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.
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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.
ACA Announces Keynote Speakers for CiderCon® 2025 from New York and Minnesota
Speakers to Focus on Conference Theme: “Cider’s Balanced Future: Planet, People, Profit”
The 15th annual CiderCon® will take place in Chicago, Illinois from February 4-7, 2025 at the beautiful Hilton Chicago. CiderCon®, the world’s largest professional cider conference, will feature a stellar line-up of speakers who will delve into the 2025 theme, “Cider’s Balanced Future: Planet, People, Profit.” Speakers will cover a wide range of topics on sustainability, ranging from agricultural practices to business practices, manufacturing, people management and beyond.
The ACA is thrilled to feature three keynote speakers who will touch on a sustainable approach to cider that addresses the planet, people and profit. Scott Ramsey, Executive Director of the New York Cider Association, will facilitate a “fireside chat” with New York Liquor Commissioner Lily Fan. They will discuss how a liquor authority can work to support a sustainable craft cider industry and celebrate the recent historic win of a state bill that expanded market access for cidermakers in New York. Debbie Morrison of Yellow Belly Cidery and Sapsucker Farms in Minnesota will share how she and her husband Jim approach sustainability at their operations from multiple perspectives.
Lily Fan / NY Liquor Commission: NY Liquor Commissioner Lily Fan was nominated to lead the New York State Liquor Authority by Governor Kathy Hochul and is the first woman to head the agency. She is an engaging and heartfelt speaker that will share how she has effectively shaped the liquor authority’s approach to support small brands.
Scott Ramsey / New York Cider Association: Executive Director Scott Ramsey brings more than 30 years of corporate and non-profit marketing, communications, event production, and strategic leadership experience to his work in promoting, advocating, and building markets for New York Cider.
Debbie Morrison / Yellow Belly Cidery: Debbie and her husband Jim are the owners of Sapsucker Farms and Yellow Belly Cidery, a 179-acre regenerative farm in Quamba, Minnesota. They are well known for seamlessly integrating the natural environment in their operation, which includes growing vegetables, fruits, honey bees, maple syrup, chickens, and of course, an apple orchard. They are a regional community hub and prioritize the planet, people and profit at their cidery.
“Sustainability is an important topic for cidermakers right now,” says ACA CEO Michelle McGrath. “We’re an agricultural product at heart, so we’re especially tied to the planet, the people and the small businesses developing this industry. We’ll be looking at how to nurture a collaborative industry that supports these pillars.”
In addition to the keynote, there are several talks throughout the week in at CiderCon® 2025 that will discuss why aligning with a triple bottom line approach is particularly important to business right now, including 3 Tier Beverage’s Crafting the Future: Gen-Z’s Influence on Alcohol Brands and Tapping into Green – Marketing Sustainability In Cider with Amanda Oborne and Davey McHenry.
To learn more about the triple bottom line approach to sustainability, watch this video from Outlier.org.
To learn more about the conference, head to the CiderCon® 2025 website.
Breaking News! ‘Bubble Bill’ Introduced to the Senate
U.S. Senator Charles E. Schumer of New York introduced the Bubble Tax Modernization Act to the Senate (S.5442) on December 5, 2024. The American Cider Association applauds this as the next step toward carbonation parity which is critical for the future growth of the cider industry.
“There is no reason that craft cidermakers should get hit with a whopping 1,400% tax increase if they want to make bubblier cider or cider that is mixed with other fruits which has soared in popularity. It hurts our craft cidermakers, hurts consumers, hurts our growers, and is slowing the growth of this booming industry in Upstate NY,” said Senator Schumer. “That is why I am proud to support the Bubble Tax Modernization Act to finally pop this convoluted carbonation tax hamstringing the craft cider industry.”
In states like New York and others, where diversified farms are plentiful, putting a carbonation cap on fruit ciders limits opportunities for collaboration, innovation, and success with consumers for both growers and cidermakers. Products like Nine Pin Cider’s blueberry cider, made with a blend of apples from nearby Samascott Orchards and blueberries from Indian Ladder Farm, are a prime example of profit extension for local farms through year-round value-added agriculture.
