Standard Styles of Cider
1. Modern Cider
Modern ciders are generally made primarily from culinary or table apples. Compared to other Standard styles, these ciders are generally lower in tannin and higher in acidity.
Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.
Appearance: Brilliant, pale to gold in color.
Mouthfeel: Medium body.
Overall Impression: A refreshing drink – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
Varieties: Commonly grown varieties such as Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan. Multi-use varieties (Northern Spy, Russets, Baldwin), crabapples, and any suitable wildings may also be used.
Vital Statistics: OG 1.045–1.075 FG 0.995–1.015 ABV 5–9%
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness level (typically medium, medium-sweet, or sweet). Entrants MAY specify apple variety or varieties; if specified, varietal character will be expected. IF the OG is substantially above typical range, entrant should explain e.g. particular variety of apple giving high-gravity juice.
2. Heritage Cider
Heritage Ciders are made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than Modern Ciders. These ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in Traditional Ciders from England or France.
Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.
Appearance: Clear to brilliant, yellow to gold in color.
Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.
Overall Impression: A refreshing drink of some substance, not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
Comments: An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.
Varieties: Heritage: Multi-use (Northern Spy, Russets, Baldwin), cider-specific bittersweets and bittersharps, crabapples, any suitable wildings.
Vital Statistics: OG 1.050–1.075 FG 0.995–1.015 ABV 6–9%
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness level (typically medium, medium-sweet, or sweet). Entrants MAY specify apple variety or varieties; if specified, varietal character will be expected. IF the OG is substantially above typical range, entrant should explain e.g. particular variety of apple giving high-gravity juice.
3. Traditional Cider (English and French)
Traditional Ciders encompass those produced in the West Country of England (notably Somerset and Herefordshire), Northern France (notably Normandy and Brittany), and other regions in which cider-specific apple varieties and production techniques are used to achieve a profile similar to traditional English and French ciders.
Most ciders in the English style will be entered in the Traditional – Dry class (sweetness level is dry or medium-dry). Most ciders in the French style will be entered in the Traditional – Sweet class (sweetness level is medium, medium-sweet, or sweet). These levels indicate an overall tendency, not a sharp delineation between the sweetness of typical English and French ciders.
Introduction
- English: This includes the English “West Country” ciders and other ciders inspired by that style. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. English ciders are traditionally fermented and aged in wood barrels, which adds some character; however, the barrels used are rarely new, so there is no overt wood character.
- French: This includes styles from Normandy and Brittany and other ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making.
Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. The enzyme PME (pectin methyl esterase) may also be used pre-fermentation for pectin coagulation.
Aroma/Flavor
- English: No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through malolactic fermentation (MLF) which produces desirable spicy/smoky, phenolic, and farmyard/horse-y characters.
These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault.
- French: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of défécation) or approximated by back-sweetening with juice. Tends to a rich fullness. MLF notes of spicy-smoky, phenolic, and farmyard are common but not required (just as with English style), and must not be pronounced. The French expect subtler MLF character than do the English.
Appearance
- English: Barely cloudy to brilliant. Medium yellow to amber color.
- French: Clear to brilliant, medium yellow to amber color.
Mouthfeel
- English: Full. Moderate to high tannin, perceived as astringency and some bitterness. Carbonation still to moderate. Bottle-fermented or bottle-conditioned ciders may have high carbonation, up to champagne levels, but not gushing or foaming.
- French: Typically made sweet to balance the tannin levels from the traditional apple varieties. Medium to sweet, full-bodied, rich. Medium to full, mouth-filling. Moderate tannin, perceived mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.
Overall Impression
- English: Generally dry, full-bodied, austere. Complex flavor profile, long finish.
- French: Typically made sweet to balance the tannin levels from the traditional apple varieties. Medium to sweet, full-bodied, rich.
Comments
- English: Sweet examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin.
- French: Typically made sweet to balance the tannin levels from the traditional apple varieties.
Entry Instructions
- English: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness level (5 levels). Entrants MAY specify apple variety or varieties; if specified, varietal character will be expected.
- French: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness level (typically medium, medium-sweet, or sweet). Entrants MAY specify apple variety or varieties; if specified, varietal character will be expected.
Varieties
- English: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys, etc.
