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Entries in Event (4)

Thursday
Jul262012

Top Shelf Tasting Opportunity; Great Lakes Cider & Perry Festival September 8th 2012

Is it seriously time to start announcing end of the Summer cider festivals? Hard to believe but here I am.

Planning for the 5th Annual Great Lakes Cider & Perry Festival are officially underway. The festival is once again being held at Uncle John’s Cider Mill in St. John’s, Michigan, and continues to be one of the premier places to taste a cultivated selection of North America's BEST craft ciders.

With orchards, fresh pressed juice, doughnuts, wholesome activities, and a down home atmosphere Uncle John's Cider Mill is an Autumn tradition to many a Michigan family... From the humble beginnings of fruit and juice Uncle John's has diversified into fermentinga selection of some of the best American ciders, and also offers winery selections, and more recently award winning apple spirits. If you enjoy cider, fresh or fermented, or even distilled Uncle John's should be on YOUR to-do list and what better excuse to visit that for the Great Lakes Cider & Perry Festival.

 

When: Saturday, September-8th 2012 (Noon til 6pm)
Why: To promote & showcase the wide range of ciders made in this region and beyond.
Where: Uncle John's Cider Mill


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Mike Beck and crew do a first rate job at procuring some of the finest ciders from around the country. If you are a cidermaker and are interested in having your cider featured check out the attached PDF.

5th Annual Great Lakes Cider & Perry Festival Call for Ciders

Thursday
Aug192010

3rd Annual Great Lakes Cider & Perry Festival - September 11-12 2010

 

3rd Annual Great Lakes Cider & Perry Festival Planned for September 11-12 at Uncle John’s Cider Mill


(ST. JOHNS, Mich) – The Great Lakes Cider & Perry Association has announced its 3rd Annual Great Lakes Cider & Perry Festival, September 11-12, at Uncle John’s Cider Mill at 8614 N US 127, St. Johns – just 
north of Lansing.

Throughout the weekend, samples of the finest fermented cider and perry (cider made from pears) from the states and provinces that border the Great Lakes will be available for tasting. Food vendors 
will sell sweet and savory selections. Activities such as sweet cider pressing, nature walks and the kids’ playground, will be open for family fun at Uncle John’s all weekend long as well. The festival runs from 11am to 6pm on Saturday, with cider and perry tastings throughout the day at a cost of $10 per person, which includes a souvenir glass for the first 250 people, and 10 tasting 
tickets.

The second day of the event will include workshops open only to the alcohol beverage trade. Restaurateurs, retail sellers, distributors, media, chefs, sommeliers & cicerones are invited to sample hard cider  & perry available to the Michigan market.  Sunday events will include food pairings from Wrought Iron Grill in Owosso & artisanal cheese pairings from Hill’s Cheese Shops.

Tickets can be purchased online at www.michiganvine.com/blog/tickets.

All profit proceeds from the festival benefit the Great Lake Cider & Perry Association (est. 2008). Find them online at www.GreatLakesCider.com.

Wednesday
Nov112009

Fifth Annual Great Lakes International Cider & Perry Competition ~ The Pro-Am Event for Apple and Pear Fermentations

The following information passed along to me about the Fifth Annual Great Lakes International Cider & Perry Competition. This is the only North American competition with an emphasis on cider and perry only. Even the beer, mead and distillation entries are required to be derived from apple or pear. Nice!

 




 



The Great Lakes Cider & Perry Association is pleased to announce its call for entries for the Fifth Annual Great Lakes International Cider & Perry Competition.  This Pro-Am competition has divisions for both commercial and noncommercial producers and is open to ciders, perries, meads, beers, and commercial distillates, provided they are made with apples or pears.  There are nineteen categories of entry.  For traditionalists this competition includes a category for Standard Cider & Perry (with five subcategories). The Standard category has requirements that the entry be produced from a minimum of 85% juice, not include both sugar and water (or sugar syrup and water) in the list of ingredients, and not have added flavor.  The Association reserves the unrestricted right to submit commercial entries in this category to testing to verify conformity to requirements.

Judging for the competition will take place at the Amway Grand Plaza Hotel in Grand Rapids, Michigan, on Saturday, December 12 , 2009.   Entries must be received at the drop-off/ship-to location between Monday, November 23, 2009 and Tuesday, December 8, 2009.

Most entry categories included in this competition conform to BJCP style guideline categories:

Beer

20. Fruit Beer. Restricted to beers made with either apples or pears only.
23. Specialty Beer. Restricted to beers made with either apples or pears only, but may include other  ingredients.

Mead

25A. Cyser (Apple Melomel). Apple Juice and honey-no other ingredients.
25C. Other Fruit Melomel. (Pear) Pear Juice or blend with pear juice and no
other ingredients.
26C. Open Category Mead (must contain apple or pear)

Standard Cider & Perry

27A. Common Cider
27B. English Cider
27C. French Cider
27D. Common Perry
27E. Traditional Perry

Specialty Cider & Perry

28A. New England Cider

28B. Fruit Cider
28C. Applewine
28D. Other Specialty Cider/Perry

Some additional categories in this competition are not recognized by the BJCP:

2006-1 Macro Cider or Perry (see full details of how this is defined in the entry packet)

2006-2 Intensified Cider or Perry

A.    Prefermentation (Ice Cider) (Open to commercial and noncommercial
divisions)

B.      Postfermentation (Pommeau) (Open to commerical division only)

2006-3 Distilled (Open to commercial division only)
A. Eau de vie
B. Brandy (Oak Aged)

In accordance with this competition’s custom, and in keeping with the Association’s mission to promote and educate, there will also be a training seminar for judges the evening before the judging.  This is free to competition staff, including judges and stewards. Any remaining space available will be offered first come first reserved for a nominal fee of $15.00 to anyone else wishing to participate and benefit from this opportunity.  The number of extra spots has been increased slightly this year but it is best to notify Rex Halfpenny as soon as possible if you’re interested.  The seminar will take place in the Pearl Room on the second floor of the Amway Grand Plaza Hotel in Grand Rapids, Michigan, on Friday, December 11 from 7PM until 9PM Eastern Time.