Additionally, extreme weather events can create gaps in apple harvest, making co-fermentation or blending with other desirable fruits necessary in certain harvest years. “Flexibility in fruit is an important disaster mitigation option for growers,” says Michelle McGrath, CEO of the American Cider Association. “We’ve seen an uptick in co-ferments and fruit blends driven by consumer interest, but also driven by necessity. If your harvest was demolished by a freeze or a hurricane or a heat dome, why wouldn’t you consider blending with other fruit that had a better harvest? The bubble tax makes it harder to pivot when needed,” McGrath continued. “Frankly, bubble taxes are a needless snub at America’s fruit farmers. Don’t they have it hard enough?”
The American Cider Association is encouraging its members to reach out to their Representatives and Senators to ask them to sign on to the Bubble Tax Modernization Act. Our action tool has been updated to target both the House and the Senate, so you can send your message with the click of a button:
The ACA will continue working hard on this and other advocacy priorities to remove critical barriers that are preventing the cider industry from reaching its true potential. We can’t do this work without the support of our members like you. So please email your congresspeople and urge them to sign onto the Bubble Tax Modernization Act. Already emailed them earlier this year? Please email them again. We want their inboxes flooded with messages from cider industry folks around the country encouraging them to support the Bubble Tax Modernization Act.
January 30: Certified Cider Guide Workshop & Certification in London, England
The world’s finest cider education programme, the Certified Cider Professional (CCP) Programme, will be back again for another Level 1: Certified Cider Guide (CCG) classroom session and exam in the heart of London on Thursday 30th January 2025. 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 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.
ACA Member? Click here for your discount code in the Resource Hub.
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
Schedule
- 9:30 – Arrival and Check In
- 10:00 – CCG Presentation Part 1
- 11:30 – Break
- 11:45 – CCG Presentation Part 2
- 13:15 – Lunch
- 14:15 – Sensory Analysis
- 16:00 – Exam
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.
Member Highlight: Hale & True
Cidery Name
Where are you located and when did you start?
Located in Philadelphia, we opened our doors in 2018 (but made cider for years before that).
Describe your cidery in three words:
Welcoming, comfortable, accessible
What inspired you to start making cider?
A love of fermentation!
Describe your cider making style:
Highlighting local Pennsylvania apples and thoughtfully incorporating other ingredients to create ciders that are balanced yet complex.
What is your favorite cider that you make?
The Standard
What exciting plans or new releases do you have coming up:
We released Goldberry in August, a seasonal cider co-fermented with strawberries and finished with lemon. We also host a lot of events at our taproom, have a new partnership with a Philadelphia restaurant for food.
Where can cider enthusiasts find your products?
At our taproom in Philadelphia, online for shipping through our website, and at stores, bars, and restaurants throughout the Philadelphia region.
What’s your favorite way to enjoy cider?
After a day enjoying the outdoors, ideally alongside our friends and family.
What’s one piece of advice you would give to someone new to making cider or wanting to start a cidery?
From Risa on business: Be extremely persistent and remain true to yourself! From Kerry on cidermaking: Learn how to make a clean, consistent, and delicious cider from just apples before experimenting with additions.
What are your hobbies or interests outside of cidermaking?
Being outdoors (hiking, running, biking, climbing, swimming), music, our dog.
The American Cider Association Announces Departure of CEO Michelle McGrath After 8 ½ Years of Inspiring Leadership
Portland, OR–Longtime American Cider Association CEO Michelle McGrath will depart her role at the end of 2024. This change comes after more than 8 years of successful leadership overseeing significant advancements in the ACA’s mission for the benefit of the US cider community. McGrath was hired in 2016 as the first CEO of the ACA, then called the United States Association of Cider Makers. Since her hiring, she led a transformation of the ACA into the internationally-respected nonprofit trade organization that it is today.
“Michelle has been instrumental at the helm of ACA for both our organization as well as for the cider industry. We will miss her creative, strategic, and compassionate leadership, but we are excited to see where her next endeavors take her. The board is grateful for Michelle’s 8 ½ years of service during which she reached many meaningful milestones for the ACA,” says current ACA Board President, Christine Walter of Bauman’s Cider.
