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.
Introducing the ACA Advocacy Alliance
The American Cider Association is proud to announce the launch of the ACA Advocacy Alliance — a focused initiative designed to strengthen and expand cider’s voice in Washington, DC and beyond.
As our industry grows and evolves, so do the policy conversations that shape its future. From tax treatment and regulatory modernization to category definition and market access, cider must be represented clearly, consistently, and strategically. The ACA Advocacy Alliance was created to meet that moment.
A Shared Investment in Cider’s Future
The Alliance is made possible through the investment of a group of progressive producers who recognize that meaningful policy engagement requires sustained attention and dedicated resources.
This model allows advocacy efforts to scale responsibly while ensuring that the broader ACA membership benefits from stronger representation and increased momentum at both the federal and state levels. It is a shared investment approach, one that supports focused action while strengthening the entire category.
The initiative is managed by Jenn Root Martell, ACA Government Affairs Director, in close coordination with the ACA Government Affairs Committee. Together, they will guide strategy, outreach, and execution across priority issues affecting cider producers nationwide.
Early Momentum
Momentum is already building.
- The ACA will engage Washington, DC–based lobbying firm PACE, LLP to support federal strategy and congressional engagement.
- Outreach is underway with key champions to explore updating federal cider definition language through a revised “Bubble Bill,” creating a more cohesive and impactful legislative package that better reflects today’s cider market and brings fruited cider parity on many levels.
- We are developing a member poll to collect TTB labeling issues to present before the agency later this Spring.
This effort represents a significant opportunity to modernize policy in ways that support producers of all sizes while positioning cider for long-term growth.
Committed Alliance Supporters
We are grateful to the producers who have already stepped forward to support this initiative:
- Angry Orchard/Boston Beer Company
- 2 Towns Ciderhouse
- Schilling Cider
- Blake’s Hard Cider
- Ciderboys
- Beak & Skiff Apple Orchards/1911 Established
- Vermont Cider Company
- Portland Cider Company
Their leadership reflects a belief that proactive advocacy is essential to protecting and expanding opportunity for the entire cider category.
Join the Effort
The ACA Advocacy Alliance is designed to grow. As more producers participate, our collective voice becomes stronger, more credible, and more effective. If you are interested in supporting this effort or would like to learn more about how to get involved, please contact Jenn Root Martell at jenn@ciderassociation.org.
The future of cider will be shaped by those who show up. We’re excited to build it together.
CiderCon® 2026 in photos
Do you have amazing photos from CiderCon® 2026 you would like to share? Please email jennie@ciderassociation.org
Rolling Out Pressing Matters: ACA Educational Webinar Series
One of the most consistent pieces of feedback we hear after CiderCon® is that the learning shouldn’t stop when the conference ends. While the annual gathering remains a cornerstone of our community, we know many cider professionals are looking for more opportunities to stay connected, ask questions, and keep building their knowledge throughout the year.
Starting this April, the American Cider Association is launching a new monthly webinar series designed to bring practical education to cider makers and industry professionals year-round.
Held on the Second Thursday of each month at 11:00AM PT/2:00PM ET, these live sessions will feature expert speakers, practical topics, and opportunities for Q&A. Each webinar will also be recorded and archived, creating a growing library of resources that members can access anytime.
For ACA members, the webinars will be available for $5 per session, while non-members can participate for $20. This also gives unlimited access to the recorded material in perpetuity.
Because the TTB could not join us in Providence this year, our webinar series will kick off with a FREE two-part program focusing on regulatory essentials for cider producers and including much of the content the team would have brought to CiderCon®. *Due to the evolving nature of regulatory guidance, these webinars will not be recorded.
April 9th, 2026
TTB Bootcamp Part 1: Labeling and Formulas
A practical guide to navigating TTB requirements for cider labels and formulas, including when formulas are required, common approval pitfalls, and tips to help producers move through the process more smoothly.
May 14th, 2026
TTB Bootcamp Part 2: Operations Reporting and Taxes
This session will cover key compliance responsibilities for cider producers, including operational reporting, excise tax obligations, and how to stay organized with federal requirements throughout the year.
These first sessions will set the stage for a broader series of monthly programs covering topics across production, orchard management, sales, marketing, policy, and emerging trends in the cider market.
By expanding educational programming beyond the annual conference, the ACA aims to make industry expertise more accessible—especially for members who may not be able to travel to CiderCon® but still want to stay connected to the latest conversations shaping cider.
