We are now accepting submissions for our sixth annual Best of the Northwest issue! Out in October, this issue will feature the top picks for wine, beer, spirits and cider the region has to offer and will announce the winners in print to more than 120,000 readers. Each category will award medals to the top four winning submissions, in addition to Judges’ Picks, and the issue will also cover industry leaders, trends, travel and products.
The beverages will be tasted blind, with a panel comprised of the Northwest’s top palates, judges and professionals, whose verdict we will relay onto the pages of the issue. Our goal is to provide our readers with unique and original content pertaining to the best of Northwest beverages and create an overall greater consumer awareness and appreciation of our area’s liquid assets.
If you are interested in submitting your cider to our blind tasting panel, please use the following rules for entry:
1) Cost of entry is $40 for each individual product submission. Payment is accepted by check at the address listed below, or credit card by clicking here (or by copying the link below into your browser*). The applicable fees must be paid with submission to be entered in the judging.
2) Please fill out the linked submission form by clicking here (or by copying the link below into your browser**). Each form provides for up to five (5) submissions. If you are submitting more than five (5) products, submit one form and start a second (or third) until you are finished. The submission will not be entered in the judging unless the form is completed.
3) Send four (4) samples of each submission for 500ml or less, two (2) samples for 22-ounce or 750ml bottles or one (1)
4) Do not send more than two (2) submissions per category. For example, if you produce multiple specialty ciders, please only send two as that is all that will be judged for that category.
5) List pricing based on suggested retail price for the full unit. As in, if this cider only comes in 4-packs, please provide that price.
6) The product must be currently available in the calendar year of 2017 or by February 1st of 2018.
7) All products must be produced in Washington, Oregon, Idaho, Montana, Alaska or British Columbia.
8) Submission receiving deadline is Tuesday, June 20.
Note: if you do not currently bottle and will be sending a growler, please call 206-467-4578 to coordinate.
*Credit card payment link: https://sipmagazine.com/cider-submission
**Submission form link: https://goo.gl/forms/JZ4mep7hXuzcf77w1
THE CATEGORIES ARE:
Traditional Apple: Old World-influenced, slower ferment, typically 3+ months
Modern Apple: New World-style, faster ferment, typically 1 month or less
Perry: 100% fermented pear, can be labeled as pear cider as long as it is all pear juice
Pear: cider base infused or co-fermented with pear juice (NEW CATEGORY)
Stone fruit: cider base infused or co-fermented with stone fruit, such as cherry, apricot, plum, etc. (NEW CATEGORY)
Fruit: cider base infused or co-fermented with other fruits, such as berry, tropical fruit, etc.
Ginger (NEW CATEGORY)
Hopped
Oak-aged: aged in or with oak
Single varietal: must be 80% varietal
Spiced/Botanical (spices, herbal, etc.)
Specialty (squash, coffee, rhubarb, pepper, etc.)
Ship all entries and check payment to the following address:
Sip Northwest Magazine
Attn: Best Of
1333 N. Northlake Way, Suite E
Seattle, WA 98103
For personal delivery, please call 206-467-4578.
