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2023 U.S. Open Cider Championship – Home Page – Registration

Registration is now open for the 2023 U.S. Open Cider Championship. Ciders must be registered by October 16th. This year, American and importers’ entries will be sent to Oxford, Ohio(Just outside of Cincinnati). Canadian entries will be sent to Niagara College, Ontario. These entries will need to arrive between October 9th-20th.

Winners will be announced on November 14, 2023. Each producer may enter a maximum of 10 Hard Ciders. The entry fee will be $75 per cider.

The U.S. Open Championships work with the Niagara College Teaching Winery and Teaching Brewery. Our judges come from England, Canada, and the United States. This year judging will be held at the new U.S. Open Venue in Ohio and in Buffalo, New York.

Cider Categories:
Cider Categories:
1. Modern Cider – Sweet
2. Modern Cider – Dry
3. Heritage Cider – Sweet
4. Heritage Cider – Dry
5. Traditional Cider – Sweet
6. Traditional Cider – Dry
7. Perry
8. Fruit Cider
9. Pineapple Cider
10. Cherry Cider
11. Peach Cider
12. Cranberry Cider
13. Fruit and Berry Cider
14. Applewine/ Ice Cider
15. Herbal Cider
16. Hopped Cider
17. Apple Pie Spiced Cider
18. Spiced Cider
19. Wood-Aged Cider and Perry
20. Specialty Cider and Perry
21. Anything Goes
22. Single Varietal Cider
23. Rose’ Ciders
24. Brut Ciders
25. Sangria Ciders

2022 U.S. Open Cider and Perry Style Guidelines

2022 U.S. Open Cider and Perry Style Guidelines

Modern Cider(Sweet & Dry) 
Category 1 – Sweet Modern Cider / Category 2 – Dry Modern Cider 
Modern Ciders are made primarily from culinary/table apples. Compared to other Standard styles, these ciders are generally lower in tannin and higher in acidity.

Aroma/Flavor
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.

Appearance
Brilliant, pale to yellow in color.

Mouthfeel
Medium body.

Overall Impression
A refreshing drink – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.

Comments
An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.

Varieties
Commonly grown varieties such as McIntosh, Golden Delicious, Braeburn, Jonathan, and Winesap. Multi-use varieties (Northern Spy, Russets, Baldwin), crabapples, and any suitable wildings may also be used.

Vital Statistics
OG: 1.045 – 1.065 FG: 0.995 – 1.020 ABV: 5 – 8%

Heritage Cider(Sweet & Dry)
Category 3 – Sweet Heritage Cider / Category 4 – Dry Heritage Cider
Heritage Ciders are made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than Modern Ciders. Heritage Ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in Traditional Ciders from England or France.

Aroma/Flavor
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.

Appearance
Clear to brilliant, pale to medium gold in color.

Mouthfeel
Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.

Overall Impression
A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.

Comments
An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.

Varieties
Multi-use (Northern Spy, Russets, Baldwin), cider-specific bittersweets and bittersharps, crabapples, any suitable wildings.

Vital Statistics
OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9%

Traditional Cider(Sweet & Dry)
Category 5 – Tradition Cider Sweet(French) /  Category 6 – Traditional Cider Dry(English)
Traditional Ciders encompass those produced in the West Country of England (notably Somerset and Herefordshire), Northern France (notably Normandy and Brittany), and other regions in which cider-specific apple varieties and production techniques are used to achieve a profile similar to traditional English and French ciders.

Most ciders in the English style will be entered in the Traditional – Dry class (sweetness level is dry or medium-dry). Most ciders in the French style will be entered in the Traditional – Sweet class (sweetness level is medium, medium-sweet, or sweet). These levels indicate an overall tendency, not a sharp delineation between the sweetness of typical English and French ciders.

Introduction
English: This includes the English “West Country” ciders and other ciders inspired by that style. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. English ciders are traditionally fermented and aged in wood barrels, which adds some character; however, the barrels used are rarely new, so there is no overt wood character.

French: This includes styles from Normandy and Brittany and other ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making.

Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. The enzyme PME (pectin methyl esterase) may also be used pre-fermentation for pectin coagulation.

Aroma/Flavor
English: No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through malolactic fermentation (MLF) which produces desirable spicy/smoky, phenolic, and farmyard/old-horse characters. These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault.

French: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back-sweetening with juice. Tends to a rich fullness. MLF notes of spicy-smoky, phenolic, and farmyard are common but not required (just as with English style), and must not be pronounced. The French expect more subtle MLF character than do the English.

Appearance
English: Barely cloudy to brilliant. Medium yellow to amber color.

French: Clear to brilliant, medium yellow to amber color.

Mouthfeel
English: Full. Moderate to high tannin, perceived as astringency and some bitterness. Carbonation still to moderate. Bottle-fermented or bottle-conditioned ciders may have high carbonation, up to champagne levels, but not gushing or foaming.

