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About the awards

DEADLINE EXTENDED

Extended Deadline 1 June

Shipping Deadlines
Canada 15 June
USA 15 June
Rest of World - 15 June


What are the World Cider Awards?
The World Cider Awards are the global awards selecting the very best internationally recognised beer styles. This annual tasting selects, awards and promotes the 'World's Best Ciders to consumers and the trade throughout the world. Cider must be generally available and for sale in bottles or cans

Who should enter the World Cider Awards?
Producers, agents, importers, wholesalers and retailers for any beer or brewery anywhere in the world.

Every entrant receives…
  • A personalized World Cider Awards tasting note
  • Invitation to the World Cider Awards final round tasting in London


Winners receive…
  • Extensive coverage on WorldCiderAwards.com
  • High resolution logos
  • International, regional and national coverage targeting beer consumers and trade buyers
  • Boxed set: inclusion in the World Cider Awards boxed set, featuring the winners
  • Point of sale materials including: stickers and collarets with your award in corporate collars
  • All country, style and world winners are featured in the annual World’s Best Cider publicatio


Medals, Certificates and Trophies receive…
  • Medal, certificate and logo pack
  • Country certificate and logo pack
  • World Style certificate and logo pack
  • World’s Best Trophies, certificate and logo pack

Taste categories

Flavoured
Defined as the fermentation of apple juice to include the addition of other fruits and flavours. There are no sweetness or sparkling parameters in this Class.

Fruits & Flower

This class includes Cider with the addition of fruits other than apple and/or flowers and blossom from plants and trees. This could include, but is not limited to: strawberry, blackcurrant, watermelon, elderflower, orange blossom, rose water etc. Expected characteristics:
  • • Aroma: some cider notes, combined with the attributes of the relevant fruits and/or flowers
  • • Flavour: cider characteristics dominate and are enhanced/complemented by the addition of the relevant fruits and/or flowers
  • • Mouthfeel: can range from light to full bodied, depending of apple variety and fruit/flower type

Herb & Spice

This class includes Cider with the addition of Herbs & Spices. This could include, but is not limited to: rosemary, chilli, ginger, cardamom etc. Expected characteristics:
  • • Aroma: some cider notes, combined with the attributes of the relevant herbs or spices
  • • Flavour: cider characteristics dominate and are enhanced/complemented by the addition of the relevant herbs and/or spices
  • • Mouthfeel: can range from light to full bodied, depending of apple variety and herb/spice type

Hopped

This class includes Cider with the addition of hops. These hopped ciders are becoming increasingly prevalent on the global scale, especially in North America. The hops can be added at any stage of the cider making process. Expected characteristics: •
  • Aroma: hop dominating but backed up with cider notes
  • • Flavour: cider characteristic enhanced/complemented by the addition of hops - not overly dominated
  • • Mouthfeel: can range from light to full bodied and soft to bitter depending on apple and hop varieties used
Non Sparkling
To mean a cider that upon opening does not produce a foam and in which there is no ongoing sparkle (up to c.1 volume of CO2). This cider/perry may be saturated with CO2 and as such could produce a few bubbles that rise to the surface, often some time after opening, once the cider has warmed and liberated some of this saturated CO2. This light effervescence, or prickle on the tongue, will not be considered to be Sparkling in the context of this competition.

High Phenolic Cider
High Phenolic ciders are typical of the traditional ciders from, or inspired by, the West of England and Northern France. These ciders are predominantly identified by the presence of polyphenolics, some of which illicit an impact upon aroma, and others – tannins - which inform the taste and mouthfeel.
The flavour characteristics are achieved through the use of traditional apple varieties which have been grown for centuries for the sole purpose of making cider.

Expected characteristics:
  • Aroma: ranging between fruity, spicy, medicinal or ‘funky’ (all within reasonable levels)
  • Flavour: a balance of acidity, bitterness, astringency, sweetness and fruitiness
  • Mouthfeel: broad, layered and complex with a long aftertaste


Low Phenolic Cider
These ciders are less defined by their polyphenolics, but more so by acidity and fruitiness. Traditional examples of these styles of cider can be found in Northern Spain and Western Germany, whilst modern interpretations are typical of ‘New World’ cider making regions.
These ciders can be made with specific, traditional cider apple varieties, heirloom varieties or dessert/culinary apples.

