Posts Tagged ‘home’
The Year in Cider from Feel Goods Insights
Off-Premise
Cider was a quiet standout among alcohol categories this year. At a time when nearly every subset of the industry struggled—from high-end spirits to wine to craft beer—cider posted positive volume growth in the off-premise, with convenience stores representing an especially strong channel. Cider volume was up +1.7% in the off-premise through the end of November, according to Nielsen multioutlet and convenience store data, while dollar sales were up +2% in those aggregate stores. In convenience stores, cider dollar sales rose even higher, up +6%. The on-premise picture was less rosy, however cider still outperformed some other segments. Given signs of acceleration in the waning months of the year, cider is poised to enter 2026 on relatively strong footing.
The takeaway: As other categories like hard seltzer and craft beer decline, cider is showing signs of long-term resilience in flavor-forward spaces. Imperial, flavored, and single-serve cider have helped the category make continued inroads in convenience stores. The challenge ahead is to maintain momentum as c-store points of distribution fill in.
Beer Purchasers Index (BPI)
The National Beer Wholesalers Association’s forward-looking Beer Purchasers Index (BPI) for November—the most recent month for which data is available—shows cider as the lone category that wholesalers feel more optimistic about than they did in 2024. The November 2025 BPI reading of 41 also marks the first time in five years that cider has enjoyed a BPI over 40. That’s a bright spot; however, a BPI less than 50 still indicates a category in contraction, as wholesalers anticipate purchasing less of it compared to the year prior.
The takeaway: Cider has a compelling story to tell its wholesale and retail partners right now. Message around these wins (or, in some cases, its strength relative to other categories’ losses). There’s data to support an argument that certain flavored cider brands deserve coveted display space alongside ready-to-drink cocktails. Retailers might be willing to swap in cider at a time when flavored malt beverages and hard seltzers are cooling.
On-Premise
The on-premise, however, offers less positive numbers for cider. Volumes fell -9% over the past 52 weeks, according to NIQ, with those losses accelerating in the last 12 weeks. As with chain retail, other categories such as craft beer and hard seltzer suffered steeper declines, so cider held its volume share of the beer category (1%) on-premise. Dollar sales showed similar trendlines.
The takeaway: In a world where on-premise placements are still limited to a single draft handle or a few cooler spots, cider isn’t able to maximize on the strength of its flavor variety the way it does on retailers shelves. But it’s still an environment where cider isn’t ceding ground. Flavored malt beverages, craft beer, and hard seltzers all saw steeper volume declines this year than cider, meaning cider can potentially capture a portion of those drinkers looking for seasonal and fruit-forward offerings.
April 18: Certified Pommelier™ Exam at Cider World
TAKE THE CERTIFIED POMMELIER™ EXAM AT CIDER WORLD IN FRANKFURT, GERMANY ON APRIL 18, 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 a Certified Pommelier™ Exam will be held at Cider World in Frankfurt, Germany. The exam will take place Saturday, April 18, 2026. The exam will begin promptly at 8:30 AM.
*Level 1 Certified Cider Guide™ certification is a prerequisite for taking the Certified Pommelier™ Exam. (Haven’t taken your Level 1 Certified Cider Guide Exam™? Buy the bundle here! ACA Member discounts 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.)
- 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.
- 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.
Certified Cider Professional™ Progam – 2025 Year in Review
As we close out the year, I find myself reflecting on how much the Certified Cider Professional™ education programming has grown and evolved. My goal this year was to make education more accessible, more practical, and more connected to real cider experiences. I focused on meeting learners where they are, whether that meant digital learning, attending a workshop, or tasting along at home.
One of the most impactful developments this year was the expansion of our sensory-focused videos on YouTube. These resources were designed to help learners slow down and practice, building familiarity with aroma, flavor, mouthfeel, and balance in a way that feels approachable and repeatable. I wanted these videos to feel like an open invitation to taste, pause, rewind, and revisit concepts as often as needed, because sensory skills are built through repetition and confidence.