French: Typically made sweet to balance the tannin levels from the traditional apple varieties.Medium to sweet, full-bodied, rich. Medium to full, mouth-filling. Moderate tannin, perceived mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.

Overall Impression
English: Generally dry, full-bodied, austere. Complex flavor profile, long finish.

French: Typically made sweet to balance the tannin levels from the traditional apple varieties.Medium to sweet, full-bodied, rich.

Comments
English: Sweet examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin.

French: Typically made sweet to balance the tannin levels from the traditional apple varieties.

Varieties
English: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys, etc.

French: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc.

Vital Statistics
English: OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9%
French: OG: 1.050 – 1.065 FG: 1.010 – 1.020 ABV: 3 – 6%

7 – Perry
Sub-category – New World Perry
New World perry is made from culinary/table pears.

Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness. Appearance: Slightly cloudy to clear. Generally quite pale.

Mouthfeel: Relatively full, low to moderate tannin apparent as astringency.

Overall Impression: Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Comments: Some table pears may contain significant amounts of sorbitol, in which case a “dry” perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as “sweet” is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

ABV: 5 – 7%

Sub- Category Traditional Perry
Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.

Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Appearance: Slightly cloudy to clear. Generally quite pale.

Mouthfeel: Relatively full, moderate to high tannin apparent as astringency.

Overall Impression: Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.

Comments: Note that a “dry” perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as “sweet” is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

ABV: 5 – 9%

8 – Fruit Cider
This is a cider with other fruits or fruit-juices added.. Note that a “cider” made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry. (Pineapple has its own category)

Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” A fruit cider should not be like an alco-pop. Oxidation is a fault.

Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)

Mouthfeel: Substantial. May be significantly tannic, depending on fruit added.

Category 9 – Pineapple Cider
This is a cider with Pineapple or Pineapple Juices.

Aroma/Flavor: The cider character must be present and must fit with the pineapple or pinapple juice.

Appearance: Clear to brilliant.

Category 10 – Cherry Cider
This is a cider with Cherries or Cherry Juices.

Aroma/Flavor: The cider character must be present and must fit with the Cherries or Cherry Juices.

Appearance: Clear to brilliant.

Category 11 – Fruit and Berry Cider
This is a cider with other berry or berry-juices added.

Aroma/Flavor: The cider character must be present and must fit with the berries or berry juice. It is a fault if the added berry completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?”

Appearance: Clear to brilliant. Color appropriate to added berry, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)

Mouthfeel: Substantial. May be significantly tannic, depending on berry added.

Category 12 – Applewine
The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.

Aroma/Flavor: Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.

Appearance: Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.

Mouthfeel: Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.

Overall Impression: Typically like a dry white wine, balanced, and with low astringency and bitterness.

ABV: 9 – 12%

Category 13 – Herbal Ciders
This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with lemon grass, herbal tea blends, etc.

Aroma/Flavor: The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the additions is a fault.

Appearance: Clear to brilliant. Color appropriate to added botanicals.

Mouthfeel: Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.

Overall Impression: Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Entry Instructions: Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

ABV: 5 – 9%

Category 14 – Hopped Cider
Hopped Ciders are ciders with added hops. Ciders with other added herbal or botanical elements (lemongrass, flower petals, tea blends, etc.) should be entered in Specialty Cider and Perry.

Aroma/Flavor
The cider character must be present and must fit with the hops. As with a Fruit Cider, it is a fault if the hops dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the hop additions is a fault.

Appearance
Clear to brilliant. Hop additions generally do not contribute much color.

Mouthfeel
Average or more. Cider may be tannic from effect of hops but must not be overly bitter.

Overall Impression
Like a white wine with complex flavors. The apple character must marry with the hops and give a balanced result.

Vital Statistics
OG: 1.045 – 1.070 FG: 0.995 – 1.010 ABV: 5 – 9%

Category 15 – Apple Pie Spiced Cider
This is a cider with any combination of spices added, such as “apple pie” spices (cinnamon, nutmeg, allspice).

Aroma/Flavor: The cider character must be present and must fit with the spices. As with a fruit cider, it is a fault if the spices dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the additions is a fault.

Appearance: Clear to brilliant. Color appropriate to added spices.

Mouthfeel: Average or more. Cider may be tannic from effect of spices but must not be bitter from over-extraction.

Overall Impression: Like a white wine with complex flavors. The apple character must marry with the spices and give a balanced result.

ABV: 5 – 9%

Category 16 – Spiced Cider
This is a cider with any combination of spices added

Aroma/Flavor: The cider character must be present and must fit with the spices. As with a fruit cider, it is a fault if the spices dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the additions is a fault.

Appearance: Clear to brilliant. Color appropriate to added spices.

Mouthfeel: Average or more. Cider may be tannic from effect of spices but must not be bitter from over-extraction.

Overall Impression: Like a white wine with complex flavors. The apple character must marry with the spices and give a balanced result.

