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 botanicals (spices, herbs, vegetables, hops). Apple character must remain in balance.
Aroma
Apple and botanicals both noticeable and complementary; not artificial or harsh/raw. Hops, if used, should be fresh/green, not grassy/vegetal. Oxidation is a fault.
Appearance
Clear to brilliant per base; color appropriate to added botanicals and base.
Flavor
Cider remains evident; botanicals complementary without dominance or bitterness from over-extraction.
Mouthfeel
Reflects base style; botanicals may add tannin/astringency but must not be bitter.
Comments
Hopped ciders emphasize fresh ‘dry-hop’ character rather than bitterness. Declared special ingredients should be perceivable.
Characteristic ingredients
Any botanicals (spices, herbs, vegetables, hops) in addition to apples.
Style comparison
Base-style cider with balanced botanical expression; if a base is declared, should resemble that base with spice/hop character.
Entry instructions
Entrants MUST specify carbonation and sweetness levels and all spices added; if hopped, MUST state hop varieties. MAY specify a base style.
Commercial examples
Æppeltreow Sparrow Spiced Cider, Finnriver Dry Hopped Cider, Left Foot Charley Cinnamon Girl, Montana CiderWorks Hopped Up, Oliver’s At the Hop, Seattle Cider Basil Mint, Uncle John’s Atomic Apple