In-person sensory workshops continued to be a vital part of our education work. There is something uniquely powerful about tasting together, comparing notes, and calibrating language in real time. These workshops allowed participants to explore cider styles, apple varieties, and structure side by side, reinforcing that sensory evaluation is both a personal experience and a shared conversation.
The addition of Study Kits shipped through Press Then Press helped bridge the gap between digital and in-person learning. By delivering curated tasting bundles directly to participants, we were able to extend the classroom into people’s homes. Tasting along with videos or workshops transformed abstract concepts into tangible understanding and kept the focus grounded in real cider.
Looking back, what stands out most is how these formats worked together. Videos, workshops, and delivered tasting bundles created multiple entry points into cider education, while reinforcing the same sensory foundations. As we move into the new year, I am proud of the curiosity, engagement, and commitment our community continues to bring to learning. This year reinforced my belief that thoughtful, inclusive education strengthens not just individual palates, but the cider industry as a whole.
Myself, the Education Committee, and the global team of Licensed Educators are excited to expand these educational offerings and to debut new digital and in person theory learning modules in the new year.
Jennie
2025 Year in Review from CEO Monica Cohen
As we close out the calendar year, I’m also marking the end of my first year as CEO of the American Cider Association, a milestone that feels both grounding and energizing. This year has been one of challenge and growth for me personally, for our association, and for the greater cider industry. I stepped into this role knowing the work would matter. I didn’t yet know just how much resilience, creativity, and grit I’d witness across our community in such a short time.
There’s no question this has been a demanding year for cider. Tariffs continued to complicate supply chains and increase costs. Natural disasters impacted orchards and cideries in pockets across the country, reminding us just how connected this industry is to land, weather, and place. And like the rest of the beverage alcohol world, cider continues to face the pressures of a growing neo-prohibition movement that challenges our right to operate, market, and grow responsibly. None of this is easy…but it is real, and it is shaping how we move forward.
That forward movement starts at home. Over the past year, the ACA team has embraced a renewed focus on disciplined management – tightening operations, prioritizing cost savings, and ensuring we are building a strong, sustainable foundation for the future. At the same time, we launched our capital campaign, and I was deeply inspired by the response. Members large and small stepped up, investing in the long-term financial health of the association and sending a powerful message of confidence in our shared future.
We also made meaningful strides in programs and impact.
- The Certified Cider Professional™ program has also seen significant impact in making cider education more accessible, more practical, and easier to fit into our busy lifestyles. In addition, we’ve expanded significantly this year, with new licensed educators joining the fold and the program reaching new geographies including Spain, Portugal, Mexico, and Canada.
- Membership continued to grow, bringing new voices and energy into the association.
- On the advocacy front, we gained real traction on the Bubble Tax Bill by reintroducing the bill in the House of Representatives and securing even more sponsors this year. We have also launched a new advocacy alliance which includes cider members who are stepping up to help fund the hiring of a lobbying firm.
This work will carry into 2026 and will be a major step forward in strengthening cider’s voice on Capitol Hill. Perhaps most encouraging of all: even amid industry headwinds, cider showed real momentum in the marketplace. While many beverage alcohol categories struggled, U.S. hard cider delivered growth in both dollar sales and volume this year…a meaningful return to growth and a clear signal that consumers continue to seek out what cider does best: flavor, authenticity, and connection to craft. That momentum belongs to you – the makers, growers, marketers, and champions who keep pushing this category forward.
Speaking of forward…I’m looking forward to seeing many of you at the start of the new year as we gather in Providence, Rhode Island for CiderCon® 2026. The team is putting the final touches on what promises to be a fantastic lineup of speakers, an expanded trade show, some great tours and tastings, and – most importantly – the chance to reconnect with friends and further the craft we all care so deeply about. Yes, it’s winter in Rhode Island. And yes, it is absolutely worth it, so register now!
Thank you for an incredible first year. I can’t wait to see what we build together next.
Monica
ACA Advocacy – 2025 Year in Review
In a year marked by political uncertainty, agency slowdowns, and a federal shutdown, cider still advanced—and your engagement made that possible.
