C1D. French Cider

French Cider is a regional product originating in the northwest of France, predominantly Normandy and Brittany. Made using bittersweet and bittersharp apples, it can have a higher tannin level, but it is often made sweeter to balance. The French also use MLF as do the English, but the character is often lower. Salts may be adjusted and nutrients may be deprived to arrest fermentation.

Overall Impression

Medium to sweet, full-bodied, rich. Somewhat fruity. May have a background level of phenolic, smoky, or farmyard character.

Appearance

Clear to brilliant. Medium yellow to amber color. Color may be deeper than other traditional styles. Higher carbonation levels may create a brief foam stand similar to soda.

Aroma / Flavor

Fruity, often fairly sweet with a full, rich flavor. The sweetness and tannin combine to give a palate fullness that often delivers considerable apple flavor. Tannins can dry the finish slightly. MLF notes of spicy-smoky, phenolic, lightly funky, and farmyard are common but not required (just as with English Cider), but must not be pronounced if present.

Mouthfeel

Medium to full body, mouth-filling. Moderate tannin, perceived mainly as palate fullness and astringency rather than bitterness. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.

Comments

Typically made sweet to balance the tannin levels from the traditional apple varieties. The French technique of défécation (keeving in English) can be used to slow fermentation by depriving nutrients. Some may approximate this by back-sweetening with juice. Commercial examples are frequently carbonated in the bottle. The French expect a subtler MLF character than do the English. Known as Cidre in French, and often sold by sweetness level.

Characteristic Ingredients

Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin

Entry Instructions

Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to medium through sweet. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

Vital Statistics

OG

1.045 - 1.065

FG

1.005 - 1.020

ABV

3% - 6%

Commercial Examples

Bellot Vintage Cider, Domaine Dupont Cidre Bouché, Écusson Cidre Bio Doux, Eric Bordelet Sidre Tendre, Etienne Dupoint Brut, Maison Hérout Cuvée Tradition.

Past Revision

French Cider (2015)

C1D. New World Perry

New World Perry is made from culinary/table pears.

Overall Impression

Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.

Mouthfeel

Relatively full, low to moderate tannin apparent as astringency.

Comments

Some table pears may contain significant amounts of sorbitol, in which case a dry perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as sweet is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Bartlett, Kiefer, Comice, Conference, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.050 - 1.060

FG

1.000 - 1.020

ABV

5% - 7%

Commercial Examples

US White Winter Paarynat (WI), Uncle John’s Fruit House Winery Perry (MI).

C1E. Spanish Cider

Spanish Cider is a regional product originating in the north of Spain, predominantly in Asturias, Cantabria, and Basque regions. Produced from sharp and bittersharp apples using a natural co-fermentation of yeast and bacteria. Often exhibits a wild note, with elevated volatile acidity (ethyl acetate or acetic acid) that traditionally is liberated using an exaggerated pour known as Escanciar.

Overall Impression

Dry and fresh, with a bright acidity that may contain light to moderate acetic and wild notes. Rustic and earthy impression, traditionally unfiltered.

Appearance

Clear to cloudy, but most often cloudy. Straw to deep gold in color. A head may appear after the pour, but is not persistent. Traditional products are unfiltered and virtually flat after the carbonation is liberated during the pour.

Aroma / Flavor

Aromatic, with pome fruit and floral notes. Often has a light wild, barnyard, or funky quality, but this should not be strong or dominating in the balance. May have a light leather, spice, or smoke quality. Tangy, sharp, tart flavor often with citrus (lemon or grapefruit) accents. Light to moderate acetic character and tannin acceptable, but should not be overtly vinegary. Dry palate and finish are typical. Herbal and hay notes are acceptable. Excessively funky, vinegary, or cheesy flavors are faults.

Mouthfeel

Medium body. Traditional products have natural carbonation from fermentation but this is liberated during the pour to result in a nearly still drinking experience. However, modern bottled products can be up to sparkling. Little to no astringency or bitterness, except in Basque versions.

Comments

Each Spanish cider-producing region has its own traditions and products, but these are combined within this broad style. Basque cider is more earthy, leathery, and woody, with more bitterness and a stronger sourness compared to the milder, floral and fruity Asturias cider. Traditionally slow-fermented in chestnut vessels with wild and acetic notes coming from the natural process. Typically enjoyed young. Traditional ciders are called Sidra Natural, and only have residual carbonation from fermentation. Sparkling sidras are a modern product using secondary refermentation in the bottle. Known as Sidra in Spanish and Sagardoa in Basque. Ciders that are simply infected or vinegary should not be entered in this style. If volatile acidity is noted, judges may attempt to liberate it by pouring the cider between tasting glasses or by using a Spanish Cider or wine aerator. Do not attempt theatrical pours during competitions.

