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 | 1.060 – 1.100 (14.7 – 23.8 °P) |
|---|---|
| Final gravity | 0.995 – 1.020 (-1.3 – 5.1 °P) |
| Alcohol | 7.0 – 13.0% ABV |
Overall impression
Substantial body and character; typically relatively dry, sometimes somewhat sweet if balanced and not hot. Barrel notes possible. Often adjunct flavors (e.g., raisins).
Aroma
Robust apple with strong but neutral alcohol and flavors from adjuncts/sugars. Dry to balanced sweetness. Raisin-like flavor common. Barrel/wood should be restrained.
Appearance
Clear to brilliant. Yellow to amber; darker colors allowed with declared ingredients or barrel aging.
Flavor
Integrated apple, alcohol, adjunct, and possible oak/spirit notes. Tannins can dry finish; acidity moderate to high and balanced. Alcohol not hot or harsh.
Mouthfeel
Moderate to full body. Typical alcohol warmth without heat. Medium-low to moderate tannins; higher if barrel-aged. Variable carbonation.
Comments
Adjuncts may include white/brown sugar, molasses, maple syrup, small honey; raisins common. Sometimes barrel-aged, possibly with subtle spirit notes.
History
Traditional regional style from New England (NE USA); uses adjuncts to raise gravity beyond apples alone.
Characteristic ingredients
Traditional NE apples (Northern Spy, Roxbury Russet, Golden Russet, Baldwin). Sugary adjuncts; optional barrel.
Style comparison
Stronger and more adjunct-driven than Common/Heirloom; more flavor contributions than Applewine.
Entry instructions
Entrants MUST state if barrel-fermented/-aged. MUST specify carbonation and sweetness levels.
Commercial examples
Blackbird Cider Works New England Style, Doc’s New England Small Batch Cider, Dressler Estate Outpost, Gypsy Circus New England Pantomime, Tandem Ciders Scrumpy Little Woody