Expected characteristics:
  • Aroma: fresh citrus, green apple, apple strudel
  • Flavour: crisp or sour acidity, but with appropriate fruitiness and/or sweetness to balance
  • Mouthfeel: light and vibrant on the palette but normally with a short aftertaste

Dry

Cider with a Specific Gravity reading of less than 1.005

Medium

Cider with a Specific Gravity reading of 1.005 to less than 1.015

Sweet

Cider with a Specific Gravity reading of more than 1.015
Perry
Perry (Pear Cider) is defined as the fermentation of pear juice without the addition of other fruits or flavours. Entrants into this Class can be made from traditional perry pear varieties from England and France, which can contain varying levels of tannin, and from low-tannin dessert pears.

  • Aroma: estery (confectionary), floral and perfumed
  • Flavour: ranging from dry & crisp to rich and fruity
  • Mouthfeel: generally light/mid weight, but depends upon the levels of sweetness and tannin

    Dry

    Perry with a Specific Gravity reading of less than 1.005

    Medium

    Perry with a Specific Gravity reading of 1.005 to < 1.015

    Speciality

    This Class includes perries that do not readily fit into any other Class, or exemplify a perry making method that would not be fully recognized in another Class. These perries will showcase a producer’s skill and technique in producing a unique, innovative and experimental style of perry. Other fruits and flavours are permitted to be added to the cider.. There are no sweetness or sparkling parameters in this Class.

    Sweet

    Perry with a Specific Gravity reading of >1.015
  • Sparkling
    To mean a cider that upon pouring produces a foam and in which the sparkle is clearly visible by the bubbles rising to the surface. The duration and the vigour of the foam and of the bubbles may vary, depending on whether the cider/perry is fully Sparkling (c.2.5 – 5.5 volumes of CO2) or pétillant (c.1 – 2.5 volumes of CO2).

    High Phenolic Cider
    High Phenolic ciders are typical of the traditional ciders from, or inspired by, the West of England and Northern France. These ciders are predominantly identified by the presence of polyphenolics, some of which illicit an impact upon aroma, and others – tannins - which inform the taste and mouthfeel.
    The flavour characteristics are achieved through the use of traditional apple varieties which have been grown for centuries for the sole purpose of making cider.

    Expected characteristics:
  • Aroma: ranging between fruity, spicy, medicinal or ‘funky’ (all within reasonable levels)
  • Flavour: a balance of acidity, bitterness, astringency, sweetness and fruitiness
  • Mouthfeel: broad, layered and complex with a long aftertaste

    Low Phenolic Cider
    These ciders are less defined by their polyphenolics, but more so by acidity and fruitiness. Traditional examples of these styles of cider can be found in Northern Spain and Western Germany, whilst modern interpretations are typical of ‘New World’ cider making regions.

    These ciders can be made with specific, traditional cider apple varieties, heirloom varieties or dessert/culinary apples.

    Expected characteristics:
  • Aroma: fresh citrus, green apple, apple strudel
  • Flavour: crisp or sour acidity, but with appropriate fruitiness and/or sweetness to balance
  • Mouthfeel: light and vibrant on the palette but normally with a short aftertaste

    Dry

    Cider with a Specific Gravity reading of less than 1.005

    Medium

    Cider with a Specific Gravity reading of 1.005 to less than 1.015

    Sweet

    Cider with a Specific Gravity reading of more than 1.015
  • Speciality
    This Class includes ciders that do not readily fit into any other Class, or exemplify a cider making method that would not be fully recognized in another Class. These ciders will showcase a cider maker’s skill and technique in producing a unique, innovative and experimental style of cider.

    Cider with Spirits

    This class includes Cider with the addition of a distilled alcohol (spirit). The percentage alcohol by volume (% abv) contributed by the added spirit much not exceed 50% of the product’s total % abv. Other fruits and flavours are permitted to be added to the cider. Expected characteristics:
    • • Aroma: some cider notes, combined with the attributes of the relevant spirit and/or fruits/flavours
    • • Flavour: cider characteristics dominate and are enhanced/complemented by the addition of the relevant spirit and/or fruits/flavours
    • • Mouthfeel: can range from light to full bodied, depending of apple variety, spirit and/or fruit/flavours

    Experimental

    This class contains ciders that do not adequately fit into any other category. The only stipulation is a maximum of 15% abv.

