Posts Tagged ‘home’
Press Release: ACA Welcomes Six New European Certified Pommeliers
The American Cider Association is pleased to welcome six new European Certified Pommeliers after completion of the first certification exam offered outside of the United States. The new Certified Pommeliers are some of the key members of the European cider community, and their embrace of the Certified Cider Professional program is another step forward in the realization of the ACA’s vision for the industry through increasing the understanding and appreciation of cider and perry.
The new Certified Pommliers hale from countries across the continent including the UK, Italy, France, Germany, and Lithuania. They are Adam Wells, who was on the shortlist for 2024 Fortnum and Mason’s Drink Writer of the Year for his work at Cider Review, Marco Manfrini, president of the Associazione Pommelier e Assaggiatori di Sidro, influential cider writer (Cider Explorer) Natalia Wszelaki, historian, writer and maker at Kertelreiter Cider & Perry Barry Masterson, cidermaker at Sodo Sidrinė Donatas Genys, and wine and cider scientist and consultant Yann Gilles.
Donatas Genys
Yann Gilles
Marco Manfrini
Barry Masterson
Adam Wells
Natalia Wszelaki
“The response to the exam was amazing,” shares the ACA’s CEO Michelle McGrath, “and to have such a distinguished group now part of the growing global CCP community is a testament to the CCP program’s role in supporting the growth of cider within the larger beverage category. It is a rigorous exam, and you could tell that all who sat for it had taken their studies seriously though they are all already playing significant roles in the cider industry. We are so grateful to Christine Isensee-Kiseau, Michael Stöckl, and the whole Cider World Frankfurt team for partnering with the ACA to make this exam happen and hope we can do it again next year.”
Education and certification programs such as those run by Cicerone, the Wine and Spirits Education Trust, and the Court of Master Sommeliers, have done much to increase the understanding of the beverages they cover and enhance the professional standing of the individuals that complete them. With its CCP program, the ACA is poised to do the same for cider, raising the drink’s profile within the larger hospitality community as cider’s share of the global beverage market continues its steady growth. Continuing education is an important part of staying relevant in a rapidly changing hospitality environment.
For more information about the CCP program contact Education Operations Manager Jennie Dorsey at jennie@ciderassociation.org or visit the ACA website at www.ciderassociation.org. For information about CCP classes in Europe, contact European CCP representative Gabe Cook at gabe@ciderassociation.org.
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Press Release: ACA Reaches 100 Certified Pommeliers Following New York Exam
The American Cider Association is thrilled to announce that 100 individuals have now attained the prestigious Certified Pommelier designation following the exam held at ACA member cidery Wölffer Estate in Sagaponack, New York on April 18. This benchmark is meaningful for the Certified Pommelier program because the exam is rigorous with robust theory and sensory evaluation sections . The new Certified Pommeliers are Hannah Keggins, Cidermaker at Westwind Orchard, Alicia Pelkey, Cidermaker at Red Apple Farm, and Charlee Oddo, Cider Expert at Ancona’s Wines & Liquor.
Hannah Keggins
Alicia Pelkey
Charlee Oddo
“We are beyond excited to celebrate that we now have 100 Certified Pommeliers. To see the dedication of so many in the beverage community equip themselves with advanced skills to guide consumers through the wide variety of ciders available is truly inspiring,” comments ACA CEO Michelle McGrath.
Early on, the American Cider Association recognized the need to promote specialized knowledge about the cider category. Most food and beverage certification programs cover cider in a cursory manner or not at all. With cider being a beautifully nuanced beverage with a diverse set of elements often not known by culinary and hospitality professionals, the establishment of the Certified Cider Professional (CCP) program in 2016 was a strategic maneuver to educate professional audiences.
Today, the CCP program is educating 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.
“We know that consumers respond to engaged servers, and that confident recommendations go a long way in influencing their purchase decision. Our theory of change is that cider enthusiasm is contagious–CCP is how we keep the flame growing,” adds McGrath.
