Posts by Jennie Dorsey
May 13th Certified Pommelier™ Exam at GLINTCAP
TAKE THE CERTIFIED POMMELIER™ EXAM AT GLINTCAP on MAY 13th, 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 GLINTCAP 2026 in Grand Rapids, Michigan. The exam will take place on Wednesday, May 13th, 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 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 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.
CiderCon® 2026 recap
CiderCon® 2026 took place from February 2-5th in Providence Rhode Island. This annual event, organized by the American Cider Association, serves as the leading conference for cider industry professionals from around the globe. Now in its 16th year, this conference featured a program rich with educational sessions, networking opportunities, and an extensive trade show.
Key Highlights
- Venue: The event was hosted at the Rhode Island Convention Center in lovely Providence, Rhode Island.
- Attendance: 650 cider industry professionals from around the globe attended including:
- Attendees from 40 states with New York, Washington, California, & Massachusetts having the highest representation.
- Attendees from 13 countries, including Austria, Canada, Latvia, Norway, Lithuania, Spain, Sweden, Russia, France, Denmark, China, and the United Kingdom.
- Workshops and Sessions:
- 25 educational sessions with over 80 speakers covered topics such as cider production techniques, marketing strategies, innovation, orcharding, and cider business management.
- The Cider Institute helped to develop the Craft & Production Excellence track sessions once again.
- Ten tasting sessions highlighting everything from brandy essentials, to international highlights from Ontario and the Baltic Region, to fermenting with wild yeast.
- Scholarships:
- The ACA hosted 3 recipients for their Cider is For Everyone Scholarship at CiderCon® 2026. This scholarship is designed to bring individuals from historically marginalized populations within the beverage industry to CiderCon® to increase the accessibility of cider education and catalyze the careers and ownership pathways of these burgeoning cider professionals.
- Cider Share:
- Cider Share is the beloved welcome reception of CiderCon®. This year Cider Share took place on Tuesday February 3rd featuring more than 50 cideries from around the globe sharing their ciders with CiderCon® attendees. In addition to the main share in the grand ballroom, this year, we were so pleased to feature a special wing just for ciders from the Eastern region. We are so thankful to the support of our sponsor Voran.
- Tours: This year’s CiderCon® tours captivated attendees with a variety of exciting experiences. Participants explored cideries in Connecticut and Rhode Island, embarked on a Prohibition in Providence walking pub tour, and visited the Johnson & Wales University Culinary Arts Museum for an extensive tour and culinary lab presentation.
- Close to 100 attendees participated in the dedicated CiderCon® tours exploring the cider and culture the region has to offer.
- Keynote Speakers: CiderCon® 2026 opened with welcoming remarks from Christine Walter, Chair of the ACA Board of Directors, and Monica Cohen, CEO of the American Cider Association. Together, they reflected on the progress the cider community has made, acknowledged the challenges ahead, and set the tone for a conference focused on growth, collaboration, and strengthening cider’s voice nationwide.The keynote program continued with three dynamic conversations.
- Alan Reed, formerly of Chicagoland, delivered an energizing talk on innovation and scaling small businesses, sharing practical insights for cideries navigating growth.
- Jim Bair, President and CEO of the U.S. Apple Association, provided a comprehensive “State of the Apple” update, highlighting production trends, market pressures, and opportunities impacting cider makers nationwide.
- The session concluded with a fireside conversation between Monica Cohen and Bart Watson, President and CEO of the Brewers Association, exploring the beverage alcohol landscape, the challenges facing producers, and areas where cider can carve out meaningful growth.
- Certified Pommelier™ Exam
- The ACA once again offered its Certified Pommelier™ exam at CiderCon® 2026. The Certified Pommelier™ is an advanced second-level designation of the ACA’s Certified Cider Professional™ program geared toward beverage and hospitality industry professionals. Close to 20 people sat for the challenging certification exam that included a written theory section and blind sensory evaluation section. The new cohort of Certified Pommeliers™ will be announced in 6 weeks.
- Networking:
- There were numerous networking opportunities at CiderCon® 2026, including a Newcomer Networking session, an LGBTQIA+ Cider Social meetup, a Cider Institute meetup, a Guild Leader’s meeting, an Orcharding Meetup where attendees exchanged apple tree scion wood, and numerous gatherings of individuals.
