184: Judging Best in Show | BigE 2019

184: Judging Best in Show | BigE 2019

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 12, 2019 Duration: 52:04

The feature on cider judging in this week's episode begins at 9:43 minutes.

The 7th annual BigE Cider and Perry competition took place on June 8, 2019.

There were 6 cider judges and this episode features the judging of the Best in Show.

Episode 184 BigE 2019 cider judging

Cider Panel A

  • Ria Windcaller
  • Mike Shay
  • Tim Post

Cider Panel B

  • Ben Watson
  • Mark Gryska
  • Michelle Pagano

Write up on Judges https://www.thebige.com/p/competitions/food--beverage/cider/cider-and-perry-competition-judges

 Ria's Cider Judging Summary

  1. Decide beforehand "The protocol?" is everyone in agreement to that protocol?
  2. Judging is not about what you like as a judge, but  "Is the cider made well?"
  3. Leave your ego at the door.
  4. What can be Best in Show?
    1. If the competition is open to all styles, then every style is a viable competitor to be a Best in Show for that competition.

Episode 184 Cider Chat Judges at BigE2019

Judges at BigE2019

 

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There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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