A panel of cider connoisseurs is hard at work this week sampling 155 different ciders from across the country and overseas.

The 5th annual Australian Cider Awards are being held in Melbourne for the second time, with judging underway at the William Angliss Institute in the CBD.

Cider Australia President Sam Reid said the awards are continuing to expand and evolve, with record entries this year in an expanded number of award classes.

“The release of a new Style Guide this year has set the benchmark for cider judging in Australia, with clear definitions for how each class should present in terms of flavour and aroma, appearance and mouthfeel guiding the judging’’, Mr Reid said.

“We have an excellent line-up of entries and are looking forward to seeing how ciders perform, including those in newer classes such as the experimental and cider or perry with fruit categories’’, said Mr Reid.

Canadian Claude Jolicoeur is bringing his cider expertise to the table as guest international judge, joining panel chair Gary Baldwin, Behn Payten, Karina Dambergs and Bradford Tetlow.

“Based on the high quality of ciders we have tasted so far today, I expect there to be plenty of medals awarded’’, Mr Baldwin said.

Mr Jolicoeur will host an interactive Cider Judging Master Class at the Brunswick Street Cider House this Wednesday, September 30th from 9.30am on cider judging vs cider appreciation, and a forum for cider producers on Saturday 10th October covering apple varieties, blending and fermentation and impacts on quality.

“Cider producers should seize this opportunity to learn from one of the industry’s great technical experts and help drive the development Australia’s unique cider industry”, said Mr Reid.

Winners of the awards will be honoured at a dinner, to be held at Ormond Hall at The Village Melbourne on Friday October 9th, while cider celebrations will continue with the Australian Cider Festival at Ormond Hall at The Village on Saturday October 10th.

All event details can be found at Facebook.com/CiderAustralia/events

Media Note: Photos/overlay vision and interviews are available today and tomorrow. Please contact Jane Anderson – 0434 559 759 – to arrange.

Supporting local cider makers with better labelling laws

Is your favourite `local’ cider helping to employ Australians and value-add to our horticulture industry?

Chances are, you probably aren’t aware where the apples and pears used to make your cider are from – it’s a major issue Cider Australia is trying to rectify.

The national body representing Australian pear and apple cider producers has launched an on-line petition calling on the government to apply its strict new country of origin labelling laws to cider, just as it does to fruit juice.

Cider Australia president Sam Reid said the petition aims to prove to the government that consumers really do care where their alcoholic beverages come from.

“We applaud the government for improving the country of origin labelling requirements for many products,” Mr Reid said.

“The government, however, says that its research indicates that people don’t prioritise alcohol as a product in need of more clear labelling and this petition is designed to show otherwise.

“We think it’s a basic human right that people know where the food and beverages they are putting in their bodies come from.”
Mr Reid said a change to the government’s pending legislation would be simple and made sense.

“Fruit juice is quite appropriately covered by the new rules, and cider, which is fermented fruit juice, should also be required to indicate the proportion of ingredients grown in Australia,” Mr Reid said.

“More than 70% of the cider marketed in Australia is made using imported juice concentrate that is significantly cheaper than Australian grown fruit juice.”

Mr Reid fears that without change, Australian producers won’t be able to compete on a level playing field against large organisations who are making their cider from cheaper imported concentrate, mostly from China.

“Cheap ciders will dominate the category and eventually force producers using local ingredients to go out of business,” Mr Reid said.

“Not only will that impact on hundreds of cider industry employees but it will also reduce a valuable secondary revenue stream for so many apple and pear farmers from around Australia, putting the viability of many orchards into question.”

The petition is available via the website change.org

It will circulate for 6 weeks, until after Cider Australia’s Awards and festival, which will be held in Melbourne on the 9th, 10th & 11th of October.

For more details about the petition, please contact Sam Reid on 0434 734 797.

To sign the petition, click here.

The Australian Cider Awards are forging ahead in 2015 with new style guidelines and new classes to support a booming national cider industry that is fast becoming a key player in global market growth.

Cider Australia today opened entries for this year’s national show and is expecting record numbers of entries from local and international cider producers.

Cider Australia President Sam Reid said, “The Awards gives cider makers an unparalleled opportunity to have the quality of their products evaluated and benchmarked by some of the best judges in the nation”.

