Category: cider

World Map of Cider Update 9/12/2012

Shown below are the 81 new entries on The World Map of Cider:

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Cidery  Winery  Brewery/Meadery
Ice Cidery  Distillery
Bar/Pub  Bottle Shop  Orchard/Museum/Other POI
Event/Festival

I’ve corrected the problem where links were opened within the map frame rather than in a new window/tab. Please send me your feedback at map {AT} ciderguide {DOT} com!

Australia
Gundaroo Cider Company, St Ronan’s Cider, Willie Smith’s Organic Cider

Canada
Left Field Cider, Siloam Orchard, Summerland Heritage Cider Company

England
Avenue Cottage, Barnes & Adams, Bere Cider Company, Berry Farm Cider, Blackmore Vale Cider, Bradley’s, Chafford Cider, Circle Cider, Clives Fruit Farm, Cranborne Chase Cider, Dudda’s Tun Cider, Eddisbury Fruit Farm, Glastonbury Cider Company, Gospel Green Sussex Cyder, Harry’s Cider, Hinckley Sausage and Cider Festival, Honey and Daughter, Indicknowle Farm, Kingcombe Valley Cider, Little Orchard Company, Little Stour Orchard, London Glider Cider, Mad Apple Cider Company, Nempnett Cider Company, Old Firehouse, Prior’s Tipple Cider, Purbeck Cider Company, Quality English Cider, Reddaway’s Cider, Sampford Courtenay Cider, Sauls Farm Cider, Sherston Cider Company, Skreach Cider, Snail’s Bank Cider, Sunnybrook Cider, The Alehouse, The Bree Louise, The Who’d Have Thought It Inn, Thompstones Cider, Tidnor Wood Orchards Cyder, Twinways Cider Company, Twisted Cider, Upper House Farm Cider, Ventons Devon Cider, West Milton Cider, Whin Hill Cider

France
Cidre Eztigar, Les Noyers Farm Cidery

Ireland
Craigie’s Cider, Highbank Orchards, Irish Apple and Craft Cider Festival

New Zealand
Mussel Inn, Peckham’s Cider, Zeffer Brewing Company

Northern Ireland
Mac Ivors Cider, Mac’s Armagh Cider, Tempted? Cider

Spain
Txot’s Sidreria

Sweden
Brännland Cider

United States
AppleGarden Farm, Austin Wine and Cider, Beak & Skiff, Bear Swamp Orchard, Beveridge Place Pub, Black Diamond Farm, Capitol Cider, Catharine Valley Winery, Harvest Moon Cidery, Leonard Oakes Estate Winery, Maple River Winery, Meckley’s Cidery, Noble Fir, Peconic Bay Winery, Upcider, Whitewood Cider

Royal Bath & West Show 2012 Cider Results

The Orchards & Cider Competition at the Royal Bath & West Show is generally regarded as the world’s largest cider judging. Cider is such an important part of the show that historian Alan Stone has even written a booklet on the topic: Cider at the Bath & West Show. The judges for this year’s competition include cider legends Julian Temperley (Burrow Hill), David Sheppy (Sheppy’s), Rose Grant (Cider by Rosie), Helen Thomas (Westons), Martin Thatcher (Thatchers), Andrew Lea (Craft Cider Making), and James Russell (Naked Guide to Cider).

The results have been posted in a database on the Bath & West site, but they may not be complete or official just yet. Michael Cobb obtained a photocopied list and has posted results to the Cider Workshop mailing list; these conflict somewhat with the Bath & West site, so I have merged the two results listings together for now until the dust clears. [I’ve since edited the post to include the number of entries in each class based on this message from Andrew Lea.]

Perhaps it’s a sign of things to come for American cider that Mike Beck (of Uncle John’s) earned an award in the International Cider class?

