Traditional Ciders are produced through fermenting apples without additional ingredients or unusual processes, and represent the regional traditions from many apple-growing areas of the world. The use of a geographic name in a style title does not imply an appellation – ciders inspired by the originals may be produced anywhere, as long as they have a similar sensory profile.
See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.
A Common Cider is made primarily from culinary (table) apples. Compared to most other styles in this category, these ciders are generally lower in tannin and higher in acidity
A refreshing drink with the fruity and floral aroma of apples, and a bright, juicy acidity. Fresh, with a clean fermentation, but possibly showing a slight yeast character.
Slightly cloudy to brilliant. Color ranges from very pale straw to medium gold. Red-fleshed apple varieties can produce ciders with a blush hue.
Apple character noticeable, either as the flavor of the fruit or as a fruity-floral aroma. Sweet or low-alcohol ciders may have noticeable apple aroma and flavor. Dry ciders will be more neutral-flavored and wine-like with some apple-derived esters and floral notes. Apple-derived esters are not necessarily apple-like; other fruit notes are possible (similar to what occurs when grapes are fermented into wine). Sweetness and acidity should combine to give a refreshing character. Medium to high acidity adds a refreshing quality, but must not be harsh or biting. Restrained tannin may contribute to an increased perception of dryness in the finish. Generally clean fermentation without the rustic or MLF notes of some other regional ciders. Light yeast character acceptable.
Medium-light to medium body. Light tannin can provide a slight to medium-low astringency, but little bitterness. Any level of carbonation.
Common (e.g., Winesap, McIntosh, Golden Delicious, Braeburn, Jonathan), multi-use (e.g., Northern Spy, some Russets, Baldwin), any suitable wildings
Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify apple varieties, particularly if those varieties introduce unusual characteristics.
1.045 - 1.065
0.995 - 1.020
4.5% - 8%
Heirloom Cider is a broadly-defined style that often uses at least some cider apples to create a product having more tannin than Common Cider. It is usually made outside the regions associated with English, French, and Spanish Cider styles, and lacks the distinguishing MLF or rustic characteristics of those styles. It is a type of ‘craft’ cider produced in North America, eastern England, and elsewhere in the world.
Combining the apple character and acidity of a Common Cider with the tannin of an English or French Cider, while retaining a clean fermentation profile.
Slightly cloudy to brilliant. Color ranges from straw to deep gold. Red-fleshed apple varieties can produce ciders with a blush hue.
The intensity of apple character, esters, and sweetness typically varies with the sweetness level. Heirloom variety cider apples may bring their own unique, often rustic, qualities. Acidity can be moderate to high. Tannins can be medium-low to medium-high. Tannins may add to the impression of dryness in the finish, while contributing flavors that are reminiscent of wood, leather, or apple skins. Acidity and tannin together balance the sweetness and provide structure to the cider; they are both typically present, and do not have to be at equal levels. Has a clean fermentation profile without MLF-derived phenol or barnyard character. Mousiness is a serious fault. Light yeast character acceptable.
Medium to full body, depending on tannin level. Any astringency and bitterness from tannin should be no more than moderate. Any level of carbonation.
Probably most similar to English Cider, but without any MLF phenols or barnyard character, and having a higher acid balance. Sometimes called Heritage Cider or Traditional Cider. The name heirloom implies the use of older, not-widely-grown cider apple varieties, not that there is some added prestige, especially relative to Common Cider.
Multi-use varieties from Common Cider and many of the same bittersweet and bittersharp varieties used in English or French Ciders, or other heirloom or cider varieties, crabapples, hybrids, tannic wildings
Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.
1.050 - 1.080
0.995 - 1.020
6% - 9%
English Cider is a regional product originating in the West Country, a group of counties in the southwest of England. Made from bittersweet and bittersharp apples, it is higher in tannin and lower in acidity than Common Cider. It may optionally have a phenolic-smoky character from intentional MLF. Not all cider from England fits this category; some are in the Heirloom Cider style.
Full-bodied and often seeming quite dry with a long finish from high tannin content. The fruit expression may seem subtle due to a lower estery apple character than most styles, but the fruit-derived flavor profile can be complex but non-fruity. Can optionally have a phenolic, smoky, or light barnyard MLF complexity.
Barely cloudy to brilliant. Medium yellow to amber color.
The intensity of apple character tends to be subtle, but not absent. Esters and tannins can suggest apples without being overtly apple-flavored. This style often uses fruit giving significantly spicy, earthy, non-fruity flavors that are much different than those from common table apples. Acidity tends to be lower (especially if MLF has been conducted), with tannin providing much of the structure. Tannins can be moderate to high, and can add flavors reminiscent of leather, wood, dried leaves, or apple skins.
