Léger
Eleanor Léger is the Founder of Eden Specialty Ciders of Vermont. Eden was established in 2007, and is a leading producer of ice ciders and heritage ciders. Eleanor has served on the Board of the American Cider Association, as a member of the Vermont Working Landscape Enterprise Board, and was a founder of the Vermont Cider Makers Association. In addition to leading the team at Eden, Eleanor writes about the economics of small cider production at Cidernomics.com
Candidate Statement
Hello from Vermont. It has been a great honor to serve as Eastern Region Chair. I’ve met so many wonderful cider makers of all sizes and types from across our large region. I’ve traveled to Philly CiderWeek and the PA Cider Fest to the Hudson Valley and the Finger Lakes, Franklin County Cider Days, Cider Feasts, and Maine Apple Camp. Whenever I’m in conversation at the ACA Board, I’m thinking of all of you, your needs, and how we can work together to make the cider business easier, more visible in the market, and more successful. I’m looking forward to supporting our new CEO and our Board President, and partnering with NY and PA Cider Associations, as we continue to fight for things like bubble-tax relief, harvest dates, and ensuring our continued ability to ship DTC. Don’t ever hesitate to contact me with your questions, concerns and ideas!
Regional Chair – Pacific Coast
Tom Hart
Tom Hart began his cider journey as the first employee at Humboldt Cider Company in 2015. He became a co-owner in late 2016 and has been following his passion for apples ever since. Tom’s cider journey started in the cellar cleaning tanks, pressing apples and pitching yeasts, and has grown to include nearly all aspects of the industry since then. He currently helps manage two orchards, runs Humboldt Cider’s sales and distribution departments and handles the day-to-day issues that come with owning a small business.
Tom has worked with California State Parks and the National Park Service on historic orchard restoration projects, including the restoration of the Tower House orchard after the devastating 2018 Carr Fire. His love of history has led him to become a quasi-expert on Albert Etter and he helps maintain Etter’s 1894 homestead orchard. Tom derives a lot of his industry passion from these areas and hopes to work with the ACA to help highlight cider’s rich history and deep roots in his region and country.
Candidate Statement
I am excited for the opportunity to work with the ACA and represent cider companies large, medium and small for the Pacific Coast region. I believe it is important to take a big tent approach and listen to all the opinions and needs of cideries in our region. It is my goal to help make the ACA more accessible to individual companies and highlight our region’s rich history, contributions and desires at the national level. I know how hard it is to run a small business in our industry, and I will work diligently to assist and advocate for the Pacific Coast region at the national level in any way I can. My door is always open.
Regional Chair – South
Daron Ford
Since 2006, I’ve pursued a passion for fermentation science crafting wine across Napa Valley, Western Australia, and Northern Michigan, as well as brewing beer and cider in my home state of Minnesota. Now living in Williamsburg, VA, with my wife and three boys, I’m focused on bringing modern ciders to Coastal Virginia at Sly Clyde Ciderworks. With a background in life sciences, art, and business, I bring a unique blend of scientific technique and creativity to the cider world.
Candidate Statement
I bring a serious passion for science, creativity, and business efficiency to the ACA. My experience with producers of all sizes gives me insight into our industry needs at every scale. As Southern regional chair, I will advocate for our unique challenges, foster connections among producers, and amplify the voice of our special region. I’m committed to maximizing our resources, contributing scientific expertise, and collaborating on innovative solutions. Dedicated and approachable, I aim to build on our impressive foundation, represent you effectively, and celebrate our shared successes – ideally over a glass of cider.
Scott Spelbring
Scott Spelbring is Director of Winemaking and Cidermaking for Bluemont Vineyard and Henway Hard Cider, located in Northern VA at the base of the Blue Ridge Mountains. With a passion for crafting exceptional beverages and using local resources, Scott’s 15 years of wine and cidermaking combines innovative techniques and traditional methods to create unique wines and ciders that reflect the region’s rich agricultural heritage. Always creating, Scott thrives on “start-ups” and building brands and was involved in the music industry and internet technology prior to wine and cider. He is a Virginia Cider Association board member.
