Enter the Competition

To make a great cider you bring all of your artistry, dedication, science and passion to the table. We bring the most respected judges to the other side of that table.

OUR GOAL IS TO INCREASE AWARENESS IN YOUR CIDERY!

 

About Us

To make a great cider you bring all of your artistry, dedication, science and passion to the table. We bring the world's most respected judges to the other side of that table. Competition on a truly international scale. 

Our Judges

WE HAVE THE BEST JUDGES. Our judges include the most influential people in the cider industry, including BJCP judges, educators, retailers, and industry writers and consultants.

Competition Results

The 2020 Results are In! Congratulations to all of the winners in our Second year!

Heritage Cider

  • 101 - Heritage Cider

Traditional Cider

  • 201 - English
  • 202 - French
  • 203 - Spanish

Modern Cider

  • 301 - Modern Cider

Traditional Perry

  • 401 - Traditional Perry

Modern Perry

  • 501 - Modern Perry

Specialty Cider and Perry

  • 601 - Fruit
  • 602 - Sour
  • 603 - Hopped
  • 604 - Cysers/Honey
  • 605 - Rose
  • 606 - Wood Aged
  • 607 - Spiced/Botanical

Dessert Cider and Perry

  • 701 - Iced
  • 702 - Fortified

HERITAGE – primarily from multi-use cider-specific bittersweet/sharp apples, with wild or crab apples

 

TRADITIONAL CIDER - 

English: no overt apple character, but various flavors and esters that suggest apples, particularly tannin.

English ciders commonly go through MLF which produces spicy/smoky/phenolic and farmyard characters.

French: fruity character/aroma. Tends to be rich fullness, MLF notes are common but not required.

 

TRADITIONAL PERRY – european varieties and style

 

MODERN CIDERS – primarily from culinary/table apples

 

MODERN PERRY – primarily from culinary pears

 

SPECIALTY STYLES - 

Barrel fermented: or barrel aged in which the wood or barrel character is a notable part of the overall flavor profile.

Sours: not a cidra style 

Rose: is intended for any standard cider whose pink color is derived entirely from red-fleshed or red-skinned apples.

Botanical: spice, herb, vegetable as well as nuts, chili peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest, rhubarb and the like