Dry Cider January Announced by Cider Association
The American Cider Association is launching a month long campaign called Dry Cider January to promote their members’ ciders containing 0 grams of sugar. They will list the ciders on their website and will be promoting them through the association’s social media channels with the hashtags #dryciderjanuary and #pickdrycider.
The list will be updated regularly and can be found here.
“The brain has a hard time distinguishing fruity from sweet. Many ciders with absolutely no sugar in them can still be fruit-forward,” explained the association’s executive director, Michelle McGrath. “You’ll find there are a multitude of dry ciders available when you start seeking them,” she added.
Alcohol is created when yeast converts sugar into alcohol through fermentation. A cider that contains no residual sugar has been fermented to absolute dryness. Sometimes cidermakers will blend a completely dry cider with fresh juice for acid/sugar balance, but other times they leave the cider entirely dry. These dry ciders are what the association is listing on their website for the campaign.
“It’s fairly common for cidermakers to list a dryness scale on their packaging nowadays. Although the definition of ‘dry’ may vary, a 0g sugar cider will generally be marked as such on the back label. ‘Bone dry’ is another term some companies may use to distinguish their 0 grams RS ciders from their dry ciders with only 1 or 2g,” McGrath shared. Some dry ciders, like Brut from Virtue Cider, include nutrition labels that indicate 0g sugar.
The list of ciders on the association’s website demonstrates the flavors and styles possible not only in the cider category, but in ciders with 0g sugar. From single varietal ciders showcasing specific apple varieties and served in a 750ml bottle to ciders aged on rose and hibiscus petals and served in a 12 oz can, the range is impressive. They are adding to the list daily throughout January. Follow along on their Instagram account @pickcider to learn more about the featured products.
The American Cider Association is developing additional campaigns for 2020 to showcase their members and highlight the diversity of flavor and style in the category.
###
Active members of the American Cider Association may submit their 0g sugar ciders to be featured here. Consumers can participate with the hashtags #dryciderjanuary and #pickdrycider.
The Gravensteins of Sonoma County
“What can I get for you?” I ask the next customer at the bar. “I don’t know. Do you have any cider made with Gravenstein apples?”, comes the reply. “All the ciders on our menu have some Gravenstein in them. What sort of cider do you like?”
That’s a typical beginning conversation at the Craft Cider Tent of the Gravenstein Apple Fair, an annual fundraising event benefiting the local agricultural non-profit Sonoma County Farm Trails. Most of our customers are not regular cider drinkers, and have generally just tried one or another of the large nationally distributed brands. Confronted with a menu of 18 local ciders, from almost as many producers, they are understandably a bit flummoxed. We talk about what they typically drink, do a little sampling, and eventually find something they love.
When most people hear “Sonoma County, CA” they think wine, but apples have been a part of the commercial landscape there since northern Europeans arrived in the mid-19th century. Chief among them was, and is, the Gravenstein, an apple whose 18th century origins (said to be Italy, Denmark, or Germany) are shrouded in mystery. It’s an apple that expresses itself marvelously in the area’s loamy soils, warm, dry days, and cool summer nights. Nineteenth century pomologists had it right when they described the Gravenstein as having “that refreshing admixture of sweet and acid which characterize our most esteemed apples” and declaring it good for cider.
Cider makers in the area take full advantage of everything the Gravenstein has to offer making ciders that cover all possible flavor and texture bases – wild and tart native-ferments (Old World Winery and Coturri Winery); dry and fruit forward (Sawhorse Cider and Horse & Plow Winery); clean and crisp (Goat Rock and Ethic Ciders); semi-dry single varietals (California Cider Company and Golden State Cider), and complex blends (tannic from Tilted Shed Ciderworks, aromatic from Dutton Estates). The 10-fold increase in local cider companies over the last seven years has been a boon to local farmers, too, allowing them to resist the economic pressure to grub up their orchards in favor of wine grapes.