Registration for the April and May sessions is now OPEN. Register with the links above. This series is designed to grow with the industry. ACA members are invited to suggest topics they’d like to see explored in future sessions. Please email jenn@ciderassociation.org if you would like to submit webinar topic suggestions.
Cider Sensory Workshops Coming to Canada with Licensed Educator Jenna Boucher
The American Cider Association is bringing cider education to Canada this spring with a series of interactive cider sensory workshops designed to help participants taste cider like a professional.
Led by Canadian Licensed Educator Jenna Boucher, these hands-on workshops will take place in Victoria, Vancouver, and Ontario, offering beverage professionals and cider enthusiasts the chance to deepen their tasting skills and build confidence evaluating cider.
Whether you work in hospitality, retail, cider production, or simply want to understand cider on a deeper level, these workshops provide an engaging introduction to professional cider sensory analysis.
Learn to Taste Cider Like a Pro
Cider is one of the most diverse fermented beverages in the world, with flavor influenced by apple varieties, fermentation methods, orchard terroir, and regional traditions. Developing sensory skills helps tasters recognize these differences and communicate them clearly.
During these workshops, participants will learn how to:
- Identify key cider aromas and flavor characteristics
- Recognize common cider faults and off-aromas
- Develop a structured tasting vocabulary
- Understand cider styles and production influences
- Evaluate cider using professional sensory techniques
The workshops include guided tastings, aroma training exercises, and practical evaluation methods used by cider professionals around the world.
Upcoming Cider Sensory Workshops in Canada
London, Ontario – Cider Sensory Workshop
Heeman’s Cellars- Cider Salon Canada
March 27th
2:00–4:30 PM
Set in Ontario’s growing cider community, this event takes place alongside Cider Salon Canada, an event featuring Ontario’s finest cidermakers. Taste the best orchard-based regional ciders and grow your palate and learn sensory evaluation techniques like a pro.
Victoria, British Columbia – Cider Sensory Workshop
Junction Orchard & Cidery
April 11
3:00–5:30 PM
Set among the orchards of Vancouver Island, this workshop provides a beautiful setting to explore cider aromas and flavors. Participants will taste through curated cider samples while learning professional sensory evaluation techniques.
Vancouver, British Columbia – Cider Sensory Workshop
Parallel 49 Brewing Company
May 7
6:30–9:00 PM
Join us in Vancouver for an evening cider tasting workshop focused on building sensory confidence. Through structured exercises and guided discussion, participants will learn how cider professionals evaluate aroma, flavor, and balance.
Meet the Educator: Jenna Boucher
These workshops are led by Canadian Licensed Educator Jenna Boucher, an award-winning cidermaker, judge, and Certified Pommelier™. Known for her approachable teaching style, Jenna helps participants break down complex sensory concepts into practical tasting skills.
Her experience across Canada’s cider industry makes her uniquely positioned to guide both professionals and enthusiasts through the nuances of cider flavor and aroma.
Who Should Attend?
These cider sensory workshops are ideal for:
- Hospitality professionals
- Sommeliers, Cicerones, and beverage directors
- Retail buyers and bottle shop staff
- Cidermakers and orchardists
- Certified Pommelier™ candidates
- Cider enthusiasts who want to deepen their knowledge
Participants will leave with stronger tasting skills, a deeper understanding of cider styles, and tools to confidently talk about cider in professional or social settings.
Expanding Cider Education in Canada
The American Cider Association continues to expand cider education programs across North America, helping build knowledge and appreciation for cider through certification programs, professional training, and public workshops.
Bringing sensory workshops to Canada reflects the growing interest in cider education, professional cider certification, and sensory training within the global cider community.
Join a Canadian Cider Workshop
Seats for these hands-on workshops are limited to ensure an engaging learning environment.
If you’ve ever wanted to improve your cider tasting skills, understand cider aromas, or learn professional sensory evaluation techniques, these workshops are the perfect place to start.
Come curious. Leave tasting cider like a pro.
Interested in learning more about global cider education programming? Email Director of Education Jennie@ciderassociation.org or visit our Certified Cider Professional™ educational programming pages.
August 30th Certified Pommelier™ Exam in PDX
TAKE THE CERTIFIED POMMELIER™ EXAM AT BAUMAN’S ON OAK on AUGUST 30th, 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 Bauman’s On Oak in Portland, Oregon. The exam will take place on Sunday, August 30th, 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 workshops available on the ACA’s website or a regularly scheduled webinar. Access to pre-recorded webinars and registration for upcoming workshops are 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.
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.
