C1E. 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.

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.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Mouthfeel

Relatively full, moderate to high tannin apparent as astringency.

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.

Characteristic Ingredients

Apple Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.

Vital Statistics

OG

1.050 - 1.070

FG

1.000 - 1.020

ABV

5% - 9%

Commercial Examples

US Æppeltreow Orchard Oriole Perry (WI). France Bordelet Poire Authentique, Bordelet Poire Granit, Christian Drouin Poire. UK Oliver’s Classic, Oliver's Blakeney Red, Oliver's Herefordshire Dry, Hogan’s Vintage Perry.

C2. Specialty Cider and Perry

Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits), those made with substantial amounts of sugar-sources to increase starting gravities, and the beverage made from a combination of apple and pear juice (sometimes called pider).

The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category), with the exception of added ingredients allowed.

C2A. New England Cider

This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.

Overall Impression

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.

Appearance

Clear to brilliant, pale to medium yellow.

Aroma / Flavor

A flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar additives; traditionally dry.

Mouthfeel

Substantial, alcoholic. Moderate tannin.

Comments

Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.

Characteristic Ingredients

Apple Varieties: Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

US Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).

C2B. Cider with Other Fruit

This is a cider with other fruits or fruit-juices added – for example, berry. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the added fruit so that neither one dominates the other.

Appearance

Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)

Aroma / Flavor

The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? A fruit cider should not be like an alco-pop. Oxidation is a fault.

Mouthfeel

Substantial. May be significantly tannic, depending on fruit added.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apple Blueberry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apricot Apple Hard Cider (MI).

C2C. Applewine

The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.

Overall Impression

Typically like a dry white wine, balanced, and with low astringency and bitterness.

Appearance

Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.

Mouthfeel

Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

US Uncle John’s Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).

C2D. Ice Cider

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water. Fermentation stops or is arrested before reaching dryness. The character differs from Applewine in that the ice cider process increases not only sugar (hence alcohol) but acidity and all fruit flavor components proportionately. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Appearance

Brilliant. Color is deeper than a standard cider, gold to amber.

Aroma / Flavor

Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.

Mouthfeel

Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.

Characteristic Ingredients

Apple Varieties: Usually North American classic table fruit such as McIntosh or Cortland.

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).

Vital Statistics

OG

1.130 - 1.180

FG

1.060 - 1.085

ABV

7% - 13%

Commercial Examples

US Eden Ice Cider Company (various), Champlain Orchards (various). Canada Domaine Pinnacle (various, Quebec), Les Vergers de la Colline (various, Quebec).

C2E. Cider with Herbs/Spices

This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with “apple pie” spices (cinnamon, nutmeg, allspice), ginger, lemon grass, herbal tea blends, etc.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Appearance

Clear to brilliant. Color appropriate to added botanicals.

Aroma / Flavor

The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.

Mouthfeel

Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).

C2F. Specialty Cider/Perry

This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the categories above. This includes the use of other sweeteners. A cider with added honey may be entered here if the cider character remains dominant; otherwise it should be entered as mead in the cyser sub-category. Examples also include wood-fermented or aged ciders in which the wood/barrel character is a significant part of the overall flavor profile.

Appearance

Clear to brilliant. Color should be that of a standard cider unless other ingredients are expected to contribute color.

Aroma / Flavor

The cider character must always be present, and must fit with added ingredients. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) must be no more than just recognizable; it must not be a substantial element of the flavor.

Mouthfeel

Average body, may show tannic (astringent) or heavy body as determined by other ingredients.

Entry Instructions

Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.045 - 1.100

FG

0.995 - 1.020

ABV

5% - 12%

Commercial Examples

US Finn River Fire Barrel (WA).

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