New Leadership, Renewed Focus
At the American Cider Association, 2025 began with a leadership shift that sharpened our advocacy work. Monica Cohen stepped into her role as CEO, while Jenn Root Martell took the lead on federal advocacy efforts. Together with the ACA Government Affairs Committee, we revisited and strengthened our policy priorities at both the state and federal levels.
A renewed emphasis was placed on advancing the Bubble Tax Bill, alongside ongoing engagement with the Alcohol and Tobacco Tax and Trade Bureau on cider labeling and geographic indicators. The year kicked off on a high note with the culmination of a long-fought advocacy effort at the TTB to modernize and expand the standards of fill for wine, including the addition of new approved sizes – 180 mL, 300 mL, 330 mL, 360 mL, 473 mL (16 oz), 550 mL, 568 mL (19.2 oz), 600 mL, 620 mL, 700 mL, and 720 mL – that better reflect today’s marketplace. At the state level, ACA took a more proactive role supporting member cideries to align state cider definitions with the federal standard while also pushing back against neo-prohibitionist efforts to introduce new alcohol taxes in multiple states.
The Bubble Tax Bill Moves Forward
Throughout the year the ACA remained in steady contact with Congressional offices to ensure cider didn’t fall off the radar. We arranged regular meetings with Hill staff, cultivating new relationships, and reinforcing why cider deserves regulatory parity with other beverage alcohol categories—especially when it comes to the Bubble Tax Bill.
The reintroduction of our priority legislation in the House of Representatives by Rep. Andrea Salinas (D-OR-6) and Rep. Derrick Van Orden (R-WI-3) gave us a critical window to raise visibility for fruited ciders and the producers and growers behind them. (Find the press release of the reintroduction here.) We expanded our co-sponsor outreach to include Rep. Mike Kelly (R-PA-16), Rep. JimmyPanetta (D-CA-19), Rep. Chellie Pingree (D-ME-1), Rep. Claudia Tenney (R-NY-24), Rep. Val Hoyle (D-OR-4), Rep. Brian Fitzpatrick (R-PA-1), Rep. Suzanne Bonamici (D-OR-1) and Rep. Chuck Edwards (R-NC-11). On the Senate side Sen. Chuck Schumer continues to support the bill as we recruit additional members to co-sponsor. We deepened conversations with tax and trade staff and worked to keep the bill firmly positioned as a pragmatic, targeted fix – not a sweeping regulatory overhaul.
Supporting Industry-Wide Initiatives
In 2025, the ACA remained engaged not only on cider-specific issues but also on broader initiatives affecting the entire alcohol industry. We advocated for dietary guidelines grounded in unbiased, science-based research that emphasize moderate drinking while avoiding prescriptive quantity recommendations, helping ensure public health guidance is both responsible and practical. Additionally, the ACA supported the CHEERS Act (Creating Hospitality Economic Enhancement for Restaurants and Servers) – a bipartisan bill designed to provide targeted tax relief and incentives to bars, restaurants, taprooms, and entertainment venues that install and use energy‑efficient draft systems. We also backed efforts to allow USPS alcohol shipping, which enables cideries to safely and legally reach customers across state lines – an increasingly important tool for small and mid-sized producers. Through these efforts, the ACA continues to amplify the voice of cidermakers while advancing policies that benefit the wider beverage alcohol community.
Members Make the Difference
This year made one thing clear: advocacy works best when it’s personal. The Do Gooder Campaign launched in July sent more than a hundred emails to Congressional offices and constituent meetings with Hill staff during the shutdown led to Bubble Bill co-sponsorship commitments and great connections between our cider community and their representatives.
In August, the ACA submitted comments to the TTB on proposed Alcohol Facts and allergen labeling rules, advocating for practical, clear, and cost-conscious approaches that work for cider producers of all sizes. Our input, built on member comments and suggestions, emphasized minimizing regulatory burdens while ensuring consumer transparency, helping to shape federal guidance that reflects the realities of our industry.
Lawmakers listen carefully to constituents, and every email, meeting, and story shared by a cidermaker strengthens our case. Your voices not only drive policy progress but also help shape the ACA’s advocacy strategy, ensuring it reflects the real needs and priorities of our members.