- Trade Show:
- Over 80 exhibitors displayed the latest equipment, products, and services tailored for the cider industry in the Trade Show sponsored by FruitSmart™.
- Vendors came from around the country and the world. This year featured several new vendors as well as many who have returned year after year to support the cider industry. Attendees also enjoyed cider samples from several vendors including the Michigan Cider Association and Cider Association of Maryland.
- For the first time, the trade show also featured an artisan marketplace of local artists, food, and gift vendors.
- Grand Toast & Party
- The Grand party returned this year in a new and bigger way with the generous sponsorship of Endless Orchard.
- We hope that even those who were not able to attend will raise a glass with us now to the Endless Possibilities of ciders future when we craft it together.
CiderCon® was created to offer the commercial cider industry an outlet to meet, share ideas, collaborate, and affect positive changes in cidermaking, apple and pear production, the cider market, and cider regulations. CiderCon® is organized by the American Cider Association whose mission is to grow a diverse and successful US. cider industry by providing valuable information, resources, and services to our members and by advocating on their behalf.
March 28th Taste Like A Pro: Cider Sensory Workshop at Armageddon Brewing
Join us at Armageddon Brewing in Somerdale, NJ on March 28th!
Join us for a sensory deep dive into the world of cider and learn to taste cider like a pro! Whether you’re preparing for the Certified Pommelier™ exam or just curious how pros taste cider, this immersive, hands-on session will give you the tools to sip and share with confidence. You’ll learn how to detect flavors, spot faults, and describe cider like a seasoned cider professional. Walk away prepared for your exam, or to wow your friends with a sharper palate and a deeper love for the world’s most diverse fermented beverage.
Price: $45 Non-members, $35 ACA members (Member Discount can be found in the Resource Hub)
Location: Armageddon Brewing,
900 Chestnut Ave, Suite J, Somerdale, NJ 08083
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)
Certified Cider Professional™ Progam – 2025 Year in Review
As we close out the year, I find myself reflecting on how much the Certified Cider Professional™ education programming has grown and evolved. My goal this year was to make education more accessible, more practical, and more connected to real cider experiences. I focused on meeting learners where they are, whether that meant digital learning, attending a workshop, or tasting along at home.
One of the most impactful developments this year was the expansion of our sensory-focused videos on YouTube. These resources were designed to help learners slow down and practice, building familiarity with aroma, flavor, mouthfeel, and balance in a way that feels approachable and repeatable. I wanted these videos to feel like an open invitation to taste, pause, rewind, and revisit concepts as often as needed, because sensory skills are built through repetition and confidence.
In-person sensory workshops continued to be a vital part of our education work. There is something uniquely powerful about tasting together, comparing notes, and calibrating language in real time. These workshops allowed participants to explore cider styles, apple varieties, and structure side by side, reinforcing that sensory evaluation is both a personal experience and a shared conversation.
The addition of Study Kits shipped through Press Then Press helped bridge the gap between digital and in-person learning. By delivering curated tasting bundles directly to participants, we were able to extend the classroom into people’s homes. Tasting along with videos or workshops transformed abstract concepts into tangible understanding and kept the focus grounded in real cider.
Looking back, what stands out most is how these formats worked together. Videos, workshops, and delivered tasting bundles created multiple entry points into cider education, while reinforcing the same sensory foundations. As we move into the new year, I am proud of the curiosity, engagement, and commitment our community continues to bring to learning. This year reinforced my belief that thoughtful, inclusive education strengthens not just individual palates, but the cider industry as a whole.
Myself, the Education Committee, and the global team of Licensed Educators are excited to expand these educational offerings and to debut new digital and in person theory learning modules in the new year.
Jennie
ACA Welcomes Three New Certified Pommeliers™ Following Exam in Virginia
The American Cider Association (ACA) is pleased to announce that three individuals have achieved the rank of Certified Pommelier™ following an exam held in Charlottesville, Virginia on October 6. The newly minted Certified Pommeliers™ are Brittany Kordick of Kordick Family Farm, Joanne Mumbey of BeyLoved Pairings LLC and award winning amateur cidermaker Brad Winans.