While the range of flavor possibilities seems almost endless, what these ciders all have in common is their use of local fruit, typically dry-farmed and organic, harvested and pressed in season. They also rarely make it outside of Northern California, and most can only be found within Sonoma County itself and the handful of counties that surround it. To experience all this place has to offer, you have to go there.
The American Cider Association is making it easy for the attendees of CiderCon 2020 in nearby Oakland to do just that with a pre-conference orchard and tasting tour. For cider lovers, it’s an opportunity that shouldn’t be missed.
American Cider Association Note: Registration for CiderCon 2020 and associated tours will open soon! Darlene Hayes will be the guide for the Sonoma Country tour.
Neo-Prohibition Gaining Momentum: State Laws Aim to Reshape Alcohol Policy
Across the country, a rising wave of neo-prohibitionist legislation is threatening the progress and vitality of the alcohol industry—including craft cider. Backed by well-funded advocacy groups, these efforts seek to restrict access to alcohol through steep increases in state excise taxes and burdensome packaging and labeling requirements.
While often framed as public health initiatives, many of these proposals rely on alarmist messaging, disproportionately punish small producers, and overlook data on responsible consumption, economic impact, and industry accountability. Some are more subtly introduced but carry significant consequences all the same.
In Washington, current proposed legislation (HB 2079) would substantially raise the total tax burden on cider. The proposed increase of $0.2128/gal would create a total new tax rate of $0.5208/gal, or a 69% increase, creating a compounding and disproportionate financial strain on cider producers.
In Oregon, legislation introduced earlier this year proposed both a hike in beer and wine excise taxes and an additional five-cent charge on every beverage container—effectively creating a non-refundable tax on small producers and consumers alike.
The American Cider Association has submitted formal letters of opposition to these proposals and joined coalition efforts with our bev-alc industry partners. We are actively monitoring similar efforts in Colorado, New Mexico, and Illinois, and remain committed to defending fair and balanced alcohol policy nationwide.
Our priorities are clear:
- Defend fair and equitable tax policy
- Promote responsible enjoyment and education
- Protect cider producers’ rights to grow and market their businesses
The ACA will continue to engage with lawmakers, mobilize grassroots advocacy when needed, and keep you informed every step of the way.
If you become aware of concerning legislation in your state or region, please don’t hesitate to contact us. Your insights and local perspective are vital to ensuring we’re able to act quickly and effectively.Together, we can push back against fear-based narratives and protect the future of American cider.
Join Us as a CiderCon® 2026 Vendor
Get ready for CiderCon® 2026, coming to the heart of Providence, Rhode Island, from February 3-5, 2026! Join us for the world’s premier cider industry conference with cider professionals from all over the globe and put your brand in front of the movers, makers, and shakers of the cider industry.
Why You Should Join Us
CiderCon® is the only event where the entire cider supply chain comes together to learn, connect, and discover what’s next. Don’t miss your chance to showcase your products and services to a crowd of over 1,000 eager cider professionals.
This is your opportunity to:
- Connect with cider producers, orchardists, and buyers from across the globe
- Showcase your products and services to a highly engaged audience
- Generate leads, build brand awareness, and deepen industry relationships
- Be seen as a key player supporting the growth and innovation of the cider community
Exclusive trade show hours means crowds of attendees will head your way to connect with your business. In addition, games and a happy hour will ensure that attendees are stopping by your booth for a visit.
Vendor and Sponsorship Perks
- Booth Spaces: Secure your 10’ x 10’ booth for just $2500, which includes three conference passes and lunch on Wednesday & Thursday. Booth prices increase on July 1 so book your booth now to lock in the lowest rates!
- Sponsorship Opportunities: Elevate your brand with custom sponsorships. Stand out and support the American Cider Association while reaching a dedicated audience.
Spots are limited — reserve your booth now and be part of the buzz!
Interested? Fill out our CiderCon® 2026 Vendor Application today!
Have questions? Contact our Trade Show Coordinator Ellen Husch at tradeshow@ciderassociation.org.