Certified Cider Professional Program Benchmarks as of May 21, 2024:
- Number of Level 1 Certified Cider Guides: 2,602
- Number of States with Certified Cider Guides: 49 including DC
- Number of Countries with Certified Cider Guides: 20
- Number of Level 2 Certified Pommeliers: 100
- Certified Pommeliers Around the World: United States, Canada, Japan, Australia, Italy, New Zealand and the UK
More about the Certified Cider Professional Program and Upcoming Opportunities
The CCP program begins with a Certified Cider Guide (CCG) Level 1 certification to help industry professionals develop a fundamental understanding of cider. The Certified Pommelier (CP) Level 2 takes it a step further by encouraging cider professionals to think critically and showcase a higher level of understanding of the elements of cider. The rigorous testing process consists of four types of questions, including short answer, fill in the blank, essay, and blind sensory–which is based on tasting.
The ACA is dedicated to ensuring that all information tested on the exam is made accessible to anyone who desires to learn. To that end, the ACA released a textbook in March of 2023 to help candidates prepare to take the exam with just one comprehensive resource. The second edition of the textbook was released in March of 2024 to present a more global view of the cider industry as well as including new sections covering important emerging sectors such as low and no-alcohol products.The textbook is available for purchase through Kindle Direct Publishing. Additionally, the ACA offers sensory analysis practice webinars and a Facebook study group continuously updated with resources for exam candidates. Interested candidates can find links to all Certified Pommelier resources on the ACA website.
For those interested in attaining their Certified Pommelier designation, there are several upcoming exams to choose from:
- July 23: Bellingham, WA
- August 20: Minneapolis, MN
- October 8: Austin, TX
- February 5, 2025: CiderCon® 2025 Chicago
In addition, there is a live sensory analysis webinar scheduled for June 27 from 4:00 – 6:00 PM Pacific featuring Brooklyn Cider House. Those interested in attending can find all the details on the ACA website. Taking advantage of sensory analysis webinars is highly encouraged for those interested in taking the Certified Pommelier exam.
Contact the ACA’s Education Operations Manager Jennie Dorsey if you have questions about the Certified Cider Professional program or are interested in taking either the Level 1 Certified Cider Guide or Level 2 Certified Pommelier exams. You can also learn more at https://ciderassociation.org/certification.
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May 30: Navigating Trends: Insights Into Wine & Spirits for Cidermakers
Join us for an exclusive webinar hosted by 3 Tier Beverages consultants Julia Lechleiter and Mary Mills, in collaboration with the American Cider Association. We will explore Wine and Spirit trends and the possible intersection with Cider.
As the BevAlc industry continues to evolve, it’s crucial for Cider producers to stay informed to be able to adapt to shifting consumer preferences. In this insightful session, industry experts will explore key trends, innovations, and consumer behaviors that are shaping the Wine and Spirits landscape provided through NIQ Scan and Consumer Panel Data.
Whether you’re a seasoned professional or new to the cider industry, this webinar offers a unique opportunity to gain valuable knowledge and stay ahead of the curve.
About the Speakers:
Mary Mills
Mary Mills joined 3 Tier Beverages in 2022 from NielsenIQ, where she spent 14 years across client management, business development, and innovation insights. She has experience working with various clients in the food, beverage, and consumer goods industries, with 9 years focused on alcohol specifically. She holds a Marketing degree from The Ohio State University and is an avid Buckeye fan. She resides in Columbus, Ohio with her husband Andy and two children, Luke and Ava.
Julia Lechleiter
Julia Lechleiter started out her career at 84.51 on their Insights team where she supported emerging CPG brands in leveraging Kroger household data to guide customer-focused assortment, promotion, innovation and digital strategies. After supporting clients on numerous new item presentations and being exposed to the power of BASES innovation research, she joined NIQ on the BASES BevAl team. While she learned to love the BevAl industry, she missed working in a data platform to support clients run various analyses, specifically those related to retailer relations which led her to 3 Tier. Julia graduated from Miami University with a degree in Marketing, and lives in Cincinnati, Ohio with her husband. They have a 1-year old son, John, and two cocker spaniels, Bailey and Phil.
June 17: Sensory Analysis Workshop at Bivouac Ciderworks
Interested in learning how to taste cider like a pro? The American Cider Association is proud to announce that we will be teaming up with Bivouac Cider to host a cider sensory workshop. Join us Monday, June 17 from 6:00 – 8:00 PM at Adventure Lodge, 3980 30th Street, San Diego, CA 92104 for an in person workshop.