Supreme Champion Cider (Classes 1-8, 13-15)
Champion: Ashridge [Class 6]
Reserve Champion: Burrow Hill [Class 3]

Best Cider Adjudged (Classes 5, 8)
Winner: Cotswold [Class 5]
Reserve Special: Thatchers [Class 8]

Best Farmhouse Cider (Classes 13-15)
Winner: Burrow Hill [Class 14]
Reserve Special: Palmers Upland Cyder [Class 13]

Best Apple Juice (Classes 9-11)
Winner: Once Upon A Tree [Class 9]
Reserve:  North Perrott Fruit Farm [Class 11]

Best Perry (Class 12)
Winner: Troggi

Best Organic Cider (Class 4)
Winner: Mr. Dave Rowe

Best International Cider (Class 16)
Winner: Val de Rance

=====

Class 1 – 47 Entries
Dry Cider, Bottled (SG 1.008 or below)
1st: Hogan’s
2nd: Thatchers
3rd: Sheppy’s
Highly Commended: Barnes and Adams

Class 2 – 54 Entries
Medium Cider, Bottled (SG 1.008 to 1.015)
1st: Hogan’s
2nd: Sheppy’s
3rd: Healey’s
Highly Commended: Thatchers

Class 3 – 29 Entries
Sweet Cider, Bottled (SG 1.015 and above)
1st: Burrow Hill
2nd: Burrow Hill
3rd: Old Grove

Class 4 – 5 Entries
Organic Cider, Bottled
1st: Mr. Dave Rowe
2nd: Ashridge
3rd: Westons

Class 5 – 44 Entries
Bottled Cider (taste and presentation)

1st: Cotswold
2nd: Perry’s
3rd: Pilton
Highly Commended: Blaengawney

Class 6 –  12 Entries
Bottle Fermented Cider

1st: Ashridge
2nd: Gospel Green
3rd: Bollhayes

Class 7 – 13 Entries
Naturally Sweet, Bottle Conditioned Cider (arrested fermentation)

1st: Mr. Richard Stone
2nd: Cider by Rosie
3rd: Cider by Rosie

Class 8 – 28 Entries
Single Variety Cider
1st: Thatchers
2nd: Perry’s
3rd: Wilcox
Highly Commended: National Trust Barrington Court

Class 9 – 25 Entries
Single Variety Apple Juice
1st: Once Upon A Tree
2nd: Hecks
3rd: North Perrott Fruit Farm

Class 10 – 6 Entries
Carbonated Apple Juice
1st: Orchard Pig

Class 11 – 22 Entries
Blended Apple Juice
1st:  North Perrott Fruit Farm
2nd: Mrs. A. Pearmund
3rd: Once Upon A Tree

Class 12 – 28 Entries
Perry, Bottled

1st: Troggi
2nd: Butford Organics
3rd: Old Grove
Highly Commended: McCrindle’s

Class 13 – 62 Entries
Farmhouse Dry Cider (SG 1.008 or below)

1st: Palmers Upland Cyder
2nd: Mr. Christopher Brown
3rd: Green Valley
Very Highly Commended: Broadpool

Class 14 – 50 Entries
Farmhouse Medium Cider (SG 1.008 to 1.015)
1st: Burrow Hill
2nd: Kington
3rd: Bridge Farm
Very Highly Commended: Blackmore Vale

Class 15 – 40 Entries
Sweet Cider (SG 1.015 and above)
1st: Mr. Albert Rixen
2nd: Kington
3rd: Kington

Class 16 – 29 Entries
Cider, Bottled, Outside UK
1st: Val de Rance (Brittany, France)
2nd: Cidre Ecusson (Pays de la Loire, France)
3rd: Val de Rance (Brittany, France)
Very Highly Commended: Sidra de Asturias Pomerania Sn (Asturias, Spain)
Highly Commended: Uncle John’s (Michigan, USA)

Class 17
Perry, Bottled, Outside UK
1st: Little Creatures Pipsqueak (Western Australia, Australia)

Big Apple Trials & CAMRA Championships

Two major cider and perry competitions took place over the weekend, the Big Apple Cider and Perry Trials and the CAMRA National Cider and Perry Championships. Both competitions are unusual in that many of the judges may have no prior judging experience: the entrants themselves form the judging panels at the the Big Apple trials, while ardent cider and perry enthusiasts form the judging panels at the CAMRA championships. I believe there’s an important lesson that North Americans can learn from these competitions, regardless of how the judges are chosen…keep reading to the end for my opinion.

The Big Apple Trials

The Big Apple Association is a non-profit organization that promotes interest in English apples and cider, celebrating all aspects of apples and orchards in the Marcle Ridges parishes of Herefordshire. They organize two major festivals: the Blossomtime festival typically held the first weekend in May and the Harvestime festival typically held the second weekend in October. The Harvestime festival appears to be the larger of the two, and the event schedule reminds me very much of the happenings at Franklin County CiderDays.

