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BJCP 2008 Guideline

Specialty Cider and Perry - Fruit Cider

BJCP 28B

AROMA

The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.

APPEARANCE

Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, berries should give red-to-purple color, not orange.)

FLAVOR

The cider character must be present and must fit with the other fruits. It is a fault if the adjuncts completely dominate; a judge might ask, "Would this be different if neutral spirits replaced the cider?" A fruit cider should not be like an alco-pop. Oxidation is a fault.

MOUTH FEEL

Substantial. May be significantly tannic depending on fruit added.

IMPRESSION

Like a dry wine with complex flavors. The apple character must marry with the added fruit so that neither dominates the other.

COMMENTS

Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry or medium). Entrants MUST specify what fruit(s) and/or fruit juice(s) were added.

EXAMPLES

[US] West County Blueberry-Apple Wine (MA), AEppelTreow Red Poll Cran-Apple Draft Cider (WI), Bellwether Cherry Street (NY), Uncle John's Fruit Farm Winery Apple Cherry Hard Cider (MI)

VITAL

OG:1.045-1.070 FG:0.995-1.010 IBU:- SRM:- ABV:5.0-9.0%

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