ABV: 5 – 9%

Category 17 – Wood-Aged Cider
This category is for wood-fermented or wood-aged ciders in which the wood/barrel character is a significant part of the overall flavor profile.

Use of newer wood that has not reached a flavor‐neutral condition, either as storage vessels or as batch additions such as wood chips, is now generally considered to be a stylistic option for adding to the complexity of the flavor of a cider and an added element to mouthfeel.

If the wood holds the flavor of another liquid (beer, wine, spirits) or another flavored substance with which it has been in contact, or if wood is used in conjunction with another liquid or flavored substance to produce the same effect, then this is an appropriate category for such cider.

There is a wide continuum of intensity of flavor based on proportion of wood used to the cider and previous use of the wood. There may also be significant subtlety in flavors in a base cider. Consequently, subtlety of wood and/or beer/wine/spirit notes will not be regarded as a fault provided they are detectable, recognizable, and balanced well with the base cider.

Aroma/Flavor: The cider character must always be present, and must fit with wood/barrel character.

Appearance: Clear to brilliant. Color should be that of a standard cider unless wood/barrel character is expected to contribute color.

Mouthfeel: Average body, may show tannic (astringent) or heavy body as determined by wood/barrel character.

ABV: 5 – 12%

Category 18 – Specialty Cider and Perry
This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the categories above. This includes the use of other sweeteners. A cider with added honey may be entered here if the cider character remains dominant; otherwise it should be entered as mead in the cyser sub-category.

Aroma/Flavor: The cider character must always be present, and must fit with added ingredients.

Appearance: Clear to brilliant. Color should be that of a standard cider unless other ingredients are expected to contribute color.

Mouthfeel: Average body, may show tannic (astringent) or heavy body as determined by other ingredients.

ABV: 5 – 12%

19 – Unlimited Cider and Perry
By style this may approximate a standard cider or perry but by ingredients be considered a Specialty Cider. This subcategory is for the large-scale mass-market products that are marketed as standard cider by style, but use specialty (modern) techniques in production (i.e. high brix fermentation, amelioration, and flavorings). Distinguished from the standard category by having things like ‘carbonated water’ or ‘natural and artificial flavors’ on the FDA-required ingredients statement on the label. Entries made in this category are exempt from testing for 85% minimum juice content.

Category 20 – Anything Goes Cider and Perry
This category will be judged solely at the judges discretion.

Category 21 – Single Varietal
This is a cider made with a single varietal apple.
ABV: Will vary depending on apple used.
FG: Will vary depending on apple used.
Appearance: Should be appropriate to apple used.
Mouthfeel: Medium to light body, moderate astringency and bitterness
Aroma/Flavor: Will vary depending upon apple used

Category 22 – Rosé cider
Rose’ Cider is a light red, pinkish-colored cider generally created from red flesh apples, sometimes introducing grapes or other berries into the mix. … Flavor profiles can range from tart to sweet, as the apple varieties used within the cider-making process can be dramatically different.
Guidelines taken from the Great Lakes International Cider and Perry Competition

Category 23 – Brut Cider
Brut is a French term for Dry – lacking sweetness in Cider. These ciders have a crisp fresh bouquet of apple and finishes extra-dry and tart like a brut champagne.

 

Vermont Hard Cider Introduces 802 Collection

woodchuck802MIDDLEBURY, Vermont — From Woodchuck’s humble beginnings in a two car garage in 1991, we have always called Vermont home. We take great pride in the fact that we started in Vermont and are still in Vermont today taking advantage of the great cider making resources that the Green Mountain State offers. Because of our deep appreciation, we wanted to develop a collection of ciders using apples exclusively from our Vermont orchard partners to pay homage. There is no better name to give this collection than 802!

All varieties in this collection will be traditional ciders made with only fresh pressed Vermont juice from our orchard partners. One of our biggest partners is Sunrise Orchards, and owner Barney Hodges recently told Cider Culture, “What the hard cider industry has done for farms in Vermont, and our farm, is that it has provided value to the lowest segment of what we grow as apple providers…That’s helping the economic viability of farms like ours.”

Our first variety under this new 802 Collection is Lil’ Dry, which is a Semi-Dry cider made with only juice from 100% Vermont Apples and yeast. There are no artificial ingredients, no sugar added and the cider is certified gluten-free. This is the most traditional cider we make! Starting off the cider will be available mostly in Vermont with limited availability in Maine and New Hampshire beginning in October. Lil’ Dry will retail for $10.99 / 16oz 4 pack cans and draft.

We gave this collection the motto Fermentation for Freedom and Unity not only as a nod to Vermont but because we want these ciders to bring drinkers together and celebrate the uniqueness of our fans. We are very proud of this collection and our home state. We hope you enjoy this taste of Vermont as much as we do!