As CEO, McGrath expanded and diversified membership, events, and programs, enhanced the association’s capabilities, reach, credibility and network, and effectively advocated for policy change supporting cider with Congress, the TTB, and state governments.
“I’m really proud of what the board, staff, volunteers, partners, and members have accomplished together over the last 8+ years. It’s been a true honor to work with such inspiring people, and although I am ready to move to the next phase of my career, I will cherish my time and the relationships I’ve built at the ACA forever,” says McGrath. “It’s hard to express how much the people in this industry mean to me, and I’m incredibly grateful for the friendships and memories made. I was a cider fan before I took the reins at the ACA, and I’ll be a cider fan for life!”
A few of McGrath’s many accomplishments:
- Increased the ACA’s membership by more than 60% to nearly 800 members
- Achieved a substantial 100% increase in annual revenue by diversifying funding sources
- Expanded the ACA’s team to several highly capable and passionate team members
- Organized and led 8 CiderCon® events, the largest cider-industry event worldwide
- Oversaw the development, growth and global expansion of the ACA’s Certified Cider Professional program, the only globally available education program for beverage and culinary industry professionals
- Championed programs and policies to support the growth of a diverse interest in cider, including the ACA’s Cider is for Everyone Scholarship
- Created a market insights program that shares market data and reports with members and the beverage industry at large
- Fostered strong relationships with key national beverage media outlets and cultivated meaningful press highlighting the growth of cider and the humans behind it
- Supported national collaborative efforts to expand small-producer tax credits
- Fought for the right to list harvest years on TTB-approved labels for cider over 7% ABV
- Led efforts in securing TTB approval for 12 oz (approved in 2020), 16 oz, and 19.2 oz packaging sizes for wine, mead, and cider over 7% ABV (TTB comments recently closed)
- Collaborated with congressional champions and allied segments to introduce the Bubble Tax Modernization Act (HR 7029) to increase allowable carbonation thresholds for fruit cider, fruit wine and fruit mead under 8.5% ABV
McGrath shared that her championing of farmers will continue in her next role. She plans to stay engaged with the cider industry, and she will be at CiderCon® 2025 in Chicago, Illinois.
“I’m excited to see everyone, and to experience the cider from the featured guest country this year–Chile! Let’s share some cider together, friends!” McGrath says.
The ACA Board of Directors is accepting applications for its next dynamic and visionary CEO until November 24. Interested applicants are encouraged to apply early, as applications will be reviewed on a rolling basis. Those interested in applying can learn more here.
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Join the American Cider Association as Our Next Visionary CEO!
Are you a dynamic leader looking to dive into the hard cider industry to fight for cider’s rightful place in the beverage alcohol space? Are you an energetic convener who specializes in bringing people together behind a shared vision? Do you love championing agriculture, apple growers and innovators? Do you get excited about new market stats, storytelling, event planning? Are you inspired by partnering with members of Congress to help position the cider industry for more success? If you answered yes to any of these questions, please consider learning more about the American Cider Association’s current open position for our next CEO!
The Organization
The American Cider Association (ACA) is a nonprofit membership-driven trade association that supports commercial hard cider and perry producers in the U.S. Our mission is to build and protect a sustainable and diverse cider industry in the United States through targeted education, effective advocacy, and a welcoming, thriving cider community. We were founded by commercial cidermakers for commercial cidermakers at CiderCon® 2013, the annual gathering of professional cidermakers from across the country and the globe which the ACA has managed since 2016.
Our programs include government affairs, CiderCon®, member education, market data insights, the Cider is for Everyone scholarship, media engagement, and the only globally available cider education and certification program for food and beverage professionals–the Certified Cider Professional program. We are a big tent organization and all commercial cider producers are welcome to join and engage in our work.
The Market
The cider industry has grown sustainably over the last 13 years and it is continuing to see growth through the success of regional cider businesses. Today the cider market is 10X the size it was a decade ago, and there are 1,300 commercial producers with at least one producer located in every state. The beverage industry is very dynamic, and many segments of the beverage industry are experiencing contraction. Cider could be poised for continued growth with its popularity with Gen Z consumers and its relative environmental footprint compared to other beverages. The vast majority of cider businesses are small, and more than half of the producers in the US grow at least some of their own apples. Business models are very diverse in the cider industry, with small and large, urban and rural cideries all playing important roles.
