4th Annual Craft Cider Competition

2:00 pm - 4:00 pm
Wednesday, February 22, 2017
Port Colborne Lounge
Scotiabank Convention Centre
6815 Stanley Avenue, Niagara Falls, ON L2G 3Y9

Entry Information

One entry per business entity per category.

A commercial producer for the purpose of this competition is considered a producer with a manufacturer's license issued by Alcohol and Gaming Commission of Ontario (AGCO).

Technical Specifications for entries

Download the Craft Cider Competition entry form

Please bring your entry to the Registration Desk at the Scotiabank Convention Centre between 8:30 and 10:00 am on Wed. Feb. 22, 2017. Each entry must include an entry form (see attached, photo copies acceptable). Entry forms will also be available at the drop-off desk the day of the competition.

Each entry must include a minimum of 3 x 750 ml bottles (or equivalent). It is suggested that at least two containers are entered (regardless of size). This gives the judges the opportunity to sample your products at their freshest. The second bottle may also be used by judges should they perceive a problem with the contents of the first bottle. 


Common Cider
This is defined in the Beer Judge Certification Program Inc. (BJCP) Style Guidelines (which is the definition used by GLINT) as:
"A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance."
Aroma/Flavour: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.
Appearance: Clear to brilliant, pale to medium gold in colour.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency but little bitterness.
Overall Impression: Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food."

Specialty/Flavoured Cider
This is a cider with other fruits or fruit-juices added - for example, berry. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.

Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.
Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)
Mouthfeel: Substantial. May be significantly tannic depending on fruit added.
Overall Impression: Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.
Vital Statistics:
ABV: 5 - 9%

To aid in maintaining fairness of judging commercial entries will be poured out of sight of judges and identified by a unique assigned identification number.

7th Annual Sweet Cider Competition

Bring a completed entry form and two (2) 4-L jugs of cider (thawed), with labels attached with an elastic, to the cider desk beside registration at the Ontario Fruit and Vegetable Convention at Scotiabank Convention Centre between 8:30 and 10:00 am on Wednesday, February 22, 2017.

Download the Sweet Cider Competition entry form


  1. - Only Ontario cider producers are eligible, one entry per mill. Can be custom pressed.
  2. - Cider judging on Wed. Feb. 22 begins at 2 pm in the Port Colborne Room. Judging is open to the public, so please join us.
  3. - Winning ciders will be announced at the Farmers and Friends event Wednesday evening.
  4. - Tasting of winning sweet ciders will be on Thursday morning (Feb. 23rd) in Ballroom A right before the Apple Session starts.
  5. - Prizes: 1st place, 2nd and 3rd place receive a plaque. Sponsored by the Ontario Apple Growers.


Amanda Green, OMAFRA

Kelly Ciceran, OAG
905.688.0990 ext. 241