Cider - Standard Cider and Perry

BJCP 26-A

AROMA

Apples (pears, if a perry) should be distinctive and dominate. There may be some fermentation byproducts such as esters, alcohols and low levels of sulfur.

APPEARANCE

Pale yellow to amber in color. Clear and brilliant. Carbonation may vary from absolutely still to very vigorous, as follows, Entrant must specify still or carbonated (level of carbonation optional):
o Still: No carbonation visible or in the mouthfeel.
o Petillant: Very lightly sparkling, visibly and in the mouth.
o Sparkling: Clearly but not heavily carbonated.
o Spuming or Spumante: Heavily and vigorously carbonated, bordering on gushing, with tight, fine bubbles, champagne-like.

FLAVOR

Crisp apple (pear) flavor should be present and distinctive. May be dry to sweet. Some noticeable alcohol character may be present at the upper end of the range (7%). There should be a balance in the acidic character and the residual sweetness.

MOUTH FEEL

Light body. No astringency. No carbonic bite from CO2.

COMMENTS

Sugar adjuncts may be used. May be fermented by wine, Champagne, ale, lager or wild yeast. The entrant must also specify whether the entry is a cider or perry; dry, semi-dry or sweet; still or carbonated. If both apple and pear juice are used the entry must be entered as a special cider. Artificial carbonation is allowed. The method of carbonation need not be specified.

COMMERCIAL EXAMPLES

Broadoak, Hecks, Dunkerton's, Franklins, Rich's Framhouse Cider (all available only in England), Clos Normand, Herout Fils, Hornsby's Draft Cider (not the "Granny Smith" or "Amber"), Sidra El Gaitero, Kelly's Traditional Irish Premium Hard Cider, Minchew Perry (available only in England), Wyder's Pear Cider.

VITAL

OG: 1.045-1.061 IBUs: NA FG: 0.990-1.012 SRM: 3-12 ABV: 4.5-7%