The Role
The next CEO of the American Cider Association will provide strategic, dynamic and inspiring leadership for the cider industry and the organization. The CEO holds overall operational and fiscal management responsibilities for the association. They lead the ACA in accordance with our mission, the evolving needs of our members, and strategic guidance from our board of directors. The role is comprised of:
- 25% Strategic Management
- 25% Event Management (CiderCon®)
- 15% Fiscal and Operational Management
- 15% Partnership and Member Management
- 10% Advocacy
- 10% Board Management & Development
Application Process:
- To read the full job description for this position, click here.
- To apply for this position, send your resume and cover letter to careers@ciderassociation.org. Please include 3 professional references in your application.
- Applications will be reviewed on a rolling basis and interested candidates are strongly encouraged to apply early.
- The application window will close when the position is filled or at 9PM PT on November 24, 2024.
- We kindly ask that you refrain from reaching out with inquiries about this position. Only applications submitted through the instructions provided on ACA’s website will be considered. Thank you for your understanding!
Cider Judges Reflect on Historic GABF Competition
The American Cider Association was honored to support the historic inaugural cider competition as part of the Brewers Association’s Great American Beer Festival this fall in Denver, Colorado. The cider categories were developed through ACA’s partnership with GABF and input from experienced cider sensory professionals. The ACA was pleased to share our expertise with the competition, and cider felt respected throughout the event and the planning. The GABF solicits category feedback as part of its annual process, so next year descriptions will be even more improved.
The ACA worked with GABF to ensure that the judges were exceptionally well qualified to evaluate cider. It was a diverse pool of judges by geography, age, race, profession and gender, and cider viewpoints were well rounded. All of the judges were either Certified Pommeliers, senior BJCP cider judges with cider judging experience, or cider experts with years of cider sensory experience. This included the entire ACA Education Committee who was pleased to join this history-making cider judging crew at GABF.
Cider was judged on balance of structural components (acid, sugar, and if relevant to the category, tannins), integration and harmony of flavors, fermentation quality, fruit perception, and alignment with category descriptions. There were 5 categories for cider this year, and hopefully more in the future as entries grow.
The GABF medalists in cider this year were:
- No/Low Tannin Cider
- GOLD, The Russets, Snow Capped Cider (CO)
- SILVER, Gravenstein, Snow Capped Cider (CO)
- BRONZE, 10th Anniversary, 2 Towns Ciderhouse (OR)
- Tannic Cider
- GOLD, Classic Dry, Gowan’s Cider (CA)
- SILVER, Cedar Valley Blend, Paha Cider Co. (IA)
- BRONZE, 2022 Cidre Bouché, 2 Towns Ciderhouse (OR)
- Fruit or Botanical Cider
- GOLD, Blackberry, McMennamin’s Edgefield Winery (OR)
- SILVER, Ozark Strawberry Rhubarb, Ozark Beer Co. (AR)
- BRONZE, Pineapple Cider, 2 Towns Ciderhousese (OR)
- Experimental or Barrel-Aged
- GOLD, Rosé Cider, Gowan’s Cider (CA)
- SILVER, 2019 Pommeau, 2 Towns Ciderhouse (OR)
- BRONZE, 802 Barrel Aged, Vermont Cider Co. (VT)
- Single Varietal
- GOLD, Mountain Rose, Haykin Family Cider (CO)
- SILVER, Macintosh, Gowan’s Cider (CA)
- BRONZE, Glow – Airlie Red Rosé, Alpenfire Cider (WA)
Let’s hear from a few judges about what it was like to make cider history at GABF!
Max Finnance
Beverage Consultant, Certified Pommelier, Master Cicerone, 5x GABF Judge
“I had a blast judging this inaugural class of ciders at GABF ’24, and consider it an honor to have been included. Hearing the incredible conversations among some of the cider world’s leading minds, and helping to select the best of the best over three days of judging, it only makes me more excited about the future of cider at GABF. As consumers continue to get more diverse with their beverage choices, a partnership like this between the preeminent cider and beer organizations in the country makes a ton of sense to me, and has the ability to help catapult the best cidermakers into visibility for a whole new audience. I guarantee that Gowan’s, 2 Towns, Haykin Family, and the rest of the winners all experienced a spike in web queries over the weekend, something that other cideries will be smart to strive for in future years.”
