Cider Entry Classes

HERITAGE

Primarily from multi-use cider-specific bittersweet/sharp apples, with wild or crab apples

TRADITIONAL CIDER

English: no overt apple character, but various flavors and esters that suggest apples, particularly tannin.

English ciders commonly go through MLF which produces spicy/smoky/phenolic and farmyard characters.

French: fruity character/aroma. Tends to be rich fullness, MLF notes are common but not required.

Spanish: very dry, tart, acidic, funky, with earthy/spicy notes; distinct from sweeter styles; unfiltered, cloudy, low to no carbonation; served still.

MODERN CIDERS

Primarily from culinary/table apples

TRADITIONAL PERRY

Made from specific, often astringent "perry pears" (high tannin, unique sugars like sorbitol e.g., Blakeney Red, Thorn), fermented with wild yeasts for complex structure, dryness, and tannic grip 

MODERN PERRY

Primarily from culinary pears

SPECIALTY STYLES

Fruit: any standard cider/perry augmented with other fruits

Sour: high acid/low to no residual sugars (NOTE: sidra should be entered in Traditional:Spanish)

Hopped: any standard cider/perry augmented with hops

Cyser/Honey: specific type of mead that uses apple juice or cider as its base

Rose: any standard cider whose pink color is derived entirely from red-fleshed or red-skinned apples.

Wood Aged

Spiced/Botanical: any standard cider/perry augmented with spices and/or herbs such as nuts, chili peppers, coffee, chocolate, spruce tips, rose hips, hibiscus, fruit peels/zest, rhubarb and the like.

DESSERT STYLES

Iced

Fortified