MLF may add a desirable phenolic or barnyard character, with spicy, smoky, phenolic, leathery, or horsey qualities. These flavor notes are positive but are 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 notes suggests a Brett contamination, which is a fault. Mousiness is a serious fault.
Full body. Moderate to high tannin, perceived as astringency with some bitterness. Any carbonation level, although traditional cask versions tend to be still to moderate. Should not gush or foam.
Sweeter examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin.
Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys
Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to dry through semi-sweet. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.
1.050 - 1.075
0.995 - 1.015
6% - 9%
French Cider is a regional product originating in the northwest of France, predominantly Normandy and Brittany. Made using bittersweet and bittersharp apples, it can have a higher tannin level, but it is often made sweeter to balance. The French also use MLF as do the English, but the character is often lower. Salts may be adjusted and nutrients may be deprived to arrest fermentation.
Medium to sweet, full-bodied, rich. Somewhat fruity. May have a background level of phenolic, smoky, or farmyard character.
Clear to brilliant. Medium yellow to amber color. Color may be deeper than other traditional styles. Higher carbonation levels may create a brief foam stand similar to soda.
Fruity, often fairly sweet with a full, rich flavor. The sweetness and tannin combine to give a palate fullness that often delivers considerable apple flavor. Tannins can dry the finish slightly. MLF notes of spicy-smoky, phenolic, lightly funky, and farmyard are common but not required (just as with English Cider), but must not be pronounced if present.
Medium to full body, mouth-filling. Moderate tannin, perceived mainly as palate fullness and astringency rather than bitterness. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.
Typically made sweet to balance the tannin levels from the traditional apple varieties. The French technique of défécation (keeving in English) can be used to slow fermentation by depriving nutrients. Some may approximate this by back-sweetening with juice. Commercial examples are frequently carbonated in the bottle. The French expect a subtler MLF character than do the English. Known as Cidre in French, and often sold by sweetness level.
Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin
Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to medium through sweet. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.
1.045 - 1.065
1.005 - 1.020
3% - 6%
Spanish Cider is a regional product originating in the north of Spain, predominantly in Asturias, Cantabria, and Basque regions. Produced from sharp and bittersharp apples using a natural co-fermentation of yeast and bacteria. Often exhibits a wild note, with elevated volatile acidity (ethyl acetate or acetic acid) that traditionally is liberated using an exaggerated pour known as Escanciar.
Dry and fresh, with a bright acidity that may contain light to moderate acetic and wild notes. Rustic and earthy impression, traditionally unfiltered.
Clear to cloudy, but most often cloudy. Straw to deep gold in color. A head may appear after the pour, but is not persistent. Traditional products are unfiltered and virtually flat after the carbonation is liberated during the pour.
Aromatic, with pome fruit and floral notes. Often has a light wild, barnyard, or funky quality, but this should not be strong or dominating in the balance. May have a light leather, spice, or smoke quality. Tangy, sharp, tart flavor often with citrus (lemon or grapefruit) accents. Light to moderate acetic character and tannin acceptable, but should not be overtly vinegary. Dry palate and finish are typical. Herbal and hay notes are acceptable. Excessively funky, vinegary, or cheesy flavors are faults.
Medium body. Traditional products have natural carbonation from fermentation but this is liberated during the pour to result in a nearly still drinking experience. However, modern bottled products can be up to sparkling. Little to no astringency or bitterness, except in Basque versions.
Each Spanish cider-producing region has its own traditions and products, but these are combined within this broad style. Basque cider is more earthy, leathery, and woody, with more bitterness and a stronger sourness compared to the milder, floral and fruity Asturias cider. Traditionally slow-fermented in chestnut vessels with wild and acetic notes coming from the natural process. Typically enjoyed young. Traditional ciders are called Sidra Natural, and only have residual carbonation from fermentation. Sparkling sidras are a modern product using secondary refermentation in the bottle. Known as Sidra in Spanish and Sagardoa in Basque. Ciders that are simply infected or vinegary should not be entered in this style. If volatile acidity is noted, judges may attempt to liberate it by pouring the cider between tasting glasses or by using a Spanish Cider or wine aerator. Do not attempt theatrical pours during competitions.
Regona, Raxao, Limón Montés, Verdialona, De la Riega, San Juan, Errezil, Gezamin, Moko
Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to dry through medium. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.
1.040 - 1.055
0.995 - 1.010
5% - 6.5%
Comments
A refreshing drink of some substance – neither bland nor watery. Sweet ciders must not be cloying. Dry ciders must not be too austere (subtle, muted, tight fruit flavor with high acidity). Sometimes called New World Cider or Modern Cider. The name common implies lack of rarity, not lack of quality or class. Common cider may use heirloom apple varieties, if they do not have appreciable tannin levels, significant non-fruity character, or unusual intensity – ciders with these qualities are best entered in other Traditional Cider styles.