C2E. Cider with Herbs/Spices

This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with “apple pie” spices (cinnamon, nutmeg, allspice), ginger, lemon grass, herbal tea blends, etc.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Appearance

Clear to brilliant. Color appropriate to added botanicals.

Aroma / Flavor

The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.

Mouthfeel

Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).

C2F. Specialty Cider/Perry

This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the categories above. This includes the use of other sweeteners. A cider with added honey may be entered here if the cider character remains dominant; otherwise it should be entered as mead in the cyser sub-category. Examples also include wood-fermented or aged ciders in which the wood/barrel character is a significant part of the overall flavor profile.

Appearance

Clear to brilliant. Color should be that of a standard cider unless other ingredients are expected to contribute color.

Aroma / Flavor

The cider character must always be present, and must fit with added ingredients. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) must be no more than just recognizable; it must not be a substantial element of the flavor.

Mouthfeel

Average body, may show tannic (astringent) or heavy body as determined by other ingredients.

Entry Instructions

Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.045 - 1.100

FG

0.995 - 1.020

ABV

5% - 12%

Commercial Examples

US Finn River Fire Barrel (WA).
1 2