Big Wins for Sea Cider at the Canadian Beer & Cider Awards

Our Head Cidermaker, Molly, accepts the Best in Show award at the Canada Beer Cup in Calgary

 

On October 8, 2026, the Canada Beer Cup awarded Sea Cider 5 gold and silver medals, including two for Best in Show!

Taking the Gold Best in Show for Cider is our fortified crowd-pleaser, Pomona. Inspired by the Roman goddess of apples, Pomona is a dessert cider made in the “ice cider” style, which was popularized in Québec and inspired by ice wines. We craft it as an iced cider by first concentrating the natural sugars of late-harvest, certified organic Hyslop crabapples through freezing. A slow, cool fermentation using a Sauterne yeast is followed by barrel aging for up to one year to achieve a silky mouthfeel and soft fruit notes of apricot and peach. Both the acidity and alcohol are high to balance the confectionery flavours. Truly a cider fit for a deity!

Pomona also won Gold in the Iced & Fortified Cider category.

The Silver Best in Show for Cider went to Ginger Perry, a spicy barrel-aged sparkling cider full of flavour. To craft it, we start by preparing our own eau de vie by soaking fresh cut ginger and crushed juniper berries in local spirits. The eau de vie is aged for up to a year in oak barrels, then added to cider that has been fermented from the best of British Columbian apples. Finally, a dose of fresh pear juice is added to balance the spice and result in a perfectly balanced, semi-sweet union. 

Ginger Perry took home Gold as well in the Spiced & Specialty Cider category.

Rounding out for a fifth medal, Pippins won Silver in the Heritage Cider category. Newly honoured with Gold for Heirloom Dry at the International Cider Awards (GLINTCAP) earlier this year, Pippins is made in the New England pre-Prohibition style, which means sharply acidic, but balanced with subtle sweetness, and high in alcohol. Fermentation is undertaken at cool temperatures to preserve the fruitiness on the nose and to maintain the acidity. A dosage of organic cane sugar is added during fermentation to raise the level of alcohol (this was traditionally important to improve the shelf life of cider during the pioneering days).

Congratulations to all of the winners and participants — a strong evening for independent brewers across this great land!

See all winners here.