About Vermont Cider Company
Vermont Cider Company is a leading hard cider maker in the United States, with a state of the art cidery located in Middlebury, Vermont. Vermont Cider Company crafts a variety of ciders for a variety of consumers. There’s ultra-craft Vermont Cider Co., iconic Woodchuck, fruit-forward Wyder’s as well as the classic Magners Irish Cider and Blackthorn, rounding out our import offerings. Vermont Cider Company reinvigorated American hard cider in 1991, with the launch of Woodchuck, and stays focused on the category today through our commitment to crafting innovative and refreshing hard ciders. For more information about Vermont Cider Company, please visit: www.vtciderco.com

2018 U.S. Open Cider Championship Medal Winners and Grand National Champion

In the fifth annual U.S. Open Cider Championship, Cideries, wineries and breweries from Australia to Spain entered over 250 ciders representing 21 different styles. The final round of judging was held at the Big Ditch Brewing Company in Buffalo, New York. The judges were from Niagara College Teaching Winery, Niagara College Teaching Brewery and cideries in the Niagara area. Judging in the U.S. Open Cider Championships is blind, and the judges do not know what ciders they are tasting.

woodchucktruckmedalVermont Cider Company from Middlebury, Vermont was named Grand National Champion by winning three gold medals, one silver medal and one bronze. Their gold medal winners were: Magners Original Irish Cider, Woodchuck 802 Collection: Lil’ Dry and Magners Pear Irish Cider.

Ciderboys Hard Cider from Stevens Point, Wisconsin placed second while Arsenal Cider House from Pittsburgh, Pennsylvannia took home third. No cidery dominated the judging since 15 different cideries won Gold medals in 21 categories and 39 cideries won Medals.

Top 10 Most Creative Cider Names
The judges also named a “Judges Award” for the top ten “Most Creative Names.” Among the favorites:

1. In-CORE-Rigible – Liquid Alchemy Ciderworks
2. Son of a Peach Cider – Niagara College
3. Dear Brittany – Angry Orchard
4. Pearadise IPA Cider- Bold Rock Hard Cider
5. Stone Drone Cider – QT Bees
6. Eden’s Apple Cider – Heritage Estate Winery
7. Hop Rageous Cider – Portland Cider
8. Cardinal Sin -Broski Ciderworks
9.. Rambutan – Ola Brew
10. Unicorn Fuel – Bryant’s Cider
Honorable Mention: I am Brut – Green Bench Mead and Cider(It was not in the Top 10 only because it was 2017 number 1 name)

U.S. Open Cider Championship Medal Winners
Modern Cider – Sweet
Gold – Event Blend – Arsenal Cider House
Silver – Ace Apple Craft Cider – California Cider Company
Bronze – Eden’s Apple – Heritage Estate Winery and Cidery
Bronze – Hard Apple Cider – Rekorderling Hard Cider

Modern Cider – Dry
Gold – Dragon’s Gold – Heritage Estate Winery and Cidery
Silver – U Jays Modern Cider – AHA Homebrew Winner
Bronze – Michigan Brut – Virtue Cider

Heritage Cider – Sweet
Gold – No Medal
Silver – Maeloc Sparkling Organic Cider – Maeloc Cider
Bronze – Albany Post – Angry Orchard

Heritage Cider – Dry
Gold – Magners Original Irish Cider – Vermont Cider Company
Silver – Heirloom Cider – Heritage Estate Winery and Cidery
Bronze – Maeloc Dry Cider – Maeloc Cider

Traditional Cider – Sweet(French)
Gold – 2017 Cider Bouch – 2 Towns Ciderhouse
Silver – Ferme de Romilly Doux (Sweet) Cidre de Normandie – Ferme de Romilly
Bronze – Crisp Apple – Angry Orchard Cider

Traditional Cider – Dry(English)
Gold – Dry Apple – The Good Cider of San Sebastian
Gold – Woodchuck 802 Collection: Lil’ Dry – Vermont Cider Company
Silver – Angry Orchard Foranna – Angry Orchard Cider Co.
Bronze – Harvest Scrumpy Russet Cider – Niagara College Teaching Cidery

Perry
Gold – Magners Pear Irish Cider – Vermont Cider Company
Silver – Angry Orchard Perry – Angry Orchard Cider Co.
Bronze – Pear – The Good Cider of San Sebastian

Fruit Cider
Gold – Dragon Fruit – AVID Cider Company
Silver – Peach County – Ciderboys Hard Cider
Bronze – Blood Orange Tangerine – Common Cider Company

Pineapple Cider
Gold – Pacific Pineapple – 2 Towns Ciderhouse
Silver – Caribe Tropical Hard Cider Pineapple – Florida Beer Company
Bronze – Pineapple Hula – Ciderboys Hard Cider

Cherry Cider
Gold – Cherry on Top – Niagara College Teaching Cider
Silver – Michigan Cherry – Virtue Cider
Bronze – Wild on Cherry – Urban Tree Hard Cider