Cider Australia has this year released comprehensive style guidelines tailored specifically to the Australian market that define how products in each class should present in terms of aroma and flavour, appearance, mouthfeel and overall impression.

“The style guide is a valuable resource for the Australian cider industry and will no doubt become a go-to reference for producers and anyone that markets, buys, serves or drinks cider.

“Release of the guidelines is a proud achievement for Cider Australia and a huge step towards our goal of enhancing and standardising cider judging across Australia”, said Mr Reid.

Entries will be assessed by a world class judging panel comprising chair Gary Baldwin, renowned international expert Claude Jolicoeur from Canada, Behn Payten, Karina Dambergs and Bradford Tetlow.

There are 19 award classes with standard cider and perry classes delineated as either a modern and fruit driven “New World” style, or a ‘Traditional’ style which shows comparatively more complexity, texture and structure. ‘Cider or Perry with fruit’ and ‘Apple or Pear Spirit’ have been added to the schedule.

“Consumers are looking to try great examples of ciders across the ever growing spectrum of styles on offer, but are often not quite sure where to start.

“Participating in the Awards is an excellent way for producers to showcase their products and foster continuous improvement in the category”, Mr Reid said.

Winners of the awards will be announced at a dinner on the evening of Friday 9 October at Ormond Hall at The Village Melbourne, while cider lovers from far and wide are invited to attend the Australian Cider Festival being held at Ormond Hall from 12-8pm on Saturday 10 October.

You can enter the 2015 Australian Cider Awards online via Cider Australia’s website at www.cideraustralia.org.au.

Entries close on Friday 18 September 2015.

2015 Australian Cider Awards – Key dates

What	When
Entries open	6 August
Entries close	Fri 18 September
Entries to be delivered	Mon 7 – Fri 18 September
Judging	Mon 28 & Tue 29 September
Awards presentation dinner	Fri 9 October
Australian Cider Festival	Sat 10 October

Media representatives are invited to attend the judging in central Melbourne, but this is closed to the public.

Photo and interview opportunities with judges will be available on request.

FULL DETAILS ON AWARD CLASSES AND RULES ARE IN THE COMPETITON INFORMATION AND STYLE GUIDE 2015 ATTACHED TO THIS MEDIA RELEASE.

For more details or media enquiries contact Cider Australia executive officer Jane Anderson on 0434 559 759 or visit www.cideraustralia.org.au.

Industry body Cider Australia is seriously concerned that cider is excluded from the Federal Government’s proposed new country of origin food labelling scheme leaving consumers with no certainty about the origin of the juice content.

The Government has announced that from next year it will omit alcoholic beverages from the obligation to declare on the label whether the contents were grown in Australia or overseas.

Cider Australia President Sam Reid said, “Not including cider in a future country of origin labelling scheme would be a devastating blow to an industry that so strongly supports local growers and regional development.

“We agree the existing laws are not effective, but removing cider from the scheme altogether does nothing for the Australian cider industry, growers or consumers”.

“Cider and perry are traditional beverages made by fermenting the juice of apples and pears and the quality and origin of the juice has a huge bearing on the quality of the end product.

“Fruit juice is quite rightly included on the list of foods covered by the new rules and the new labels will highlight all the imported concentrate that goes into apple juice, but Australian consumers need to be aware that the same thing happens in cider”, said Mr Reid.
“Cider like wine is made from fruit, and Australia has clear and enforceable rules to ensure that claims about country of origin on wine labels are truthful – consumers of cider also need this assurance”, said Mr Reid.

“There is a great opportunity here to reform country or origin labelling laws so they do what they were meant to do in the first place and play a role in ensuring a sustainable future for the Australian cider industry”, Mr Reid said.

For more details or interviews contact Cider Australia President Sam Reid on 0434 734 797.

Canadian cider expert and author of The New Cider Maker’s Handbook – a definitive modern work on the practice of cider making – will visit Australia as guest judge at this year’s Australian Cider Awards.

Claude Jolicoeur, acclaimed across the globe for his technical knowledge as well as his award winning ciders, is thrilled at the opportunity to try the best from Australia’s thriving cider industry when the awards are held in Melbourne later this year.

Cider Australia president Sam Reid said the awards will move onwards and upwards this year with expectations of around 200 entries confirming its status as the leading cider show in Australia.