Brighid O’Keane
Executive Director at Cider Institute of North America, Certified Pommelier
“This is a year for the history books! It was a great opportunity for cider to be recognized in the prestigious and rigorous GABF competition. The winners presented stellar products and we look forward to continued partnerships and increased involvement in the years to come.”
Lester Koga
Co-Founder at Barebottle Brewing Co., Certified Pommelier
“As a brewer/cidermaker/beer judge/Certified Pommelier, it was an honor to help judge the first GABF cider competition. In the world of beer judging, we have very established guidelines in which we judge each beer category (over 100+ styles). There’s a lot of rigor around the adherence to specific aroma/ flavor characteristics, typical of style. With cider spread across a manageable 5 categories, there was a lot more opportunity for broader style expression within each. We were able to judge on technical merits, but also on the artful execution of each cider. Without question, there were so many unique and wonderful examples that awarding medals was not easy. Beer and cider often have a place at the same table and it’s encouraging to see them share a podium as well.”
Kate Pinsley
Senior Director of Beverage at Schilling Cider, Certified Pommelier, and longtime cider nerd
“GABF is such a legendary beer festival with a respected and meticulously run competition, and it warmed my heart to have cider and cidermakers and cider drinkers so enthusiastically welcomed into that space. I was inspired by the open-mindedness of Serious Beer People in bringing cider to the table and taking care to understand and respect its unique and diverse characteristics. The cider community will only get stronger from having more of these conversations about what cider is, and what good cider is. It was an honor to be part of cider’s introduction into GABF, and I look forward to building a tradition of cider at GABF — let’s get more categories and more cider into GABF 2025!”
Leah Dienes
Partner, Head Brewer at Apocalypse Brew Works, BJCP Beer and Cider Judge, President of Kentucky Guild of Brewers
“I was extremely excited to find out when I arrived at GABF that cider would be a part of the judging. I was pleased to be asked to judge the ciders and to extend my BJCP cider knowledge with the new categories presented at the competition as well as learn from the expertise of the American Cider Association judges. The discussions during the competition and especially the medal rounds were enlightening and got me excited to want to study, drink and create more ciders in my brewery. It was a great experience that I hope to extend to the next competition and to spread more cider information to our breweries in Kentucky.”
Guest Blog: Regional Cider Sales Across the U.S. Are Up
With cider production up in over 30 states, is the beverage finally shedding its “fall-drink-only” status?
When rosé burst into the wine world in the mid-2000s, producers had a lot of work to do when it came to shaking off its ‘summer-drink-only’ rank. Similarly, cidermakers have faced challenges when it comes to showing consumers the drink is enjoyable all year, not just during pumpkin patch and u-pick season. (Though it’s quite lovely then, too).
But perhaps, cidermakers are starting to see their efforts pay off—literally. According to NielsenIQ, from July 2023–July 2024, regional, or independent, cider retail sales in NIQ-measured channels have reached a whopping $806.7 million, up 3.4% from the year previous. Additionally, regional cider was one of just three sub-categories to also experience volume growth in the beer-tracked category.
Naturally, you might be thinking ‘sure, but that includes fall and winter, cider’s popular seasons.’ And you would be correct. But when you break those numbers down even further and look at the past 13 weeks, regional off-premise cider sales are still up by just under 2% and have raked in approximately $217.6 million in sales.
The growth seems to be stemming from states not often associated with cider—let alone cidermaking. Big cider states like California and New York saw their sales rise by 3.8% and 1.5% respectively. But surprisingly, it was regions like Georgia saw cider sales rise 58% to $2.2 million while its production jumped 54%; Arizona saw its sales rise nearly 33% to just shy of $2 million with production up 22%; and lastly, Tennessee saw its sales spike 34.3% to just shy of $2.5 million with its production rising 28%. These states were outliers in terms of their double-digit growth. But 28 additional states also saw a rise in both their cider sales and production.
