We are actually accepting submissions for the sixth Annual Cidercraft Awards! The highest 4 successful ciders from every class can be awarded medals (platinum, double gold, gold and silver), creating the final word cider purchasing information for readers!
The ciders can be tasted blind by a panel of main cider palates, judges and professionals. The medalists can be introduced Might 12, 2023 to Cidercraft readers and followers via cidercraftmag.com, a digital awards difficulty, social media channels and valued companions.
Cidercraft Awards are open to all commercially produced ciders and can be found for customers to buy.
***Please be sure you learn submission tips and directions fastidiously. Classes and descriptions are outlined under.
SUBMISSION GUIDELINES
- Deadline to submit and product delivered is Monday, April 10
- Value of entry is $65 USD for every particular person product submitted. Fee is accepted by verify on the deal with listed under, or bank card on-line by clicking HERE. The relevant charges have to 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. If you’re submitting greater than 5 (5) merchandise, submit one type and begin a second (or third) till you might be completed. The submission won’t be entered if the judging type shouldn’t be accomplished on-line and cost obtained.
- For 750-milliliter bottles, ship three (3) samples every. For 64-ounce growlers, ship one (1) pattern every. Dessert/fortified submit (2) samples. For all the things else, ship 4 (4) samples of every.
- If a cider can apply to multiple class, a producer could submit it into each classes as separate submissions. If a single class is most popular, choose the class wherein the cider’s dominant traits would greatest match.
- Please keep away from transport merchandise utilizing popcorn packing supplies.
- Competitors judging date are April 25-26, 2023
Within the occasion when a cider is submitted to the incorrect class, the Cidercraft workforce will recategorize that submission. Although unlikely if a class doesn’t have sufficient submissions to facilitate its personal class, ciders can be moved to an appropriately becoming class. If it can’t be moved, the submission can be refunded. The producer can be notified of any adjustments.
SHIPPING INSTRUCTIONS
- Rigorously package deal all glass-format ciders, particularly growlers, as transport firms will not be all the time mild.
- PLEASE don’t use packing peanuts or popcorn.
- Ship all entries and verify funds to the next deal with:
Seattle Wine Storage
Attn: Cidercraft Journal
9401 Aurora Ave N
Seattle, WA 98103
For in-person supply, you might 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 (New): Cider base infused with any mixture of berries. This cider is berry solely.
BOTANICAL: Cider base infused with any mixture of herbs, nectars, leaves, tea, and so on.
COCKTAIL INSPIRED (New): Ciders with apple or pear base, which might be 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, equivalent to pear, tropical fruit, and so on. Stone Fruit ciders have their very own class.
HIGH TANNIN – Dry- as much as 2% RS Apple- solely, targeted on the particular apple used,. Ciders on this class are made primarily with bittersweet and/or bittersharp apples and the ensuing cider has vital bittersweet/bittersharp traits and tannin content material. Apples could embrace multi-use and cider-specific apples (equivalent to Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) leading to increased tannin content material. Please specify within the “adjunct or type 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, targeted on the particular apple used,. Ciders on this class are made primarily with bittersweet and/or bittersharp apples and the ensuing cider has vital bittersweet/bittersharp traits and tannin content material. Apples could embrace multi-use and cider-specific apples (equivalent to Dabbinet, Chisel Jersey, Domaine, Frequin Rouge) leading to increased tannin content material. Please specify within the “adjunct or type 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.
IMPERIAL CIDERS (New) – Ciders with higher-than-average alcohol content material and daring flavors. Imperial ciders have an ABV of 8% or increased. Please notice ABV within the description part.
MODERN – Dry — as much as 2% RS: Apple solely, targeted on the particular apples, dessert/culinary or multi-purpose apples (equivalent to Fuji, Newtown Pippin, McInosh, Golden Russet). Ensuing cider is contemporary, excessive acid with little to no tannin.
MODERN – Candy — >2.0% RS: Apple solely, targeted on the particular apples, dessert/culinary or multi-purpose apples (equivalent to Fuji, Newtown Pippin, McInosh, Golden Russet). Ensuing cider is contemporary, excessive acid with little to no tannin.
HOPPED: Cider base that has hops added.
NATURAL: This class ought to be for pure ‘type’ ciders -which embrace Spanish sidra type ciders and different ciders with vital wild yeast/ bacterial traits. Additionally consists of ‘low intervention’ winemaking type ciders. These ciders don’t have vital bittersweet traits.
PERRY: 100% fermented pear, constituted of pear varieties grown particularly for perry manufacturing, in addition to these constituted of culinary/desk pears. May 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 (New): The pét nat course of entails attaining carbonation via the fermentation course of moderately than infusing CO2 into the beverage. These ciders could also be spontaneously fermented or pitched, however have to be bottle completed. Apple and/or pear solely, apples used could also be dessert/culinary or cider-specific.
ROSÉ (Pink-Fleshed Varieties) (New): Cider with a pinkish hue made heritage cider apples, together with red-fleshed varieties. A cider could also be pinkish in coloration and the cidermaker could select to not use the rosé cider nomenclature, however all rosé ciders are pinkish in coloration.
SINGLE VARIETAL: A showcase of 1 varietal; have to be 80% varietal and apple solely.
SPECIALTY: A catchall class for distinctive blends, a cider base infused with any specialty components equivalent to 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, equivalent to baking spices, habaneros, ginger, and so on.
STONE FRUIT: Cider base infused or co-fermented with stone fruit, equivalent to cherry, apricot, plum, and so on.
TROPICAL (New): Cider primarily based infused or co-fermented with ONLY tropical fruits equivalent to dragon fruit, acai, pineapple, guava and papaya.
WOOD-AGED: Ciders aged in or with wooden, equivalent to barrels, oak cubes, chips, staves, and so on.