Candidate Statement
As an advocate for craft beverages and a dedicated member of our cider community, I have witnessed firsthand the potential of our region’s cider industry. My vision is to strengthen collaboration, help amplify our voices in national and local conversations, and foster a vibrant culture of cider appreciation. Our industry is shaped by passionate large and small business owners who pour their hearts into their craft and it’s vital that we create a supportive ecosystem to help them succeed through wide ranging initiatives. Whether it’s supporting legislation such as the Bubble Bill Modernization Act, creating marketing initiatives and consumer connections or supporting entry level cider-makers and cideries I want to help drive cider forward! Together, we can grow and foster our industry while preserving its unique heritage.
ACA Welcomes New Certified Pommeliers Following London Exam
The American Cider Association is pleased to welcome two new European Certified Pommeliers after completion of the second certification exam offered outside of the United States. The new Certified Pommeliers are key members of the European cider community, and their embrace of the Certified Cider Professional Program is another step forward in the realization of the ACA’s vision for the industry through increasing the understanding and appreciation of cider and perry. The exam was held in London, England on November 22, 2024.
The new Certified Pommeliers are Haritz Rodriguez (aka Ciderzale), an independent Basque journalist and marketing consultant in the agri-food field with a special focus on cider, and Niklass Barkans, Latvia’s first formally educated wine and cidermaker who makes cider and fruit wines at Latvia’s largest winery – ABAVAS. Full bios available here.
“We are so proud to welcome two new international Certified Pommeliers to our vibrant community dedicated to elevating the appreciation and understanding of cider,” says ACA Education Operations Director Jennie Dorsey. “Each new member brings with them the stories of orchards, the traditions from their regions, the craftsmanship of cidermakers, and the passion of enthusiasts that makes our community thrive. We are very excited to see what the future holds and the new heights that our community can reach together.”
Education and certification programs such as those run by Cicerone, the Wine and Spirits Education Trust, and the Court of Master Sommeliers, have done much to increase the understanding of the beverages they cover and enhance the professional standing of the individuals that complete them. With its CCP program, the ACA is poised to do the same for cider, raising the drink’s profile within the larger hospitality community as cider’s share of the global beverage market continues its steady growth. Continuing education is an important part of staying relevant in a rapidly changing hospitality environment.
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For more information about the CCP program contact Education Operations Director Jennie Dorsey at jennie@ciderassociation.org or visit the ACA website at www.ciderassociation.org. For information about CCP classes in Europe, contact European CCP representative Gabe Cook at gabe@ciderassociation.org.
BREAKING! TTB Publishes Ruling Approving New Volumes for Cider, Wine & Mead
Rule Making is Giant Victory for ACA in Fight More Parity for Cider Category
Portland, OR — The ACA is excited to share that the TTB announced today the addition of 13 new standards of fill for wine (including cider and mead), among them 473 ml (16 oz) and 569 ml (19.2 oz). The rule is set to be published in the Federal Register on January 10 and will be effective at that time. The American Cider Association is claiming the new standards as a major victory for the cider category and the Association, as pushing for more parity with beer and wine have been priorities in the Association’s strategic efforts to lift the cider category.
The newly approved standards now available to cider, wine & mead are:
- 473 ml (16 oz)
- 569 ml (19.2 oz)
- 180 ml
- 300 ml
- 330 ml
- 360 ml
- 550 ml
- 600 ml
- 620 ml
- 700 ml
- 720 ml
- 1.8 liter
- 2.25 liter
What This Means for Cider
The TTB regulates approved packaging volumes for wine, cider, mead and spirits. This authority was granted in the Federal Alcohol Administration (FAA) Act in 1935 at the time prohibition was repealed. As cider and mead are both subclasses of wine, the standards of fill for cider are contained in the TTB regulations covering labeling and advertising for wine (27 CFR part 4).