Characteristic Ingredients

Regona, Raxao, Limón Montés, Verdialona, De la Riega, San Juan, Errezil, Gezamin, Moko

Entry Instructions

Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to dry through medium. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

Vital Statistics

OG

1.040 - 1.055

FG

0.995 - 1.010

ABV

5% - 6.5%

Commercial Examples

Barrika Basque Country Cider, El Gaitero Sidra, Fanjul Sidra Natural Llagar de Fozana, Gurutzeta Sagardo Sidra Natural, Kupela Natural Basque Cider, Mayador Sidra Natural M. Busto, Trabanco Sidra Natural, Zapiain Sidra Natural.

C1E. Traditional Perry

Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.

Overall Impression

Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Mouthfeel

Relatively full, moderate to high tannin apparent as astringency.

Comments

Note that a dry perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as sweet is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.

Vital Statistics

OG

1.050 - 1.070

FG

1.000 - 1.020

ABV

5% - 9%

Commercial Examples

US Æppeltreow Orchard Oriole Perry (WI). France Bordelet Poire Authentique, Bordelet Poire Granit, Christian Drouin Poire. UK Oliver’s Classic, Oliver's Blakeney Red, Oliver's Herefordshire Dry, Hogan’s Vintage Perry.

C2. Specialty Cider and Perry

Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits), those made with substantial amounts of sugar-sources to increase starting gravities, and the beverage made from a combination of apple and pear juice (sometimes called pider).

The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category), with the exception of added ingredients allowed.

C2. Strong Cider

Strong Ciders use either sugary adjuncts or concentration processes to increase the final alcohol content to levels above those typically attainable from fermenting only unadulterated sweet cider. These additional ingredients or processes have noticeable effects on the finished profile of the ciders, in addition to simply increasing the alcohol level. The name of the category should not be interpreted as implying that every example is necessarily stronger in alcohol than every Traditional Cider style.

The same general characteristics and fault descriptions apply to Strong Ciders as to Traditional Ciders (category C1), with the exception of allowable added ingredients. See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.

C2A. New England Cider

This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.

Overall Impression

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.

Appearance

Clear to brilliant, pale to medium yellow.

Aroma / Flavor

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

Mouthfeel

Substantial, alcoholic. Moderate tannin.

Comments

Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives 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.

Characteristic Ingredients

Apple Varieties: Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

US Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).

C2A. New England Cider

This cider is made using traditional New England apples with relatively high acidity, and adjuncts to raise alcohol levels and contribute additional flavor notes. New England is a multi-state region in the northeast United States, east of New York state.

Overall Impression

Substantial body and character. Typically is relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol. Sometimes has a barrel character. Often has flavors from adjuncts, especially raisins.

Appearance

Clear to brilliant. Yellow to amber color. Darker colors allowable with declared ingredients and barrel aging.

Aroma / Flavor

A flavorful cider with robust apple character, strong but neutral alcohol, and derivative flavors from adjuncts and sugar additives. Traditionally dry, but sweetness can be present to balance stronger flavors. If sugary adjuncts have a flavor or aroma, those should be balanced with the apple flavor and not dominate. A raisin-like flavor is common. Any barrel or wood character should be restrained, not dominant. Tannins can add to the dryness of the finish. Acid levels are moderate to high, and should be in balance with other flavors. Alcohol should not be hot or harsh. There are many possible flavors present; the best examples show an integration and harmonization between components.

Mouthfeel

Moderate to full body. Alcohol warmth typical, but should not have a hot character. Medium-low to moderate tannins, which can be higher if barrel-aged. Variable carbonation.

Comments

Adjuncts may include any of white sugar, brown sugar, molasses, maple syrup, or small amounts of honey. Raisins are common. These adjuncts are intended to raise the OG well above what could be achieved by apples alone. Sometimes barrel-aged, which can add an oak character similar to a barrel-aged wine. If the barrel previously held spirits, some of their flavor notes (e.g., whisky, rum) may be present, but must be subtle and balanced. New England Cider is a traditional style; do not interpret it to mean any cider from New England. It also has nothing to do with New England (Hazy) IPA.

Characteristic Ingredients

Traditional New England apples, such as Northern Spy, Roxbury Russet, Golden Russet, Baldwin

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or -aged. Entrants MUST specify both carbonation and sweetness levels.

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

Blackbird Cider Works New England Style, Doc’s New England Small Batch Cider, Dressler Estate Outpost, Gypsy Circus New England Pantomime, Tandem Ciders Scrumpy Little Woody.

Past Revision

New England Cider (2015)

C2B. Applewine

A cider fermented with added neutral sugar that increases the starting gravity, and thus the resulting alcohol, to levels well above those typical for Common Cider. The amount of added sugar is greater than what could be used in other styles to compensate for low gravity. Uses no fruit other than apples, and uses only sugar to increase the starting gravity.

