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 – 1.100 (11.2 – 23.8 °P) |
|---|---|
| Final gravity | 0.995 – 1.020 (-1.3 – 5.1 °P) |
| Alcohol | 5.0 – 12.0% ABV |
Overall impression
Catch-all for perries with ingredients or processes not fitting other C4 styles (including fruited or spiced perry). Must remain recognizable as perry with pleasant, balanced experimental elements.
Aroma
Perry character evident and fitting with declared ingredients/process (e.g., spirit barrel) from subtle to balanced without overwhelming the perry.
Appearance
Clear to brilliant. Color of standard perry unless ingredients/process add color.
Flavor
Recognizable perry with integrated experimental components; overall balance and drinkability are key.
Mouthfeel
Reflects base perry; declared elements may add body, tannic/astringent/bitter characteristics.
Comments
May include pear-based versions of C3A/C3B, wood/spirit emphasis, or parameter outliers. Other pome fruit (e.g., quince; Amelanchier spp.) allowed if experimental fruit dominates, but result must remain recognizably perry.
Characteristic ingredients
Any, provided perry remains perceptible; mixtures of fruit allowed if perry remains dominant.
Style comparison
Open-ended scope similar to C3C but for perry; must keep coherent perry base.
Entry instructions
Entrants MUST specify ingredients/processes that make it experimental, and MUST specify carbonation and sweetness levels. MAY specify a base style.
Commercial examples
Æppeltreow Pear Wine, Sea Cider Ginger Perry, Snow Capped Cider JalaPEARño