Published by Leonardo Calcagno

x Keg Management | A 100% Canadian-Owned Company

For the very first time this year, the Canadian Beer Cup is officially including cider judging in its competition. Judging cider is quite an art — different from judging beer. While beer follows well-defined style guidelines, cider requires a more open, nuanced, and sensory approach.

We spoke with Barry Rooke, Executive Director of Cider Canada, an association of Canadian cider producers that brings together cider makers and provincial organizations. He shares insights on his role in judging cider for the Canadian Beer Cup’s Quebec Awards Gala, which will take place on November 10, 2025, at the AMBQ Congress.

About Judging Cider at the Canadian Beer Cup

Judging cider at the Canadian Beer Cup has its own rhythm compared to beer, especially as this is the first year we are doing it. While beer follows fairly strict style guidelines, cider judging demands a bit more openness. Cider doesn’t always play by the same rules — we’re talking about a wide spectrum: dry to sweet, still to sparkling, funky to clean. Judges need to evaluate balance, expression of fruit, and overall drinkability within that broad range.

When it comes to technical and sensory criteria, judges focus on aroma, appearance, flavour, mouthfeel, and finish — but always with an eye on how well the cider delivers on its intended style. Tannin, acidity, residual sugar, fermentation character, and apple or pear expression are big components. There’s also attention to faults like sulfur, acetaldehyde, or unwanted oxidation, though context is key — some of these are acceptable or even desirable in certain styles.

We currently judge cider across five main categories:
• Modern Cider
• Heritage Cider
• Flavoured Cider (includes botanicals, hops, spices, etc.)
• Fruit Cider (with non-apple fruit adjuncts)
• Specialty Cider (like ice cider, co-ferments, perry, etc.)

Realistically, there could be 15+ subcategories if we had the volume — breaking down by fermentation style, carbonation level, apple type, sweetness, etc. But right now, we just don’t have enough entries to go that deep. Still, we approach the judging with nuance, using expanded criteria internally when needed to give each entry a fair and informed evaluation.

Judging across such a wide range is definitely a challenge. A bone-dry, wild-fermented cider from Nova Scotia can’t be judged the same as a fruit-forward, semi-sweet cider from BC. The key is judging based on intention and balance, not a single definition of what “great cider” is. We have even seen that in the USA where the Great Lakes International Cider and Perry Competition (GLINTCAP) has an “unlimited” category this year, which includes products that are not balanced but fruit-forward — lacking any real apple taste but still made with it as a base.

Regionality and terroir play a big role, too. Cider made with heirloom apples in Quebec has a completely different profile than one made with table apples in Alberta. Judges are getting more familiar with these regional characteristics and are encouraged to consider them, just like in wine. Fortunately for Canadian producers, Canada has a perfect climate to grow many different types, which can often really align with great cider. It means we make the best in the world 😉

There are still some misconceptions out there — even within the beer world — that cider is just a sweet, mass-market drink. But the reality is, good cider is just as layered and expressive as any craft beer or wine. Education through competition is one of the ways we’re changing that perception, through a Prud’homme cider course and a CQA national designation.

On the State of the Cider Industry in Canada

The Canadian craft cider industry has seen a strong rise — not unlike what we saw with craft beer. For years, it was on a fast growth trajectory, with new cideries opening across the country. But now, we’re seeing it level off a bit. For every new cidery opening, another one is quietly closing. It’s becoming a more competitive and mature market, which isn’t necessarily a bad thing — but it means producers need to be sharper with branding, distribution, and consumer engagement.

That said, there’s a lot to be proud of. We’ve got over 440 cideries (up from 150 in 2015) across Canada and solid regional diversity. Quebec is still the stronghold for innovation with ice cider, BC is leading on wild fermentation and fruit blends, and Ontario’s seeing a rise in estate-focused and heritage apple cideries. Nova Scotia has its own appellation, and the Prairies are also carving out their unique identities. We even have a member in the Yukon.

We’re seeing cider gain traction internationally, especially with premium and niche offerings. Canadian producers are getting recognition at major competitions and trade shows — it’s slow but steady progress. In terms of quality and innovation, we can hold our own globally. The challenge is scale and marketing power.

In giving advice to new producers, we encourage them to spend time understanding their apples and their story. The best ciders come from intention, not imitation. Find what makes your local apples unique and build from there. Branding matters — people don’t just drink products, they buy into stories. And entering competitions like the Canadian Beer Cup is a great way to benchmark and get your name out there.

Future of the Cider Category

Over the next five years, cider in Canada will likely become more segmented. You’ll see categories like botanical cider, co-ferments, and even “cider-like” products that blend techniques from beer or wine. Consumers are interested in innovation, but also want clarity — so it’ll be about experimenting and educating. This is why building our own CQA designation for marketing and education is critical.

We’re seeing a big shift toward lower-alcohol, low-sugar, and drier styles. Younger drinkers, especially Gen Z, are more health-conscious and label-savvy. Transparency in ingredients and sustainability practices are increasingly important — people want to know the apples are local, the production is ethical, and the carbon footprint is considered.

There’s a lot of potential for breweries and cideries to collaborate more — through shared facilities, co-branded products, and joint events. Both industries face similar challenges, and together, we can help elevate fermented beverages as a whole.

Competitions like the Canadian Beer Cup play an important role in giving cider legitimacy. Having cider judged in the same respected space as beer reinforces its value and helps producers reach new audiences. It’s also a big step toward establishing cider as a serious, diverse, and exciting part of the Canadian beverage scene — and it’s great for a little change on the palate from time to time as well.

📍 Learn More:
👉 www.cidercanada.ca
👉 Member Area: industry.cidercanada.ca
👉 canadabeercup.com

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