    Ice Cider

    These ciders are characterised by a high level of sweetness, and typically a higher than average % abv, brought about through the freeze concentration, and subsequent controlled fermentation, of apple juice. This style is native to Quebec and Vermont in North America but is now being made throughout the world. The freeze concentration process can take two forms: • Cryo-extraction – this method includes picking whole frozen apples which are then pressed to extract a highly sugar-concentrated juice. • Cryo-concentration - this method starts with the freezing of freshly pressed juice. This juice is allowed to thaw and the collected run off is highly sugar-concentrated. These ciders are made without the addition of any other fruit or flavour. Expected characteristics:
    • • Aroma: rich, floral, intense fruitiness
    • • Flavour: a complex mix of intense, rich sweetness, balanced with crisp acidity but without too much bitterness
    • • Mouthfeel: full bodied, oily, satisfying

    Organic

    This Class contains cider that are made to internationally certified standards of Organic production and without the addition of any other fruits or flavours. Any type of apple may be used for these ciders, and could they could display either the High Phenolic or Low Phenolic characteristics listed for the Cider Classes.

    Single Variety

    This Class contains ciders that are made from a single apple variety and contain no other fruits or flavours. Any type of apple may be used for these ciders, and could they could display either the High Phenolic or Low Phenolic characteristics listed for the Cider Classes. These ciders may not display as much balance of flavours as those within the main Cider Classes, owing to few single apple varieties containing the full spectrum of flavour characteristics.

    Sour

    This class contains ciders that have undergone yeast and/or bacterial fermentations above and beyond that achieved through a standard, inoculated Saccharomyces fermentation. These ciders contain no other fruits or flavours. This could include, but not limited to:
    • • Wild Fermentation – fermented solely with natural yeasts and possibly undergoing a secondary bacterial malolactic fermentation (MLF)
    Expected characteristics:
    • • Aroma: rich, funky, medicinal, sourness
    • • Flavour: ranging from soft, lactic sourness to fresh and vibrant sourness
    • • Mouthfeel: dryish – but needs to be fresh, not harsh
    These ciders contain no other fruits or flavours. Any type of apple may be used for these ciders, and could they could display either the High Phenolic or Low Phenolic characteristics listed for the Cider Classes

    Wild

    This class contains ciders that have undergone yeast and/or bacterial fermentations above and beyond that achieved through a standard, inoculated Saccharomyces fermentation. These ciders contain no other fruits or flavours. This could include, but not limited to: Wild Fermentation – fermented solely with natural yeasts and possibly undergoing a secondary bacterial malolactic fermentation (MLF) Expected characteristics: Aroma: rich, funky, medicinal, sourness Flavour: ranging from soft, lactic sourness to fresh and vibrant sourness Mouthfeel: dryish – but needs to be fresh, not harsh These ciders contain no other fruits or flavours. Any type of apple may be used for these ciders, and could they could display either the High Phenolic or Low Phenolic characteristics listed for the Cider Classes.

    Wood Aged

    This class contains ciders that have spent a considerable portion of their life, whether that be during fermentation and/or maturation, in a wooden vessel. These ciders contain no other fruits or flavours. This class contains ciders that have spent a considerable portion of their life, whether that be during fermentation and/or maturation, in a wooden vessel. These ciders contain no other fruits or flavours. As well as the impact from fruit and yeast on the resultant cider, the type of vessel will also impart a unique flavour profile, entirely dependent on the previous contents of the vessel. For example:
    • Fresh Oak – vanilla & toastiness
    • Old Oak – no flavour input, as such, but the wood acts as a habitat to facilitate wild fermentation and flavours
    • Ex-Spirit cask – can impart an aroma/flavour/mouthfeel from the previously inhabiting spirit
    Any type of apple may be used for these ciders, and could they could display either the High Phenolic or Low Phenolic characteristics listed for the Cider Classes.

    Design categories

    1 |Best Can Design
    All design elements will be considered including functionality, can shape, texture, printing/labelling.
    2 |Best Bottle Design
    The overall design of the glass or PET bottle: shape, colour, functionality and any embossing, decorative finishes, coatings or direct printed elements as well as visual appeal.
    3 |Best Label Design
    Considering the best graphic design and the quality of its application.
    4 |Best Range
    A brand design carried across a range, consisting of a minimum of 4 bottles of different expressions.
    5 |Best Multipack Design
    The shelf-ready outer packaging containing a multi-buy of, for example, 3, 6, 8 or 12 bottles or cans.

