Notes to Entrants:

 Note 1. The Presentation Dinner being held in association with the Cider Awards 2013 will again take place at the Sebel in Surry Hills (Sydney). Please see the note lower down on this page under “Awards Presentation Dinner” regarding those ciders and perrys that receive “best in class” or medals and the need to have product available for this Dinner.

 Note 2. The subject of styles and classes continues to be the subject of much discussion in the industry and within shows.

Last year there were two question relating to products on the entry form, this year there are three. In consultation with the Australian Cider Awards judges it has been decided to ask entrants to not only decide the class into which their products are entered but also to describe the products as “old world style” or “new world style”. This is being done in an attempt to simplify the judges’ task by allowing them to judge like-with-like . If you have no particular preference then leave this question on the entry form blank.

This years guest judge from the United States, Gary Awdey, is experienced with the same mix of styles as we have in Australia. It is hoped that by grouping the two types of product – rather than doubling the number of classes – it will be possible to better assist judges and potentially lead to more structured classes.

Rules of Entry:

1. Where water is used in the production processes of a cider or perry (eg to reconstitute concentrate, or to adjust alcohol percentage) such products are to be entered in classes 9 – 14.

2. The use of sugar where its sole function is to promote the secondary fermentation process for products entered into classes 4 and 8 is acceptable. Where sugar or sugar substitutes are used in the production processes specifically to increase alcohol percentage or to adjust sweetness such products are to be entered in classes 9 – 14.

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 charges for 2013 remain at $45 for members of Cider Australia and $55 for non-members.

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.

“The entries winning medals and/or best in class will be showcased at the Presentation Dinner through being matched by the judges to one of the courses served. We are asking that appropriate medal winners contribute 2 x cartons (9L or equivalent) to be served at the dinner. Additional carton/s will be purchased by Cider Australia from the producer to ensure we have sufficient stock for serving. Only the selected winners will be asked to supply extra stock for the dinner.  We trust that you will agree with this move to publicise the top products in this way and will be prepared to provide this support to the dinner.”

10. More than one entry per class per entrant is permitted. Similarly, a product may be entered into more than one class eg a bottle fermented product eligible for Class 4 could also be entered into another of the cider classes as well.

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, 24th September 2013. No late forms or fees will be accepted.

14. Ciders and/or Perrys to be entered into the show must be delivered to 681 Huntley Road, Orange NSW 2800 by Tuesday 1st October 2013.

15. The judges’ decision is final.

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

17. Results will be published in the 2013 Australian Cider Awards booklet. Results will also be posted on the Cideroz website and the Cider Australia website.

18. Judges’ comments will be sent to the individual entrants.

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

20. 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

Mobile 042 727 1477

Email davidp@cideroz.com

 

2. Delivery address for entries to the Cider Awards:

David Pickering, 681 Huntley Road, Orange  NSW 2800

 

3. Venue

The competition will be held at the Orange Agricultural Institute on Wednesday 9th and Thursday 10th October 2013.

4. Entry form for Australian Cider Awards 2013

Download the pdf file

Entry form 2013

5Awards Presentation Dinner:

As in 2012 the presentation dinner for 2013 will be held at the Sebel, Surry Hills, Sydney on Friday 18th October 2013.

“The entries winning medals and/or best in class will be showcased at the Presentation Dinner through being matched by the judges to one of the courses served. We are asking that appropriate medal winners contribute 2 x cartons (9L or equivalent) to be served at the dinner. Additional carton/s will be purchased by Cider Australia from the producer to ensure we have sufficient stock for serving. Only the selected winners will be asked to supply extra stock for the dinner.  We trust that you will agree with this move to publicise the top products in this way and will be prepared to provide this support to the dinner.”

Booking for the Awards Presentation Dinner: use the link below to download a pdf booking form and follow the instructions.

Australian Cider Awards  2013 – Presentation-Dinner

 

6. Check list of dates:

September 24th – Deadline for Entry Forms for the Australian Cider Awards.
October 1st – Deadline for entries to be delivered for the Australian Cider Awards.
October 8th – Master Class with Gary Awdey SYDNEY
October 18th – Awards Presentation Dinner SYDNEY
October 19th & 20th – Australian Cider Festival – Hotel Steyne at MANLY (Sydney)
October 19th – Producers Forum – Hotel Steyne at MANLY (Sydney)
October 20th – Members Meeting – Hotel Steyne at MANLY (Sydney)
For information on the Australian Cider Festival at the Hotel Steyne use the link below.