Ontario Cider Competitions

Ontario's Finest Sweet Apple Cider Registration

Competition is open to Ontario businesses only. Registration is required to enter this competition and limited to the first 15 entries. Registration opens in December and ends on February 1, 2020.

Entry Information
Bring two (2) 4-L jugs of cider (thawed), with a copy of your online entry confirmation attached with an elastic, to the cider desk beside OFVC registration at the Scotiabank Convention Centre between 8:30 am - 10:00 am on Wednesday, February 19, 2020.

Ontario's Finest Craft Cider Competition Registration

Competition is open to Ontario businesses only. Registration is required to enter this competition and limited to the first 15 entries. Registration opens in December and ends on February 1, 2020. To aid in maintaining fairness of judging, commercial entries will be poured out of sight of judges and identified by a unique assigned identification number.

Entry Information
Each entry must include a minimum of 3 x 750 ml bottles (or equivalent) with a copy of your online entry confirmation attached with an elastic. It is suggested that at least two containers are entered (regardless of size). This gives the judges the opportunity to sample your products at their freshest. The second bottle may also be used by judges should they perceive a problem with the contents of the first bottle.

Ontario's Finest Craft Cider competion allows for entries in two different categories: Common cider and Specialty/Flavoured Cider.

COMMON CIDER
Common Cider is defined in the Beer Judge Certification Program Inc. (BJCP) Style Guidelines (which is the definition used by GLINT) as: "A common cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance.
Aroma/Flavour:
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity.
Appearance: Clear to brilliant, pale to medium gold in colour.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency but little bitterness.
Overall Impression:
Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a "session" drink, and suitably accompanies a wide variety of food."

SPECIALTY/FLAVOURED CIDER
This is a cider with other fruits or fruit-juices added - for example, berry. Note that a "cider" made from a combination of apple and pear juice would be entered in this category since it is neither cider nor perry.
Aroma/Flavor: The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.
Appearance: Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)
Mouthfeel: Substantial. May be significantly tannic depending on fruit added.
Overall Impression: Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.
Vital Statistics: ABV: 5 – 9%