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.
Overall impression
Apple (cider) and honey integrated within the sweet–acid–tannin–alcohol balance. Range from subtle dry, wine-like examples to strong, aged, Calvados-like expressions.
Aroma
Subtle to distinctly identifiable honey and apple/cider character depending on sweetness/strength. Clean, distinctive apple; honey noticeable from light to significant; optional light spicy phenolics or light diacetyl from MLF; slight sulfur optional.
Appearance
Color pale straw to deep golden amber; typically yellow to gold. Standard clarity and head behavior for mead.
Flavor
Apple and honey intensities vary from none to high; finish dry to sweet per declared sweetness and strength. Natural apple acidity/tannins can add tartness/astringency for balance. Optional light spicy phenolics or light MLF diacetyl; slight sulfur optional.
Mouthfeel
Often wine-like; some natural acidity and astringency from apples, not excessive.
Comments
Traditionally made by adding honey to apple juice without additional water. Products with low honey proportion may fit Specialty Cider.
Characteristic ingredients
Honey plus apples/apple juice (cider).
Style comparison
Between cider and mead: more apple-forward than other melomels; balance can resemble white wine or brandy-like notes in strong versions.
Entry instructions
Specify carbonation, strength, and sweetness. May specify honey varieties and apple varieties (if declared, varietal character expected). Spiced cyser → Fruit and Spice Mead; cyser with other fruit → Melomel; with other additions → Experimental Mead.
Commercial examples
Moonlight Blossom, White Winter Cyser, Rabbit’s Foot Apple Cyser