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26. CIDER
26A. Standard Cider and Perry
Aroma:
Apples (pears, if a perry) should be distinctive and dominate. There may be some fermentation byproducts such as esters, alcohols and low levels of sulfur.
Appearance:
Pale yellow to amber in color. Clear and brilliant. Carbonation may vary from absolutely still to very vigorous, as follows, Entrant must specify still or carbonated (level of carbonation optional):
- Still: No carbonation visible or in the mouthfeel.
- Petillant: Very lightly sparkling, visibly and in the mouth.
- Sparkling: Clearly but not heavily carbonated.
- Spuming or Spumante: Heavily and vigorously carbonated, bordering on gushing, with tight, fine bubbles, champagne-like.
Flavor:
Crisp apple (pear) flavor should be present and distinctive. May be dry to sweet. Some noticeable alcohol character may be present at the upper end of the range (7%). There should be a balance in the acidic character and the residual sweetness.
Mouthfeel:
Light body. No astringency. No carbonic bite from CO2.
Comments:
Sugar adjuncts may be used. May be fermented by wine, Champagne, ale, lager or wild yeast. The entrant must also specify whether the entry is a cider or perry; dry, semi-dry or sweet; still or carbonated. If both apple and pear juice are used the entry must be entered as a special cider. Artificial carbonation is allowed. The method of carbonation need not be specified.
Vital Statistics:
OG: 1.045-1.061
IBUs: NA FG: 0.990-1.012
SRM: 3-12 ABV: 4.5-7%
Commercial Examples:
Broadoak, Hecks, Dunkerton’s, Franklins, Rich’s Framhouse Cider (all available only in England), Clos Normand, Herout Fils, Hornsby’s Draft Cider (not the "Granny Smith" or "Amber"), Sidra El Gaitero, Kelly’s Traditional Irish Premium Hard Cider, Minchew Perry (available only in England), Wyder’s Pear Cider.
26B. New England-Style Cider
Aroma:
Strong, pronounced apple aroma. The higher level of alcohol,8-14%, will be more noticeable in the aroma. Other fermentation byproducts may also be present.
Appearance:
Pale to medium yellow. Still or sparkling. Carbonation must be natural. Clear and brilliant.
Flavor:
Strong apple flavor. Usually dry. No hot alcohol taste. New England-Style cider is distinguished from other styles by its robust and sometimes unsophisticated taste. It is a rustic, homemade product, typically more forceful than delicate. Nevertheless, complexity and structure are often present.
Mouthfeel:
Medium to full-bodied with some tannins.
Comments:
Adjuncts may include white and brown sugars, molasses, honey (very sparingly), and/or raisins. Should use wild or wine yeast only. Entrants must specify whether still or sparkling and whether dry, semi-sweet or sweet.
Vital Statistics:
OG: 1.061-1.105
IBUs: N/A FG: 0.990-1.010
SRM: 3-5 ABV: 7-14%
Commercial Examples:
There are no known commercial examples of New England-style cider.
26C. Specialty Cider And Perry
Aroma:
Apples (pears) should be distinctive and dominate. There may be some fermentation byproducts such as esters, alcohols and low levels of sulfur. Aromas from identified fruits and spices should also be noticeable as well.
Appearance:
Carbonation may vary from absolutely still to very vigorous. Pale yellow in color, except where adjuncts such as spices or fruit may introduce a deeper shade or another color. Clear and brilliant.
Flavor:
Crisp apple (pear) flavor should be present and distinctive. Declared adjuncts must be present in the taste and integrate well with the base cider. May be dry to sweet. Some noticeable alcohol character may be present but the emphasis should be on alcoholic warming, not the taste or harsh bite of alcohol in the mouth. There should be a balance in the acidic character and the residual sweetness.
Mouthfeel:
Light to full body.
Comments:
Sugar adjuncts may be used. May be fermented by wine, Champagne, ale, lager or wild yeast. There may be optional ingredients such as fruits and spices in which case the entrant must identify these. The entrant must also specify whether the entry is; dry, semi-dry or sweet; still or carbonated. Artificial carbonation is allowed. The method of carbonation need not be specified. The entrant must be careful in the use of honey as an adjunct; if the honey is the dominant fermentable the entry is a Cyser and must be entered in the Mead competition and not as a cider.
Ingredients:
At least 75% apple (pear) juice with the remainder made from any variety of adjuncts. The alcohol content must be below 14%, but any type of yeast can be used in the production.
Vital Statistics:
OG: 1.061-1.105
IBUs: N/A FG: 0.990-1.010
SRM: 3-12 ABV: 7-14%
Commercial Examples:
Cider Jack fruit ciders.