Joanne Mumbey, Brittany Kordick, and Brad Winans
“We are so proud to welcome these new Certified Pommeliers™ to our vibrant community of experts elevating the appreciation and understanding of cider,” says ACA Director of Education and Program Development Jennie Dorsey. “Each new member brings with them the stories of orchards, 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.”
The ACA originally launched its Certified Cider Professional™ (CCP) program to equip industry leaders with the expertise to navigate cider’s rich diversity with confidence. As cider’s popularity continues to grow, the program is gaining popularity with food and beverage professionals wanting to set themselves apart from their peers with exceptional skills, deep knowledge, and a commitment to hospitality.
“We know that top dining experiences are built on knowledgeable, confident service, and cider deserves to be part of that conversation,” says ACA CEO Monica Cohen. “Our Certified Cider Professional™ program ensures that food and beverage professionals have the expertise to showcase cider’s full potential. With cider pairings, we know the dining experience for guests is elevated.”
More about the Certified Cider Professional™ Program and Upcoming Opportunities
The Certified Cider Professional™ program is designed to educate those on the front-line of cider sales, making it the world’s most comprehensive and in-depth cider appreciation program for food and beverage professionals worldwide.
The CCP program begins with a Level 1 Certified Cider Guide™ (CCG) designation to help industry professionals develop a fundamental understanding of cider. The Level 2 Certified Pommelier™ (CP) designation takes it a step further by encouraging cider professionals to think critically and showcase a higher level of understanding of the elements of cider.
The ACA is dedicated to ensuring that all information tested on the exam is made accessible to anyone who desires to learn. To that end, the ACA released a textbook in March of 2023 to help candidates prepare to take the exam with just one comprehensive resource. The second edition of the textbook was released in March of 2024 to present a more global view of the cider industry as well as including new sections covering important emerging sectors such as low and no-alcohol products. The textbook is available for purchase through Kindle Direct Publishing. Additionally, the ACA offers sensory analysis practice webinars and a Facebook study group continuously updated with resources for exam candidates. Interested candidates can find links to all Certified Pommelier™ resources on the ACA website.
For those interested in attaining their Certified Pommelier™ designation there is an upcoming exam at CiderCon® 2026 in Providence, Rhode Island on February 3. Registration for the exam is on the ACA website. While exam takers do not have to be registered for CiderCon® 2026 to take the exam, it is highly recommended as a way to connect with the larger cider community.
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. You can also learn more at https://ciderassociation.org/certification.
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Cooking with Cider at Thanksgiving
If you’re looking to add a unique twist to your holiday menu this year, consider cooking with cider for Thanksgiving. This versatile ingredient can elevate both sweet and savory dishes and perfectly complements traditional flavors. Check out the recipes below to explore creative ways to incorporate cider into your Thanksgiving feast, ensuring your celebration is both memorable and mouthwatering. You can also download the recipes here so you can print them out and use them anytime!
Cider Brined Turkey
Prep Time: 20 minutes plus 12 to 24 hours brining
Cook Time: Varies by turkey size
Ingredients:
- 1 whole turkey, 12 to 16 pounds
- 2 quarts cider
- 2 quarts water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 teaspoons black peppercorns
- 4 bay leaves
- 6 sprigs fresh thyme
- Peel of 1 orange
- 6 garlic cloves, smashed
Instructions:
- Heat 1 quart of water in a large pot. Add salt and sugar. Stir until dissolved.
- Remove from heat. Add remaining water and all aromatics. Add cider last so it stays cold.
- Chill the brine completely.
- Place the turkey in a large container. Pour the brine over the turkey, making sure it is fully submerged.
- Add more water if needed. Refrigerate for 12 to 24 hours.
- Remove turkey from the brine. Pat completely dry.
- Roast according to your preferred method.
- The turkey will cook slightly faster due to the brine, so check temperature early.
- Rest for at least 20 minutes before carving.
Cider Herb Gravy
Serves: About 2 cups
Prep and Cook Time: 15 minutes
Ingredients:
- 2 tablespoons turkey drippings or butter
- 2 tablespoons flour
- 1 cup cider
- 1 cup turkey or chicken stock
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage
- Salt and pepper to taste
Instructions:
- Place your roasting pan on medium heat or use a saucepan with drippings.
