If you’d like to see some reviews of both readily available and less common ciders, try “Cider Sunday” listings on  ……

http://www.thefoodmentalist.com

There are 150 advanced cider apple trees available for sale in Victoria. Available from time of leaf fall.

All on MM106, the varieties are:

Dabinett, Yarlington Mill, Improved Foxwhelp, Somerset Redstreak, Brown Snout, Verite.

Contact Richard Skinner: richardskinner44@yahoo.com.au

phone: 03 9819 4361    mobile: 0449 161 066

The organising committee has taken a major step in regard to judging of the Australian Cider Awards 2012. Noted English cider expert Dr Andrew Lea who worked at the Long Aston cider research station will be travelling to Australia and joining the judging panel for the 2012 Awards.

Andrew is photographed being presented with an NACM medal by the Duchess of Wessex in 2010. The presentation was made at the Royal Bath and West Show at Shepton Mallet. The citation quotes   “A lifetime contribution to the cider industry”.

Photo courtesy of NACM – see link below for full background to the medal presentation.

http://cideruk.com/cider_news/view/a_lifetimes_contribution_recognised/

Max Allen and Neal Cameron  will again be a part of the judging panel and will again be joined by associate judge Lucy Maddox.

Max Allen has been writing about wine in Australia for almost 20 years. He is the wine columnist for The Weekend Australian Magazine, wine editor for Australian Gourmet Traveller Magazine, and author of The Future Makers: Australian Wines for the 21st Century – a groundbreaking new work about the people putting the heart and soul back into Australian wine. Other recent projects include The Wine Map of  Australia and, with international cheese authority Will Studd, the Cheese & Wine app for iPhone and iPad. Max is also Chief Judge at both the innovative Australian Alternative Varieties Wine Show in Mildura and the Organic Wine Show in Sydney.

Neal Cameron. The architect of William Bull Brewing and Angus Red Pilsner, Neal Cameron is also an accomplished contract brewer, crafting beers for some of the best known boutique beers in Australia. Neal has recently moved to Sydney to start The Australian Brewery in Sydney’s northwest which has already produced medal winning beers under his tutelage. Neal is a regular judge at The Australian International Beer Awards, he writes for Beer & Brewer magazine (specialist subject cider) and is on the executive committee of the NSW Brewers Guild.

 

10-11 October 2012, Orange, NSW

Classes and Rules of Entry.

The committee is reviewing the Classes and Rules of Entry that were used for the 2011 Awards and considering whether any changes or additions are to be made.

Rules of Entry:

1. Cider and Perry made using water and/or sugar in the production process (with the exception of sugar used purely for the secondary fermentation process for products entered into classes 4 and 8) cannot be entered into classes 1 – 8.

2. Cider and Perry made using water or sugar and sugar substitutes in the production process must be entered into classes 9 – 14 respectively.

3. Entrants must declare the product as either Cider or Perry and enter it in one of the classes 1 – 14.

4. There is no flavoured Cider or Perry class.

5. Entrants must have a minimum of 225 litres of each product in stock at time of entry (25 dozen 750mL bottles or equivalent volume).

6. All entries must be available for sale in Australia at the time of entry.

7. The organising committee reserves the right to audit compliance in regard to entries.

8. An entry form and an entry fee must accompany each entry. Entries not accompanied by the fee and entry form will not be accepted. Entry charge for 2012 TBA.

9. Each entry will consist of 4 x 750mL bottles, or 8 x 375mL bottles or equivalent volume. Please note any remaining bottles may be used at the Awards Presentation Dinner.

After that, any remaining bottles can be picked up at the end of the event by the entrant.

10. More than one entry per class per entrant is permitted.

11. Entries must be in a glass bottle.  All closures permitted.

12. Entries must have a label on the bottle identifying the class number and producer. No show labels will be provided.

13. All entry forms and fees must be received by the organisers by Tuesday, 2nd October 2012.  No late forms or fees will be accepted.

14. Ciders and/or Perrys to be entered into the show must be delivered to the Orange Agricultural Institute by close of business on Friday 5th October 2012.

Note: The Orange Agricultural Institute closes Saturday and Sunday and is open 08.00 - 16.00 Monday to Friday. No late deliveries accepted.

15. The judges’ decision is final.

16. The judges reserve the right not to award medals, prizes or certificates in each class.

17. Cider or Perry entered by an entrant into one class may be moved by the judges into another class at the judges’ discretion.