Overall Impression

Typically presents like a dry white wine, with fruity and floral notes. Balanced, with low astringency and bitterness. Alcohol is typically noticeable.

Appearance

Clear to brilliant. Straw to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a Common Cider in apple character, fruity and floral. Cider character must be distinctive. Very dry to sweet, although often dry. Dry versions can be fairly neutral. Light to moderate yeast character acceptable. Alcohol usually noticeable but should not be harsh, hot, or burning. Acidity typically medium to high. Tannins low to none. The combination of acidity, alcohol, and dryness must not make the finish too hard and tight.

Mouthfeel

Dry versions may seem lighter in body than other ciders, because higher alcohol levels are derived from sugar additions rather than juice. Carbonation may range from still to Champagne-like. Typically has a light alcohol warmth.

Comments

Differs from a New England Cider by using flavorless adjuncts. Sugar is added for chaptalization, or increasing the gravity of the juice in order to create more alcohol; it is not intended to increase residual sweetness. Does not contain grapes or fruit other than apples. Not related to Apfelwein, which is a German word for cider. Fortified or distilled products should not be entered in this style. Some commercial examples may be labeled as applewine based on ABV levels and local laws; when seeking examples, pay attention to the profile, not the labeling.

Characteristic Ingredients

Same as Common Cider

Entry Instructions

Entrants MUST specify both carbonation and sweetness levels.

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

Autumn Glory Apple Wine, McClure’s Sweet Apple Wine, Established Empire Dry Applewine.

Past Revision

Applewine (2015)

C2B. Cider with Other Fruit

This is a cider with other fruits or fruit-juices added – for example, berry. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

Overall Impression

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

Appearance

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

Aroma / Flavor

The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) 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.

Mouthfeel

Substantial. May be significantly tannic, depending on fruit added.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apple Blueberry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apricot Apple Hard Cider (MI).

C2C. Applewine

The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.

Overall Impression

Typically like a dry white wine, balanced, and with low astringency and bitterness.

Appearance

Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.

Mouthfeel

Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

US Uncle John’s Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).

C2C. Ice Cider

A cider fermented from juice concentrated either by freezing fruit before pressing or by freezing juice to remove water. Fermentation stops or is arrested before reaching dryness.

Appearance

Brilliant. Color is deeper than a standard cider, in the range of gold to amber. Aged examples may show darker shades of color.

Aroma / Flavor

Fruity, with a depth and complexity of apple flavor. Smooth, rich, sweet, and dessert wine-like but with a balancing acidity, like in a Sauternes or other high-quality dessert wine. Acidity must be high enough to prevent it from being cloying. Has a bright character when fresh. Age can bring a deeper complexity with a darker fruit and sugar character, but this should not seem strongly caramelized. Noticeable volatile acidity, typically perceived as acetone, is a fault.

Mouthfeel

Full body. May be tannic (astringent or bitter) but this is generally slight to moderate, although higher balanced levels are allowable. Can be warming but should not be hot.

Comments

The character differs from Applewine in that the ice cider process increases not only sugar (and hence, potential alcohol) but also acidity and all fruit flavor components proportionately. Differs from Fire Cider in that it lacks deeply caramelized flavors, but has a higher acidity to balance the sweetness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Characteristic Ingredients

Usually North American classic table fruit such as McIntosh or Cortland

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level.

Vital Statistics

OG

1.130 - 1.180

FG

1.050 - 1.085

ABV

7% - 13%

Commercial Examples

Orchards Honeycrisp Ice Cider, Cidrerie St-Nicolas Glace Du Verger Iced Orchard Cider, Domaine Pinnacle Cidre de Glace, Heirloom Blend Ice Cider, Eve’s Cider Essence, Les Vergers de la Colline Le Glacé, Windfall Orchard Ice Cider.

Past Revision

Ice Cider (2015)

C2D. Fire Cider

A Canadian cider style (cidre de feu) using classic North American table fruit varietals, and fermented from boiled, concentrated juice. Fermentation may be intentionally arrested or stopped while a substantial amount of residual sugar is present. No additives are permitted; in particular, sweeteners may not be used to increase gravity. Commercial versions may be aged for up to five years prior to release.

Overall Impression

A dark gold to brown cider with a very sweet, caramelized, maple sugar-like impression. Well-aged versions often exhibit a dark fruit or sherry-like character.

Appearance

Clear to brilliant. Color is much deeper than a Common Cider or Ice Cider, ranging from deep gold to brown.