- Add flour and whisk into the fat to form a smooth roux. Cook for 2 minutes.
- Pour in the cider. Scrape up browned bits.
- Add stock. Simmer until thick.
- Stir in herbs, salt, and pepper.
- Serve warm.
Cider Braised Brussels Sprouts with Bacon
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1 small onion, sliced
- 1 cup cider
- 1 teaspoon Dijon mustard
- Optional, 1 small apple thinly sliced
- Salt and pepper to taste
Instructions:
- Cook bacon in a large skillet until crisp. Remove and keep the fat in the pan.
- Add onion and Brussels sprouts. Sauté until lightly browned.
- Pour in cider. Add apple if using.
- Simmer uncovered until the liquid is reduced and glossy, about 10 minutes.
- Stir in Dijon. Add salt and pepper.
- Return bacon to the pan and serve.
Cider and Maple Glazed Carrots and Parsnips
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 2 pounds carrots and parsnips, sliced on a bias
- 1 cup cider
- 2 tablespoons butter
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions:
- Place carrots, parsnips, and cider in a skillet. Bring to a simmer.
- Cook until carrots and parsnips are almost tender, about 10 minutes.
- Add butter and maple syrup.
- Continue cooking until the liquid reduces to a shiny glaze.
- Season with salt and pepper.
Sourdough Cider and Sage Stuffing
Serves: 8
Prep Time: 15 minutes plus apple soak. Cook Time: 40 minutes
Ingredients:
- 8 cups cubed sourdough bread
- 1 onion, diced
- 2 celery stalks, diced
- 4 tablespoons butter
- 2 apples, diced
- 1 cup cider
- 1 tablespoon chopped sage
- 1 cup stock
- Salt and pepper to taste
Instructions:
- Toss diced apples with cider. Let soak for 15 minutes, then drain and reserve cider.
- Sauté onion and celery in butter until soft.
- Combine bread, vegetables, apples, sage, and reserved cider.
- Add stock until the bread is moist but not soggy.
- Transfer to a baking dish. Bake at 350 F for 30 to 40 minutes until golden on top.
Cider Cranberry Sauce
Serves: 8
Prep Time: 5 minutes. Cook Time: 15 minutes
Ingredients:
- 12 ounces fresh cranberries
- 1 cup cider
- 1 cup sugar
- Zest of 1 orange
- 1 cinnamon stick
Instructions:
- Bring cider and sugar to a simmer.
- Add cranberries, orange zest, and cinnamon stick.
- Cook until berries burst and the sauce thickens.
- Remove cinnamon stick. Cool before serving.
Perry Pear Crisp
Serves: 6
Prep Time: 15 minutes. Cook Time: 35 minutes
Ingredients:
For the filling:
- 4 pears, sliced
- 2 tablespoons sugar
- 2 tablespoons butter
- ½ cup perry
- Pinch of cinnamon
For the topping:
- 1 cup oats
- ½ cup flour
- ½ cup brown sugar
- ½ cup cold butter, diced
- Pinch of salt
Instructions:
- Cook pears with butter, sugar, cinnamon, and perry until just tender.
- Transfer to a baking dish.
- Mix oats, flour, brown sugar, and salt. Cut in the butter until crumbly.
- Sprinkle over the pears.
- Bake at 350 F for 30 to 35 minutes until golden and bubbling.
- Serve with fresh whip cream or a scoop of vanilla ice cream.
Expanding Global Cider Education: ACA Partners with The Drinks Trust and Heineken to make the Certified Cider Guide™ Course More Accessible in the UK
The American Cider Association (ACA) is thrilled to announce an exciting new partnership with The Drinks Trust and Heineken to make the Level 1 Certified Cider Guide™ (CCG) qualification more accessible to drinks professionals across the United Kingdom.
This collaboration marks an important step toward expanding access to professional cider education and supporting the next generation of cider advocates worldwide.
Bringing Accessible Cider Education to the UK
The Certified Cider Guide™ is the ACA’s internationally recognized Level 1 certification, designed to give participants a foundational understanding of cider production, styles, tasting, and service. The course has been integrated into The Drinks Trust’s DEVELOP training platform, a program that offers fully funded courses to individuals working or seeking work in the drinks and hospitality industries.
