C1. Standard Cider and Perry

The styles represented in this category are the principal established styles. “New World” is simply a name change from the “Common” of earlier versions.

There are known styles not represented here. In particular, Spanish (Asturian and Basque) does not yet have a style definition because there is presently insufficient appreciation and understanding, as well as a lack of commercial examples of known quality for reference.

In the case of a cider made to a style not explicitly represented here, it should be entered in the closest applicable category. The first decision is whether the cider was made with apples with significant tannin content that gives the cider noticeable astringency or bitterness. If not, it should be entered as a New World Cider. If so, the choice is between the English and French sub-categories; this decision should be based on whether the cider tends more toward sweet, rich, somewhat fruity (French) or drier and more austere (English). For perry of a non-represented style, the decision is, as above, based on tannin content. If in doubt, enter as New World Perry.

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.

Appearance

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.

Mouthfeel

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

Comments

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

OG

1.045 - 1.065

FG

0.995 - 1.020

ABV

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).

C1B. English Cider

English Cider includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. English ciders are traditionally fermented and aged in wood barrels, which adds some character; however, the barrels used are rarely new, so there is no overt wood character.

Overall Impression

Generally dry, full-bodied, austere. Complex flavor profile, long finish.

Appearance

Barely cloudy to brilliant. Medium yellow to amber color.

Aroma / Flavor

No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through MLF (see Introduction/Aroma-and-Flavor) which produces desirable spicy/smoky, phenolic, and farmyard/old-horse characters. These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault.

Mouthfeel

Full. Moderate to high tannin, perceived as astringency and some bitterness. Carbonation still to moderate. Bottle-fermented or -conditioned ciders may have high carbonation, up to champagne levels, but not gushing or foaming.

Comments

Sweet examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin.

Characteristic Ingredients

Apple Varieties: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (dry through medium-sweet, 4 levels). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

Vital Statistics

OG

1.050 - 1.075

FG

0.995 - 1.015

ABV

6% - 9%

Commercial Examples

US Westcott Bay Traditional Very Dry (WA), Westcott Bay Traditional Dry (WA), Westcott Bay Traditional Medium Sweet (WA), Farnum Hill Extra-Dry (NH), Farnum Hill Dry (NH), Farnum Hill Farmhouse (NH), Wandering Aengus Oaked Dry (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). UK Oliver’s Traditional Dry, Hogan’s Dry, Hogan’s Medium Dry, Henney’s Dry, Henney’s Vintage Still, Burrow Hill Medium, Aspall English Imperial.

C1C. French Cider

French Cider includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making.

Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. The enzyme PME (pectin methyl esterase) may also be used pre-fermentation for pectin coagulation.

Note that the sweetness/gravity levels indicate an overall tendency, not a sharp delineation between English and French ciders.

Overall Impression

Medium to sweet, full-bodied, rich.

Appearance

Clear to brilliant, medium yellow to amber color.

Aroma / Flavor

Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back-sweetening with juice. Tends to a rich fullness. MLF notes of spicy-smoky, phenolic, and farmyard are common but not required (just as with English style), and must not be pronounced. The French expect more subtle MLF character than do the English.

Mouthfeel

Medium to full, mouth-filling. Moderate tannin, perceived mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.

Comments

Typically made sweet to balance the tannin levels from the traditional apple varieties.

Characteristic Ingredients

Apple Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (medium to sweet only, 3 levels). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

Vital Statistics

OG

1.050 - 1.065

FG

1.010 - 1.020

ABV

3% - 6%

Commercial Examples

US West County Reine de Pomme (MA). France Eric Bordelet (various), Etienne Dupont, Etienne Dupont Organic, Bellot.

C1D. New World Perry

New World Perry is made from culinary/table pears.

Overall Impression

Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.

Mouthfeel

Relatively full, low to moderate tannin apparent as astringency.

Comments

Some table pears may contain significant amounts of sorbitol, in which case a dry perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as sweet is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Bartlett, Kiefer, Comice, Conference, etc.

Entry Instructions

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

Vital Statistics

OG

1.050 - 1.060

FG

1.000 - 1.020

ABV

5% - 7%

Commercial Examples

US White Winter Paarynat (WI), Uncle John’s Fruit House Winery Perry (MI).

C1E. Traditional Perry

Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.

Overall Impression

Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Mouthfeel

Relatively full, moderate to high tannin apparent as astringency.

Comments

Note that a dry perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as sweet is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.

Vital Statistics

OG

1.050 - 1.070

FG

1.000 - 1.020

ABV

5% - 9%

Commercial Examples

US Æppeltreow Orchard Oriole Perry (WI). France Bordelet Poire Authentique, Bordelet Poire Granit, Christian Drouin Poire. UK Oliver’s Classic, Oliver's Blakeney Red, Oliver's Herefordshire Dry, Hogan’s Vintage Perry.

C2. Specialty Cider and Perry

Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits), those made with substantial amounts of sugar-sources to increase starting gravities, and the beverage made from a combination of apple and pear juice (sometimes called pider).

The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category), with the exception of added ingredients allowed.

C2A. New England Cider

This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.

Overall Impression

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.

Appearance

Clear to brilliant, pale to medium yellow.

Aroma / Flavor

A flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar additives; traditionally dry.

Mouthfeel

Substantial, alcoholic. Moderate tannin.

Comments

Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.

Characteristic Ingredients

Apple Varieties: Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

US Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).

C2B. Cider with Other Fruit

This is a cider with other fruits or fruit-juices added – for example, berry. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the added fruit so that neither one dominates the other.

Appearance

Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)

Aroma / Flavor

The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? A fruit cider should not be like an alco-pop. Oxidation is a fault.

Mouthfeel

Substantial. May be significantly tannic, depending on fruit added.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apple Blueberry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apricot Apple Hard Cider (MI).

C2C. Applewine

The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.

Overall Impression

Typically like a dry white wine, balanced, and with low astringency and bitterness.

Appearance

Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.

Mouthfeel

Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.

Entry Instructions

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

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

US Uncle John’s Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).

C2D. Ice Cider

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water. Fermentation stops or is arrested before reaching dryness. The character differs from Applewine in that the ice cider process increases not only sugar (hence alcohol) but acidity and all fruit flavor components proportionately. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Appearance

Brilliant. Color is deeper than a standard cider, gold to amber.

Aroma / Flavor

Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.

Mouthfeel

Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.

Characteristic Ingredients

Apple Varieties: Usually North American classic table fruit such as McIntosh or Cortland.

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).

Vital Statistics

OG

1.130 - 1.180

FG

1.060 - 1.085

ABV

7% - 13%

Commercial Examples

US Eden Ice Cider Company (various), Champlain Orchards (various). Canada Domaine Pinnacle (various, Quebec), Les Vergers de la Colline (various, Quebec).

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).