The Cidercraft Awards return for his or her eighth yr, celebrating one of the best in cider! The highest 4 profitable ciders from every class will obtain Platinum, Double Gold, Gold, and Silver medals, creating the final word useful resource for cider lovers and business professionals.
Deadline to submit and obtain product is Friday, April 25
Competitors will probably be held on Could 13 – 14, 2025
Outcomes will probably be launched on June 12, 2025
Submit Your Cider Now: Hyperlink Right here
Why Submit?
The Cidercraft Awards spotlight excellent ciders from producers of all sizes, offering a platform to elevate your model, achieve recognition, and join with the cider neighborhood on a nationwide and worldwide scale.
“Incomes a medal within the Cidercraft Awards is not any small feat. With a whole lot of submissions, being named one of many high 4 in your class is a real achievement—one that may elevate your status, strengthen your model, and drive gross sales.”
— Kristin Bacon, Writer/CEO
With practically 20,000+ opt-in subscribers and 13,000+ social media followers, Cidercraft presents a strong platform to showcase your ciders, interact with shoppers, and develop your attain.
Even when your cider doesn’t win, each submission receives written suggestions from judges, offering invaluable insights that will help you refine and develop your craft.
The Course of
Ciders will probably be tasted blind by a panel of main cider palettes together with Licensed Cider Professionals, beverage administrators/patrons, writers, makers, bottle store homeowners, distributors and business professionals.
The medalists will probably be introduced June 12, 2025 to Cidercraft readers and followers by way of cidercraftmag.com, a digital awards difficulty, social media channels, opt-in e-mail database and valued companions.
Submission Tips
Please remember to learn submission pointers and directions rigorously. Classes and descriptions are outlined under.
- Deadline to submit and product delivered is Friday, April 25
- Price of entry is $70 USD for every particular person product submitted. Fee is accepted by examine on the deal with listed under, or bank card on-line by clicking HERE. The relevant charges should be paid with submission to be entered within the judging.
- Please fill out the submission type HERE .
- Every type gives for as much as 5 (5) submissions. In case you are submitting greater than 5 (5) merchandise, submit one type and begin a second (or third) till you might be completed. The submission is not going to be entered if the judging type will not be accomplished on-line and fee acquired.
- For 750-milliliter bottles, ship two (2) samples every. For 64-ounce growlers, ship one (1) pattern every. Dessert/fortified submit (1) pattern. For the whole lot else, ship 4 (4) samples of every.
- If a cider can slot in multiple class, a producer might submit it into each classes as separate submissions. If a single class is most popular, choose the class by which the cider’s dominant traits would finest match.
- Please keep away from transport merchandise utilizing popcorn packing supplies.
- Competitors judging dates are Could 13-14..
Within the occasion {that a} cider is submitted to the mistaken class, the Cidercraft staff will recategorize the submission. If, nevertheless, a class lacks adequate submissions to warrant its personal class, ciders will probably be moved to probably the most appropriate class out there. If relocation isn’t possible, the submission will probably be refunded, and the producer will probably be notified of any adjustments.
*Fee hyperlink: HERE
**Submission type hyperlink: HERE
Transport Directions
- Rigorously bundle all glass-format ciders, particularly growlers, as transport corporations aren’t all the time light.
- PLEASE don’t use packing peanuts or popcorn.
- Ship all entries and examine funds to the next deal with:
Seattle Wine Storage
Attn: Cidercraft Journal
9401 Aurora Ave N
Seattle, WA 98103
For in-person supply, it’s possible you’ll drop off on to Seattle Wine Storage and allow them to know the supply is for Cidercraft. Seattle Wine Storage is open from 12-6pm, day by day.
CATEGORIES
BERRY : Cider base infused with any mixture of berries. This cider is berry solely, no different adjuncts.
BOTANICAL: Cider base infused with any mixture of herbs, nectars, leaves, tea, and so on.
COCKTAIlL-INSPIRED: Ciders with apple or pear base, which are influenced by cocktails (ex. paloma, sangria, margarita, mojito, mimosa).
DESSERT/FORTIFIED: Ice cider, late harvest, pommeau-style or different kinds with spirits added.
FRUIT: Cider base infused or co-fermented with different fruits, resembling pear, tropical fruit, and so on. Co-Ferments and Stone Fruit ciders have their very own class.