Looking to What’s Next
As Congress turns toward end-of-year appropriations and we look ahead to 2026, cider is better positioned than it has been in a long time. With renewed focus on tax reform in Washington, there will be multiple legislative opportunities to advance the Bubble Tax Bill in the year ahead.
To strengthen our presence and effectiveness, the American Cider Association will be partnering with a government affairs firm to elevate our visibility on Capitol Hill and advance our legislative priorities. This partnership will allow us to build capacity for larger, more impactful initiatives that benefit the entire cider community. In parallel, ACA is enlisting the financial support of forward-looking cideries from across the country to help invest in this work and ensure sustained momentum. At the same time, we will continue to support state-level advocacy efforts and the important work being done by our members nationwide.
With the TTB, we will continue building strong relationships with agency staff, support a renewed focus on developing geographic indicators, and work toward further revisions and greater clarity in wine labeling to better serve cider producers.Now is the moment to stay engaged: attend CiderCon® to learn more about our advocacy efforts, meet with your elected officials, respond to action alerts, and keep sharing your story. Thank you for helping elevate cider at the federal level. We’re heading into the new year with real momentum and we can’t wait to build on it together.
Now is the moment to stay engaged: attend CiderCon® to learn more about our advocacy efforts, meet with your elected officials, respond to action alerts, and keep sharing your story. Thank you for helping elevate cider at the federal level. We’re heading into the new year with real momentum and we can’t wait to build on it together.
ACA Welcomes Three New Certified Pommeliers™ Following Exam in Virginia
The American Cider Association (ACA) is pleased to announce that three individuals have achieved the rank of Certified Pommelier™ following an exam held in Charlottesville, Virginia on October 6. The newly minted Certified Pommeliers™ are Brittany Kordick of Kordick Family Farm, Joanne Mumbey of BeyLoved Pairings LLC and award winning amateur cidermaker Brad Winans.
Joanne Mumbey, Brittany Kordick, and Brad Winans
“We are so proud to welcome these new Certified Pommeliers™ to our vibrant community of experts elevating the appreciation and understanding of cider,” says ACA Director of Education and Program Development Jennie Dorsey. “Each new member brings with them the stories of orchards, the craftsmanship of cidermakers, and the passion of enthusiasts that makes our community thrive. We are very excited to see what the future holds and the new heights that our community can reach together.”
The ACA originally launched its Certified Cider Professional™ (CCP) program to equip industry leaders with the expertise to navigate cider’s rich diversity with confidence. As cider’s popularity continues to grow, the program is gaining popularity with food and beverage professionals wanting to set themselves apart from their peers with exceptional skills, deep knowledge, and a commitment to hospitality.
“We know that top dining experiences are built on knowledgeable, confident service, and cider deserves to be part of that conversation,” says ACA CEO Monica Cohen. “Our Certified Cider Professional™ program ensures that food and beverage professionals have the expertise to showcase cider’s full potential. With cider pairings, we know the dining experience for guests is elevated.”
More about the Certified Cider Professional™ Program and Upcoming Opportunities
The Certified Cider Professional™ program is designed to educate those on the front-line of cider sales, making it the world’s most comprehensive and in-depth cider appreciation program for food and beverage professionals worldwide.
The CCP program begins with a Level 1 Certified Cider Guide™ (CCG) designation to help industry professionals develop a fundamental understanding of cider. The Level 2 Certified Pommelier™ (CP) designation takes it a step further by encouraging cider professionals to think critically and showcase a higher level of understanding of the elements of cider.
The ACA is dedicated to ensuring that all information tested on the exam is made accessible to anyone who desires to learn. To that end, the ACA released a textbook in March of 2023 to help candidates prepare to take the exam with just one comprehensive resource. The second edition of the textbook was released in March of 2024 to present a more global view of the cider industry as well as including new sections covering important emerging sectors such as low and no-alcohol products. The textbook is available for purchase through Kindle Direct Publishing. Additionally, the ACA offers sensory analysis practice webinars and a Facebook study group continuously updated with resources for exam candidates. Interested candidates can find links to all Certified Pommelier™ resources on the ACA website.