Fruit and Berry Cider
Gold – Rasé – Ragged Hill Cider Company
Gold – Strawberry Magic – Ciderboys Hard Cider
Silver – Marionberry Cider – Incline Cider Company
Silver – Cranberry Hard Cider – One Tree Hard Cider
Bronze – Troppi Poppi – d’s Wicked Cider

Applewine
Gold – Applewine – Heritage Estate Winery and Cidery
Silver – The Perfect 10 – Portland Cider Company
Bronze – First-State-Cider – Liquid Alchemy Ciderworks

Herbal Cider
Gold – Suzie’s Honeysuckle Cider – Ding Dog Brewing
Silver – Lemongrass Ginger Cider – Rhinegeist Cidergeist
Silver – Cucumber Mint – Vermont Cider Company
Bronze – Rose Hip Rosemary – Hidden Cave Cider

Hopped Cider
Gold – Hopshot – Meriwether Cider Company
Silver – Hop Rageous – Portland Cider Company
Bronze – Fresh Hop Hop & Stalk – 2 Towns Ciderhouse
Bronze – The Explorer Hopped – Incline Cider Company

Apple Pie Spiced Cider
Gold – Mad Bark – Ciderboys Hard Cider
Silver – Grant’s Flying Pumpkin – Arsenal Cider House
Silver – Apple Pie a la Mode Hard Cider – Turquoise Barn Cider
Bronze – Cardinal Sin – Broski Ciderworks

Spiced Cider
Gold – Hibiscus Ginger – Glacial Till Vineyard & Winery
Silver – Grierson’s Ginger – Arsenal Cider House
Bronze – Cider Donut – 1911 Established

Wood-Aged Cider and Perry
Gold – Barrel 78 – Bold Rock Hard Cider
Silver – The Mitten – Virtue Cider
Bronze – I Am Brut – Green Bench Mead and Cider

Specialty Cider and Perry
Gold – Perry Good – Urban Tree Hard Cider
Silver – Hip Hop – Big B’s Hard Cider
Bronze – ACE Perry Craft Cider – California Cider Company

Unlimited Cider and Perry
Gold – Cidre Beaupré Original – Cidrerie Beaupré
Silver – First Press – Ciderboys Hard Cider
Bronze – Organic Perry – Samuel Smith’s Brewery

Anything Goes
Gold – Post Melone – Broski Ciderworks
Silver – Roast – Bold Rock Hard Cider
Bronze – Blueberry-Apple Sangria – Heritage Estate Winery & Cidery

Single Varietal Cider
Gold – Broken Hearts Are for Apples – Arsenal Cider House
Silver – Golden Russet – Stoic Cider
Bronze – Woodchuck Granny Smith – Vermont Cider Company

2017 U.S. Open Cider Championship Winners

 2017 U.S. Open Cider Championship Results
In the third annual U.S. Open Cider Championship, Cideries, wineries and breweries from Washington State to the United Kingdom entered over 240 ciders representing 20 different styles for 2017 U.S. Open Cider Championship. The final round of judging was held at the Big Ditch Brewing Company in Buffalo, New York. The judges were from Niagara College Teaching Winery, Niagara College Teaching Brewery and cideries in the Niagara area. Judging in the U.S. Open Cider Championships is blind, and the judges do not know what ciders they are tasting.

Ciderboy  Cider Co. from Stevens Point, Wisconsin was named Grand National Champion by winning two gold medals, one silver medal and two bronzes. Their gold medal winners were: Ciderboys Strawberry Magic in the Fruit and Berry Category and Ciderboys Mad Bark in the Spiced Cider Category.

Virtue Cider Company from Fennville, Michigan placed second while ACE Premium Craft Cider from Sebastopol, California took home third. No cidery dominated the judging since 18 different cideries won Gold medals in 20 categories.  Photos of Ciders and Medals

Top 10 Most Creative Cider Names
The judges also named a “Judges Award” for the top ten “Most Creative Names.” Among the favorites:

1. Yellow Belly from Sapsucker Farms – Minnesota
2.  Ginja Ninja – 2 Towns Ciderhouse – Oregon
3.  I am Brut – Green Bench Mead & Cider – Florida
4. Chesterhoppearcot – Big B’s Hard Cider – Colorado
5.  Apple Pie la Mode Hard Cider – Turquoise Barn Cider – California
6.  All The Good Hopped Names Were Taken – South City Ciderworks  – California
7.  Pedaler’s Road Rash Hard Cider –  Quatum Leap Winery – Florida
8. Mystic Dragon – Appalachian Mountain Cidery – North Carolina
9. Rooted Insanity – Fourth Coast Ciderhouse – Michigan
10. The-Dark-Cide (R) – Liquid Alchemy Beverages – Delaware

U.S. Open Cider Championship Medal Winners
New World Cider
Gold – Cider 101 – Niagara College Teaching Winery – Canada
Silver – Michigan Brut – Virtue Cider – Michigan
Bronze – Northern Highlands Hard Cider – White Winter Winery – Wisconsin