“Cider Australia is releasing style guidelines this year that clearly describe the characteristics you do and don’t want to see in ciders of different classes, and ultimately what a cider maker should aspire to if they want a product to judge well.

“We are trying to establish best practice in cider judging across Australia with clear definition of classes and a clear understanding of desired characteristics, to avoid situations where certain positive cider related characters are judged as faults and vice versa.

“The detailed style guidelines should give confidence to exhibitors and consumers that we’re comparing apples with apples, so to speak!” noted Mr Reid.

The five person judging panel will be chaired by Gary Baldwin (Director and Owner of Wine Network Consulting) and also joined by local experts Behn Payten (wine/cider maker at Punt Road Wines) and Karina Dambergs (owner of Red Brick Road Cider).

“The judges will be awarding medals in 19 categories with 2 new styles, ‘Cider or Perry with fruit’ and ‘Apple or Pear Spirit’, added to the schedule reflecting growth and innovation in the Australian cider market”, said Mr Reid.

The awards will be officially opened for entries early next month and winners will be announced on the evening of Friday 9 October.
For more details contact Cider Australia executive officer Jane Anderson on 0434 559 759 or visit www.cideraustralia.org.au. For information about Claude Jolicoeur’s book visit www.chelseagreen.com/the-new-cider-makers-handbook

Cider Australia will contribute to the alcohol taxation debate to ensure local cider makers are not unfairly crushed by `fake’ alcopop-style ciders.

The national industry body representing more than 60 cider producers and suppliers held its Annual General Meeting in Batlow, NSW last week.

Sam Reid, co-owner of Tasmanian organic apple cider Willie Smith’s, was returned as president of Cider Australia to lead an executive team covering all major cider producing regions of Australia.

“Cider Australia’s goal is to build a sustainable cider category, and this will only happen if cider is taxed fairly and if consumers appreciate and are exposed to a diverse and sophisticated range of ciders”, said Mr Reid.

“Local producers will not survive if alcohol tax reform is blind to the wide ranging benefits of cider production for growers, regional economies and tourism”.

“In this respect, all alcohol is not equivalent as the advocates of cheap, mass-produced RTDs might have you believe”, Mr Reid said.
Cider Australia believes that as a fruit wine and with similar benefits and production constraints as the grape wine sector, cider must be taxed in the same way as wine and at a differential rate to other forms of alcohol.

“The big risk is if reforms make it unviable to produce cider in Australia using local ingredients, local labour and specialised knowledge – this is what gives us the quality ciders that consumers want and are willing to pay for”, said Mr Reid.

Cider Australia also committed to raise the bar on cider labelling in Australia, with plans to later this year seek improvements to the Australia New Zealand Food Standards Code so consumers can identify what is in a cider.

Cider Australia 2015 Executive Committee

President – Sam Reid, Willie Smith’s Organic Cider (TAS)
Vice Presidents – Warwick Billings, LOBO Cider (SA) and Shane McLaughlin, Hillbilly Cider (NSW)
Secretary – Nyall Condon, Flying Brick Cider Co (VIC)
Treasurer – Karina Dambergs, Red Brick Road Cider (TAS)
Category Development – Ian Rayner, Custard & Co (WA)
Digital & Website – Mark Ellis (VIC)

For more details contact executive officer Jane Anderson on 0434 559 759 or visit www.cideraustralia.org.au. Cider Australia’s Taxation Statement is attached.

Cider Australia is holding its AGM in the apple growing and now cider making community of Batlow this May, to coincide with the 2015 Cider Industry Conference.

International cider expert Dr Andrew Lea of Harp Hill Cider in the UK is the much anticipated key note speaker at the conference, and will share with attendees some of his extensive knowledge of English craft cider making.

Cider Australia President Sam Reid said, “Andrew is known and respected across the world for his exceptional knowledge of cider, and the Australian cider industry is thrilled to be able to tap into his skills”.

“The calibre of these events celebrates how much the Australian cider industry has evolved and matured in recent years, and how serious we are about investing in the future,” Mr Reid said.

“The Batlow events offer something for everyone and the program extends far beyond administration and fermenting techniques – we will be delving into the detail of cider apple varieties, cider science, politics, taxation rules, cider making equipment, cider evaluation and appreciation”, Mr Reid said.