For those interested in attaining their Certified Pommelier™ designation there is an upcoming exam at CiderCon® 2026 in Providence, Rhode Island on February 3. Registration for the exam is on the ACA website. While exam takers do not have to be registered for CiderCon® 2026 to take the exam, it is highly recommended as a way to connect with the larger cider community.
Contact the ACA’s Director of Education Jennie Dorsey for more information about global cider education and access to Certified Cider Professional™ programming near you. You can also learn more at https://ciderassociation.org/certification.
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Cooking with Cider at Thanksgiving
If you’re looking to add a unique twist to your holiday menu this year, consider cooking with cider for Thanksgiving. This versatile ingredient can elevate both sweet and savory dishes and perfectly complements traditional flavors. Check out the recipes below to explore creative ways to incorporate cider into your Thanksgiving feast, ensuring your celebration is both memorable and mouthwatering. You can also download the recipes here so you can print them out and use them anytime!
Cider Brined Turkey
Prep Time: 20 minutes plus 12 to 24 hours brining
Cook Time: Varies by turkey size
Ingredients:
- 1 whole turkey, 12 to 16 pounds
- 2 quarts cider
- 2 quarts water
- 1 cup kosher salt
- 1 cup brown sugar
- 2 teaspoons black peppercorns
- 4 bay leaves
- 6 sprigs fresh thyme
- Peel of 1 orange
- 6 garlic cloves, smashed
Instructions:
- Heat 1 quart of water in a large pot. Add salt and sugar. Stir until dissolved.
- Remove from heat. Add remaining water and all aromatics. Add cider last so it stays cold.
- Chill the brine completely.
- Place the turkey in a large container. Pour the brine over the turkey, making sure it is fully submerged.
- Add more water if needed. Refrigerate for 12 to 24 hours.
- Remove turkey from the brine. Pat completely dry.
- Roast according to your preferred method.
- The turkey will cook slightly faster due to the brine, so check temperature early.
- Rest for at least 20 minutes before carving.
Cider Herb Gravy
Serves: About 2 cups
Prep and Cook Time: 15 minutes
Ingredients:
- 2 tablespoons turkey drippings or butter
- 2 tablespoons flour
- 1 cup cider
- 1 cup turkey or chicken stock
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage
- Salt and pepper to taste
Instructions:
- Place your roasting pan on medium heat or use a saucepan with drippings.
- Add flour and whisk into the fat to form a smooth roux. Cook for 2 minutes.
- Pour in the cider. Scrape up browned bits.
- Add stock. Simmer until thick.
- Stir in herbs, salt, and pepper.
- Serve warm.
Cider Braised Brussels Sprouts with Bacon
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 1 pound Brussels sprouts, halved
- 4 slices bacon, chopped
- 1 small onion, sliced
- 1 cup cider
- 1 teaspoon Dijon mustard
- Optional, 1 small apple thinly sliced
- Salt and pepper to taste
Instructions:
- Cook bacon in a large skillet until crisp. Remove and keep the fat in the pan.
- Add onion and Brussels sprouts. Sauté until lightly browned.
- Pour in cider. Add apple if using.
- Simmer uncovered until the liquid is reduced and glossy, about 10 minutes.
- Stir in Dijon. Add salt and pepper.
- Return bacon to the pan and serve.
Cider and Maple Glazed Carrots and Parsnips
Serves: 6
Prep Time: 10 minutes. Cook Time: 20 minutes
Ingredients:
- 2 pounds carrots and parsnips, sliced on a bias
- 1 cup cider
- 2 tablespoons butter
- 2 tablespoons maple syrup
- Salt and pepper to taste
Instructions:
- Place carrots, parsnips, and cider in a skillet. Bring to a simmer.
- Cook until carrots and parsnips are almost tender, about 10 minutes.
- Add butter and maple syrup.
- Continue cooking until the liquid reduces to a shiny glaze.
- Season with salt and pepper.