FRUIT / STONE-FRUIT CO-FERMENTED: Cider plus fruit which are fermented collectively
HIGH TANNIN – Dry- as much as 2% RS Apple- solely, centered on the precise apple used,. Ciders on this class are made primarily with bittersweet and/or bittersharp apples and the ensuing cider has important bittersweet/bittersharp traits and tannin content material. Apples might embody multi-use and cider-specific apples (resembling Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) leading to greater tannin content material. Please specify within the “adjunct or fashion descriptor” part the kind of apple(s) used within the cider. This was the prior Heritage class. PLEASE NOTE IN THE DESCRIPTION SECTION WHAT TYPE OF APPLE(S) ARE USED.
HIGH TANNIN – Candy – >2.0% RS Apple- solely, centered on the precise apple used,. Ciders on this class are made primarily with bittersweet and/or bittersharp apples and the ensuing cider has important bittersweet/bittersharp traits and tannin content material. Apples might embody multi-use and cider-specific apples (resembling Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) leading to greater tannin content material.
HOPPED: Cider base that has hops added.
IMPERIAL CIDERS (Apple Solely) – Ciders with higher-than-average alcohol content material and daring flavors. Imperial ciders have an ABV of 8% or greater. Please word ABV within the description part.
IMPERIAL CIDERS (w/ Adjuncts) – Ciders with higher-than-average alcohol content material infused or co-fermented with different flavors. Imperial ciders have an ABV of 8% or greater. Please word ABV within the description part.
MODERN – Dry — as much as 2% RS: Apple solely, centered on the precise apples, dessert/culinary or multi-purpose apples (resembling Fuji, Newtown Pippin, McInosh, Golden Russet, Braeburn, Jonathan). Ensuing cider is recent, excessive acid with little to no tannin.
MODERN – Candy — >2.0% RS: Apple solely, centered on the precise apples, dessert/culinary or multi-purpose apples (resembling Fuji, Newtown Pippin, McInosh, Golden Russet). Ensuing cider is recent, excessive acid with little to no tannin.
NATURAL: Outlined by spontaneous and/or malolactic fermentation, usually with wild yeast, giving it a cool, rustic profile. Made with minimal intervention, these ciders could also be nonetheless or glowing and have a tendency to have a extra unpredictable, wild fermentation character. Whereas impressed by the standard Spanish Sidra-style ciders with wild yeast/bacterial traits, this class is meant for low-intervention ciders from any area and with any taste profile.
NON-ALCOHOLIC / ALCOHOL-REMOVED: Cider that incorporates lower than 0.5% ABV.
PERRY: 100% fermented pear, made out of pear varieties grown particularly for perry manufacturing, in addition to these made out of culinary/desk pears. Will be labeled as pear cider so long as it’s solely pear juice. Blended pear and apple ciders go within the Fruit class.
PÉT NAT: The Pét Nat course of achieves pure carbonation by way of fermentation fairly than by infusing CO2. These ciders might bear spontaneous or pitched fermentation however should be bottle-finished. They’re made out of apple and/or pear, with apples that could be dessert, culinary, or cider-specific.
ROSÉ (Pink-Fleshed Varieties): Cider with a pinkish hue made heritage cider apples, together with red-fleshed varieties. A cider could also be pinkish in colour and the cidermaker might select to not use the rosé cider nomenclature, however all rosé ciders are pinkish in colour. Ciders whose colour is attributed to added components must be entered into the class that represents that adjunct.
SINGLE VARIETAL: A showcase of 1 varietal; should be 80% varietal and apple solely.
SPECIALTY: A catchall class for distinctive blends, a cider base infused with any specialty components resembling squash, espresso, rhubarb, New England-style, and so on. Additionally together with cysers.
SPICED: Cider base infused with any mixture of spices or spicy greens, resembling baking spices, habaneros, ginger, and so on.
STONE FRUIT: Cider base infused or co-fermented with stone fruit, resembling cherry, apricot, plum, and so on.
TROPICAL: Cider primarily based infused or co-fermented with ONLY tropical fruits resembling dragon fruit, acai, pineapple, guava and papaya.
WOOD-AGED: a cider that has been aged in a wood barrel after fermentation
Submit now
*Fee hyperlink: HERE
**Submission type hyperlink: HERE