April 27th L1 Certified Cider Guide™ Workshop and Exam PDX
Join Us for a Level 1 Certified Cider Guide™ Certification and Sensory Workshop at Bauman’s on Oak on April 27th!
The American Cider Association is so excited to collaborate with Bauman’s On Oak to host this Certified Cider Guide™ in-person certification workshop and tasting experience. This workshop is open to all and is the first level of the only global gold standard cider education program, Certified Cider Professional™.
We have a wonderful afternoon planned, including a Certified Instructor-led in-person training session and an “introduction to sensory evaluation” tasting experience featuring ciders from the cider families. * Light snacks will be included. Participants in this workshop will also have the opportunity to earn their certification by passing the online exam immediately following the training or within 30 days post-workshop.
The cost per person is $189, which includes in-person training, an instructor-led tasting experience, a downloadable study guide, and the online exam fee. Please note that ACA members will receive $50 off registration. The ACA member discount code is available in the Resource Hub.
All are welcome to earn their certification! Please share this event with anyone who sells cider, works in a tasting room or retail shop, chefs, sommeliers, cicerones, buyers, and cidermakers who are interested in cider education or in adding a cider certification to their accreditation.
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:
12:45 PM Arrival and Check-In
1:00 PM Presentation Begins
2:00 PM Break
2:15 PM Presentation Continues
3:45 PM Break
4:00 PM Tasting Experience
5:15 PM Optional Online Test Taking Time
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.
Expanding Cider’s Voice: Board Elections 2026 Results
Each year, the leadership of the American Cider Association reflects the strength, diversity, and ambition of the cider community it serves. At CiderCon 2026 this February, ACA members cast their votes to shape that leadership—re-electing several dedicated directors and welcoming two new voices to the Board of Directors.
We’re grateful to those who continue their service and excited to welcome our newly elected board members, whose experience and energy will help shape the next chapter of cider’s growth nationwide
At-Large Cidery Seats
Re-Elected: Dave Takush, 2 Towns Ciderhouse, Corvallis, OR – Dave Takush is the Head Cidermaker and Co-Owner of 2 Towns Ciderhouse. Dave earned a Master’s Degree in Fermentation Science at Oregon State University and has over fifteen years of experience in the cider industry. His passion for fermentation led him to join two childhood friends in starting 2 Towns Ciderhouse in Corvallis, Oregon. Dave is the current Secretary of the ACA board and serves as board member of the Cider Institute.
Newly Elected: Richard Yi, Brooklyn Cider House, New Paltz, NY – Richard is the cidermaker for Brooklyn Cider House, bringing ten years of wine industry experience and a degree in winemaking to every part of their production. At Brooklyn Cider House he has helped strengthen operations and support steady growth. He also serves on the board of the New York Cider Association, where he works to advance cider education and support the industry statewide.
Regional Chair – Midwest
Re-Elected: John Behrens, Farmhaus Cider Co. and Farmhaus Farms, Hudsonville, MI – John is a longtime CPA turned Corporate Controller for a Fortune 500 company who discovered there had to be more to life. He started Farmhaus Cider Co. along with his wife 11 years ago on his 150+ year old family homestead. Three years ago they purchased a beloved apple orchard, fruit farm, farm market and bakery in Michigan and he added apple grower to my resume and list of responsibilities.
Regional Chair – Mountain West
Re-Elected: Talia Haykin, Haykin Family Cider, Aurora, CO – Talia Haykin is the co-founder of Haykin Family Cider in Colorado, which she launched with her husband Daniel in 2017 after several years as dedicated home cider makers. Talia oversees operations, finance, compliance, sales, and marketing for the cidery, bringing prior experience as the CMO of large nonprofits and as a professional writer and marketing strategist. She lives in Denver with her husband and their three children, and firmly believes apples are better fermented than paired with peanut butter.
Regional Chair – Northwest
Re-Elected: Marcus Robert, Tieton Cider Works, Yakima, WA – Marcus Robert is President, Cider Maker, and Co-Owner of Tieton Cider Works in Yakima, Washington, and a fourth-generation farmer in the Yakima Valley. With deep roots in agriculture and over a decade of cidermaking experience, Marcus brings a grower-producer perspective to industry leadership. He has served on the American Cider Association Board since 2017, representing the Northwest region and advocating for fair regulation, education, and sustainable growth. Marcus is committed to strengthening the cider community and supporting producers of all sizes through thoughtful, practical leadership.