Aroma / Flavor

Deep, sweet aroma of caramelized sugars that can have a character like maple syrup or brown sugar, with hints of caramel, dried apricots, baked apples, or butterscotch. Aged versions may have elements of dark fruits and often exhibit a sherry-like character. A very light smoke-like character, if present, is not a fault. Acidity and tannins are typically restrained in the balance. High to very high sweetness, yet not cloying. Up to moderate alcohol may be present, but must be well-integrated.

Mouthfeel

Full body, sometimes with a thick, chewy viscosity. Some examples can have moderate tannin levels, but not to the point where they seem overly astringent or harsh. Carbonation typically still to moderate. Alcohol warmth may be perceived at a low to moderately-low level, sometimes less obvious than the strength would otherwise indicate. Well-aged examples can exhibit a characteristic smoothness.

Comments

Caramelization is desirable, but scorched or burnt flavors are a fault. Differs from Ice Cider in that it should have a character from caramelization, and the acidity is generally lower in the balance.

Characteristic Ingredients

Varieties: Classic North American table fruit such as McIntosh, Cortland, or Spartan

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level.

Vital Statistics

OG

1.130 - 1.180

FG

1.040 - 1.072

ABV

9% - 16%

Commercial Examples

Cideri Milton Cidre de Feu, Domain Labranche Fire Cider, Lacroix Feu Sacré, Petit et Fils Le Jaseux, Union Libre Fire Cider.

C2D. Ice Cider

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water. Fermentation stops or is arrested before reaching dryness. The character differs from Applewine in that the ice cider process increases not only sugar (hence alcohol) but acidity and all fruit flavor components proportionately. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Appearance

Brilliant. Color is deeper than a standard cider, gold to amber.

Aroma / Flavor

Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.

Mouthfeel

Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.

Characteristic Ingredients

Apple Varieties: Usually North American classic table fruit such as McIntosh or Cortland.

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).

Vital Statistics

OG

1.130 - 1.180

FG

1.060 - 1.085

ABV

7% - 13%

Commercial Examples

US Eden Ice Cider Company (various), Champlain Orchards (various). Canada Domaine Pinnacle (various, Quebec), Les Vergers de la Colline (various, Quebec).

C2E. Cider with Herbs/Spices

This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with “apple pie” spices (cinnamon, nutmeg, allspice), ginger, lemon grass, herbal tea blends, etc.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Appearance

Clear to brilliant. Color appropriate to added botanicals.

Aroma / Flavor

The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.

Mouthfeel

Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).

C2F. Specialty Cider/Perry

This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the categories above. This includes the use of other sweeteners. A cider with added honey may be entered here if the cider character remains dominant; otherwise it should be entered as mead in the cyser sub-category. Examples also include wood-fermented or aged ciders in which the wood/barrel character is a significant part of the overall flavor profile.

Appearance

Clear to brilliant. Color should be that of a standard cider unless other ingredients are expected to contribute color.

Aroma / Flavor

The cider character must always be present, and must fit with added ingredients. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) must be no more than just recognizable; it must not be a substantial element of the flavor.

Mouthfeel

Average body, may show tannic (astringent) or heavy body as determined by other ingredients.

Entry Instructions

Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.045 - 1.100

FG

0.995 - 1.020

ABV

5% - 12%

Commercial Examples

US Finn River Fire Barrel (WA).

C1D. French Cider

French Cider is a regional product originating in the northwest of France, predominantly Normandy and Brittany. Made using bittersweet and bittersharp apples, it can have a higher tannin level, but it is often made sweeter to balance. The French also use MLF as do the English, but the character is often lower. Salts may be adjusted and nutrients may be deprived to arrest fermentation.

Overall Impression

Medium to sweet, full-bodied, rich. Somewhat fruity. May have a background level of phenolic, smoky, or farmyard character.

Appearance

Clear to brilliant. Medium yellow to amber color. Color may be deeper than other traditional styles. Higher carbonation levels may create a brief foam stand similar to soda.

Aroma / Flavor

Fruity, often fairly sweet with a full, rich flavor. The sweetness and tannin combine to give a palate fullness that often delivers considerable apple flavor. Tannins can dry the finish slightly. MLF notes of spicy-smoky, phenolic, lightly funky, and farmyard are common but not required (just as with English Cider), but must not be pronounced if present.

Mouthfeel

Medium to full body, mouth-filling. Moderate tannin, perceived mainly as palate fullness and astringency rather than bitterness. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam.

Comments

Typically made sweet to balance the tannin levels from the traditional apple varieties. The French technique of défécation (keeving in English) can be used to slow fermentation by depriving nutrients. Some may approximate this by back-sweetening with juice. Commercial examples are frequently carbonated in the bottle. The French expect a subtler MLF character than do the English. Known as Cidre in French, and often sold by sweetness level.