Over the course of 2 hours, an expert Certified Pommelier will lead you on a guided tasting through two ciders and a food pairing. This hands on workshop will teach you the professional tips and tricks for understanding the elements of local and national ciders. Come sip, swirl, and savor delicious ciders! Perfect for cider lovers at any level
Cost: $40
Agenda:
- 5:30 PM: Doors open
- 6:00 PM: Cider sensory analysis workshop begins.
- 8:00 PM: Networking
Must be 21 or over to attend.
Are you an ACA member? Click here to access the member exclusive discount code in our Resource Hub.
June 27: Live Sensory Analysis Webinar with Brooklyn Cider House
You’re invited to a Live Sensory Analysis webinar on Thursday, June 27th, from 4:00 to 6:00 PM Pacific!
Join our Certified Pommelier panel as they guide you through an immersive sensory experience featuring cider from Brooklyn Cider House in New York.
During this live practice session, you’ll learn how to analyze and appreciate cider like a pro and prep for your Certified Pommelier exam.
Not able to make it to the live event? No worries! The webinar will be recorded and available for you rewatch at any time with your initial purchase.
Cider must be purchased separately. Please be aware that it may take several days to receive your cider order, so we encourage you to purchase your ciders as soon as possible. Also, please verify that cider can be sent to your state before purchasing ciders. Ciders can be purchased from Brooklyn Cider House by clicking here. Use code “CP2024” at checkout to receive $2 off the bundle price.
Cost for the webinar is $30 for non-members and $20 for ACA members. Are you an ACA member? You can find your discount code in the Resource Hub.
Once registered, you will receive a confirmation email. This email is a placeholder for the event. The evening before the event you will receive an email with a Zoom link to the webinar. Please note this link will be sent to the registered email.
USA Featured as Guests of Honor at CiderWorld in Germany
Darlene Hayes Recognized for Her Efforts to Develop the Category
The 16th annual CiderWorld took place in Frankfurt, Germany last week. The combined competition, celebration, and cider expo welcomed the United States as the Guest Country of Honor this year. In addition, the ACA was able to partner with CiderWorld to offer the first Level 1 Certified Cider Guide Workshop & Certification and the first Certified Pommelier Exam in Europe.
CiderWorld’s expo was held at the Palmengarten and featured over 100 exhibitors from 17 countries who shared their cider with attendees.The American Cider Association joined member cideries ANXO and Vander Mill at the USA’s spotlight booth. The ACA also poured cider from Alpenfire Cider, Bauman’s Cider, Metal House Cider, Raging Cider & Mead and Tanuki Cider, highlighting the diversity and range of American Cider to German consumers.
“Many of the visitors to our cider booth were shocked to hear about the size of the American cider industry and taste the quality of some of the ciders made there. It was an incredible experience to share these ciders with German consumers who drink a lot more cider than the average American,” reflected Michelle McGrath, CEO of ACA.
Every year at CiderWorld an individual is recognized as the Cider Star of the Year. The ACA is thrilled to announce that this year the honor went to Darlene Hayes, ACA Educational Content Manager. Darlene was recognized for her efforts to raise awareness of the cider industry around the world, her research into the history and roots of cider in the U.S., and for her work with other cider specialists to develop a consensus on knowledge and standards.
“Darlene Hayes’ extensive knowledge of science and law, as well as her exceptional palate, make her the ideal partner when it comes to the growth and development of the cider industry,” says Michael Stöckl, Managing Director of CiderWorld.
Norman Thatcher Scharpf, U.S. Consul General, joined the CiderWorld award ceremony to meet U.S. cider producers and celebrate the U.S. being the guest country of honor. He formally addressed the audience with remarks on the growth and significance of the U.S. cider market.
Frankfurt and the Hessen region are steeped in centuries of cider culture that have not only persevered but flourished, symbolizing a cherished heritage and a testament to the region’s love for its local produce and traditional crafts. Known locally as “Apfelwein” in German, this cider has been a staple of Hessen culture, deeply ingrained in the social fabric of the region. The art of cidermaking in Hesse evolved from the abundant apple orchards dotting the countryside, with families passing down time-honored recipes from generation to generation. Frankfurt, in particular, emerged as a hub for cider production and consumption, giving rise to cozy “Apfelweinwirtschaften” (apple wine taverns) where locals and visitors alike can gather to enjoy local cider.
