Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Vital statistics
| Original gravity | 1.045 – 1.065 (11.2 – 15.9 °P) |
|---|---|
| Final gravity | 0.995 – 1.020 (-1.3 – 5.1 °P) |
| Alcohol | 4.5 – 8.0% ABV |
Overall impression
A refreshing drink with the fruity and floral aroma of apples, and a bright, juicy acidity. Fresh, with a clean fermentation, but possibly showing a slight yeast character.
Aroma
Apple character noticeable as fruit flavor or fruity–floral aroma. Dry ciders more neutral and wine-like with apple-derived esters and floral notes.
Appearance
Slightly cloudy to brilliant. Very pale straw to medium gold; red-fleshed apples can give a blush hue.
Flavor
Sweetness and acidity combine to be refreshing. Medium to high acidity without harshness. Restrained tannin can increase dryness. Clean fermentation; light yeast character acceptable.
Mouthfeel
Medium-light to medium body. Light tannin may give slight to medium-low astringency with little bitterness. Any carbonation level.
Comments
Sometimes called New World/Modern Cider. ‘Common’ means not rare, not low quality. Heirloom apples may be used if low in tannin and non-fruity intensity.
Characteristic ingredients
Primarily culinary (table) apples; generally lower tannin, higher acidity than other traditional styles.
Style comparison
Lower tannin and higher acidity than other C1 styles; cleaner than English/French rustic examples.
Entry instructions
Entrants MUST specify carbonation and sweetness levels. Entrants MAY specify apple varieties.
Commercial examples
Æppeltreow Barn Swallow Cider, Bellwether Liberty Spy, Doc’s Hard Apple Cider, Seattle Cider Dry, Tandem Ciders Smackintosh, 2 Towns BrightCider, Uncle John’s Apple Hard Cider