Cider - New England-style Cider

BJCP 26-B

AROMA

Strong, pronounced apple aroma. The higher level of alcohol,8-14%, will be more noticeable in the aroma. Other fermentation byproducts may also be present.

APPEARANCE

Pale to medium yellow. Still or sparkling. Carbonation must be natural. Clear and brilliant.

FLAVOR

Strong apple flavor. Usually dry. No hot alcohol taste. New England-Style cider is distinguished from other styles by its robust and sometimes unsophisticated taste. It is a rustic, homemade product, typically more forceful than delicate. Nevertheless, complexity and structure are often present.

MOUTH FEEL

Medium to full-bodied with some tannins.

COMMENTS

Adjuncts may include white and brown sugars, molasses, honey (very sparingly), and/or raisins. Should use wild or wine yeast only. Entrants must specify whether still or sparkling and whether dry, semi-sweet or sweet.

COMMERCIAL EXAMPLES

There are no known commercial examples of New England-style cider.

VITAL

OG: 1.061-1.105 IBUs: N/A FG: 0.990-1.010 SRM: 3-5 ABV: 7-14%