Characteristic Ingredients

Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin

Entry Instructions

Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to medium through sweet. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

Vital Statistics

OG

1.045 - 1.065

FG

1.005 - 1.020

ABV

3% - 6%

Commercial Examples

Bellot Vintage Cider, Domaine Dupont Cidre Bouché, Écusson Cidre Bio Doux, Eric Bordelet Sidre Tendre, Etienne Dupoint Brut, Maison Hérout Cuvée Tradition.

Past Revision

French Cider (2015)

C1D. New World Perry

New World Perry is made from culinary/table pears.

Overall Impression

Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness.

Mouthfeel

Relatively full, low to moderate tannin apparent as astringency.

Comments

Some table pears may contain significant amounts of sorbitol, in which case a dry perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as sweet is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Bartlett, Kiefer, Comice, Conference, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.050 - 1.060

FG

1.000 - 1.020

ABV

5% - 7%

Commercial Examples

US White Winter Paarynat (WI), Uncle John’s Fruit House Winery Perry (MI).

C1E. Spanish Cider

Spanish Cider is a regional product originating in the north of Spain, predominantly in Asturias, Cantabria, and Basque regions. Produced from sharp and bittersharp apples using a natural co-fermentation of yeast and bacteria. Often exhibits a wild note, with elevated volatile acidity (ethyl acetate or acetic acid) that traditionally is liberated using an exaggerated pour known as Escanciar.

Overall Impression

Dry and fresh, with a bright acidity that may contain light to moderate acetic and wild notes. Rustic and earthy impression, traditionally unfiltered.

Appearance

Clear to cloudy, but most often cloudy. Straw to deep gold in color. A head may appear after the pour, but is not persistent. Traditional products are unfiltered and virtually flat after the carbonation is liberated during the pour.

Aroma / Flavor

Aromatic, with pome fruit and floral notes. Often has a light wild, barnyard, or funky quality, but this should not be strong or dominating in the balance. May have a light leather, spice, or smoke quality. Tangy, sharp, tart flavor often with citrus (lemon or grapefruit) accents. Light to moderate acetic character and tannin acceptable, but should not be overtly vinegary. Dry palate and finish are typical. Herbal and hay notes are acceptable. Excessively funky, vinegary, or cheesy flavors are faults.

Mouthfeel

Medium body. Traditional products have natural carbonation from fermentation but this is liberated during the pour to result in a nearly still drinking experience. However, modern bottled products can be up to sparkling. Little to no astringency or bitterness, except in Basque versions.

Comments

Each Spanish cider-producing region has its own traditions and products, but these are combined within this broad style. Basque cider is more earthy, leathery, and woody, with more bitterness and a stronger sourness compared to the milder, floral and fruity Asturias cider. Traditionally slow-fermented in chestnut vessels with wild and acetic notes coming from the natural process. Typically enjoyed young. Traditional ciders are called Sidra Natural, and only have residual carbonation from fermentation. Sparkling sidras are a modern product using secondary refermentation in the bottle. Known as Sidra in Spanish and Sagardoa in Basque. Ciders that are simply infected or vinegary should not be entered in this style. If volatile acidity is noted, judges may attempt to liberate it by pouring the cider between tasting glasses or by using a Spanish Cider or wine aerator. Do not attempt theatrical pours during competitions.

Characteristic Ingredients

Regona, Raxao, Limón Montés, Verdialona, De la Riega, San Juan, Errezil, Gezamin, Moko

Entry Instructions

Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to dry through medium. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

Vital Statistics

OG

1.040 - 1.055

FG

0.995 - 1.010

ABV

5% - 6.5%

Commercial Examples

Barrika Basque Country Cider, El Gaitero Sidra, Fanjul Sidra Natural Llagar de Fozana, Gurutzeta Sagardo Sidra Natural, Kupela Natural Basque Cider, Mayador Sidra Natural M. Busto, Trabanco Sidra Natural, Zapiain Sidra Natural.

C1E. Traditional Perry

Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet.

Overall Impression

Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.

Appearance

Slightly cloudy to clear. Generally quite pale.

Aroma / Flavor

There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Mouthfeel

Relatively full, moderate to high tannin apparent as astringency.

Comments

Note that a dry perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as sweet is highly variable from one person to the next. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered.

Characteristic Ingredients

Apple Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST state variety of pear(s) used.

Vital Statistics

OG

1.050 - 1.070

FG

1.000 - 1.020

ABV

5% - 9%

Commercial Examples

US Æppeltreow Orchard Oriole Perry (WI). France Bordelet Poire Authentique, Bordelet Poire Granit, Christian Drouin Poire. UK Oliver’s Classic, Oliver's Blakeney Red, Oliver's Herefordshire Dry, Hogan’s Vintage Perry.

