Awarding excellence in Asian cider & mead making

Congratulations to all the winners at the 2025 Asia Cider Championship

https://0501.nccdn.net/4_2/000/000/008/486/acc-awards-2025_1.jpg

https://0501.nccdn.net/4_2/000/000/076/de9/acc-awards-2025_2.jpg

https://0501.nccdn.net/4_2/000/000/084/929/acc-awards-2025_3.jpg

https://0501.nccdn.net/4_2/000/000/017/e75/acc-awards-2025_4.jpg

About the Asia Cider Championship

The Asia Cider Championship (ACC) celebrates the growing popularity of cider and mead around the region and aims to provide a trusted quality benchmark for consumers as well as independent feedback to the regions' producers.

Competition Categories:

Modern Cider
Fruit Cider
Herb/Spiced Cider
Wood/Barrel-Aged Cider
Flavoured Cider
Specialty Cider

Perry/Pear Cider
Mead

Ciders & Meads are judged by sensory experts and industry professionals and awarded points over 5 categories: Aroma (8 pts), Appearance (8 pts), Flavour (24 pts) & Overall Impression (10 pts). The top 3 ciders/mead in each category are awarded Gold, Silver & Bronze certificates respectively. All ciders/meads that reach a pre-determined quality level will receive a "Chairman's Selection" accolade. The Best of Show cider is awarded Champion Cider of Asia.

Judging will take place in Singapore on the 25th September, alongside the Asia Beer Championship. Results will be announced at a LIVE presentation at Brew Asia in Bangkok on 17th October.

KEY DATES

Registration Opens: 16th June 2025
Registration Closes: 8th August 2025

Competition Samples to arrive in Singapore: 18-29th August

Judging: 25th September, Singapore

LIVE Results Presentation: 17th October @ Brew Asia, Bangkok

Three Asia Cider Championship Gold Medals

2024 Asia Cider Championship Style Categories

1. Modern Cider

An alcoholic beverage for which the primary fermentable sugar source comes from apples (apple juice/concentrate). This cider should display a pleasant refreshing acidity balanced with fruity apple sweetness. A modern cider can be made using either traditional cider apples, culinary apples or dessert apples. [For full style guidelines click here]

2. Fruit Cider

.Apple cider with other fruit(s) or fruit juices added. Made using either traditional cider apples, culinary apples or dessert apples a Fruit Cider should harmoniously combine the flavours of the apple and the added fruit so that both are perceivable in the final product.

Note: Fruit flavours should compliment the natural apple flavour to enter in this category. Where the additions dominate the base cider products should be entered into the Flavoured Cider category. [For full style guidelines click here]

3. Herb/Spiced Cider

Cider with herbs and/or spices added complimenting the natural apple flavour of the base cider. Neither the apple nor the spice should dominate the other.

Note: The herb and/or spice flavours should compliment the natural apple flavour to enter in this category, where the additions dominate the base cider products should be entered into the "Flavoured Cider" category. [For full style guidelines click here]

4. Wood/Barrel-aged Cider

This category includes ciders that have spent time fermenting and/or aging in wood barrels or on wood chips/cubes, the characters of the wood (and/or the flavours held therein) should marry well with the base cider. [For full style guidelines click here]

5. Flavoured Cider

Flavoured ciders are those where the flavour added is intended to dominate the flavours of the base cider. [For full style guidelines click here]

6. Specialty Cider

This ‘open’ category is designed to capture varieties of cider that may not otherwise fit into other competition categories (the cidermakers notes are key to assessing the intended flavour profile of these ciders). [For full style guidelines click here]

7. Perry/Pear Cider

This category encompasses Perry made from traditional “perry pears” (such as Barland, Thorn or Yellow Huffcap) as well as pear ‘cider’ made from culinary or dessert pears. [For full style guidelines click here]

8. Mead

Also known as hydromel (particularly when low in alcohol content), mead is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, herbs or hops. [For full style guidelines click here]

The competition entry cost is US$100 per cider plus 4 x 330ml bottles/cans for judging samples. Bottles must be shipped (duty paid) to the competition organizers in Singapore by Friday 31st August - they will remain in cold storage until judging takes place. Full delivery details can be found on the competition registration site.

Asia Cider Championship Style Guidelines

Asia Cider Championship_Style Guidelines 2025.pdf

292.3KB

The Asia Beer Championship is organised by the Asia Brewers Network

Email: [email protected]

Facebook