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 – 1.070 (11.2 – 17.1 °P) |
|---|---|
| Final gravity | 0.995 – 1.010 (-1.3 – 2.6 °P) |
| Alcohol | 5.0 – 9.0% ABV |
Overall impression
Pleasant integration of cider and added fruit; apple character and added fruit must be noticeable, balanced, and complementary.
Aroma
Cider character must be present and meld with fruit; fruit may seem fresh or jam-like but must be fermented, not raw juice or artificial.
Appearance
Clear to brilliant (per base); color appropriate to added fruit without oxidative browning.
Flavor
Balanced cider and fruit; oxidation is a fault. Fresh or aged character acceptable.
Mouthfeel
Reflects base style; added fruit may contribute acidity or tannins.
Comments
Typically ≥75% apple juice but not required to declare; final product must retain cider character. Description must inform judges; declared special ingredients should be perceivable.
Characteristic ingredients
Any fruits/juices in addition to apples (including blends like apple+pear).
Style comparison
Base-style cider with complementary fruit expression; if a base is declared, should resemble that base with fruit.
Entry instructions
Entrants MUST specify carbonation and sweetness levels, and all fruit/juices added. MAY specify a base cider style and fruit color.
Commercial examples
Apple Valley Black Currant, Bauman’s Cider Loganberry, Tandem Ciders Strawberry Jam, Tieton Cranberry, Uncle John’s Apple Cherry Hard Cider, Vander Mill Bluish Gold