English Cider
Gold – Dunkertons Dry CIder – Winesellers Ltd –  United Kingdon
Silver – Magners Original Cider – Vermont Cider Company – Vermont
Bronze – Union Jack – Portland Cider Company – Oregon

New World Perry
Gold – Pearfect Perry – Portland Cider Company – Oregon
Silver – Ace Perry – California Cider Company – California

Traditional Perry
Gold – Daufresne Poire Cidre – Cidrerie Daufresne – France
Silver – Angry Orchard Perry – Angry Orchard Cider Company – New York
Bronze – Dunkertons Perry(Organic) – Dunkerton’s – England

New England Cider
Gold – Heirloom Apple Cider – Heritage Estate Winery & Cidery – Canada
Silver – Walden Hollow – Angry Orchard Cider Company – Massachusetts
Bronze – Bad Apple – 2 Towns Ciderhouse – Oregon

Fruit Cider
Gold –  Ace Perry Hard Cider – California  Cider Company – California
Silver – Hail Storm – Garage D’or Ciders – Canada
Bronze – Ciderboys Peach County – Ciderboy  Cider Co. – Wisconsin

Pineapple Cider
Gold – Passport – Shillings Cider – Washington
Silver – Carebe Tropical Hard Cider Pineapple – Florida Beer Company
Bronze – Ciderboys Pineapple Hula – Ciderboy  Cider Co. –  Wisconsin
Bronze – Apple Pineapple Hard Cider – Turquoise Barn Cider – California

Cherry Cider
Gold – Wild On Cherry – Urban Tree Hard Cider –  Georgia
Silver – Sidding Schaerbeek – Virture Cider – Michigan
Bronze – Cherry Flight – Cider House of Wisconsin – Wisconsin
Bronze – Companion – Citizen Cider – Vermont

Fruit and Berry Cider
Gold –  Ciderboys Strawberry Magic – Ciderboy  Cider Co. – Wisconsin
Silver –  Ciderboys Cranberry Road- Ciderboy  Cider Co. – Wisconsin
Bronze – Mischief Maker – Schillings Cider – Washingon

Applewine
Gold – Applewine – Heritage Estate Winery and Cidery  – Canada
Silver – Serious Scrump – 2 Towns Ciderhouse – Oregon
Bronze – The Muse – Angry Orchard Cider Company – Massachusetts

Herbal Cider
Gold – Basil Mint – Seattle Cider Company – Washington
Silver – The Legend Lemongrass – Incline Cider Company – Washington
Silver – Mystic Dragon – Appalachian Mountain Cidery – North Carolina
Bronze –  Broski Elderflower – Broski Ciderworks – Florida

Hopped Cider
Gold – Pedaler’s Hopped Up Hard Cider – Quantum Leap Winery – Florida
Silver – Cidre Houblonn – Cidrerie Beaupre – Canada
Bronze – Dry Hopped – Jack’s Hard Cider – Pennsylvania

Apple Pie Spiced Cider
Gold – Pumpkin Spice – Portland Cider Company – Oregon
Silver – Baked Apple – d’s Wicked Cider – Washington
Bronze – Fireside – Jack’s Hard Cider – Pennsylvania

Spiced Cider
Gold – Mad Bark – Ciderboy  Cider Co. – Wisconsin
Silver – Cider Hammer – d’s Wicked Cider – Washington
Bronze – Three Pepper – Seattle Cider Company – Washington
Bronze – Deeply-Rooted – Liquid Alchemy Beverages – Delaware

Wood-Aged Cider and Perry
Gold – Percheron – Virtue Cider – Michigan
Silver – Oak Island Oaked Hard Cider – White Winter Winery –  Wisconsin
Bronze – Foxcraft Cranberry – Foxcraft Hard Cider – California

Specialty Cider and Perry
Gold – Verglas – Cidrerie Beaupre’ – Canada
Silver – Michigan Honey – Virtue Cider – Michigan
Bronze – Ace spACE Bloody Orange – California  Cider Company – California
Bronze – Rooftop Cider – Green Bench Mead & Cider – Florida

Unlimited Cider and Perry
Gold – Woodchuck Granny Smith – Vermont Cider – Vermont
Silver – Samuel Smiths Organic Perry – Samuel Smiths – England
Bronze – Virgina Apple – Bold Rock Cider – Virginia

Anything Goes
Gold – Ferme de Romilly – Ferm de Romilly – France
Silver – Half Sour – Brooklyn Cider House – New York
Bronze – Elderflower – Clafeld Fruit Winery and Ciderhouse – Ontario

Single Varietal Cider
Gold – Vintage Gala – Urban Tree Hard Cider – Georgia
Silver – Dolgo Crabapple – Big Hill Ciderworks – Pennsylvania
Bronze – Angry Orchard Newtown Pippin Vintage 2016 – New York

