C1A. New World Cider

A New World Cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Compared to other styles in this category, these ciders are generally relatively lower in tannin and higher in acidity. “New World” references the style, not a location, as ciders in this style are also made in eastern England, Australia, Germany, etc.

Overall Impression

A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.


Clear to brilliant, pale to medium gold in color.

Aroma / Flavor

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. Acidity is medium to high, refreshing, but must not be harsh or biting.


Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.


An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.

Characteristic Ingredients

Apple Varieties: Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use (Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). If OG is substantially above typical range, entrant should explain, e.g., particular variety of apple giving high-gravity juice.

Vital Statistics


1.045 - 1.065


0.995 - 1.020


5% - 8%

Commercial Examples

US Uncle John’s Fruit House Winery Apple Hard Cider, Tandem Ciders Pretty Penny (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Wandering Aengus Ciderworks Bloom (OR), Æppeltreow Appely Brut (WI), Æppeltreow Appely Doux (WI).