Herefordshire is a traditionally agrarian county and is often associated with its neighbors Gloucestershire and Worcestershire as the Three Counties. The Three Counties Cider and Perry Association and the Three Counties Perry Presidium work to promote the region’s products, and most of the world’s premier perrymakers call the Three Counties home: DunkertonsGregg’s Pit, GwatkinLyne Down, McCrindle’s, Minchew, Orchard’s, Oliver’s, Once Upon A Tree, and Ross-on-Wye are just a few. Each county has PGI protected status under EU law for its cider and perry, and a product that is in compliance with the regulations can call itself Gloucestershire Perry or Herefordshire Cider and display the PGI logo on its label.

This year’s Cider and Perry Trials took place in Putley Village Hall as part of the Blossomtime festival. There were nearly 200 entries across nine different categories. Perhaps someone with inside knowledge can correct me, but I believe that each individual judge casts a vote of approval for the top three products in his or her category and then awards a star to the best product. The winners in each category are determined by totaling the number of votes and the number of stars for each product, with the number of stars serving as a tiebreaker if necessary. Winners of multiple awards this year include John Bramley, Nook’s Yard, Barbourne, Ralph’s, James Field, and Barnes and Adams. See the link at the top of the paragraph for the full results.

CAMRA Championships

This year’s CAMRA National Cider and Perry Championships were held as part of the Reading Beer and Cider Festival, a four-day tasting festival which has perhaps the largest collection of ciders and perries to be found anywhere.

The Campaign for Real Ale (CAMRA) was highly influential in the 1970s and 1980s in preserving the unique British tradition of serving cask ale at cellar temperatures without additional gas pressure to dispense it. A kegged beer has finished its fermentation at the brewery and can be consumed immediately, while a cask ale continues to ferment after leaving the brewery and must be cared for by a well-trained cellar staff at the pub. Traditional cask ale is a beautiful thing and CAMRA deserves any accolades thrown its way for keeping “real ale” alive.

However, there is no such thing as a “real cider” despite what CAMRA would have you believe. All of the sugars in cider (and most of the sugars in perry) are fermentable, so the yeast will continue fermenting the cider to complete dryness rather than dying out with a good amount of residual sugars left (as in beer). Adding priming sugar to a cask ale results in natural carbonation, whereas adding priming sugar to a cask cider will likely result in an explosion!

So CAMRA made some rather arbitrary choices to define what real cider and real perry should be and then created a list of major offenders. Many of these producers are industrial in scale and their products are of no interest to those with sophisticated tastes, but most craft producers still find the definitions unhelpful and unnecessarily restrictive and few consumers pay CAMRA any mind when it comes to this.

CAMRA did publish an informative book on cider in 2009, but has not updated its Good Cider Guide directory since 2005; for comparison, CAMRA’s Good Beer Guide is published annually to much fanfare. And CAMRA has decided to support a minimum unit pricing plan on alcohol despite the fact that it will harm farmgate sales of cider. (Learn more about this issue from the Save Our Scrumpy campaign, particularly this moving video from legendary Somerset cidermakers Julian Temperley, Frank Naish, and Roger Wilkins.)

Getting back to this year’s competition, though…all six medalists are highly respected and it appears that quality ciders and perries wound up at the top of the heap:

Cider
GOLD: Cornish Orchards – Farmhouse
SILVER: Perry’s Cider – Sweet Vintage
BRONZE: Burrow Hill – Medium

Perry
GOLD: Gwatkin – Blakeney Red
SILVER: Butford Organics – Medium
BRONZE: Minchew – Stinking Bishop

Reading isn’t exactly the epicenter of English cider, but it’s nice to see that, year after year, CAMRA does a commendable job of rewarding the best cider and perry producers in the UK. (Nick from The Cider Blog tweeted his real-time tasting notes from Friday if you’d like to see what he drank!)

Conclusion

I find it interesting that there is no distinction made in English competitions between a “West Country” style product (made mostly with traditional cider apples and perry pears) and an “Eastern Counties” style product (made mostly with dessert and culinary fruit). Any distinction made is based on the residual sugar in the final product: dry ciders are judged against other dry ciders, sweet perries against other sweet perries, and so on.

The only major North American cider and perry judging, the Great Lakes International Cider and Perry Competition, sorts the entries by style rather than by residual sugar. This strikes me as unusual because traditional cider apples and perry pears are in short supply in the US and Canada. I’m sure this choice is a result of the emphasis on style that is valued in the world of craft beer; the style guidelines for cider and perry are in fact published by the Beer Judge Certification Program.