Ice Ciders
Gold – North by West – West Avenue Cider – Ontario
Silver – Eiszider – White Winter Winery – Wisconsin

ALPENFIRE CIDER: New Ciders, New Look, New Decade

Port Townsend, WA — Alpenfire Cider is celebrating a new decade of producing organic cider in the Pacific Northwest with the release of new vintages and a new look to the family owned brandmark.  AlpinefireNew2

As part of this celebration, Alpenfire will be launching their much anticipated Cider Club which will allow members access to limited release vintages and special events.  A new website showcasing the revamped label designs will be launched on October 1st.  On October 13th, Alpenfire will also be hosting a cider-paired five course dinner, aptly named “Firestarter”, at Port Townsend’s newest restaurant, Finistere.  
https://restaurantfinistere.com  Tickets are available for this limited seating dinner at https://thunderbullproductions.com/appleandcider.html.

Alpenfire’s certified organic orchard was established in 2003, when Steve (Bear) and Nancy Bishop planted their first 900 trees.  “Our understanding of cider and a determination to produce exceptional cider was formed travelling through the cider regions of England, France, and Spain” says Bear.  “We came home determined to craft ciders unlike anything else produced in the United States.”  They released their first two commercial ciders in 2007.   Today, Alpenfire has an established track record of awards and recognitions for their ciders.

When the orchard was first planted it was for a specific blend of cider, as the orchard has matured, so has the range of that blend.  Apples grown include bitter-sharps like Kingston Black and Foxwhelp which give the ciders an acidic balance and bitter-sweets like Vilberie and Muscadet de Dieppe which provide an enticing earthy flavor and tannic structure. Alpenfire ciders are given a minimum of eight months to age before blending and bottling, they are not filtered or fined, and most are bottle conditioned.

To learn more about Alpenfire Cider and their products please visit their website at https://www.alpenfirecider.com/.  Their tasting room is open every Saturday and Sunday from noon till 5pm through December 3rd and will re-open again in the Spring of 2018.  For more information on the tasting room, email info@alpenfirecider.com.  For information on sales and distribution, email Philippe Bishop at pb@alpenfirecider.com.
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2017 Portland International Cider Cup winners

Congratulations to the 2017 Portland International Cider Cup winners. Chosen from 168 entrants, these ciders highlight this region’s best in production.

Best of Show
Western Cider Company, McIntosh Heritage Dry Cider Best of Show
Montana CiderWorks, North Fork Traditional English Sweet Cider Runner-up

Cideries of the Year
Large Cidery of the Year 2 Towns Ciderhouse
Small Cidery of the Year Montana CiderWorks
New Cidery of the Year Western Cider Company

Gold Medal Winners
Gold 2 Towns Ciderhouse, Traditions 2015 Riverwood, Modern Dry Cider
Gold Western Cider Company, McIntosh, Heritage Dry Cider
Gold Montana CiderWorks, North Fork Traditional, English Sweet Cider
Gold Square Mile Cider Company, Hopped Apple Cider, Hopped Cider
Gold Square Mile Cider Company, Ginger Pear Apple Cider, Spiced/Herbed Cider
Gold Swift Cider, Peach Oak, Wood/Oaked Cider
Gold 2 Towns Ciderhouse, Flight Of The Kiwi, Fruit Cider
Gold EdenVale Winery, Eden Valley Orchards Pear House Cider, Modern Perry

Silver Medal Winners
Silver North Idaho Cider, North Idaho Fresh Apple, Modern Dry Cider
Silver Alter Ego Cider, The Brute, Modern Sweet Cider
Silver Liberty Ciderworks, Columbia Crab SV, Heritage Dry Cider
Silver Montana CiderWorks, Darby Pub Cider, Heritage Sweet Cider
Silver Alpenfire Cider, Pirate’s Plank, English Dry Cider
Silver Swift Cider, Golden Equinox, Hopped Cider
Silver 2 Towns Ciderhouse, La Mure, Wild/Non-Sac Cider
Silver Wards Hard Cider, Wards Ginger Apple Cider, Spiced/Herbed Cider
Silver Finnriver Farm & Cidery, Firebarrel Cider, Wood/Oaked Cider
Silver Bauman’s Cider, Peach Raspberry, Fruit Cider
Silver Tieton Cider Works, Perry, Modern Perry

Bronze Medal Winners
Bronze Scenic Road Cider Co., Nearly Dry, Modern Dry Cider
Bronze Portland Cider Company, Apple, Modern Sweet Cider
Bronze Scenic Road Cider Co., Dry, Heritage Dry Cider
Bronze Liberty Ciderworks, Porter’s Perfection SV, English Dry Cider
Bronze Tieton Cider Works, Wild Washington, English Sweet Cider
Bronze WildCraft Cider Works, Spring Traditional Keeved, French Cider
Bronze 2 Towns Ciderhouse, Hop & Stalk, Hopped Cider
Bronze La Familia Cider, Jamaica – Hibiscus, Spiced/Herbed Cider
Bronze Apple Outlaw, Heritage, Wood/Oaked Cider
Bronze 2 Towns Ciderhouse, Prickle Me Pink, Fruit Cider
Bronze 2 Towns Ciderhouse, 6th Anniversary, Specialty Cider
Bronze Finnriver Farm & Cidery, Perry, Modern Perry