C2. Specialty Cider and Perry

Specialty cider/perry includes beverages made with added flavorings (spices and/or other fruits), those made with substantial amounts of sugar-sources to increase starting gravities, and the beverage made from a combination of apple and pear juice (sometimes called pider).

The same general characteristics and fault descriptions apply to specialty ciders as to standard ciders (preceding category), with the exception of added ingredients allowed.

C2. Strong Cider

Strong Ciders use either sugary adjuncts or concentration processes to increase the final alcohol content to levels above those typically attainable from fermenting only unadulterated sweet cider. These additional ingredients or processes have noticeable effects on the finished profile of the ciders, in addition to simply increasing the alcohol level. The name of the category should not be interpreted as implying that every example is necessarily stronger in alcohol than every Traditional Cider style.

The same general characteristics and fault descriptions apply to Strong Ciders as to Traditional Ciders (category C1), with the exception of allowable added ingredients. See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.

C2A. New England Cider

This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.

Overall Impression

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.

Appearance

Clear to brilliant, pale to medium yellow.

Aroma / Flavor

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

Mouthfeel

Substantial, alcoholic. Moderate tannin.

Comments

Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives 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.

Characteristic Ingredients

Apple Varieties: Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

US Snowdrift Semi-Dry (WA), Blackbird Cider Works New England Style (NY).

C2A. New England Cider

This cider is made using traditional New England apples with relatively high acidity, and adjuncts to raise alcohol levels and contribute additional flavor notes. New England is a multi-state region in the northeast United States, east of New York state.

Overall Impression

Substantial body and character. Typically is relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol. Sometimes has a barrel character. Often has flavors from adjuncts, especially raisins.

Appearance

Clear to brilliant. Yellow to amber color. Darker colors allowable with declared ingredients and barrel aging.

Aroma / Flavor

A flavorful cider with robust apple character, strong but neutral alcohol, and derivative flavors from adjuncts and sugar additives. Traditionally dry, but sweetness can be present to balance stronger flavors. If sugary adjuncts have a flavor or aroma, those should be balanced with the apple flavor and not dominate. A raisin-like flavor is common. Any barrel or wood character should be restrained, not dominant. Tannins can add to the dryness of the finish. Acid levels are moderate to high, and should be in balance with other flavors. Alcohol should not be hot or harsh. There are many possible flavors present; the best examples show an integration and harmonization between components.

Mouthfeel

Moderate to full body. Alcohol warmth typical, but should not have a hot character. Medium-low to moderate tannins, which can be higher if barrel-aged. Variable carbonation.

Comments

Adjuncts may include any of white sugar, brown sugar, molasses, maple syrup, or small amounts of honey. Raisins are common. These adjuncts are intended to raise the OG well above what could be achieved by apples alone. Sometimes barrel-aged, which can add an oak character similar to a barrel-aged wine. If the barrel previously held spirits, some of their flavor notes (e.g., whisky, rum) may be present, but must be subtle and balanced. New England Cider is a traditional style; do not interpret it to mean any cider from New England. It also has nothing to do with New England (Hazy) IPA.

Characteristic Ingredients

Traditional New England apples, such as Northern Spy, Roxbury Russet, Golden Russet, Baldwin

Entry Instructions

Entrants MUST specify if the cider was barrel-fermented or -aged. Entrants MUST specify both carbonation and sweetness levels.

Vital Statistics

OG

1.060 - 1.100

FG

0.995 - 1.020

ABV

7% - 13%

Commercial Examples

Blackbird Cider Works New England Style, Doc’s New England Small Batch Cider, Dressler Estate Outpost, Gypsy Circus New England Pantomime, Tandem Ciders Scrumpy Little Woody.

Past Revision

New England Cider (2015)

C2B. Applewine

A cider fermented with added neutral sugar that increases the starting gravity, and thus the resulting alcohol, to levels well above those typical for Common Cider. The amount of added sugar is greater than what could be used in other styles to compensate for low gravity. Uses no fruit other than apples, and uses only sugar to increase the starting gravity.

Overall Impression

Typically presents like a dry white wine, with fruity and floral notes. Balanced, with low astringency and bitterness. Alcohol is typically noticeable.

Appearance

Clear to brilliant. Straw to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a Common Cider in apple character, fruity and floral. Cider character must be distinctive. Very dry to sweet, although often dry. Dry versions can be fairly neutral. Light to moderate yeast character acceptable. Alcohol usually noticeable but should not be harsh, hot, or burning. Acidity typically medium to high. Tannins low to none. The combination of acidity, alcohol, and dryness must not make the finish too hard and tight.

Mouthfeel

Dry versions may seem lighter in body than other ciders, because higher alcohol levels are derived from sugar additions rather than juice. Carbonation may range from still to Champagne-like. Typically has a light alcohol warmth.