Meet Your Board Member: Scott Spelbring
We’re pleased to introduce you to board member Scott Spelbring of Henway Hard Cider, who was recently elected as Southern chair. Read on to get to know more about Scott and Henway Hard Cider in this Q&A.
Where do you work and what is your position?
I am the Director of Enology and Viticulture for Henway Hard Cider and Bluemont Winery located in Bluemont, VA in northern Virginia
Tell us about your cidery/farm/orchard
We’re on a 400 acre farm at the base of the Blue Ridge Mountains in Loudoun County, Virginia. The Zurschmeide family has been farming in Loudoun County since the 1970s but established the current farm (Great Country Farms) and orchard operation in 1993. In addition to the cidery and winery we have a large u-pick operation for a variety of apples, peaches, strawberries and other fruits and vegetables as well as 45 acres of wine grapes under vine.
How did you get into cider?
I began drinking cider at a relatively young (too young?) age courtesy of an English family that I was close to. When I was interviewing for the winemaker position at Bluemont back in 2016 one of the questions asked was “how do I feel about cider?”. That question and suddenly having access to a variety of estate apples quickly sent me down the path of making cider!
Why did you decide to run for a position on the board?
Having been in the wine, cider and craft beverage industry for 15+ years I understand how hard it is to navigate and succeed in this industry. I’m hoping to be able to use my experiences to contribute to the success, growth and passion of this amazing industry!
What are your hopes for the future of the US Cider Industry?
I’m hoping that more attention will be brought to cider as a whole and that it gains traction as a stand alone category a la wine, beer and spirits. Bringing awareness to cider’s diversity and history would be amazing!
How do you describe your cider region?
It’s the “Apple Capital” of Virginia! 16,000+ acres of apple orchards producing roughly 6,000,000 bushels of apples annually
What’s your favorite apple to work with and why?
I wish I were more diverse in my apples – I tend to work more with blends from our orchards or surrounding properties. Typically I work with everything from Pippin, Arkansas Blacks, a little Crab, York, Pink Lady’s, etc.
What is your favorite cider/food pairing?
I love a dry crisp cider with sushi or Thai!
What is your favorite nature/cider pairing?
Maple bourbon barrel finished cider and a campfire
What would you like our members to know about you that they might not know?
I am an avid dog lover, prefer the beach over the mountains and ex-rock and roll musician
CiderCon® 2026 Request for Speaking Proposals
Mark your calendars for an unparalleled gathering of minds and talents at CiderCon® 2026, set to transform the city of Providence, Rhode Island from February 2-5, 2026. As the world’s leading event dedicated to advancing the craft of cidermaking, CiderCon® offers an exceptional platform for networking, learning, and sharing the rich traditions and innovative techniques that define our industry.
This year, we’re casting a wide net to bring in knowledgeable, passionate, and visionary speakers from the cider industry and beyond. We’re looking for presentations that will enlighten and inspire – covering a wide array of topics from best practices and emerging trends to groundbreaking research and process improvements. Additionally, we invite speakers from outside but related industries to cider. Our industry will be strengthened with fresh perspectives.
The topics we’re particularly excited about this year include:
- Cidermaking (Production, Safety and Operations, etc.)
- Sales (Wholesale, Cider Clubs, DtC, Marketing and Branding, On-Premise, etc.)
- Better Business (Human Resources, Compliance, Equity & Inclusion etc.)
- Orcharding (Pest & Disease Management, Orchard Planning, etc.)
- Data/Trends (Cider, BevAlc, Etc.)
- Cider’s Flavor and Terroir
- Innovation
If you have insights or experiences in these areas, we want to hear from you! Please be aware that our attendees do not want presentations that are sales pitches for your company or products or services. They want information that will be useful and relevant for their businesses.
At the heart of CiderCon® is our unwavering commitment to inclusivity. We believe that diversity fuels innovation and strengthens our community. That’s why we encourage proposals from individuals of all backgrounds, including BIPOC, LGBTQIA+, veterans, and those with disabilities.