It was a great honor to participate in the CiderWorld competition and expo. The ACA hopes that more U.S. cideries will enter the CiderWorld competition in the future.
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Meet Your Board Member: Josie Mielke
Josie Mielke is the co-owner and operations manager at Urban Orchard Cider Company in Asheville, North Carolina. She was elected to the ACA board of directors in January 2024 to an At Large Seat.
Tell us about your cidery/farm/orchard
Urban Orchard Cider Company is family owned and operated by a crew of passionate and fun-loving cider nerds. We source ALL of our apples from North Carolina, and utilize multiple yeast strains to craft a diverse offering of cider flavor and aromatic profiles. Our current collection of recipes contains over 80 innovative and creative ciders, utilizing fruits, vegetables, spices, herbs, flowers, and hot peppers. All of our ciders are aged a minimum of six months, to allow for natural clarification, and the maturation of natural flavors and aromas.
How did you get into cider?
Like a lot of people I am gluten intolerant. I had dabbled in cidermaking because I went gluten free in 2006 and could not find a cider that I enjoyed. Unfortunately, at that time there was not a lot of selection and I found that they were all too sweet for me. At the same time I had moved back to Asheville and was having a very hard time finding employment due to the recession and Asheville being a service based city. Our family had discussed starting a business after the recession and with the craft beer boom and the accessibility of apples in our area this seemed like the perfect fit. 11 years later, we’re still here, and sometimes I really can’t remember how it all happened. Small business is a whirlwind.
Why did you decide to run for a position on the board?
The pandemic had a big impact on my view of community. Pre-Covid I felt like an isolationist. I kept my head down and plowed through, focused solely on our business operations. Post-Covid and now 11 years in the industry I have a more holistic view of what we can accomplish together. A thriving cider industry is good for all of us. I would be lying if I also didn’t mention that I was getting a little stagnant in my position. The opportunity to branch out of my daily routine and make an impact invigorates me. As a political science and history double major there really is nothing more exciting than dropping a bill in Congress and trying to get it passed. I can’t wait to witness and be a part of the process for the Bubble Bill.
What are your hopes for the future of the US Cider Industry?
I’d like to see cider valued for the artful product that it is. The entire industry has been working for a long time to overcome stereotypes about our category. The fact is that the US is producing some fantastic cider and I think that the public is finally catching on that cider is a versatile, creative and sophisticated beverage. Not to mention it tastes damn good.
How do you describe your cider region?
The South is full of old generational apple farms. Many of which in our area used to grow for Gerber. Urban Orchard has made it a point to always buy local, and now it’s as important as ever. Asheville is booming and the housing market is hungry for land. Many farms are considering sales to real estate developers and farming is a tough gig. Now that Gerber is gone, cider is stepping in as a value added product for growers. While the majority of our fruit is dessert and eating apples, we think that you can craft fantastic cider from blending the variety of cultivars which provide some lovely acids and great sugar content.
What’s your favorite apple to work with and why?
I don’t really have a favorite apple. While the apple is always the star in Urban Orchard products, I really enjoy experimentation with complementary fruits, herbs, vegetables, hot peppers, etc. That may set me apart from a lot of producers as I am not a traditionalist, but my passion comes from a culinary inquisitiveness and it’s the most fun aspect of the business to me.
What is your favorite cider/food pairing?
Ginger infused cider and sushi (yum). Really any nice cider with spicy Asian food is delicious. Cider and ice cream is also very tasty.
What is your favorite nature/cider pairing?
Cider on the beach baby! A better beverage has never been made for a hot day in the sun.
What would you like our members to know about you that they might not know? –non-cider related!
Traveling is my passion, as well as staying fit by challenging myself at the gym, outdoor activities, dancing and yoga. I have two energetic Airedales and a blind little poodle who keep me on my toes. I recently became a certified scuba diver and went to Norway to swim with Orcas! I also do volunteer work such as working the polls during elections, planning fundraisers for food security, and assisting with care for mistreated animals.
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!