If you would like to participate in the judging, you must contact competition organizer Rex Halfpenny (mibeerguyd@aol.com) and provide the following information.

- -Name and contact information

- -Commercial producer affiliation if any

- -Judging experience; novice, experienced, advanced, BJCP rank (if
applicable).  (It is customary to pair less experienced judges with more experienced judges).

- -Style categories that you are best qualified to judge

- -Style categories entered (this is used to ensure that judges will not evaluate their own products)

Each entry must include an entry form attached to the bottle with a rubber band and the appropriate entry free. Noncommerical entries are $10 for the first entry, $7 for the second, and $5 for each subsequent entry.  Commercial entries are $50 per entry ($35 for members of the Great Lakes Cider & Perry Association).  To encourage international participation the entry fee will be waived again this year for entries produced and shipped from outside North America.  Entrants are still responsible for paying their own shipping and duty costs.

Each entry must include a minimum of 24 ounces (or 750ml, i.e. two 12- ounce bottles). It is suggested that at least two containers are entered (regardless of size). This gives the judges the opportunity to sample your entry from a fresh bottle should it be elevated to the second round Best of Show (BOS) judging. The second bottle may also be used by first round judges should they perceive a problem with the contents of the first bottle.

To aid in maintaining fairness of blind judging commercial entries will be poured out of sight of judges and identified by a randomly assigned identification number. Noncommercial entries will be poured at judging tables and must be sent in bottles free of permanent labels or markings.

For the full entry packet please email the Association’s competition chair Rex Halfpenny (mibeerguyd@aol.com) ,  lead registrar Jeff Carlson (carlsonj@gvsu.edu), or find it online at www.michiganbeerguide.com.
Friday
Oct032008

More NW Cider Press and Cider Events at Harvest Time

Well it is that time of year again. The harvest season where you'll find all of us involved in apples (or trying to be) running like mad. Picking, milling, pressing, sanitizing, storing, testing, adding nutrients, racking, worrying. I don't have my own trees or an orchard yet but I've been beyond busy "hustling" and collecting early season apples and pressing them since about a month or more ago, and I don't see any signs of it letting up. I'm actually starting to panic about my cider storage situation. I'll probably end up a little shy of the legal home-brewing limit for the year. Good thing I haven't done any cider making since pressing last year. I have the room I think, but what I don't have is ample proper storage. But I'm working on it and welcome any and all inexpensive or reasonably priced solutions or suggestions. At least I'll be able to justify having a full size oak barrel or two.

Red Barn Ciders award winning cider Burro Loco Red Barn Cider's award winning cider "Burro Loco"

More Cider Press... The Red Barn Edition.
The Seattle Times has really been doing a great job covering the traditional and craft cider revolution happening here in the NW. They might just be trying to "predict" the next craft beverage dos to them for understanding what it is all about. I do my best with Google News Alerts to keep on top of cider news Worldwide but somehow I missed a great article featuring Drew Zimmerman at Red Barn Cider up in Mount Vernon.

Check out the Seattle Time's newest cider article "Northwest artisans are crafting a renaissance in handmade hard ciders" here.

Drew was a mainstay at Cider School last June. He is an all around really great guy, a very knowledgeable cider maker not to mention lots of fun to talk apples and cider with. It was an honor and a privilege to have him participate in WSU's Cider School. Red Barn's Cider has become one of my favorites over the past couple years and it keeps getting better. Thanks again to both Drew and the kind folks Red Barn!

Irvines Vintage Blend Cider - Vashon Winery - Vashon Island, Washington Irvines Vintage Blend Cider - Vashon Winery - Vashon Island, Washington

Vashon Cider Fest.
I've anxiously been awaiting Vashon Cider Fest coming up this weekend at home here in Washington State. Heather and I take off from tomorrow at around 8 AM to catch a ferry at around 9 AM to attend the whole event.

They've got a great line up of cider related activities planned.

  • Juice pressing and apple identification with the Vashon Fruit Club from 10 AM to 3 PM.

  • A cider making seminar with Dr. Bob Norton, Ron Irvine (Vashon Winery and Irivine's Vintage Cider) and Drew Zimmerman (Tulip Valley Winery and Red Barn Cider) from 1 to 2 PM.

  • Cider tasting showing 8 different cideries and up to 15 ciders from 3 to 6 PM.

  • All followed up by a 4 course cider dinner at Vashon's The Hardware Store Restaurant that will match ciders to each course at 6:30 PM sponsored by Vashon Island Rotary and the NW Cider Society.


Heather and I just recently signed up and paid dues with the NW Cider Society and this will be our first NW Cider Society event. Needless to say we are both pretty excited about the whole day's events, and Heather is especially excited about the dinner.

Anyway I'm hoping for some great note and picture taking so I can blog the event when I get home... Stay Tuned.