The Beer Judge Certification Program (BJCP) is excited to announce the official launch of the BJCP Cider Judge Program, joining the Beer Judge Program and the Mead Judge Program as […]
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2017 BJCP Annual Report
2017 BJCP Annual Report President’s Report by Gordon Strong, Mid-Atlantic Region Rep and BJCP President Please read the reports from each directorate for more detail and perspective on their respective […]
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2016 BJCP Annual Report
The 2016 BJCP Annual Report is now available. Click on the sections below to read each section of the report.
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Cider Exam Status Update
Cider Exam team lead Bruce Buerger provided this recent status update on progress towards the cider exam.
More28D. Other Specialty Cider/Perry
This is an open-ended category for cider or perry with other adjuncts such that it does not fit any of the categories above. This includes the use of spices and/or […]
More28C. 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 common cider. Aroma/Flavor Comparable to […]
More28B. Fruit Cider
This is a cider with other fruits or fruit-juices added – for example, berry. Note that a “cider” made from a combination of apple and pear juice would be entered […]
More28A. New England Cider
This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels. Aroma/Flavor A dry flavorful cider with robust apple character, strong […]
More27E. 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. Aroma/Flavor There is a pear character, but […]
More27D. Common Perry
Common perry is made from culinary/table fruit. Aroma/Flavor There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness. Appearance Slightly […]
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