Posts Tagged ‘home’
From Snack to Sensation: Elevating Cider and Cheese for National Grilled Cheese Day
It is widely known that cider and cheese make exceptional pairings, but can we upgrade an excellent snack into the perfect meal? For National Grilled Cheese Day, I took to my favorite aisle in the grocery store to find new ways to bring cider and cheese together.
When considering pairings, there are a few things I like to start with
- Match intensities: This can be very important when working with strong flavors like those found in blue cheese.
- The 4 C’s: Whether you start with the cheese or with the cider, consider if there are elements of each that you wish to balance out or to bring to the front by using the cut, complete, complement, or contrast methods.
- Consider your condiments: Condiments can make or break a pairing so don’t forget about them.
- Don’t underestimate the power of bubbles: Especially when working with buttery bread and strong cheese, allowing the carbonation to help cut through the fat can be very useful.
In this instance, I like to start with my type of cheese and then choose my cider style and complete the dish with bread, condiments, and other add-ons. In order to showcase the wide range of ciders available I have made pairings for all 5 of the Cider Families: Cider, Perry, Fruit Cider, Botanical Cider, and Dessert Cider.
Cider
Fresh mozzarella on a toasted baguette with crispy bacon and pistachio crumbles is cut and complemented by a cider made in the traditional method. The sparkling nature will cut through the buttery bread and fatty bacon and bring complementary fruity and vegetal qualities.
Smoked gouda on sourdough with honey dijon mustard, Pink Lady apple slices, and lemon zest is complemented by a harvest driven apple cider featuring at least medium tannin and no more than medium acidity. Consider a single varietal for this pairing.
Perry
Aged cheddar on pumpernickel with a blueberry compote and balsamic vinaigrette is beautifully balanced by the floral acidity and light sweetness of a perry. Consider a blend of both low and high tannin pears to match the intensity of the cheddar.
Fruit Cider
Gorgonzola on multi-seed bread with avocado and arugula paired with a semi-sweet, medium to medium+ acidity fruit cider. Consider a sour cherry cider for this pairing to bring out the nutty and green components of the sandwich.
Botanical Cider
Fontina cheese on potato bread with a basil pesto and fresh spinach can shine brightly with a semi dry botanical cider. Best cider matches for this pairing would have a medium body and at least medium acid that has nutty and green notes.
Dessert Cider
So for the dessert pairing, let me take you somewhere a little off the wall and make a sweet grilled cheese pairing. Brie cheese on a toasted croissant with nutella and fresh raspberries are the perfect match for ice cider that features notes of citrus floral and green.
Cheese and cider are the perfect pairing, and there are endless possible combinations. Don’t be afraid to trust your gut and measure with your heart.
Looking for more information on cider and food pairing? Download our Food and Cider Pairing Basics Guide.
Looking for in person options to learn more about cider and food pairing? Check out our upcoming Level 1 Certified Cider Guide workshops around the country.
ACA Seeks Guest Country for CiderCon® 2025
CiderCon® is one of the most robust, diverse, thorough and connected professional cider conferences in the world. We pride ourselves on being a host to international attendees year after year. The 15th annual CiderCon® will take place in Chicago, Illinois from February 4-7, 2025. We expect well over 1,000 people to attend. We are requesting proposals from other countries to send a diverse representation of their regional cidermaking community to be featured guests of honor at CiderCon® 2025. Previously featured countries are Spain, France, UK, Canada, New Zealand, Ireland, Sweden and Norway. Guests from these countries continue to attend future CiderCons because of the quality programming and because CiderCon® is an exchange of ideas, understanding and knowledge that enriches the global cider community.
Costs: The American Cider Association will waive CiderCon® registration fees, provide up to 5 nights hotel for up to 4 cidermakers, and pay for and help coordinate cider imports for educational sessions. Guest countries are asked to further fund cidermaker expenses (airfare, taxi, per diem). Cidermakers may also fundraise through sponsorships, and we are happy to brainstorm strategies. ACA will also provide professional photos of cidermakers participating in CiderCon®, suitable for PR uses by their home country.
Proposals will be considered on the following priorities: (A) evidence of guest country financial commitment (B) compelling cider story (C) depth of cidermaking knowledge for proposed speakers (D) diversity of proposed speakers, in cider style, cider opinions, and demographics. We are also prioritizing countries that have not been featured before.
Countries in close proximity to each other may want to team up if there are less cideries available in their own country. We welcome creative proposals.
Proposals are due June 1, 2024 at 5 PM Pacific Time. Please contact Michelle@ciderassociation.org if you have any questions.