Previously, 16 oz and 19.2 oz can sizes were only an option for cider, wine, and mead under 7% ABV. Higher ABV cider (and wine and mead) could be labeled and distributed for in-state sales only if combined with a TTB-approved certificate of label (COLA) exemption. That was a challenging and limited solution for the cider industry.
“The COLA-exemption route was a band-aid. It proved that there is demand for higher ABV cider in these packaging volumes, but it wasn’t opening the market in a meaningful way. These new packaging volumes will be a game changer for regional cider in 2025,” said Jeff Parrish, Co-owner of Portland Cider Company and Committee Chair of ACA’s Government Affairs Committee.
An Opportunity for the US Cider Industry
Large format cans in convenience channels have been a critical source of growth for craft beverages since the COVID pandemic. Likewise, “imperial” ciders (cider over 6.9% ABV) have been a source of growth for cider in chain retailers, but imperial ciders in 16 oz and 19.2 oz cans were illegal.
“Now we will see single-serve regional cider succeeding in more convenience-oriented craft beverage spaces. That’s a big win for cider,” said ACA’s former longtime CEO Michelle McGrath who led the industry-wide efforts to lobby for the additional standards of fill until the end of December.
ACA board member Shannon Edgar of Stormalong Cider is excited about what the changes mean for a cidery like his. “We take a ‘hands off’ approach letting the cider ferment with less intervention. Some of these apples naturally ferment to ABV’s over 7% due to the higher sugar content. It’s great to be able to package these ciders in their natural state, in our container of choice that our customers are accustomed to,” Edgar said.
“Packaging is no panacea, but I’ve seen switching formats be a winning move for both larger regional cideries and smaller local cideries. Partnerships can help ease the cost of transition,” said McGrath.
A Track Record of Success for the ACA
The ACA first successfully lobbied for the addition of 355 ml (12 oz) cans for cider, wine, and mead in 2020. The change allowed regional cider to take advantage of ABV and packaging trends, and it made it easier for orchard-based cideries to incorporate cans, too. The adoption of 12 oz. packaging increased sales for the cider category. In 2024, regional cider was one of the only beverage alcohol categories to grow in both sales and volume. The ACA began pushing for 473 ml (16 oz) and 569 ml (19.2 oz) volumes to be added to approved wine standards of fill in 2022. Since the ACA’s original petition, they have continued to organize grassroots outreach and to lobby the TTB to adopt the changes. The TTB’s announcement today proves that the ACA and its members can collaborate to successfully pursue parity with other beverage categories.
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To request an interview, please email ACA’s Board President, Christine Walter: christine@baumanscider.com.
The ACA is a 501(C)6 not-for-profit organization who is working to build and protect a sustainable and diverse cider industry in the United States through targeted education, advocacy, and a welcoming, thriving cider community.
Cider Share at CiderCon® 2025
Join us at the Cider Share Welcoming Reception on Wednesday, February 5 from 5:00 PM to 7:30 PM to officially kick off CiderCon® 2025! With up to 60 cideries pouring cider from all over the world, delicious food, and all your cider friends in one room, this is the perfect way to celebrate the start of CiderCon®! Whether you’re an experienced cidermaker or new to the industry, Cider Share is a great place to connect with others and start the conference on a high note.
A big thanks to the continuing sponsorship of Voran to help make Cider Share happen!
Tickets for Cider Share are only $20 for ACA members and $30 for non-members, so make sure to add it to your registration as space is limited.
Already registered for CiderCon® 2025 but forgot to add Cider Share tickets? Add them now by clicking here!
Interesting in pouring your ciders at Cider Share?
If you’re a cidermaker, consider applying to serve your ciders at Cider Share. Cideries will be selected through a lottery, with attention to geography and style. Pouring space is limited so please submit your application for consideration as soon as possible.
Fill out the application form here.
The deadline to apply is January 15 or when space is full. Cideries accepted to pour will be notified and asked for additional details.
Two pourers are allowed per company, and all other employees must buy tickets to attend.
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.