Sourdough Cider and Sage Stuffing
Serves: 8
Prep Time: 15 minutes plus apple soak. Cook Time: 40 minutes
Ingredients:
- 8 cups cubed sourdough bread
- 1 onion, diced
- 2 celery stalks, diced
- 4 tablespoons butter
- 2 apples, diced
- 1 cup cider
- 1 tablespoon chopped sage
- 1 cup stock
- Salt and pepper to taste
Instructions:
- Toss diced apples with cider. Let soak for 15 minutes, then drain and reserve cider.
- Sauté onion and celery in butter until soft.
- Combine bread, vegetables, apples, sage, and reserved cider.
- Add stock until the bread is moist but not soggy.
- Transfer to a baking dish. Bake at 350 F for 30 to 40 minutes until golden on top.
Cider Cranberry Sauce
Serves: 8
Prep Time: 5 minutes. Cook Time: 15 minutes
Ingredients:
- 12 ounces fresh cranberries
- 1 cup cider
- 1 cup sugar
- Zest of 1 orange
- 1 cinnamon stick
Instructions:
- Bring cider and sugar to a simmer.
- Add cranberries, orange zest, and cinnamon stick.
- Cook until berries burst and the sauce thickens.
- Remove cinnamon stick. Cool before serving.
Perry Pear Crisp
Serves: 6
Prep Time: 15 minutes. Cook Time: 35 minutes
Ingredients:
For the filling:
- 4 pears, sliced
- 2 tablespoons sugar
- 2 tablespoons butter
- ½ cup perry
- Pinch of cinnamon
For the topping:
- 1 cup oats
- ½ cup flour
- ½ cup brown sugar
- ½ cup cold butter, diced
- Pinch of salt
Instructions:
- Cook pears with butter, sugar, cinnamon, and perry until just tender.
- Transfer to a baking dish.
- Mix oats, flour, brown sugar, and salt. Cut in the butter until crumbly.
- Sprinkle over the pears.
- Bake at 350 F for 30 to 35 minutes until golden and bubbling.
- Serve with fresh whip cream or a scoop of vanilla ice cream.
ACA Now Accepting Nominations for 2026 Board of Directors
The ACA Board of Directors is comprised of passionate, active cidery owners – large and small – who are committed to shaping the future of the organization and the greater cider industry. If you’d like to be part of that and are ready to lend your voice, ideas, and leadership to this important work, now’s your chance!
The American Cider Association (ACA) has six seats open for election on our Board of Directors in 2026. The available positions are as follows:
- 1 Large Cidery Seat
- 1 Regional Chair – Mountain West
- 1 Regional Chair – Northwest
- 1 Regional Chair – Midwest
- 2 At-Large Seats
Our annual nomination window is now open, and we want to hear from you!
Election Details
Elections will be conducted electronically during CiderCon® 2026, taking place in Providence, Rhode Island, from February 3-5. All U.S. member cideries are eligible to vote, with each cidery having one vote. Primary cidery contacts will receive an email on February 3 inviting them to vote for board members.
While previous volunteer experience with the ACA is not mandatory, it is highly encouraged for those considering a run for office.
Application and Eligibility
Here are the specifics for those interested in applying:
- Eligibility: Positions are open to any active ACA member cidery in the U.S., regardless of size, excluding the Large Cidery Seat which must be filled by a cidery making 1,000,000+ gallons annually.
- Application Deadline: December 19, 2025.
- Candidacy Requirements: You must be a permanent employee of a bonded cidery producing cider in the U.S.
- Term Duration: Each term lasts for three years.
Please be aware that incumbents may be running for re-election. Applications will be reviewed on a rolling basis until the deadline, and qualified candidates will receive further instructions on the board election process.
Need More Information?
For any questions regarding board service, feel free to reach out to ACA CEO Monica Cohen at monica@ciderassociation.org to schedule a meeting.
To submit your nomination by the December 19 deadline, please complete the self-nomination form. We look forward to your contributions and are excited to see the future leaders of our industry step forward!
CiderCon® 2026 – You’ll Be Glad You Did It!
Some events are too good to miss…and CiderCon® is one of them.
Invest in your cidery by investing in your knowledge, your network, and a week that will change the way you think about cider. Sessions and speakers are in place and it’s going to be a good one!