CiderCon® 2025 Request for Speaking Proposals
Mark your calendars for an unparalleled gathering of minds and talents at CiderCon® 2025, set to transform the vibrant city of Chicago from February 5-7, 2025. As the world’s leading event dedicated to advancing the craft of cidermaking, CiderCon® offers an exceptional platform for networking, learning, and sharing the rich traditions and innovative techniques that define our industry.
This year, we’re casting a wide net to bring together the most knowledgeable, passionate, and visionary individuals among us. We’re looking for presentations that will enlighten and inspire, covering a wide array of topics from best practices and emerging trends to groundbreaking research and process improvements.
To make a successful proposal, please specify:
- Target audience: Role in industry as well as business model
- Skill Level: Is material appropriate for beginner, intermediate, advanced, or expert level audience members
- Key Takeaways: What skill, tool or new understanding will attendees walk away with?
The topics we’re particularly excited about this year include:
- Compliance
- Branding
- Marketing
- Distributor Relationships
- Sales Strategies
- Market Trends
- Human Resources
- Finance
- Safety
- Leadership
- Equity & Inclusion.
If you have insights or experiences in these areas, we want to hear from you!
At the heart of CiderCon® is our unwavering commitment to inclusivity. We believe that diversity fuels innovation and strengthens our community. That’s why we encourage proposals from individuals of all backgrounds, including BIPOC, LGBTQIA+, veterans, and those with disabilities. Furthermore, we’re eager to hear from voices in related fields outside of cider to enrich our discussions and broaden our horizons.
Please submit your proposals to the CiderCon® committee by June 1, 2024 by filling out the Google Form. If selected, you’ll receive a complimentary pass to CiderCon® 2025, including lunches and access to all the fantastic non-ticketed events we have planned.
Don’t miss this opportunity to contribute to the growth and success of the cider industry. Together, we can make CiderCon® 2025 a milestone event that celebrates our craft, fosters innovation, and builds a more inclusive and vibrant community. We can’t wait to see you in Chicago!
April 12: Member Orientation Webinar
Join us for our Member Orientation on April 12 at 11:00 AM Pacific
We are thrilled to announce that we will be holding our first ever Member Orientation webinar! There is such a vast amount of resources that the ACA offers to you all and we want to make sure that you know where to find them and how to take advantage of them. Miranda, our new Membership Coordinator will be leading a short video to go over who we are as an organization, the benefits of being a member, and a tour of our website. We have made a few changes to make the things that you are looking for most, more easily accessible. She will also discuss the easiest ways to manage your membership, give your team access to the membership portal, and answer any questions you may have.
The Orientation will take place via Zoom on April 12th at 11:00am Pacific Standard Time. If you have any questions regarding the Orientation, feel free to reach out to our Membership & Engagement Coordinator Miranda Bradeen at miranda@ciderassociation.org. If you are unable to attend, the video will be recorded and you will be able to watch it at a time that is convenient for you.
We look forward to seeing you there!
May 13: 2024 Annual Membership Meeting
We’re thrilled to invite you to join us on Monday, May 13, 2024 at 12:00 PM Pacific on Zoom for our 2024 Annual Membership Meeting.
During the meeting, we’ll reflect on our accomplishments from the past year, take a close look at our new strategic plan, and discuss how we work together under the big tent of cider in the upcoming year to sustainably grow the cider industry. After the meeting, we’ll have an optional virtual cider hang for anybody wanting to network with your cider peers. Let’s lift a glass together to the great year ahead!
Please note that you must be an Active ACA Member to attend the meeting, but don’t worry if you’re not yet one, you can join or renew your membership by clicking here.
We’ll send you the Zoom link before the meeting on May 13, 2024, so be sure to keep an eye on your inbox. We look forward to seeing you all virtually and celebrating the cider industry.
Government Affairs Update: ACA Lauds the CHEERS Act to Support Bars, Restaurants and Venues with Draft Systems
On March 11, U.S. Representatives Darin LaHood (R-IL-16) and Steven Horsford (D-NV-04) introduced the Creating Hospitality Economic Enhancement for Restaurants and Servers Act (CHEERS Act), a bipartisan effort aimed at supporting local businesses, restaurants, and bars with a focus on draft beverage systems. This legislation seeks to revitalize the hospitality industry by expanding tax incentives for investments in energy-efficient systems that include keg and tap property.
The American Cider Association has joined the Beer Institute, the Brewer’s Association, National Beer Wholesalers Association, the National Restaurant Association, the Independent Restaurant Coalition and others in applauding this effort. By offering support for the use of draft lines and keg equipment in establishments, the CHEERS Act recognizes the importance of draft beverages and their connection to a thriving hospitality sector.
