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BJCP 2008 Guideline

Standard Cider and Perry - English Cider

BJCP 27B

AROMA

No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.

APPEARANCE

Slightly cloudy to brilliant. Medium to deep gold color.

FLAVOR

No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.

MOUTH FEEL

Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing.

IMPRESSION

Generally dry, full-bodied, austere.

COMMENTS

Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

EXAMPLES

[US] Westcott Bay Traditional Very Dry, Traditional Dry and Traditional Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Dry Cider (OR), Red Barn Cider Burro Loco (WA), Bellwether Heritage (NY); [UK] Oliver's Herefordshire Dry Cider, various from Hecks, Dunkerton, Burrow Hill, Gwatkin Yarlington Mill, Aspall Dry Cider

VITAL

OG:1.050-1.075 FG:0.995-1.010 IBU:- SRM:- ABV:6.0-9.0%

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