Large Cidery Seat
Colin Schilling, Schilling Cider, Auburn, WA – Colin Schilling is the CEO and Co-Founder of Schilling Cider, where he has helped shape the company into one of the nation’s most innovative and forward-thinking craft cideries. Colin’s passion for food and beverage extends well beyond cider. He enjoys exploring new tastes and experiences and has contributed his expertise to brands in the non-alcoholic, coffee, energy, and cannabis spaces. His background includes an MBA focused on entrepreneurship and business sustainability, as well as experience in technology consulting, giving him a broad perspective on how businesses can make a positive impact.
Executive Board
We are also pleased to announce the return of the executive board members who will continue to lead the ACA:
- Christine Walter of Bauman’s Cider will continue in her role as President
- Ben Calvi of Vermont Cider Company has been chosen to serve as Vice President.
- Dave Takush of 2 Towns Ciderhouse in Oregon will continue in his role as Secretary.
- John Behrens of Farmhaus Cider in Michigan will continue in his role as Treasurer.
Gratitude to Past Board Members
We extend our heartfelt thanks to outgoing At-Large board member Phillipe Bishop and outgoing Large Cidery board member Chris Lacey for their dedicated service on the ACA board. Their contributions have been instrumental in shaping the future of the cider industry, and we are grateful for their commitment and hard work.
Meet Your 2026 Board of Directors Candidates
We are pleased to introduce you to this year’s candidates for the American Cider Association Board of Directors. With six seats up for a vote, this year’s candidates bring a wealth of experience and passion to the table, eager to steer the future of the cider industry.
Elections will take place electronically from February 3-5, with ballots sent out on the morning of February 3 and closing at 9:00 AM Eastern on February 5. Each cidery’s primary contact will receive one ballot, offering the opportunity to influence the direction of the ACA.
The board positions open this year include two at-large seats, three regional chairs, and one large cidery seat. Each nominee has put forth a bio and candidate statement which you can read below. All ACA member cideries will vote on at-large seats, while regional chairs and large cidery seats will be decided by cideries within those specific categories. This election is not only a chance to select visionary leaders but also to strengthen the community that supports and celebrates the art of cidermaking.
At-Large Cidery Seats
Denise Gardner, White Crow Cider Company, Wichita, Kansas
Bio:
Denise Gardner is the co-owner of White Crow Cider Company in Wichita, Kansas, where she helps run a cidery and taproom built through hands-on experience and determination. Over the past several years, she has truly worn just about every hat—making cider, running the taproom, managing distribution relationships, and handling marketing and social media—while learning what it takes to build a sustainable cider business from the ground up. Denise is passionate about consumer education, practical problem-solving, and supporting cideries navigating real-world challenges like labor, rising costs, and changing drinking habits. She values collaboration, honest conversation, and making sure all cider voices are heard.
Candidate Statement:
My board platform centers on listening, collaboration, and practical leadership that reflects the realities of cideries operating across diverse regions and business models.
If elected, I want to help the ACA continue to deliver meaningful value to its members. That means supporting education, advocacy, and resources that are clear, practical, and easy to apply, especially for cideries navigating tight staffing, increasing expenses, and shifting customer expectations. Strong board decisions are grounded in an understanding of how these pressures show up in day-to-day operations.
As an At-Large board member, I want to be someone members feel comfortable talking to and heard by. I believe good board work starts with listening, asking thoughtful questions, and helping bring different perspectives into productive conversation so the organization can move forward together.
My goal is to help support a resilient, adaptable cider industry and an ACA that reflects and serves its members nationwide.
Greta Pittard Wright, Wise Bird Cider, Lexington, Kentucky
Bio:
Greta Pittard Wright is an experienced strategic leader with more than 18 years in media, production, and brand development. She has guided multi-million-dollar initiatives across broadcast, digital, and feature films, consistently driving meaningful growth and creative excellence. As co-founder of Wise Bird Cider, an award-winning, family-run cidery, she brings deep commitment to quality, tradition, and community stewardship. Greta is passionate about strengthening the cider industry through collaboration, thoughtful leadership, and values-driven innovation. She thrives in environments that empower people, foster shared success, and create lasting positive impact.
Candidate Statement:
As a board member, Greta Pittard Wright will advocate for strengthening the cider industry through greater visibility, deeper agricultural support, and clearer regulatory pathways. She believes the ACA plays a vital role in expanding consumer understanding of cider as a diverse, craft-driven beverage with deep agricultural roots. Greta is committed to advancing nationwide consumer education that highlights cider’s quality, traditions, and unique styles.