For eligible learners in the UK, this means the course is now available at no cost through the DEVELOP bursary program.
“Accessibility in education is essential for a thriving industry,” says Jennie Dorsey, Director of Education & Program Development for the American Cider Association. “Partnering with The Drinks Trust means more professionals can discover cider’s incredible diversity, expand their expertise, and join a growing international network of cider advocates.”
Flexible Learning for Busy Professionals
Delivered completely online and at your own pace, the Level 1 Certified Cider Guide™ course is designed to fit around real-world work schedules. Participants receive a comprehensive digital study guide, engaging on-demand video lessons, and access to the official ACA certification exam—all from the comfort of home.
The qualification helps participants:
- Build confidence in cider tasting and service
- Understand cider production methods, apple varieties, and fermentation styles
- Strengthen product knowledge and customer engagement skills
- Earn an internationally recognized certification that supports career growth across the drinks trade
A Shared Vision for Growth and Inclusion
As one of the world’s most historic cider regions, the UK has a deep connection to cider culture and craft. This partnership aims to elevate that heritage while ensuring access to professional education is open to everyone, regardless of background or circumstance.
The program is made possible through the generous support of Heineken, whose investment in the DEVELOP platform helps remove financial barriers to training and promote a more inclusive industry.
Join the Global Cider Learning Community
Through this collaboration, the ACA continues to expand the reach of the Certified Cider Professional™ program, which now serves learners in multiple countries and across all sectors of the beverage trade.
Interested in learning more or applying for the UK program?
👉 Visit The Drinks Trust’s course page to get started.
Together with The Drinks Trust and Heineken, we’re working to make cider education more accessible, more inclusive, and more inspiring, one sip at a time.
ACA Welcomes Jessica Arlich to the Certified Cider Professional Licensed Educator Team
We’re excited to welcome Jessica Arlich as the newest member of our Certified Cider Professional Licensed Educator team!
Based in Vancouver, Washington, Jessica brings a vibrant mix of cider expertise, creativity, and educational passion to cider enthusiasts across Washington, Oregon, Idaho, and Montana.
Jessica’s cider journey began behind the bar as a dedicated enthusiast and cider slinger. Her curiosity and commitment to learning led her to pursue the Certified Pommelier designation – an intensive certification that she earned in 2023. This achievement reflects her deep knowledge of cider production, history, and sensory analysis.
In addition to her credentials, Jessica is a dynamic presence in the cider world. She shares her insights on cider styles and industry trends through her blog, Esters, where she combines thoughtful analysis with a fresh voice.
“With her background as a graphic designer and community leader, Jessica brings creativity, enthusiasm, and a unique perspective to her role,” says Jennie Dorsey, ACA’s Director of Education. “Whether she’s leading workshops, tastings, or educational sessions, Jessica has a gift for making cider education both accessible and inspiring.”
Please join us in warmly welcoming Jessica to the team! We’re confident that her energy and expertise will elevate cider education throughout the Pacific Northwest.
Visit cidercertification.org to learn more about the Certified Cider Professional Program and education opportunities worldwide.
For PNW-specific inquiries, reach out to Jessica directly at Jessica@ciderassociation.org.
For all other inquiries, contact Jennie Dorsey at Jennie@ciderassociation.org.
Are You a Certified Pommelier Interested in Teaching?
We’re always looking for enthusiastic cider professionals to join our network of Certified Cider Professional Licensed Educators. If you’re a Certified Pommelier passionate about sharing your knowledge, we’d love to connect. Contact Jennie Dorsey at jennie@ciderassociation.org to learn how you can get involved.
June is Pride Month: Celebrate our Industry and All of the People and Styles That Make It Amazing
As we step into Pride Month, it’s a perfect time to celebrate everything that makes the cider industry so vibrant and dynamic. Our community thrives because of the people and the styles and stories that they share.
Commissioned in 1978, the rainbow flag was made as a visual representation of love and safety for all races, ages, and genders in the LGBTQIA+ community. The very same safety and togetherness that we value and hold as pillars of our industry. Publicly demonstrating your alliance with these values through your brand and images helps us to keep these ideals at the forefront, and to celebrate the progress that has been made.
