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 | 1.050 – 1.080 (12.4 – 19.3 °P) |
|---|---|
| Final gravity | 0.995 – 1.020 (-1.3 – 5.1 °P) |
| Alcohol | 6.0 – 9.0% ABV |
Overall impression
Combines the apple character and acidity of Common Cider with the tannin of English or French Cider, while retaining a clean fermentation profile.
Aroma
Apple intensity varies with sweetness. Heirloom/cider apples can add unique or rustic notes. Acidity moderate to high. Tannins medium-low to medium-high. Clean fermentation; light yeast acceptable.
Appearance
Slightly cloudy to brilliant. Straw to deep gold; red-fleshed varieties may give a blush.
Flavor
Tannin and acidity balance sweetness and apple flavor; tannins can suggest wood, leather, apple skins and increase dryness. Clean profile without MLF/barnyard.
Mouthfeel
Medium to full body depending on tannin level. Astringency and bitterness from tannin no more than moderate. Any carbonation level.
Comments
Also called Heritage/Traditional Cider. Similar to English but without MLF phenols/barnyard, and typically higher acid.
Characteristic ingredients
Mix of multi-use and cider apple varieties (bittersweet/bittersharp, crabapples, tannic wildings).
Style comparison
Between Common and English/French: more tannin than Common; cleaner and higher acid than English/French.
Entry instructions
Entrants MUST specify carbonation and sweetness levels. Entrants MAY specify apple varieties used.
Commercial examples
Eve’s Cidery Autumn’s Gold, Farnum Hill Extra Dry, Redbyrd Orchard Cloudsplitter, Sea Cider Flagship, Snowdrift Cliffbreaks Blend, Tandem Ciders Crabster, West County Cider Redfield