Categories are designated by numbers. Subcategories are designated by letters. Please note the instructions for entering.

Ales | Lager | Mixed | Mead | Cider

CIDER

Ciders are produced by the fermentation of apple juices and optional ingredients such as fruits and spices. Wine, champagne, ale, lager or wild yeasts may be used.

28. Cider

Cider made with honey as an adjunct (cyser) should be entered in Category 26: Fruit and Vegetable Mead.

a) Still Cider

Not effervescent. Less than 5.5 percent alcohol by weight (7 percent by volume). Can be dry or sweet. Pale yellow color, must be clear or brilliant. Apple aroma. Light-bodied and crisp apple flavor. Sugar adjuncts may be used.

b) Sparkling Cider

Effervescent but not foamy. May be force carbonated. No head. Less than 6.3 percent alcohol by weight (8 percent by volume). Dry or sweet. Pale yellow color, must be clear and brilliant. Light to medium body, crisp apple taste. Sugar adjuncts may be used.

c) New England-Style Cider

Still or sparkling dry cider. Carbonation must be natural. Between 6.3 and 11 percent alcohol by weight (8 and 14 percent by volume). Pale to medium yellow color. Pronounced apple aroma. Medium to full body. Balanced by drying tannins but never hot because of excess alcohol. Adjuncts include white and brown sugars, molasses or raisins. Wild or wine yeasts only.

d) Specialty Cider

Any and all adjuncts and yeasts may be used. Alcohol content must be below 11 percent alcohol by weight (14 percent by volume). At least 75 percent apple juice must be used in the must.

Ales | Lager | Mixed | Mead | Cider