A host of cider experts from across Australia will join the proceedings, demonstrating a commitment across the board to join together to expand the industry’s professional and technical capabilities.

Tax reform and cider labelling will top the list of items to be debated during the AGM on Thursday, May 14, at the Batlow RSL Club.

“Tax policy is crucially important for the cider industry, and must recognise that cider, like wine, is made from fruit and has huge benefits for local communities”.

Cider Australia’s AGM will be followed by the 2015 Cider Industry Conference on Friday, May 15 and the Batlow CiderFest Street Festival on Saturday, May 16.

Entry to the Conference is by pre-purchased ticket available at www.ticketebo.com.au/ciderconferencebatlow

For more details contact Cider Australia executive officer Jane Anderson on 0434 559 759 or visit www.cideraustralia.org.au or www.batlowciderfest.com.au.

Restrictive deals that lock pubs into selling draught products from the big brewers are hurting local cider producers, according to industry body Cider Australia.

The competition regulator is examining wholesale beer supply arrangements in response to complaints that exclusive and unfair contracts are impacting small, independent craft producers.

President of Cider Australia Sam Reid said this issue goes beyond craft beer and is stifling consumer choice when it comes to draught cider even more so.

“Pubs generally have only one tap for cider and so by tying up this tap these contracts effectively lock up all the draught cider, leaving no room for competition”, said Mr Reid.

Contracts often allow for some taps to be freed up for popular beers, but there is rarely an option for any other ciders.

Cider remains the fastest growing alcohol category in Australia and, as has been seen with craft beer, consumers are showing a strong interest in trying the many different styles of cider available in the market place, from the lighter modern fruit-driven ciders and perry to more robust traditional styles”, Mr Reid said.

Mr Reid said it was telling that while retailers across the board are dedicating increased shelf space to cider, this change is not reflected in the range of draught ciders on offer at many venues.

“The reality is that the big companies can supply only some of the cider styles that are sought after by consumers and many of the smaller Australian producers are producing some very interesting ciders”.

“We want consumers to understand and appreciate cider – for its history and its diversity – and ensuring publicans can fairly negotiate with suppliers is crucial if they are to meet the needs of their customers”.

“I’d like to see more pubs break away from the notion that cider is all the same and start to embrace some of these more interesting styles being produced locally in Australia now and dedicate an extra tap or two to cider!”, said Mr Reid.
For more details or media enquiries, please contact Cider Australia President Sam Reid on 0434 734 797.

International Entry Wins Top Prize at Australian Cider Awards

An authentic English cider from the UK has taken out the `Best in Show’ prize at this year’s record-breaking Australian Cider Awards.

Thatchers Cider was celebrated at a gala prize ceremony, attended by more than 100 industry players from around Australia and overseas, at the Kelvin Club in Melbourne’s CBD tonight.

Its Thatchers Gold offering won three trophies – Best in Show, Best Cider and Best International entry.

The top Australian entry and Best Perry was Yarra Valley-based Napoleone Cider, with its Napoleone Methode Traditionelle Pear Cider.

Judges, chaired by Gary Baldwin and with guest New Zealand expert Malcolm Reeves providing an international perspective, spent two days last week tasting almost 150 entries across a record 17 categories.

They said Thatchers, which is regarded by some as one of the world’s best ciders, was given a good run for its money by other entries, with a high standard of entries overall.

“The Best in Show was chosen by the judging panel as it showed complex spiced apple characters and aromas with some development – a lovely example of a medium cider in the traditional style,” said chair of the judging panel Gary Baldwin.

A record number of Australian entries were received this year – over 10 per cent more than last year – with almost 150 entries in total across 17 categories.

“The cider category in Australia is continuing to show strong growth, as is the quality of many locally produced ciders which is great news for cider drinkers”, said Cider Australia President Sam Reid.

Those cider fans will be enjoying the fruits of the producer’s labour at the Australian Cider Festival, being held this weekend at Ormond Hall at The Village Melbourne.

There will be live entertainment, food and over 20 cider producers will showcase their wares, with entry from 1pm on each day. Tickets cost $25 at the door and include 20 x 50mL complementary tastings, a tasting glass, program and tasting notes.