18. Exhibits will be judged out of 60 points where

• Bronze equals 46.5 – 50.5
• Silver equals 51 – 55
• Gold equals 55.5 – 60.

Where Ciders or Perrys do not meet these criteria the notation ‘Best in Class’ may be indicated.

Classes

1. Dry Cider – specific gravity up to 1005.

2. Medium Cider – specific gravity between 1005 and 1012.

3. Sweet Cider – specific gravity 1012 and above.

4. Bottle Conditioned / Methode Champenoise Cider.

5. Dry Perry – specific gravity up to 1005.

6. Medium Perry – specific gravity between 1005 and 1012.

7. Sweet Perry – specific gravity 1012 and above.

8. Bottle Conditioned / Methode Champenoise Perry.

9. Dry Cider made using water and/or sugar in the production process.

10. Medium Cider made using water and/or sugar in the production process.

11. Sweet Cider made using water and/or sugar in the production process.

12. Dry Perry made using water and/or sugar in the production process.

13. Medium Perry made using water and/or sugar in the production process.

14. Sweet Perry made using water and/or sugar in the production process.

General Information:

1. The Australian Cider Awards are being organised by a volunteer show committee based in Orange, NSW.  For further information or enquiries regarding the show, please contact:

David Pickering

681 Huntley Road, Orange NSW 2800

Phone 02 6391 3845  Fax 02 6391 3899

Mobile 0427 271 477 Email davidp@cideroz.com

 

Gail Kendell

12 Akhurst Road, Borenore NSW 2800

Phone 02 6365 2286 

Email gailk@cideroz.com

 

2. Delivery address for entries to the Cider Awards:

David Pickering

Orange Agricultural Institute

1447 Forest Road, ORANGE NSW 2800

 

3. Venue

The competition will be held at the Orange Agricultural Institute on Wednesday 10th and Thursday 11th October 2012.

4. Awards Presentation Dinner:

Details of the Awards Presentation dinner will be advised when arrangements are finalised.

Judging of the Australian Cider Awards 2011 took place on Thursday 15th September at the Orange Agricultural Institute. Results were announced that night during the Awards dinner to an enthusiastic gathering at the Old Convent, Borenore.

The major winners were:

BEST IN SHOW

Henney’s Cider Co of Herefordshire UK – “Henney’s Dry Cider” (entered by Phoenix Beers of Perth, West Australia)

Henney’s Dry Cider was placed first in Class 1 – Dry Cider SG up to 1005 – and was adjudged the Best in Show.

 

BEST AUSTRALIAN CIDER

CUB – Matilda Bay – “Dirty Granny” (entered via Liquid Ideas, Sydney)

Dirty Granny was placed first in Class 10 – Medium Cider – and was adjudged the Best Australian Cider

 

BEST AUSTRALIAN PERRY

This Award was shared between entries from

The Hills Cider Company, Pear/Perry (Class 6) and

Napoleone & Co Pear Cider Traditionelle (Class 8).

 

See link below for complete results:

Results: Australian Cider Awards 2011

 

For two interesting reviews of the Cider Awards and Presentation Dinner see:

Siobhan Curran’s website “Cooking From the Heart”

 Cider Awards Presentation Dinner – Siobhan Curran

 

and Pamela Harrison “Life A L’Orange”

Cider Awards Presentation Dinner – Pamela Harrison 

 

There are various press articles about the Cider Awards. Items from judges Willie Simpson (The Age – 27th Sep 2011) and Max Allen (The Weekend Australian – 22/23 Oct 2011) can be accessed via the links below:

Willie Simpson – She’s apples in Orange

Max Allen – Cider House Rules

Max’s article also has a video clip reviewing some of the ciders.

 

15th September 2011, Orange, NSW

Classes and Rules of Entry

Rules of Entry:

1. Cider and Perry made using water and/or sugar in the production process (with the exception of sugar used purely for the secondary fermentation process for products entered into classes 4 and 8) cannot be entered into classes 1 – 8.

2. Cider and Perry made using water or sugar and sugar substitutes in the production process must be entered into classes 9 – 14 respectively.

3. Entrants must declare the product as either Cider or Perry and enter it in one of the classes 1 – 14.

4. There is no flavoured Cider or Perry class.

5. Entrants must have a minimum of 225 litres of each product in stock at time of entry (25 dozen 750mL bottles or equivalent volume).