She will champion policies and programs that support growers of cider-specific apples, recognizing that a thriving orchard economy is foundational to the category’s future. Additionally, Greta is dedicated to pushing for simplified, modernized distribution regulations that allow cideries of all sizes to grow sustainably and competitively. She aims to foster collaboration, empower producers, and strengthen the long-term resilience of the American cider community.
Dave Takush, 2 Towns Ciderhouse, Corvallis, Oregon
Bio:
Dave Takush is the Head Cidermaker and Co-Owner of 2 Towns Ciderhouse. Dave earned a Master’s Degree in Fermentation Science at Oregon State University and has over fifteen years of experience in the cider industry. His passion for fermentation led him to join two childhood friends in starting 2 Towns Ciderhouse in Corvallis, Oregon. Now one of the largest craft cider producers in the nation, 2 Towns has over 100 employees and is dedicated to producing quality craft cider from 100% fresh-pressed Pacific NW apples. Dave is the current Secretary of the ACA board and serves as board member of the Cider Institute.
Candidate Statement:
The cider industry is simply the best. I feel lucky to be present at a time when the tradition of hard cider has made a comeback into the mainstream. In the face of serious headwinds in the alcohol market, cider has shown its resilience and strength. If I am re-elected onto the ACA board, I will put my efforts into 1) Passing the bubble bill to allow fruit cider to be carbonated without penalty or fear from the TTB, 2) The ability for cider producers to put harvest dates on their labels, and 3) Financial Stability for the ACA so that we can continue to grow CiderCon® into one of the best alcohol industry events in the world. We are stronger together and there is a place for everyone in the world of cider. From apple nerds to wild fermentation enthusiasts, my goals are to create a strong marketplace for our passions and businesses.
Richard Yi, Brooklyn Cider House, New Paltz, New York
Bio:
I am the cidermaker for Brooklyn Cider House, bringing ten years of wine industry experience and a degree in winemaking to every part of our production. My work focuses on fruit, fermentation, and building cider with clear character. At Brooklyn Cider House I have helped strengthen operations and support steady growth. I also serve on the board of the New York Cider Association, where I work to advance cider education and support the industry statewide.
Candidate Statement:
My primary goal for the American Cider Association is to grow national awareness and sales by reshaping how consumers and the trade understand cider. The category still battles the misconception that all cider is sweet, which limits retailer enthusiasm and consumer exploration. The ACA can lead the industry by formalizing cider style definitions and creating clear, engaging educational tools that help retailers, distributors, and consumers navigate cider’s true diversity. This work must be done in partnership with regional cider associations to ensure aligned, consistent messaging.
I believe we can promote a fresh, contemporary identity for cider—one that feels exciting, modern, and authentic. “Pick Cider” is a strong foundation, and I would love to help build the next evolution of that message.
Regional Chair – Midwest
John Behrens, Farmhaus Cider Co. and Farmhaus Farms, Hudsonville, Michigan
Bio:
I’m a longtime CPA turned Corporate Controller for a Fortune 500 company who discovered there had to be more to life. I started Farmhaus Cider Co. along with my wife 11 years ago on my 150+ year old family homestead. Three years ago we purchased a beloved apple orchard, fruit farm, farm market and bakery in Michigan and I added apple grower to my resume and list of responsibilities. Now we grow a wide variety of apples, pears, peaches, plums and cherries for use in our ciders and others in the industry.
Candidate Statement:
Through my next term with the American Cider Association (1) I will continue to encourage the ACA to adapt its business model to improve the long term financial stability of the organization. (2) I’ll work to improve the regional engagement and connectivity of cideries across the Midwest region. (3) I’ll continue to grow and improve the perception and recognition of cider as a standalone category across the BevAlc industry.
Regional Chair – Mountain West
Talia Haykin, Haykin Family Cider, Aurora, Colorado
Bio:
Talia Haykin is the co-founder of Haykin Family Cider in Colorado, which she launched with her husband Daniel in 2017 after several years as dedicated home cider makers. Their work centers on celebrating the full range of apples and exploring how they express themselves through fermentation. Talia oversees operations, finance, compliance, sales, and marketing for the cidery, bringing prior experience as the CMO of large nonprofits and as a professional writer and marketing strategist. She lives in Denver with her husband and their three children, and firmly believes apples are better fermented than paired with peanut butter.