My sense is that many well-crafted ciders in the US straddle the line between “common” and “English”. These dry, tannic ciders may not fare well as a “common” because they’re competing against sweeter, less astringent ciders. They may not fare well as an “English”, either, because they’re competing against ciders that use traditional cider apples such as Kingston Black or Yarlington Mill and ciders that may have been partially or completely fermented with wild yeasts. Few perries exist in the US, yet there is a distinction in the guidelines between “common” and “traditional” perry as well.

Perhaps it’s time for North Americans to judge cider and perry based on residual sugar rather than on a stylistic framework inherited from the world of beer?

GLINT CAP 2012 Results Analysis

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A map of the 2012 GLINT CAP commercial medalists.
Click the dots for more information on each producer.

The official results for the 2012 Great Lakes International Cider & Perry Competition (GLINT CAP) were posted on Wednesday evening. I have imported the results into a spreadsheet and—by viewing the data in various different ways in a pivot table—have created an analysis that is summarized in the following PDF file:

GLINT CAP 2012 Results Analysis [1.6 MB]

An added feature of this analysis (compared to the 2011 results analysis) is an alphabetical listing of medalists along with their products that medaled in the judging. What follows is a sampling of the analysis in the PDF file.

Gold Medals – Commercial

Entries by Style – Commercial [with 5 or more entries]

  • Common Cider – 34
  • Specialty Cider – 24
  • English Cider – 21
  • Fruit Cider – 15
  • Unlimited (Macro) Cider & Perry – 10
  • Intensified Post-Ferment (Pommeau) – 8
  • Common Perry – 6

Medals by State/Province/County – Commercial [with 5 or more medals]

  • Michigan – 46
  • California – 15
  • Oregon – 10
  • Virginia – 9
  • Wisconsin – 9
  • Washington – 7
  • Suffolk (England) – 5
  • Herefordshire (England) – 5

Gold Medals – Noncommercial

  • 1: Jeff Carlson, Gary Awdey, Jeff Coffey, Daryl & Royce Lerwick, Scott Husted, James Davis, Rodney Kibzey

Entries by Style – Noncommercial

  • Common Cider – 44
  • Specialty Cider – 30
  • Fruit Cider – 20
  • Cyser – 13
  • English Cider – 12
  • Common Perry – 11
  • Specialty Mead – 5
  • Fruit Beer – 4
  • New England Cider – 4
  • Applewine – 4
  • French Cider – 2

I have plenty more to say about the event…but I wanted to publish this before interest in the results waned. In particular, I found the Friday evening training seminar very educational and would hope that the event is expanded and opened up to the public as interest in cider in North America continues to rise.

GLINT CAP 2011 Results Analysis

Many in the cider world are anxiously awaiting the results of this year’s Great Lakes International Cider & Perry Competition. I had a wonderful time judging at the event and I greatly enjoyed meeting other cider enthusiasts.

I was curious about last year’s event as I was not in attendance, so I set about analyzing last year’s results. This analysis is neatly summarized in a six-page PDF file:

GLINT CAP 2011 Results Analysis [272 KB]

What follows is a sampling of the analysis in the PDF file.

Gold Medals – Commercial

Entries by Style – Commercial

  • Common Cider – 35
  • English Cider – 19
  • Specialty Cider – 19
  • Unrestricted (Macro) Cider or Perry – 16
  • Fruit Cider – 16
  • Ice Cider – 10
  • Apple Wine – 10
  • Pommeau – 9

Medals by State/Province/County – Commercial

  • Michigan – 51
  • Washington – 15
  • Wisconsin – 10
  • Vermont – 9
  • Ontario – 9
  • California – 6
  • Herefordshire – 6
  • Massachusetts – 5
  • Suffolk – 5

Gold Medals – Noncommercial

  • 5: Jeff Carlson
  • 4: Gary Awdey
  • 2: William Bozell, United Order of Fermenting Messinks
  • 1: Karl Vernon, Rick Young, Rodney Kibzey, Alan Pearlstein, Ian Bresky

Entries by Style – Noncommercial

  • Common Cider – 31
  • Specialty Cider – 22
  • Fruit Cider – 18
  • Cyser – 10
  • Open Mead – 8
  • English Cider – 7
  • Common Perry – 6
  • Traditional Perry – 5

I’ll give the 2012 results the same treatment as soon as they’re published. Please leave a comment if there’s any other view of the results you’d like to see!