6. All entries must be available for sale in Australia at the time of entry.

7. The organising committee reserves the right to audit compliance in regard to entries.

8. An entry form and an entry fee of $40 per entry must accompany each entry. Entries not accompanied by the fee and entry form will not be accepted.

9. Each entry will consist of 4 x 750mL bottles, or 8 x 375mL bottles or equivalent volume. Please note any remaining bottles may be used at the Awards Presentation Dinner on the evening of the 15th September.

After that, any remaining bottles can be picked up at the end of the event by the entrant.

10. More than one entry per class per entrant is permitted.

11. Entries must be in a glass bottle.  All closures permitted.

12. Entries must have a label on the bottle identifying the class number and producer. No show labels will be provided.

13. All entry forms and fees must be received by the organisers by Monday, 5th September 2011.  No late forms or fees will be accepted.

14. Ciders and/or Perrys to be entered into the show must be delivered to the Orange Agricultural Institute by close of business on Friday 9th September 2011.

Note: The Orange Agricultural Institute closes Saturday and Sunday and is open 08.00 - 16.00 Monday to Friday. No late deliveries accepted.

15. The judges’ decision is final.

16. The judges reserve the right not to award medals, prizes or certificates in each class.

17. Cider or Perry entered by an entrant into one class may be moved by the judges into another class at the judges’ discretion.

18. Exhibits will be judged out of 60 points where

• Bronze equals 46.5 – 50.5
• Silver equals 51 – 55
• Gold equals 55.5 – 60.

Where Ciders or Perrys do not meet these criteria the notation ‘Best in Class’ may be indicated.

Classes

1. Dry Cider – specific gravity up to 1005.

2. Medium Cider – specific gravity between 1005 and 1012.

3. Sweet Cider – specific gravity 1012 and above.

4. Bottle Conditioned / Methode Champenoise Cider.

5. Dry Perry – specific gravity up to 1005.

6. Medium Perry – specific gravity between 1005 and 1012.

7. Sweet Perry – specific gravity 1012 and above.

8. Bottle Conditioned / Methode Champenoise Perry.

9. Dry Cider made using water and/or sugar in the production process.

10. Medium Cider made using water and/or sugar in the production process.

11. Sweet Cider made using water and/or sugar in the production process.

12. Dry Perry made using water and/or sugar in the production process.

13. Medium Perry made using water and/or sugar in the production process.

14. Sweet Perry made using water and/or sugar in the production process.

General Information:

1. The Australian Cider Awards are being organised by a volunteer show committee based in Orange, NSW.  For further information or enquiries regarding the show, please contact:

David Pickering

681 Huntley Road, Orange NSW 2800

Phone 02 6391 3845  Fax 02 6391 3899

Mobile 0427 271 477 Email davidp@cideroz.com

 

Gail Kendell

12 Akhurst Road, Borenore NSW 2800

Phone 02 6365 2286 

Email gailk@cideroz.com

 

2. Delivery address for entries to the Cider Awards:

David Pickering

Orange Agricultural Institute

1447 Forest Road, ORANGE NSW 2800

 

3. Venue

The competition will be held at the Orange Agricultural Institute on Thursday 15th September.

4. Awards Presentation Dinner:

The Awards Presentation dinner will be held on Thursday 15th September at the Old Convent, Borenore.

Please note that the Dinner has been fully subscribed. If you would like to be placed on a waiting list please contact Gail Kendell or David Pickering – contact details above.

5. Australian Cider Producers Forum:

There will be a forum on the morning of Friday 16th September to discuss the formation of the Australian Cider Producers group.

To download a printer friendly PDF of these rules and classes, click link below:

Australian Cider Awards 2011

To download an entry form for the Australian Cider Awards, click link below:

ENTRY FORM – Australian Cider Awards 2011

This site was originally created to assist in the development of cider apple orchards in Australia. Comments as to subject areas to be covered are welcome. Contact via cideroz@cideroz.com

There are 31 cider apple varieties available that have been confirmed as “true-to-type”, meaning they appear to conform to the named variety in the country of origin. The basic information about these varieties can be found on two webpages of the NSW Dept of Primary Industries:

http://www.dpi.nsw.gov.au/agriculture/horticulture/pomes/cider

http://www.dpi.nsw.gov.au/agriculture/horticulture/pomes/additional-cider-varieties

Since these webpages were created the variety Tardive de la Sarthe has also been confirmed true-to-type.