Michelle McGrath, CEO of the American Cider Association, highlighted the significance of draft cider sales in the Beer Institute’s press release about the bill on March 11, stating that draft cider accounts for 60% of hard cider consumption at establishments.
“On-premise consumption plays a crucial role in introducing consumers to cider, making restaurants, pubs, taprooms, sports arenas, bars, and movie theaters vital components of the commercial cider ecosystem,” McGrath stated.
The CHEERS Act’s focus on supporting investments in new, energy-efficient draft equipment is welcomed by the cider industry as it provides much-needed relief for the hospitality sector. This legislation acknowledges the importance of draft sales in sustaining local small businesses and aims to contribute to their recovery during these challenging times.
The ACA applauds Representatives LaHood and Horsford for their introduction of the CHEERS Act.
To read more about the CHEERS Act visit the Beer Institute website.
Apples of Our Eye: Honoring Women’s Contributions to Cider
Happy International Women’s Day! Today, we’re celebrating the incredible women making waves in the cider industry every day! From orchardists to cidermakers to CEOs and everything in between, these women are shaping the future of cider with their passion, creativity, and expertise. Let’s raise a glass to their hard work and dedication, breaking stereotypes and barriers along the way. Cheers to the women redefining the cider scene one delicious sip at a time!
We rounded up some recent news articles featuring women in cider. Check out the links below for a fresh cup of inspiration. Do you have some exciting news about women in cider that we missed? Let us know.
And be sure to follow us on Instagram, where we’ll highlight members for Women’s Month throughout March.
Recent Articles and Podcasts Featuring Women in Cider
- Laura Cherry, co-owner at Dragon’s Head Cider in Washington: Small and Fierce Cider with Laura; Dragon’s Head Cider
- Ellen Cavalli, cider evangelist at Tilted Shed in California: Ellen Cavalli Lives Life in Full
- Andrea Homoya, co-founder and CEO of Ash & Elm in Indiana: Indianapolis Company is One of Nation’s Largest Regional Alcoholic Cider Producers
- Molly Leadbetter, Owner of Meriwether Cider in Idaho: Have a Question About Cider? You’ll Want to Ask Idaho’s First Certified Pommelier
- Lara Worm, Owner of Bivouac Cider in California: First Look: Bivouac Adventure Lodge North Park
- Amie Fields, Partner and Sales Director of Botanist and Barrel, North Carolina: Botanist and Barrel Eclectic Ferments
- Cheesemonger Alisha Norris Jones in Chicago: Cheese & Hard Cider, Made for Each Other: A Conversation with Alisha Norris Jones
- Lucy Bauer, Innovation Manager, 2 Towns Ciderhouse in Oregon: Celebrating Women with Cider: 2 Towns Releases Return of The Baddie
- Eleanor Leger, President & CEO, Eden Specialty Ciders, Vermont: Growing Cider: Eleanor Leger of Eden Ice Cider
- Hannah Ferguson, Owner, D.O.P.E. Cider House, Ohio: Hannah Ferguson, Owner of Dope Cider House & Winery Makes History as the First Black Cidery Owner in the State of Ohio
- Nikki West, Owner/Cidermaker at Cider from Mars, Virginia: Nikki West of Cider From Mars
- Bex Pezzullo, Founder, Sincere Cider, California: Bay Area Sommelier Pivoted from Grapes to Apples, then Took Sincere Cider on the Road
- Amberlee Carlson, Sagebird Ciderworks, Virginia: Apple-achian Cider with Amberlee, Sagebird Ciderworks
Open That Cider Bottle Winners
We had so much fun with Open That Cider Bottle this year and we can tell everyone else did too! The plethora of fun, sweet, beautiful and inspiring photos and stories that rolled in over the course of the day kept us smiling. There were so many to choose from that we had a hard time picking just one. So below, you’ll see this year’s prize winners and some runners up that we couldn’t resist sharing as well!
Best Cider Bottle Story Winner
A road trip, a dog, sipping cider amongst the orchards trees, the first of many adventures together. We loved the memories that Adam & Megan’s story evoked.
Best Cider Bottle Story Runner Up
The joy of falling in love with cider is what Matt brought to mind in his post. Heading back to the place where his cider adventure started and sharing a saved bottle around a fire with folks on a cold winter day
Best Cider Adventure Story Winner
Sometimes the adventure is in trying out new things. Sometimes they succeed, sometimes they don’t, but we sure had fun watching David’s pet nat (TNT) explode over and over again. Being a cidermaker requires a sense of adventure and we thought David’s trials put that on full display.