Candidate Statement:
I’m running for re-election to the ACA board because I care deeply about having small, independent cideries represented – especially scrappy startups without inherited infrastructure, large teams, or built-in resources. At Haykin Family Cider, I’m often the person figuring out marketing, compliance, sales, and operations as I go, and I bring that reality into board conversations. I focus on making sure the perspective of smaller producers is heard, particularly those in western states where the cider community can feel more spread out. I also enjoy contributing where I can on marketing and communication questions. I believe cider is at a tipping point, and with the right people and clear priorities, the ACA can remain a practical, steady resource for producers like me. I’d be glad to continue serving.
Regional Chair – Northwest
Marcus Robert, Tieton Cider Works, Yakima, Washington
Bio:
Marcus Robert is President, Cider Maker, and Co-Owner of Tieton Cider Works in Yakima, Washington, and a fourth-generation farmer in the Yakima Valley. With deep roots in agriculture and over a decade of cidermaking experience, Marcus brings a grower-producer perspective to industry leadership. He has served on the American Cider Association Board since 2017, representing the Northwest region and advocating for fair regulation, education, and sustainable growth. Marcus is committed to strengthening the cider community and supporting producers of all sizes through thoughtful, practical leadership.
Candidate Statement:
I am running for re-election to the American Cider Association Board to help guide American cider through its next phase of growth and opportunity. As a fourth-generation farmer and co-owner of Tieton Cider Works in Yakima, Washington, I bring a producer-led perspective grounded in agriculture, cidermaking, and scaling a national business.
Cider has proven its staying power, maintaining stability while many beverage categories have declined. With focused leadership, collaboration, and strategic advocacy, the category can continue to grow market share and strengthen its position in the beverage alcohol industry.
During my time on the ACA Board, I have worked to enhance regional representation, advance practical policy solutions, and expand resources that help cider makers of all sizes thrive. I am committed to continuing this work and ensuring a resilient, unified, and sustainable future for American cider.
Large Cidery Seat
Chris Lacey, Golden State Cider, Sebastopol, California
Bio:
Chris Lacey has spent more than 20 years in the beverage industry, leading growth across beer, wine, and cider. As CEO of Golden State Cider, he has guided the brand to become the #1 cider in California and #5 nationally.
Chris began his career in New York with American Beer before joining Rogue Ales & Spirits, where he rose to VP of Sales, overseeing expansion into all 50 states and 30 countries. He went on to lead marketing for 20+ wine brands at Precept Wine and later drove record sales for Constellation Beer at DBI Beverage in San Francisco.
Today, Chris is also launching Sonoma Craft with business partner Chris Jackson, expanding into wine, beer, and beyond. He lives in Northern California with his wife and two children and brings a lifelong passion for fermentation, craftsmanship, and community to the cider industry.
Candidate Statement:
I’m excited about the opportunity to continue working with the ACA. My key goals are to advocate for transparency and quality as the cider category continues to evolve along with supporting key legislation initiatives such as the Bubble Tax, to provide a more balanced playing field for the cider segment. Through working together, we have the potential to redefine the global standard for what cider can be for the long-term.
Colin Schilling, Schilling Cider, Auburn, Washington
Bio:
Colin Schilling is the CEO and Co-Founder of Schilling Cider, where he has helped shape the company into one of the nation’s most innovative and forward-thinking craft cideries.
Colin’s passion for food and beverage extends well beyond cider. He enjoys exploring new tastes and experiences and has contributed his expertise to brands in the non-alcoholic, coffee, energy, and cannabis spaces. His background includes an MBA focused on entrepreneurship and business sustainability, as well as experience in technology consulting, giving him a broad perspective on how businesses can make a positive impact.
Deeply committed to the idea that business can be a force for good, Colin has woven sustainable practices into every aspect of Schilling Cider’s operations. He is recognized for fostering a people-first company culture and continually strives to create a supportive and enriching work environment for every employee.
Colin is eager to connect with others who share his belief in the power of community, innovation, and positive change. He looks forward to collaborating with fellow board members to help further the mission and values of the ACA.
Candidate Statement:
- Advocacy & Fair Taxes: Support ACA lobbying to strengthen cider businesses and reduce taxes, ensuring fair treatment for cider producers.
- Grow National Cider Month: Continue to grow National Cider Month to boost sales and visibility for all cideries large and small.
- Build Industry Partnerships: Foster stronger relationships with trade associations, distributors, and partners to drive collaboration and innovation.
- Improve Business Operations: Roll out programs to help cideries run more efficiently and thrive in today’s challenging market.
I’m committed to championing the cider community and delivering real value for ACA members. Thank you for your support and your vote.