This Pride Month, let’s honor the contributions of the LGBTQIA+ community and their invaluable impact on the Cider world. It’s a perfect time to embrace the spirit of inclusivity and unity that lies at the heart of our community. Whether you’re a seasoned cider professional or a newcomer to the scene, there’s a place for everyone here.
Join Our Rainbow Photo Contest!
To celebrate Pride Month, we’re excited to announce a photo contest that captures the essence of our community through the colors of the rainbow. We invite you to participate and showcase your creativity and love for cider in a way that highlights each vibrant hue.
How to Participate:
- Take a Photo: Snap a picture that incorporates all the colors of the rainbow or just one color of your choosing in a creative way. It could be a beautifully arranged cider tasting with colorful fruits, a picturesque orchard scene, or anything that represents the spirit of Pride and our industry.
- Share Your Story: Along with your photo, share a brief story or description of what Pride and the cider community mean to you. We want to hear your unique perspective!
- Submit Your Entry: Post your photo and story on Instagram or Facebook using the hashtag #CiderPride2024. Make sure to tag us @pickcider. This contest is in no way sponsored, endorsed, or administered by, or associated with, Instagram or Facebook.
Prizes:
The contest runs throughout the month of June, and winners will be announced in early July. Six winners will be chosen from the entries at random and will be featured in our monthly newsletter and receive a Cider is for Everyone hoodie.
From Snack to Sensation: Elevating Cider and Cheese for National Grilled Cheese Day
It is widely known that cider and cheese make exceptional pairings, but can we upgrade an excellent snack into the perfect meal? For National Grilled Cheese Day, I took to my favorite aisle in the grocery store to find new ways to bring cider and cheese together.
When considering pairings, there are a few things I like to start with
- Match intensities: This can be very important when working with strong flavors like those found in blue cheese.
- The 4 C’s: Whether you start with the cheese or with the cider, consider if there are elements of each that you wish to balance out or to bring to the front by using the cut, complete, complement, or contrast methods.
- Consider your condiments: Condiments can make or break a pairing so don’t forget about them.
- Don’t underestimate the power of bubbles: Especially when working with buttery bread and strong cheese, allowing the carbonation to help cut through the fat can be very useful.
In this instance, I like to start with my type of cheese and then choose my cider style and complete the dish with bread, condiments, and other add-ons. In order to showcase the wide range of ciders available I have made pairings for all 5 of the Cider Families: Cider, Perry, Fruit Cider, Botanical Cider, and Dessert Cider.
Cider
Fresh mozzarella on a toasted baguette with crispy bacon and pistachio crumbles is cut and complemented by a cider made in the traditional method. The sparkling nature will cut through the buttery bread and fatty bacon and bring complementary fruity and vegetal qualities.
Smoked gouda on sourdough with honey dijon mustard, Pink Lady apple slices, and lemon zest is complemented by a harvest driven apple cider featuring at least medium tannin and no more than medium acidity. Consider a single varietal for this pairing.
Perry
Aged cheddar on pumpernickel with a blueberry compote and balsamic vinaigrette is beautifully balanced by the floral acidity and light sweetness of a perry. Consider a blend of both low and high tannin pears to match the intensity of the cheddar.
Fruit Cider
Gorgonzola on multi-seed bread with avocado and arugula paired with a semi-sweet, medium to medium+ acidity fruit cider. Consider a sour cherry cider for this pairing to bring out the nutty and green components of the sandwich.
Botanical Cider
Fontina cheese on potato bread with a basil pesto and fresh spinach can shine brightly with a semi dry botanical cider. Best cider matches for this pairing would have a medium body and at least medium acid that has nutty and green notes.
Dessert Cider
So for the dessert pairing, let me take you somewhere a little off the wall and make a sweet grilled cheese pairing. Brie cheese on a toasted croissant with nutella and fresh raspberries are the perfect match for ice cider that features notes of citrus floral and green.
Cheese and cider are the perfect pairing, and there are endless possible combinations. Don’t be afraid to trust your gut and measure with your heart.
Looking for more information on cider and food pairing? Download our Food and Cider Pairing Basics Guide.
Looking for in person options to learn more about cider and food pairing? Check out our upcoming Level 1 Certified Cider Guide workshops around the country.