The 31 varieties originated either in England (”cider”) or France (”cidre”). It is not essential that cider be produced from cider apples. However traditionally cider was made from special apple varieties with levels of tannins and acid that make the fruit less appealing as conventional dessert fruit. As the raw ingredient for cider production these specialised apples come into their own enabling the production of the Hereford and Somerset cider styles as well as the Normandy and Brittany cidre styles.

Max Allen has been writing about wine in Australia for almost 20 years. He is the wine columnist for The Weekend Australian Magazine, wine editor for Australian Gourmet Traveller Magazine, and author of The Future Makers: Australian Wines for the 21st Century – a groundbreaking new work about the people putting the heart and soul back into Australian wine. Other recent projects include The Wine Map of  Australia and, with international cheese authority Will Studd, the Cheese & Wine app for iPhone and iPad. Max is also Chief Judge at both the innovative Australian Alternative Varieties Wine Show in Mildura and the Organic Wine Show in Sydney.

Willie Simpson is a freelance beer writer and regular columnist for Good Living (Sydney Morning Herald), and author of four books including The Australian Beer Companion (Explore Australia / Hardie Grant 2011). He is a regular judge at the RAS NSW’s Sydney Royal Beer Competition and judged at the 2011 Asia Beer Awards (Singapore). He is also the co-owner of Seven Sheds Brewery in Railton, Tasmania.

Kirrily Waldhorn. Australia’s first lady of beer, Kirrily ‘Beer Diva’ Waldhorn is not your stereotypical beer presenter.   She has appeared on radio, TV and in the press talking about everything from the ancient history of beer to beer gastronomy and busting beer myths. She is the beer writer for the Herald Sun, Editor of Froth & Fodder and former Editor of Beer & Brewer magazine.  Kirrily is also a beer judge and heads up the Australian arm of Barley’s Angels. Kirrily is a keynote speaker at most of the Beer Festivals occurring in Australia and recently completed a 7-show run of ‘Beer Diva – Beer is proof that God wants us to be happy’, at The Sydney Opera House.

Neal Cameron. The architect of William Bull Brewing and Angus Red Pilsner, Neal Cameron is also an accomplished contract brewer, crafting beers for some of the best known boutique beers in Australia. Neal has recently moved to Sydney to start The Australian Brewery in Sydney’s northwest which has already produced medal winning beers under his tutelage. Neal is a regular judge at The Australian International Beer Awards, he writes for Beer & Brewer magazine (specialist subject cider) and is on the executive committee of the NSW Brewers Guild.

 

Australian Cider Awards Dinner

Sept 15^th, Old Convent, Borenore nr Orange NSW

 

 

The inaugural Australian Cider Awards Dinner has been fully subscribed.

If you would like to be placed on a waiting list please email Gail Kendell with your contact details. As with the original bookings the waiting list will be on a first-come first-served basis.

gailk@cideroz.com

Cimetiere de Blangy is a French cider apple in the “douce amère” (the English bittersweet) class. In France it is also known as Blangy and Blagny. In Australia it was until recently listed in collections as Cimitiere du Pays.

The name Cimetiere de Blangy indicates the derivation of the variety. It was a tree located in a cemetery in the town of Blangy-le-Chateau which is about 15km north of Lisieux in Basse Normandie. The town of Blangy-le-Chateau comes within both the Calvados and Pays d’Auge regions giving a good indication of lineage and quality.

Under the control system prevailing in France it was included in the 1949 and 1958 listings for planting in the Calvados region. It appears to have been “retired” from the listing in 1966 (Pommiers à Cidre, INRA, 1997). Despite this, it still appears on various French websites including www.normannia.info with a date of August 2007. The most interesting web reference in relation to Cimetiere de Blangy is probably the newly available book by Henrik Mattsson, “Calvados”. This book is subtitled “The world’s premier apple brandy – tasting, facts and travel”. Mattsson lists approximately fifty cider apple varieties that are being used for the production of Calvados, and Cimetiere de Blangy is one of three that are in Australia.

Current Australian information on Cimetiere de Blangy indicates that it flowers in mid (cider apple) season. As with all varieties there is variation year to year but this central positioning makes it a relatively easy variety to pollinate. Most years it has good overlap with Improved Foxwhelp. The blossom stages for Cimetiere de Blangy of king bloom (centre flower only open) and full bloom (all flowers in cluster open) are pictured.