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 – 1.075 (12.4 – 18.2 °P) |
|---|---|
| Final gravity | 0.995 – 1.015 (-1.3 – 3.8 °P) |
| Alcohol | 6.0 – 9.0% ABV |
Overall impression
Full-bodied and often quite dry with a long tannic finish. Fruit expression may be subtle; complex non-fruity flavor is possible. Optional light phenolic/smoky MLF character.
Aroma
Subtle apple; esters/tannins suggest apples without overt apple flavor. Earthy/spicy non-fruity notes from bittersweet apples. Optional MLF gives smoky, leathery, phenolic, light barnyard.
Appearance
Barely cloudy to brilliant. Medium yellow to amber.
Flavor
Lower acidity (especially with MLF); tannin moderate to high, adding leather, wood, dried leaves, apple skins. MLF notes positive if present but not dominant. Mousiness is a serious fault.
Mouthfeel
Full body. Moderate to high tannin perceived as astringency with some bitterness. Any carbonation; traditional cask often still to moderate.
Comments
Dry most traditional, even more so due to tannin dryness. Excess heavy farmyard without phenolic/smoky balance suggests Brett fault.
History
Regional style from West Country (SW England) using bittersweet/bittersharp apples; may include intentional MLF.
Characteristic ingredients
Bittersweet/bittersharp apples (e.g., Kingston Black, Dabinett, Yarlington Mill). Optional MLF.
Style comparison
Higher tannin and lower acidity than Common; cleaner and less sweet than French; more rustic than Heirloom.
Entry instructions
Entrants MUST specify carbonation. Entrants MUST specify sweetness (dry to semi-sweet). Entrants MAY specify varieties.
Commercial examples
Aspall Imperial Cyder, Burrow Hill Cider Bus, Farnum Hill Farmhouse, Henney’s Vintage Cider, Hogan’s Dry Cider (UK), Montana CiderWorks North Fork Traditional, Oliver’s Traditional Dry, Sea Cider Wild English