Please submit your proposals to the CiderCon® committee by June 15, 2025 by filling out this Google form. If you’re selected as a speaker, you’ll receive a complimentary pass to CiderCon® 2026, including lunches and access to all the fantastic non-ticketed events we have planned. Decisions for speakers will be made by mid-August. We may reach out to you in the interim to get more details on your session. If you have questions, please reach out to our Speaker Coordinator Jenn Martell at jenn@ciderassociation.org.
Don’t miss this opportunity to help the cider industry continue to thrive. Together, we can make CiderCon® 2026 an event that celebrates our craft, fosters innovation, and builds a more inclusive and vibrant community. We can’t wait to see you in Providence!
Meet Your Board Member: Tom Hart
We’re pleased to introduce you to board member Tom Hart of Humboldt Cider Company, who was recently elected as Pacific Coast chair. Read on to get to know more about Tom and Humboldt Cider Company in this Q&A.
Where do you work and what is your position?
Humboldt Cider Company in Eureka, CA. I am Co-Owner/Operator. I manage our sales and distribution departments and work with our local orchard partners.
Tell us about your cidery/farm/orchard
We started in my friend’s garage in 2014 and have grown incrementally over the years. We make a wide variety of ciders from small batch single-varietal orchard based ciders to large batch fruited ciders. We help manage two local orchards and work with the California State Parks and the National Park Service on fun historic orchard restoration projects.
How did you get into cider?
My friend told me about my current business partner’s plans to start a cider company in Eureka. I reached out and started as the first employee. I realized early on that I had discovered my passion: apples. After a couple years, I bought into the company and the rest is history!
Why did you decide to run for a position on the board?
I have strong relationships with cider companies large and small throughout the Pacific Coast region. I want to be a voice for all sizes and types of cider companies within the region and help highlight all the Pacific Coast has to offer.
What are your hopes for the future of the US Cider Industry?
I want to continue to see our market share grow within the alcohol industry. I also want to help inform the public about cider’s deep history in this country and the contributions cider companies make in their local communities.
How do you describe your cider region?
The Pacific Coast region features some of the most diverse brands in the industry. We range from high-end small batch companies like Tilted Shed, Two Broads, Raging Cider and Paradise to larger well-known brands like Golden State, Ace and Two Rivers. We are fortunate to live in a region full of natural beauty and are proud to share a strong sense of community.
What’s your favorite apple to work with and why?
My favorite apple to work with is the Wickson Crab. First and foremost, I am an Albert Etter enthusiast through and through. Second, the Wickson is a very small and unassuming apple, but it packs quite the punch. It has deep historical roots to our region and makes for a wonderful cider.
What is your favorite cider/food pairing?
Don’t judge me, but I am partial to pairing Humboldt County’s Cypress Grove chèvre with a cold glass of Humboldt Cider Company’s Gravenstein.
What is your favorite nature/cider pairing?
Humboldt County is home to Six Rivers National Forest and Redwood National and State Parks. My favorite summer activity is drinking cider alongside the Smith or Trinity River while taking in all the natural beauty that surrounds me.
What would you like our members to know about you that they might not know?
Humboldt Cider Company is proud to feature artwork from Dave Van Patten. Did you know Dave recently won a Grammy? His album artwork on the Grateful Dead’s “In and Out of the Garden” box set took home the trophy for Best Recording Package in 2023.
October 6: Certified Pommelier Exam at Potter’s Craft Cider
TAKE THE CERTIFIED POMMELIER EXAM IN VIRGINIA ON OCTOBER 6th!
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 a Certified Pommelier Exam will be held at Potter’s Craft Cider in Charlottesville, VA . The exam will take place Monday, Octobier 6th, 2025. The exam will begin promptly at 8:30 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 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 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.)
- 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 Cider Education Operations Manager 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 the Cider Education Operations Manager, 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.
- 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.
July 9: Level 1 Certified Cider Guide Workshop in Chester, England
Join us in Chester, England on July 9th for a Level 1 Certified Cider Guide Workshop & Certification!
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. 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 theprogramme for cider fans, afficionados 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 sensorial 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.
