Specialty Cider includes those ciders with added flavorings or using processes not already described in categories C1 and C2. These ciders do not necessarily need a declared base style as is expected in some specialty beer styles, but they do need to use a perceptible form of cider as the base. The result must be recognizable as a cider with a pleasant integration of the specialty aspect into a coherent, synergistic end product. Declaring a base style is allowable, but understand that judges will then also judge the cider relative to that base style. Entries with undeclared base styles still should have a cider character.

In the context of this category, the term fruit is defined as having the same usage as in the preamble to category 29 Fruit Beer in the 2021 BJCP Beer Style Guidelines. Likewise, the term spice is defined as in category 30 Spiced Beer, including allowing the use of any spices, herbs, or vegetables.

The same general characteristics and fault descriptions apply to Specialty 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.

A cider with additional non-apple fruit or fruit juices added. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

A cider with any combination of “botanicals” added. Hopped ciders are allowable in this category, in addition to ciders with the spices, herbs, and vegetables referenced in the Specialty Cider preamble.

This is an open-ended, catch-all category for cider with other ingredients or processes that do not fit any of the previous cider styles in categories C1 through C3. It also may be used for any other type of historical or regional traditional cider not already described. If the cider fits a previous style description, then it is not an Experimental Cider.

Perry is the fermented juice of crushed pears. Pear must represent the majority of fermentables in the beverage. See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.

Common Perry is made from culinary (table) pears.

A traditional perry made from “perry pears” grown specifically for that purpose, rather than for eating or cooking. Many of these varieties 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 sugar alcohol. Hence a perry can exhibit the impression of sweetness, yet be completely dry (no RS).

A regional style (Poiré de Glace) originating in Quebec in the 2000s, often produced by cideries or domaines where ice cider is made using a similar process. Pear juice is frozen before fermentation to concentrate sugars. Fermentation is often arrested before completion to achieve the desired sweetness level. Sweeteners must not be used to adjust the starting or finishing gravity.

This is an open-ended, catch-all category for perry with other ingredients or for perry using other processes that result in a product not fitting any other C4 styles, such as pear-based versions of C3A and C3B (fruited or spiced perry). It may also be used for any other type of historical or regional traditional perry not already described, or for perry that otherwise meets existing guideline definitions, except that it is noticeably outside listed style parameters (e.g., strength, sweetness, carbonation). If the perry fits a previously defined style, then it is not an Experimental Perry.

Products derived from other pome fruit (e.g., quince) including those berry-like fruit in the Amelanchier genus (e.g., juneberry, serviceberry, saskatoon berry) may be entered here in lieu of a separate category, provided the experimental fruit is dominant in the formulation.

Specialty Cider includes those ciders with added flavorings or using processes not already described in categories C1 and C2. These ciders do not necessarily need a declared base style as is expected in some specialty beer styles, but they do need to use a perceptible form of cider as the base. The result must be recognizable as a cider with a pleasant integration of the specialty aspect into a coherent, synergistic end product. Declaring a base style is allowable, but understand that judges will then also judge the cider relative to that base style. Entries with undeclared base styles still should have a cider character.

In the context of this category, the term fruit is defined as having the same usage as in the preamble to category 29 Fruit Beer in the 2021 BJCP Beer Style Guidelines. Likewise, the term spice is defined as in category 30 Spiced Beer, including allowing the use of any spices, herbs, or vegetables.

The same general characteristics and fault descriptions apply to Specialty 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.

A cider with additional non-apple fruit or fruit juices added. This is the correct style to enter a beverage fermented from a combination of apple and pear juice.

A cider with any combination of “botanicals” added. Hopped ciders are allowable in this category, in addition to ciders with the spices, herbs, and vegetables referenced in the Specialty Cider preamble.

This is an open-ended, catch-all category for cider with other ingredients or processes that do not fit any of the previous cider styles in categories C1 through C3. It also may be used for any other type of historical or regional traditional cider not already described. If the cider fits a previous style description, then it is not an Experimental Cider.

Perry is the fermented juice of crushed pears. Pear must represent the majority of fermentables in the beverage. See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.

Common Perry is made from culinary (table) pears.

A traditional perry made from “perry pears” grown specifically for that purpose, rather than for eating or cooking. Many of these varieties 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 sugar alcohol. Hence a perry can exhibit the impression of sweetness, yet be completely dry (no RS).

A regional style (Poiré de Glace) originating in Quebec in the 2000s, often produced by cideries or domaines where ice cider is made using a similar process. Pear juice is frozen before fermentation to concentrate sugars. Fermentation is often arrested before completion to achieve the desired sweetness level. Sweeteners must not be used to adjust the starting or finishing gravity.

This is an open-ended, catch-all category for perry with other ingredients or for perry using other processes that result in a product not fitting any other C4 styles, such as pear-based versions of C3A and C3B (fruited or spiced perry). It may also be used for any other type of historical or regional traditional perry not already described, or for perry that otherwise meets existing guideline definitions, except that it is noticeably outside listed style parameters (e.g., strength, sweetness, carbonation). If the perry fits a previously defined style, then it is not an Experimental Perry.

Products derived from other pome fruit (e.g., quince) including those berry-like fruit in the Amelanchier genus (e.g., juneberry, serviceberry, saskatoon berry) may be entered here in lieu of a separate category, provided the experimental fruit is dominant in the formulation.