Comments

Differs from a New England Cider by using flavorless adjuncts. Sugar is added for chaptalization, or increasing the gravity of the juice in order to create more alcohol; it is not intended to increase residual sweetness. Does not contain grapes or fruit other than apples. Not related to Apfelwein, which is a German word for cider. Fortified or distilled products should not be entered in this style. Some commercial examples may be labeled as applewine based on ABV levels and local laws; when seeking examples, pay attention to the profile, not the labeling.

Characteristic Ingredients

Same as Common Cider

Entry Instructions

Entrants MUST specify both carbonation and sweetness levels.

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

Autumn Glory Apple Wine, McClure’s Sweet Apple Wine, Established Empire Dry Applewine.

Past Revision

Applewine (2015)

C2B. Cider with Other Fruit

This is a cider with other fruits or fruit-juices added – for example, berry. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

Overall Impression

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

Appearance

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

Aroma / Flavor

The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) 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.

Mouthfeel

Substantial. May be significantly tannic, depending on fruit added.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all fruit(s) and/or fruit juice(s) added.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US West County Blueberry-Apple Wine (MA), Bellwether Cherry Street (NY), Uncle John’s Fruit Farm Winery Apple Cherry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apple Blueberry Hard Cider (MI), Uncle John’s Fruit Farm Winery Apricot Apple Hard Cider (MI).

C2C. Applewine

The term for this category is traditional but possibly misleading: it is simply a cider with substantial added sugar to achieve higher alcohol than a standard cider. As such it comes closer to a white wine than any other style. No fruit other than apples may be used in this style.

Overall Impression

Typically like a dry white wine, balanced, and with low astringency and bitterness.

Appearance

Clear to brilliant, pale to medium-gold. Cloudiness or hazes are inappropriate.

Aroma / Flavor

Comparable to a New World Cider. Cider character must be distinctive. Very dry to sweet, although often dry.

Mouthfeel

Lighter than other ciders, because higher alcohol is derived from addition of sugar rather than juice. Carbonation may range from still to champagne-like.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 levels).

Vital Statistics

OG

1.070 - 1.100

FG

0.995 - 1.020

ABV

9% - 12%

Commercial Examples

US Uncle John’s Fruit House Winery Fruit House Apple (MI), McClure’s Sweet Apple Wine (IN).

C2C. Ice Cider

A cider fermented from juice concentrated either by freezing fruit before pressing or by freezing juice to remove water. Fermentation stops or is arrested before reaching dryness.

Appearance

Brilliant. Color is deeper than a standard cider, in the range of gold to amber. Aged examples may show darker shades of color.

Aroma / Flavor

Fruity, with a depth and complexity of apple flavor. Smooth, rich, sweet, and dessert wine-like but with a balancing acidity, like in a Sauternes or other high-quality dessert wine. Acidity must be high enough to prevent it from being cloying. Has a bright character when fresh. Age can bring a deeper complexity with a darker fruit and sugar character, but this should not seem strongly caramelized. Noticeable volatile acidity, typically perceived as acetone, is a fault.

Mouthfeel

Full body. May be tannic (astringent or bitter) but this is generally slight to moderate, although higher balanced levels are allowable. Can be warming but should not be hot.

Comments

The character differs from Applewine in that the ice cider process increases not only sugar (and hence, potential alcohol) but also acidity and all fruit flavor components proportionately. Differs from Fire Cider in that it lacks deeply caramelized flavors, but has a higher acidity to balance the sweetness. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Characteristic Ingredients

Usually North American classic table fruit such as McIntosh or Cortland

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level.

Vital Statistics

OG

1.130 - 1.180

FG

1.050 - 1.085

ABV

7% - 13%

Commercial Examples

Orchards Honeycrisp Ice Cider, Cidrerie St-Nicolas Glace Du Verger Iced Orchard Cider, Domaine Pinnacle Cidre de Glace, Heirloom Blend Ice Cider, Eve’s Cider Essence, Les Vergers de la Colline Le Glacé, Windfall Orchard Ice Cider.

Past Revision

Ice Cider (2015)

C2D. Fire Cider

A Canadian cider style (cidre de feu) using classic North American table fruit varietals, and fermented from boiled, concentrated juice. Fermentation may be intentionally arrested or stopped while a substantial amount of residual sugar is present. No additives are permitted; in particular, sweeteners may not be used to increase gravity. Commercial versions may be aged for up to five years prior to release.

Overall Impression

A dark gold to brown cider with a very sweet, caramelized, maple sugar-like impression. Well-aged versions often exhibit a dark fruit or sherry-like character.

Appearance

Clear to brilliant. Color is much deeper than a Common Cider or Ice Cider, ranging from deep gold to brown.