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
ACA members can find their discount code in the Resource Hub!
From the Desk of ACA CEO Monica Cohen
When I took the stage at CiderCon® 2025 in Chicago, just days into my new role as CEO of the American Cider Association, I confidently said, “It’s cider’s time.” I believed it then. I believe it now (six weeks into this gig) and I’m on a mission to get others to believe it too.
Why? Because cider is primed for real growth, and the opportunities before us are vast. For years, many of you in this industry have worked tirelessly to build momentum—there are more cider producers, more tap rooms, collaborations with other industries, and efforts to educate the public on cider’s diversity. The result? Cider’s presence in retail is growing, and more consumers are discovering the unique appeal of cider as a refreshing and complex beverage. The demand is there…and increasing! Dollar sales of regional cider are up 3.3% versus one year ago.
To capitalize on this momentum, we need to continue working together, act strategically, and move boldly forward. Since the ACA’s founding, there has been incredible work done to organize and grow the cider industry. Now, as we embark on the next chapter, I’m committed to providing the leadership, support, and infrastructure needed to allow cider to reach its full potential.
Before joining the ACA, I spent years in the food and beverage industry, specifically in dairy (yes, moo!), where I earned a reputation for challenging the status quo and pushing boundaries. As dairy was an industry struggling to stay and be relevant, I know how important it is to create a culture that embraces innovation. That’s why the ACA team, in collaboration with the Board, is rethinking everything—from enhancing the value of membership and reimagining how we deliver educational programs to relooking at how we elevate cider in every sense of the word. Here’s a glimpse of some specific projects underway:
- Refining the organization’s mission, vision, and values
- Looking for new ways to build value for our members through resources, networking, and marketing opportunities that will directly benefit your businesses
- Creating a preferred vendor program to provide members with discounts that lower operational costs
- Exploring member services offering access to resources like insurance, leases, and HR support and more
- Expanding educational programming and building new initiatives for beverage gatekeepers, such as restaurant owners, wholesalers, and retailers
- Driving consumer demand through education and customizable programs for members to use with retailers and restaurants in their regions
- Increasing collaboration with adjacent industries and forging relationships with unlikely partners
- Creating more aggressive advocacy plans
- Relooking at how we deliver data to you
- And more!
This journey is all about what we can accomplish together. It’s about growing the ACA into an even stronger, more influential voice for cider nationwide. Together, we’ll advocate for cider across all sectors—craft cideries, large-scale producers, orchardists, and retailers. And it’s about bringing more people to the table, people who are passionate about cider and eager to help us push the category forward.
…and, it’s about collaboration. I’ve already been inspired and embraced by the ACA Board, our incredible team, many of you, and the broader cider industry as well as adjacent industries—from USApple to the Brewers Association, to the Cider Institute, and cider associations across the country. We’re seeing a unified effort to raise awareness and create a thriving industry. This momentum is exactly what we need to make cider’s time a reality.
Together, let’s keep the momentum going. Let’s be bold. Let’s make sure cider is in every household and elevate the category like never before. It’s cider’s time, and it’s time for all of us to step up and make it happen.
Until next time,
Monica
Monica Cohen
CEO, American Cider Association
New Member Benefit: Share Your Events on the ACA Website
Our members are doing exciting things across the country! As part of our ongoing commitment to support and promote your hard work and passion for crafting exceptional cider, we are introducing a new feature that will spotlight your cider events on our official website.
Showcase Your Events
Starting now, as a member of the American Cider Association, you will have the opportunity to feature your cider events on our website. Whether you’re hosting a tasting, a workshop, or a special seasonal celebration, this platform will provide you with greater visibility and will allow cider enthusiasts from across the nation to discover and attend your events. We’ve started with a few of our events to give you an idea of just what it will look like. Check it out here. There is also a direct link from our homepage to the Upcoming Cider Events page that will host all of your event submissions.
