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BJCP 2008 Guideline

Specialty Cider and Perry - New England Cider

BJCP 28A

AROMA

A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts.

APPEARANCE

to brilliant, pale to medium yellow.

FLAVOR

A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts

MOUTH FEEL

Substantial, alcoholic. Moderate tannin.

IMPRESSION

Substantial body and character .

COMMENTS

Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).

EXAMPLES

There are no known commercial examples of New England Cider.

VITAL

OG:1.060-1.100 FG:0.995-1.010 IBU:- SRM:- ABV:7.0-13.0%

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