- French: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc.
Vital Statistics
- English: OG: 1.050 – 1.075 FG: 0.995 – 1.015 ABV: 6 – 9%
- French: OG: 1.050 – 1.065 FG: 1.010 – 1.020 ABV: 3 – 6%
4. Sour Cider
Sour Ciders encompass those produced in Northern Spain (notably Asturias and the Basque Country) and other regions in which similar apple varieties and production techniques are used to achieve a profile similar to traditional Spanish ciders. In Asturias these ciders are known as sidra natural. In the Basque Country these ciders are known as sagardo naturala.
Modern styles of cider produced in this region (such as Nueva Expresión or Espumosa) that have lower levels of volatile acidity may be better entered in Modern Cider or Heritage Cider.
Introduction
Traditional Spanish cider is made primarily with sharp and semi-sharp local apple varieties. Each pressing takes 2-3 days to complete, and the tradition is to allow wild yeasts to ferment the cider, rather than using cultured yeasts. After pressing, the juice is pumped into chestnut barrels or stainless steel tanks. Traditional Spanish cider requires both alcoholic and malolactic fermentation (MLF) to reach completeness.
The traditional skill of pouring of cider in Asturias is unique. The bottle is held in one hand with the arm reaching as high as possible. The glass is held, at an angle, in the other hand with the arm stretched down as low as possible. The cider is carefully poured so that a thin stream of liquid drops from a height into the tip of the glass. Only a small amount of cider is poured, just enough to consume in a mouthful or two. The aim is to release carbon dioxide in the cider and to volatilize part of the acetic acid.
Aroma: Ciders from Asturias typically have fresh citric and floral aromas. Ciders from the Basque Country may also exhibit light spice, leather, and smoke aroma. Aged cheese and butter aromas may also be encountered, but any excess is undesirable.
Appearance: These ciders are unfiltered, so cloudiness is normal. Shaking the bottle before opening and pouring is recommended. The color for Asturian ciders should be straw yellow. The color for Basque ciders tends toward pale to deep gold. Amber or darker colors are considered faults.
Professional tasting competitions in Asturias require specific visual evaluations after the traditional pouring of the ciders.
- Espalme – Foam must disappear quickly from the top of the cider.
- Aguante – Refers to the carbon dioxide bubbles in cider. After traditional pouring, small bubbles disappear slowly, allowing just enough time to drink the cider in perfect condition.
- Pegue – Refers to the thin film adhering to the sides of the glass after the cider has been drunk. It is viewed favorably.
Mouthfeel: Medium-bodied mouthfeel. No sweetness expected. Carbonation is light to moderate, depending on the height of the pour. Taste profile is acidic/tangy, citric/lemony, with little to no astringency or bitterness. Pleasant scratchy and tickly throat due to acetic acid is expected (often more intense in Basque ciders).
Overall Impression: Dry, fresh with lively acidity.
Varieties: Regona, Raxao, Limón Montés, Verdialona, De la Riega (Asturias). San Juan, Errezil, Gezamin, Moko (Basque Country).
Vital Statistics: ABV: 5 – 6.5%; VA (Volatile Acidity): 1-2 g/L
5. Modern Perry
Modern Perry is made from culinary/table pears.
Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness. Appearance: Slightly cloudy to clear. Generally, quite pale.
Mouthfeel: Relatively full, low to moderate tannin apparent as astringency.
Overall Impression: Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Comments: Some table pears may contain significant amounts of sorbitol, in which case a “dry” perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as “sweet” is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.
Entry Instructions: Entrants MUST specify carbonation levels (3 levels) Entrants MUST specify sweetness (5 categories)
Varieties: Bartlett, Kiefer, Comice, Conference, etc.
Vital Statistics: OG 1.050–1.075 FG 1.000–1.020 ABV 5–9%
6. Traditional Perry
Traditional Perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many perry pears are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.
Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.
Appearance: Slightly cloudy to clear. Generally, quite pale.
Mouthfeel: Relatively full, moderate to high tannin apparent as astringency.
Overall Impression: Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Comments: Note that a “dry” perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as “sweet” is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used if known.
Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.
Vital Statistics: OG: 1.050 – 1.070 FG: 1.000 – 1.020 ABV: 5 – 9%