Historically, cidermakers have long-relied on their tasting rooms to drive most of their sales. And it makes sense. The American cider scene is still young (relatively speaking of course). Meaning there are still many consumers who don’t quite know what it is or harbor some pretty unfortunate preconceived notions of the drink thanks to a bottle they chugged in college. Whereas those going to a cidery likely already have, at the very least, a base-level interest. Not to mention, the person working the tasting room has the opportunity to sell consumers and to-go bottles and cans.
Yet, in the past year, regional cider brands saw their off-premise sales increase by 3.4 basis points. Meaning more consumers are scanning the shelves stocked with beers, wines, flavored malt beverages (FMB), and opting for cider instead.
Six-packs were by far the most popular format to buy cider in, claiming 48% of off-premise sales (both local and national). It’s followed by four-packs (20% of regional and national) and 12-packs (16% of regional and national). Bottle sales across local and big-name brands were down.
As for flavor profiles, the standard “apple” hard cider reigns supreme, raking in over $800 million in sales. That number is down slightly from the year previous. But perhaps it’s because there are so many additional flavors to try, running the gamut from blueberry to dragonfruit.
When it comes to experimenting with some different flavors, consumers seem a bit more willing to do so with their local cidery. For instance, regional producers saw their berry, tropical, and stone fruit cider sales jump 3.9, 12.1 and 21.8 basis points respectively. National brands, on the other hand, were down in nearly all flavor categories minus tropical and citrus. Neither of which saw a major bump in sales or production volume.
The Bigger Picture
When looking at the overall beer and FMB market, there’s no denying that cider is a small slice of the pie, it makes up about 1% of sales. And no, cider shouldn’t be compared to beer when it comes to production or flavor profile. But there are some similarities and contrasts when it comes to the rise of craft beer and what we might be starting to see with local cider.
Back in 2012, craft beer was starting to take off and accounted for about 10% of the market. In the decade-plus since, it’s fluctuated up and down. At its peak in 2021, it held 26.1% of the beer market according to Statista. Currently, NielsenIQ has it at 14% of the market.
That’s pretty remarkable when considering these small establishments are up against industry titans like Anheuser-Busch, which produces millions of barrels annually.
Similarly, when cider was growing in the mid-2000s, there were only a handful of national brands and international brands like Strongbow, owned by behemoth Heineken, widely available to the public.
But craft beer had the luxury of being a product of which Americans were quite familiar. Cider doesn’t quite have that—yet. While it may seem slow, the data indicates that is starting to change. And it starts with your local producer elevating cider so it becomes more than a “fall drink” and something people feel comfortable with taking a chance on at their local grocery store.
About the Author:
Kristen Richard is a Colorado-based writer specializing in food, drink, and the outdoors. Her work has appeared in Wine Enthusiast, where she was previously the digital editor, as well as in Backpacker, All About Beer, Thirst Colorado, and others. She specializes in covering the science and history behind food and drink.
The views, information, or opinions expressed in guest blogs are solely those of the authors involved and do not necessarily represent those of the American Cider Association.
November 13: Live Sensory Analysis Webinar with Tandem Ciders
You’re invited to a Live Sensory Analysis webinar on Wednesday, November 13, from 4:00 to 6:00 PM Pacific Time!
Join our Certified Pommelier panel as they guide you through an immersive sensory experience featuring cider from Tandem Ciders from Michigan. During this live practice session, you’ll learn how to analyze and appreciate cider like a pro and prep for your Certified Pommelier exam.
Not able to make it to the live event? No worries! The webinar will be recorded and available for you rewatch at any time with your initial purchase.
Cider must be purchased separately. Please be aware that it may take several days to receive your cider order, so we encourage you to purchase your ciders as soon as possible. Also, please verify that cider can be sent to your state before purchasing ciders. Ciders can be purchased directly from Tandem Ciders by clicking here.
Cost to register for the webinar is $30 for non-members and $20 for ACA members. Are you an ACA member? You can find your discount code in the Resource Hub by clicking here.
Once registered, you will receive a confirmation email. This email is a placeholder for the event. The evening before the event you will receive an email with a Zoom link to the webinar. Please note this link will be sent to the registered email.