Nine Pin Cider Releases Peach Tea Cans

ALBANY N.Y. – Nine PinCider Works, New York’s first farm cidery, has announced the release of PeachTea cider in 12 oz. cans, its collaboration with Guilderland, N.Y.-based Short and Stout Tea Co.

Peach Tea is Nine Pin’s take on a classic summer drink. This cider, crafted from a farmhouse blend of New York apples from Kinderhook, N.Y.-based Samascott Orchards, is cold-infused with a custom peach tea blend from Short and Stout. The infusion of these ingredients creates a bright, refreshingly tart, and delicious peach cider. Peach Tea pairs well with sunsets and warm summer nights.

“We are pumped to bring you Nine Pin PeachTea cider. We had a blast working with Short and Stout to make such a special flavor and we think everybody’s going to love this collaborative creation,”said Alejandro Del Peral, co-founder and cider maker, Nine Pin Cider Works.

As part of the can release, Market 32 /Price Chopper will have Peach Tea available for growler fills at select locations that operate growler stations in New York State and Massachusetts.

“With the launch of the new Nine Pin PeachTea Cider at our Growler Stations, we don’t know who will be more excited – ourPrice Chopper and Market 32 Associates or our customers with their first chance to try it,” said Kevin Schulke, senior category manager, Market 32 / PriceChopper.

Peach Tea was one of the small batch draught series produced every two weeks in 2016 as a part of the 26er series. It was the fifteenth style of the 26 unique styles produced by Nine Pin throughout last year.

“At the TeaLounge, we push the boundaries of the ways to enjoy tea. We are happy to work with Nine Pin to allow people another avenue to enjoy this versatile ingredient,” said Matt Zacharewicz, co-owner, Short andStout Tea Co.

Peach Tea cans will be available at theNine Pin tasting room and at farmers markets starting today. Starting the week of June 5, Peach Tea cans will also be available in all retailers, bars, and establishments that proudly carryNine Pin.

For more information about Nine Pin and where it can be found, visit ninepincider.com.

Starcut Ciders Announces Erraticus in the Wild

Elk Rapids, Mich. – Starcut Ciders, a division of Short’s Brewing Company dedicated to fermenting Northern Michigan hard ciders announces Erraticus in the Wild; a series of on and off premise events showcasing the company’s rare, barrel aged and wild ciders, Erraticus.

Taking place on June 1st, 2017, Erraticus in the Wild events will be hosted throughout Short’s and Starcut’s mid-west distribution footprint. It will be the first time Erraticus ciders will be available for sale in bottles outside the Short’s Brewing Company pub in Bellaire, MI.

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All Erraticus in the Wild events will feature Erraticus 10. Released in honor of Erraticus in the Wild day, Erraticus 10 is a wild cider fermented with peach and cranberry and aged in red wine barrels. Additional Starcut Ciders, including flagships Pulsar and Octorock, as well as current seasonal, Immortal Jelly, will be available at many event locations.

Erraticus in the Wild events will be held at Horrock’s Farm Market, Lansing, MI; Soup Spoon Cafe, Lansing, MI; The Beverage Company, Traverse City, MI; Taproot Cider House, Traverse City, MI; White’s Party Store, Marquette, MI; Stucko’s Pub and Grill, Marquette, MI; Oliver T’s Market, Grand Blanc, MI; HopCat, Kalamazoo, MI; 8 Degrees Plato, Ferndale, MI; 8 Degrees Plato, Detroit MI; Beer Grotto, Ann Arbor, MI; The Michigan Taproom at Stardust Lanes, Saginaw, MI; The Open Bottle, Tinley Park, IL; Trixie’s Liquor, Madison, WI; The Koelschip, Indianapolis, IN; and Banter, Cleveland, OH.

For more information regarding Erraticus in the Wild events, please visit: http://starcut.co/inthewild.

About Starcut Ciders
Starcut Ciders is a division of Short’s Brewing Company. Originally introduced at Short’s Bellaire pub in 2014, Starcut Ciders was born out of a desire to celebrate the bounty of Michigan orchards. Short’s began distribution of Starcut Ciders in Michigan in 2015. In early 2016, Short’s announced it would begin regular distribution of Short’s brews and Starcut Ciders outside the state of Michigan for the first time. Starcut Ciders are currently available on draught and in bottles in Michigan, Pennsylvania, Ohio, Indiana, Illinois, Wisconsin, and Colorado.