Best Cider Adventure Story Runner Up
Partaking of the local flavors wherever you happen to find yourself certainly inspired us! Not to mention Darlene’s beautiful picture of the setting where she found herself.
Best Cider/Food Pairing Suggestion Winner
Chicken tikka masala and cider? Yummy! Not to mention that we loved that David is studying for his Level 1 Certified Cider Guide exam while sipping and dining!
Best Cider/Food Pairing Suggestion Runner Up
We know that Eric and Storie of Press then Press know their ciders, but we loved seeing them show off their Certified Pommelier skills and pairing nachos with a tart apple-forward cider!
Best Cider Artistry Winner
This reel by George Hoerichs was just too pretty to watch only once. The fir trees, the flowers, the pine cones, the sunlight! Just, wow!
Best Cider Artistry Runners Up
Dave had us hooked as soon as we saw the fireplace, the glasses, and the snacks. Then the cider starts pouring and we fell in love!
Not only is the lighting super cool on this image from Will, but trying out his first quince cider and celebrating National Bartender Day had us wishing we could celebrate with him!
And the randomly drawn winner of the cider suitcase is:
ACA Releases 2nd Edition of Certified Pommelier Study Guide
The ACA is thrilled to introduce the second edition of its Certified Pommelier Study Guide, designed specifically for students preparing for level two of the CCP program. With the CCP program expanding globally, the Certified Pommelier Study Guide has undergone a significant update to offer a more comprehensive overview of the cider industry from an international perspective. This new edition now includes sections on emerging sectors like low and no-alcohol products, catering to the evolving landscape of the industry. The new edition is also available digitally for the first time, providing students with more ways to access the guide.
New material in the second edition will be the source for questions on the exam beginning in 2025, so candidates who have already purchased the first edition will have all the material that they need for any exam being held in 2024.
Additionally, the ACA has revamped its product categorization system, known as the Cider Families, to better align with global marketing practices, providing students with a more accurate portrayal of the market. The revised Cider Families guide offers a fresh take on product categorization, reflecting the dynamic nature of the cider market on a worldwide scale.
For those interested, the updated Cider Families guide can be accessed on the ACA website, while the second edition of the Certified Pommelier Study Guide is now available for purchase on Amazon in both print and digital formats. Information from second edition will not appear on Certified Pommelier exams until 2025 to allow people the opportunity to purchase and review the new study guide.
For aspiring Certified Pommeliers and cider enthusiasts alike, the release of the second edition of the Certified Pommelier Study Guide marks a significant milestone in the CCP program. By incorporating a more global perspective and addressing key trends in the industry such as the rise of low and no-alcohol products, the ACA continues to demonstrate its commitment to providing relevant and up-to-date resources for industry professionals.
Urge Congress to Support the Bubble Bill
Earlier this year Representatives Earl Blumenauer (OR-D) & Mike Kelly (PA-R) introduced the Bubble Tax Modernization Act of 2024 (HR 7029) to the 118th Congress. The “Bubble Bill” will amend a minor carbonation tax disparity for lower alcohol wine, cider and mead made with fruit. Read the complete bill here.
Despite the popularity of bubbly beverages, the carbonation tax–colloquially called the ‘bubble tax’ on fruit wine, fruit cider, and fruit mead makes carbonating these agricultural products at sparkling levels cost prohibitive. Most craft beverage entrepreneurs can’t afford to carbonate these products at the level the market wants. The result is that an important American agricultural sector is falling flat.
Current tax rates for low-ABV carbonated fruit wine, cider, and mead are $3.30 or $3.40 per gallon. Meanwhile low-ABV carbonated grape wines have a current tax rate of $1.07 per gallon. In addition, fruited beers, seltzers, hard kombucha, and ready-to-drink canned cocktails are carbonating freely to give consumers the bubbles they want.
Raising the floor of the carbonation tax threshold to include ALL low-ABV wine, cider, and mead to 0.64 grams of carbon dioxide per hundred milliliters will allow producers to compete more fairly in the evolving beverage market. The Craft Beverage Modernization and Tax Reform Act of 2020 achieved this for grape-only wines, but fruit-based craft beverages were overlooked. This created an excise tax disparity of $2.00 to $3.00 a gallon depending on the product. For more information download the Understanding Bubble Taxes explanatory document.
Allowing more carbonation will foster more economic opportunities for craft beverage makers, allow for more small producer collaborations, create increased opportunities for farms to stay viable with value-added products, and allow for diversification that could help farms and businesses mitigate disasters such as fires, droughts, floods, or crop disease.
Please ask your Congressional representatives to sign onto the Bubble Bill today to support American craft beverage producers and manufacturers.