    The judging process

    TASTE

    Round 1 & 2
    Each cider is tasted in its relevant style to identify and select the category winner in each country. All category winners from round 1 are tasted against each other to identify the Best in each style.

    DESIGN

    All design judging is conducted by a panel of leading international design experts on 15 August in London.

    Winner presentation
    The style and category winners as well as all medal winners will be presented in London on 15 August.

    The World’s Best will be presented on 20 September online.

    Shipping

    Quantities required:
    We require the following number of bottles to be send
    12 bottles if 500ml or over
    16 bottles if 500ml or less

    Receiving Locations

    We are delighted to announce that we have teamed up with Procurus to provide a door to door shipping service exclusively for World Cider Awards entrants. You can now book your shipments in online and they do the rest.

    For only £55.00 per entry this will include all transportation, administration and all duty/excise costs applicable. You only have to enter and pack, they will do the rest. (Please note depending on country of origin some documentation is required from the shipper) Have you registered your entries already? Login to your account to book your shipment now.
    Please note this does not apply for Canada, USA. Please see below the full list of contacts and shippers.

    If you wish to ship your entries yourself, please send them to the address supplied in your account. If you are shipping your entries yourself, please ensure that all customs, clearance and any associated costs have been paid. If these are not paid, World Cider Awards can either not accept the entries or will have to invoice any costs occurred, including a £25.00 administration fee.

    Shipping Addresses

    Canada

    North American Freight
    7385 Bren Road, Unit 1
    Mississauga, ON
    L4T 1H3
    Canada

    Contact: Matt Beavis
    Email: mbeavis@adcomworldwide.com
    Phone: +1 905 565 5755

    USA

    Procurus USA, Inc.
    1007a Trident St.
    Hanahan SC 29410
    USA

    Contact: Keith Zimmerman
    Email: keithz@procurusgroup.com, procuruswarehousechs@procurusgroup.com
    Phone: +1 843.225.2351

    Rest of World

    c/o Procurus Ltd
    Cliff Road Industrial Estate
    Cliff Road
    Ipswich
    IP3 0AY

    Contact: Heidi Seaman & James Leeman
    Email: heidis@procurusgroup.com and jamesl@procurusgroup.com
    Phone: +44 (0)1394 799 024

    Rates

    Entry fees

      GBPEuroUSDCanadian Dollar
    Taste
    1each159.00190.00210.00275.00
    2each157.00185.00200.00265.00
    3each152.00180.00195.00260.00
    4each147.00175.00190.00255.00
    5each142.00170.00185.00250.00
    6+each137.00160.00180.00245.00
     
    Design
    1+each45.0050.0055.0075.00

    Terms & conditions

    Terms and conditions
  • All entry forms and products must be sent by prepaid post and be received by the closing date listed.
  • Entries are only accepted on a completed online entry form with the appropriate entry fee.
  • Any entry form which arrives incomplete, late or illegible and any product which is late or damaged may be deemed invalid.
  • If an entry is withdrawn by the due date or disqualified, the entry fee will be returned subject to an administration charge of 50% of the entry fee. Products will be retained by the Organiser.
  • If you are shipping your entries yourself, please ensure that all customs, clearance and any associated costs have been paid. If these are not paid, the World Cider Awards can either not accept the entries or will have to invoice any costs occurred, including a £10.00 administration fee.
  • The judges’ decision on all matters is final.
  • The Organisers may, at their discretion, refuse to accept an entry.
  • The Organisers may alter the closing date for the awards, place an entry in the most appropriate style, rule that an entry may not compete or is ineligible to compete, or alter the date, time or place on or at which the awards are scheduled to take place.
  • The Chair of Judges has the power to disqualify any entry not deemed as meeting the entry criteria.
  • These rules are governed by the laws of the UK.
  • Please note: bottles will not be returned.
    Our policy on unreturned bottles is as follows:
  • Opened bottles may be poured at trade and consumer events to promote the individual brand
  • Closed bottles may be distributed to individual charities on a case by basis, or presented for auction, all proceeds going to charity.
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