Media Note: A media call will be held on Saturday at 12 noon at the Village Melbourne Brasserie. Cider Australia President Sam Reid and a representative from both Thatchers and Napoleone will be in attendance, to recognise their success in the awards and discuss the future growth of the Australian industry.

List of 2014 Winners

Trophies
Best in Show, Best Cider & Best International Cider/Perry – Thatchers Gold
Best Perry & Best Australian Cider/Perry – Napoleone Cider Methode Traditionelle Pear Cider

Best in Class Awards
1A New World Dry Cider – Zeffer Cider Co. Crisp Apple Cider
1B Traditional Dry Cider – Zeffer Cider Co. Slack Ma Girdle Cider
2A New World Medium Cider – Kangaroo Island Ciders Colony Cove Draught Cider
2B Traditional Medium Cider – Thatchers Gold
3A New World Sweet Cider – The Apple Thief Pink Lady Cider
3B Traditional Sweet Cider – Seven Oaks Farmhouse Cider Bramley Seedling
4 Bottle Conditioned / Methode Champenoise Cider – Core Cider Company CORERUPTED Methode Champenoise Cider
5A New World Dry Perry – Zeffer Cider Co. Juicy Pear
6A New World Medium Perry – The Hills Cider Company Pear
6B Traditional Medium Perry – Hillbilly Pear Cider
8 Bottle Conditioned / Methode Champenoise Perry – Napoleone Methode Traditionelle Pear Cider
9 Ice Cider/Perry – Small Acres Cyder Pomona Ice 2012
10 Fortified Cider/Perry – Small Acres Cyder Pommeau 2009
11 Experimental Cider/Perry – Australian Beer Company Pressman’s Mid

The country’s best cider is about to be celebrated and the good folk of Melbourne are invited to the party.

More than 1500 people are expected to flock to this weekend’s Australian Cider Festival, which will be held in Melbourne for the first time.

Ormond Hall at The Village Melbourne will come to life on Saturday and Sunday, with over 20 stalls sampling dozens of cider and perry styles.

Cider producers at the festival include Apple Thief, Batlow Cider, Bilpin Cider, Endless Cider, Flying Brick, Franklin Cider, Hazeldean Forest Farm, Hillbilly Cider, LOBO, Lucky Duck, Mock Red Hill, Napoleone Cider, Cheeky Rascal Cider, Small Acres Cyder, Snakes and Ladders Cider, Spreyton Cider, Thatchers, The Hills Cider Company, Too Many Chiefs, Weston World Brands and Willie Smith’s.

Festival goers can make their way to The Village Melbourne Brasserie for live entertainment and cider-matched food offerings, with festival specials including veal cutlet with caramelised apple and cider jus and grilled baby octopus on soba noodle and wakame salad with apple balsamic.

Entry is from 1pm. Tickets will be $25 at the door and includes 20 x 50mL complementary tastings, a tasting glass, program and tasting notes.

Early-bird tickets at $20 per day are available online at www.cideraustralia.org.au A Producers Forum will also be held at The Village Melbourne Brasserie from 10-11.30am on Saturday. Tickets cost $65 ($25 for members of Cider Australia) and are also available on the website.

“The forum will be an interactive session hosted by international expert Malcolm Reeves and is a golden opportunity for professional and home cider makers alike to learn about the craft,” Cider Australia President Sam Reid said.

The festival fun will follow on from the industry’s major awards ceremony on Friday night.

The `Best in Show’ prize will be announced around 9pm on Friday night at the formal event, to be held at The Kelvin Club.

“This is the weekend to celebrate cider and all of the fabulous artisan producers from across the country who are making some wonderful products that are really highly regarded by industry experts,” Mr Reid said.

“The awards dinner on Friday night has attracted more than 100 people from the industry, and 1500 people will hopefully flock to The Village on Saturday and Sunday, making Melbourne the cider capital of Australia this weekend!”.

 

Media Note: A media call with the trophy winners and Cider Australia President Sam Reid will be held at The Village Melbourne at 12 noon on Saturday to discuss the awards and the development of cider in Australia.

For more details, please contact Cider Australia executive officer Jane Anderson on 0434 559 759. You can also keep up to date with the latest news via twitter @cideraustralia or www.cideraustralia.org.au