The crew at BevFluence are major cider fans based on past professional and consumer experiences. We strongly feel that other influencers should share a similar affinity towards the industry. And there are definitely cider tasting opportunities for most of us on the coasts, the MidWest, and in Canada; theCompass Craft Beverage Finder reports over 660 cider tasting rooms operating in North America. But how do we evaluate these ciders? Many of us are inadequately trained to discern apple varieties, faults, or quality.
The Certified Cider Professional certificate is offered by the American Cider Association (ACA) and is intended for a broad overview of cider, covering history, production, and serving. There are two levels of certification. The online Level 1 CCP is designed for people who would benefit from a deeper but still introductory level of cider knowledge. The more advanced in-person Certified PommelierTM test covers more in-depth cider knowledge, including sensory evaluation. For influencers, the Level 1 CCP certification should be sufficient and is what I will be taking this Spring.
Justin, our CEO, was required to earn the Certified Cider Professional certificate as an employee at Virtue Cider. Because he already had a decent level of cider experience, he did not find the exam terribly difficult. However, “it’s definitely something that requires a level of understanding very similar to WSET and some of the other certifications. The certification provides deep knowledge of the specific types of apples and pears, the fermentation processes, and what comes next: Brandy.”
Another education route is through the Cider Institute of North America (CINA), a non-profit organization “made up of passionate cider industry professionals and educators with a mission to create a quality-driven and sustainable cider industry through education and research”. The CINA offers science-based courses specifically targetting cider making such as Cider & Perry Production – Foundation, Essential Laboratory Testing of Cider & Perry, and Essential Sensory Analysis of Cider & Perry. According to Nicole Leibon — cider blend consultant LeNose Knows, “probably more than someone with passing curiosity would want to take. We are, however, working on a short Cidermaking 101 class that is intended for a broad audience, as well as a few other short-format courses, hopefully, available within the next year or two. We intend for those to be more approachable and to provide a taste for folks who want to learn more about making cider”.
This Cidermaking 101 short course makes perfect sense. Influencers discussing cider should understand the basics of good cidermaking in order to better assess its quality. Ms. Leibon continues, ” For example, if you recognize where faults come from, like poor yeast management creating sulfer notes, you can better recognize high-quality ciders”. Until this course is launched, influencers can review two CINA publications: The Professional Handbook of Cider Tasting and a Cider Faults Wheel.
At CiderCon 2022, I will be attending a couple of sessions that I hope will elevate my sensory perceptions of cider. The first is A Cider Among the Faults where Nicole Leibon, Chris Gerling, and Jocelyn Kuzelka will present five suspect ciders. Only one cider is faultless and the other four are “fatally faulted by the usual (and maybe unusual) suspects”. The second is How Chemistry and Sensory Parameters Lead to Style Outcomes presented by Virginia Tech professors Amanda Stewart and Jacob Lahne. Sadly, the most relevant seminar, Introductory Palate Training by Darlene Hayes is sold out. Ms. Hayes is also the instructor for the Certified Cider Professional program so I should receive a similar education when taking this course.
We look forward to sharing our cider experiences at CiderCon 2022 and stay tuned for details of our upcoming BevFluence Collaborations Cider Campaign.
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