Aroma / Flavor

Deep, sweet aroma of caramelized sugars that can have a character like maple syrup or brown sugar, with hints of caramel, dried apricots, baked apples, or butterscotch. Aged versions may have elements of dark fruits and often exhibit a sherry-like character. A very light smoke-like character, if present, is not a fault. Acidity and tannins are typically restrained in the balance. High to very high sweetness, yet not cloying. Up to moderate alcohol may be present, but must be well-integrated.

Mouthfeel

Full body, sometimes with a thick, chewy viscosity. Some examples can have moderate tannin levels, but not to the point where they seem overly astringent or harsh. Carbonation typically still to moderate. Alcohol warmth may be perceived at a low to moderately-low level, sometimes less obvious than the strength would otherwise indicate. Well-aged examples can exhibit a characteristic smoothness.

Comments

Caramelization is desirable, but scorched or burnt flavors are a fault. Differs from Ice Cider in that it should have a character from caramelization, and the acidity is generally lower in the balance.

Characteristic Ingredients

Varieties: Classic North American table fruit such as McIntosh, Cortland, or Spartan

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level.

Vital Statistics

OG

1.130 - 1.180

FG

1.040 - 1.072

ABV

9% - 16%

Commercial Examples

Cideri Milton Cidre de Feu, Domain Labranche Fire Cider, Lacroix Feu Sacré, Petit et Fils Le Jaseux, Union Libre Fire Cider.

C2D. Ice Cider

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water. Fermentation stops or is arrested before reaching dryness. The character differs from Applewine in that the ice cider process increases not only sugar (hence alcohol) but acidity and all fruit flavor components proportionately. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity. This style originated in Quebec in the 1990s.

Appearance

Brilliant. Color is deeper than a standard cider, gold to amber.

Aroma / Flavor

Fruity, smooth, sweet-tart. Acidity must be enough to prevent it being cloying.

Mouthfeel

Full body. May be tannic (astringent and/or bitter) but this should be slight, to moderate at most.

Characteristic Ingredients

Apple Varieties: Usually North American classic table fruit such as McIntosh or Cortland.

Entry Instructions

Entrants MUST specify starting gravity, final gravity or residual sugar, and alcohol level. Entrants MUST specify carbonation level (3 levels).

Vital Statistics

OG

1.130 - 1.180

FG

1.060 - 1.085

ABV

7% - 13%

Commercial Examples

US Eden Ice Cider Company (various), Champlain Orchards (various). Canada Domaine Pinnacle (various, Quebec), Les Vergers de la Colline (various, Quebec).

C2E. Cider with Herbs/Spices

This is a cider with any combination of “botanicals” added. Hopped ciders are included in this category. Other examples are ciders with “apple pie” spices (cinnamon, nutmeg, allspice), ginger, lemon grass, herbal tea blends, etc.

Overall Impression

Like a white wine with complex flavors. The apple character must marry with the botanicals and give a balanced result.

Appearance

Clear to brilliant. Color appropriate to added botanicals.

Aroma / Flavor

The cider character must be present and must fit with the botanicals. As with a fruit cider, it is a fault if the botanicals dominate; a judge might ask, Would this be different if neutral spirits replaced the cider? Oxidation of either the base cider or the additions is a fault.

Mouthfeel

Average or more. Cider may be tannic from effect of botanicals but must not be bitter from over-extraction.

Entry Instructions

Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). Entrants MUST specify all botanicals added. If hops are used, entrant must specify variety/varieties used.

Vital Statistics

OG

1.045 - 1.070

FG

0.995 - 1.010

ABV

5% - 9%

Commercial Examples

US Colorado Cider Grasshop-ah (CO), Wandering Aengus Anthem Hops (OR).

C2F. Specialty Cider/Perry

This is an open-ended category for cider or perry with other ingredients such that it does not fit any of the categories above. This includes the use of other sweeteners. A cider with added honey may be entered here if the cider character remains dominant; otherwise it should be entered as mead in the cyser sub-category. Examples also include wood-fermented or aged ciders in which the wood/barrel character is a significant part of the overall flavor profile.

Appearance

Clear to brilliant. Color should be that of a standard cider unless other ingredients are expected to contribute color.

Aroma / Flavor

The cider character must always be present, and must fit with added ingredients. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) must be no more than just recognizable; it must not be a substantial element of the flavor.

Mouthfeel

Average body, may show tannic (astringent) or heavy body as determined by other ingredients.

Entry Instructions

Entrants MUST specify all ingredients. Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories).

Vital Statistics

OG

1.045 - 1.100

FG

0.995 - 1.020

ABV

5% - 12%

Commercial Examples

US Finn River Fire Barrel (WA).