CiderCon® is the gathering for everyone shaping the future of cider, from orchardists and makers to marketers, distributors, and enthusiasts. It’s where learning, tasting, and connection come together to spark ideas and strengthen our industry.
This year’s theme, Crafting Cider’s Future Together, celebrates the collaborative spirit that defines cider and the momentum driving us forward. The cider industry is at a powerful intersection of tradition and transformation and together, we’re building what comes next.
While official programming kicks off Wednesday and Thursday, February 4–5, the excitement starts much earlier!
Monday: Choose your own adventure from tours like Prohibition in Providence: A Drinking History Tour to Cider Tours through Connecticut and Rhode Island, or enjoy a flavorful Culinary Arts Museum Tour & Demonstration.
Tuesday: Dive into our TTB Bootcamp, or, if you’re launching or dreaming of your own cidery, don’t miss the brand-new From Vision to Viability: Startup Cider Business Bootcamp. Then grab your ticket to the always sold-out Cider Share, where ciders from around the world are poured and connections are made.
Wednesday: The official kickoff to CiderCon®! Hear updates from ACA Board President Christine Walter (Bauman Cider) and Monica Cohen, CEO of the American Cider Association. Guest speaker Alan Reed, CEO of Chicagoland Food and Beverage, will share insights on meeting today’s consumers where they are and industry friends Jim Bair, CEO ofU.S. Apple and Bart Watson CEO of the Brewers Association, will give us updates and insights from their vantage points.
Attendees will then enjoy a variety of information sessions throughout the day on Wednesday and Thursday from Cider Apples of the Future to Who Put the Band-Aid in the Barnyard? plus have an opportunity to attend a variety of different tasting sessions, ample time to explore our biggest-ever trade show, and the chance to pick up some cider swag and the latest book releases at the ACA Bookstore.
Wrap up the week with the Grand Toast and a new Cider Party the perfect way to celebrate what we’ve learned, shared, and envisioned together.
CiderCon® 2026 | February 2–6 | Providence, Rhode Island
Learn. Connect. Celebrate. Craft cider’s future together.
The Shutdown’s Nearing an End. Now What?
After weeks of uncertainty, the federal government is (almost) finally back in business and that means the TTB and other key agencies are, too. For cideries, this is the moment to shake off the disruption, check in on delayed approvals, and get your product plans back on track.
The American Cider Association (ACA) has continued to stay in touch with Hill offices throughout the shutdown to make sure the voice of cider was still being heard. Now that things are moving again, offices are far less distracted and listening. Which means this is the time for cidermakers across the country to speak up and make sure Congress understands how federal policy impacts your business and your growers.
Here are a few steps to help you get back up to speed—and plug into the national cider conversation while it matters most:
Now is the Time to Use Your Voice
Lawmakers are turning their attention to appropriations before the end of the year, and now is when your voice has the most impact.
We’re calling on everyone in the cider community to join our Do Gooder campaign and send a quick message to your Congressional representative about the Bubble Bill—a key piece of legislation that supports small producers and the farmers they work with. It takes less than a minute – click the link, enter your address, press send.
Do Gooder Link to Email Your Reps
A personal note from a constituent cidermaker goes further than you might think. Even just a handful of messages can help move the needle and keep cider in the conversation on Capitol Hill. If you’re a cider lover rather than a cidermaker, your voice can help elevate the message from the cideries you love.
Check on Your TTB Filings
With the TTB reopening, the agency is now working through its backlog of label and formula approvals. If you have pending applications, log in and confirm their status.
If anything was returned or expired during the shutdown, resubmit as soon as possible and prioritize what’s most urgent for your production schedule.
Reassess Your Production and Release Schedule
A temporary freeze can throw even the best-laid plans off course. Take a fresh look at your seasonal releases, packaging timelines, and distributor communication. If your new ciders were caught in the delay, use this moment to reimagine your launch strategy. Perhaps pair a release with a taproom event or local collaboration to generate excitement?
Stay Visible in Your Community:
Your customers are always ready to support you. Host a cider release, organize a small tasting, or simply share what’s new at your cidery. Keeping your story front and center helps the public, and policymakers, understand the role cider plays in local economies and agriculture.