How It Works
We want to make this process as easy as possible for you. Here’s how you can get your events listed on the website:
- Submit Your Event Details: The first step is to fill out our Event Submission Form. (You’ll be prompted to login to your ACA account in order to access the form. Once you’ve logged in you should see a link on the left menu bar on your member dashboard to submit your event) This is your opportunity to showcase what makes your event unique and appealing. Be sure to include all the enticing details that will draw cider lovers to your event.
- Email Us Your Photo: Visuals are a powerful way to capture attention. Send us a photo that represents your event. The image should be 500×500 pixels and less than 2 MB in size. Email your photos to pickcider@ciderassociation.org. If a photo isn’t provided, we’ll use a stock image as a placeholder.
- Review and Approval: Our team will review submitted events to ensure they align with our community standards and approve them onto the website.
- Weekly Updates: Each Monday, we will update our website with the newly approved events. Be sure to submit your events in advance so they can be seen by the most people.
Why You Should Take Advantage of This Benefit
This new benefit is designed to enhance your event’s reach and impact. Our analytics show that people come to the ACA website looking for cider events. By being featured on our platform, you could potentially reach new cider enthusiasts eager to discover and participate in your events.
If you have any questions, please feel free to reach out to Communications Manager Woodley Smith at woodley@ciderassociation.org.
ACA Welcomes 18 People to the Growing Ranks of Certified Pommeliers Following CiderCon® 2025 Exam
As cider’s popularity continues to grow and an increasing number of producers and styles enter the market, more professionals and enthusiasts are deepening their expertise through certification.
The American Cider Association (ACA) is pleased to announce that 18 individuals successfully passed the recent Certified Pommelier exam held at CiderCon® 2025 in Chicago, Illinois. The following individuals join a growing community of cider experts dedicated to elevating the industry: Yakira Batres from Bauman’s on Oak kitchen crew, cidermaker Jenna Boucher from Two Blokes Cider, cidermaker Marcio Buffalo from Mountain West Hard Cider, taproom manager Dylan Ford Pitcher from Lost Generation Brewing Company, cidermaker Alex Gill from Indian Ladder Farms Cidery & Brewery, cidermaker Abram Goldman-Armstrong from Alde Sider, Megan Hereford owner and co-founder of Daring Wine & Cider Company, cidermaker Kia Hitt from Angry Orchard Cider House, general manager of Bauman’s on Oak Chris Leimena, Gabriela Muñoz who wears many hats at Keepsake Cidery, Jason Schmink owner of Oak Tree Orchards, cidermaker Eli Shanks from Western Cider, marketing director for brand partnerships Marina Sumrada from Schilling Cider, founder of Blind Bear Beverages Claire Trindle, quality assurance manager Sadie Wagnell from Schilling Cider, owner and cidermaker Christine Walter of Bauman’s Cider, and cider enthusiasts Matt Hart and Ian McPherson.
“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. Increasingly 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 are elevated.”
More about the Certified Cider Professional Program and Upcoming Opportunities
The CCP 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 rigorous testing process consists of four types of questions, including short answer, fill in the blank, essay, and blind sensory–which is based on tasting.
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 are several upcoming exams to choose from:
- April 26: Frankfurt, Germany at CiderWorld
- May 14: Grand Rapids, Michigan at GLINTCAP
- May 21: Los Angeles, California at Benny Boy Brewing
- October 6: Charlottesville, Virginia at Potter’s Craft Cider
Contact the ACA’s Director of Education and Program Development Jennie Dorsey if you have questions about the Certified Cider Professional program or are interested in taking either the Level 1 Certified Cider Guide or Level 2 Certified Pommelier exams. You can also learn more at https://ciderassociation.org/certification.
###
Yakira Batres
Jenna Boucher
Marcio Buffolo
Dylan Ford Pitcher
Alex Gill
Abram Goldman-Armstrong
Megan Hereford
Kia Hitt
Chris Leimena
Gabriela Muñoz
Jason Schmink
Eli Shanks
Marina Sumrada
Claire Trindle
Sadie Wagnell
Christine Walter
Matt Hart