This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.

This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.

International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.

International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.

This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.

This category describes everyday American beers that have a wide public appeal. Containing both ales and lagers, the beers of this category are not typically complex, and have smooth, accessible flavors. The ales tend to have lager-like qualities, or are designed to appeal to mass-market lager drinkers as crossover beers. Mass-market beers with a more international appeal or origin are described in the International Lager category.

International lagers are the premium mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal to most palates. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such; it is more of a categorization of similar beers produced worldwide.

International lagers are the premium, industrial, mass-market lagers produced in most countries in the world. Whether developed from American or European styles, they all tend to have a fairly uniform character and are heavily marketed. Loosely derived from original Pilsner-type lagers, with colored variations having additional malt flavors while retaining a broad appeal. In many countries, the styles will be referred to by their local country names. The use of the term “international” doesn’t mean that any beers are actually labeled as such, but is more of a categorization of similar beers produced worldwide.

Traditional Ciders are produced through fermenting apples without additional ingredients or unusual processes, and represent the regional traditions from many apple-growing areas of the world. The use of a geographic name in a style title does not imply an appellation – ciders inspired by the originals may be produced anywhere, as long as they have a similar sensory profile.

See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.

A Common Cider is made primarily from culinary (table) apples. Compared to most other styles in this category, these ciders are generally lower in tannin and higher in acidity

Heirloom Cider is a broadly-defined style that often uses at least some cider apples to create a product having more tannin than Common Cider. It is usually made outside the regions associated with English, French, and Spanish Cider styles, and lacks the distinguishing MLF or rustic characteristics of those styles. It is a type of ‘craft’ cider produced in North America, eastern England, and elsewhere in the world.

English Cider is a regional product originating in the West Country, a group of counties in the southwest of England. Made from bittersweet and bittersharp apples, it is higher in tannin and lower in acidity than Common Cider. It may optionally have a phenolic-smoky character from intentional MLF. Not all cider from England fits this category; some are in the Heirloom Cider style.

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.

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.

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.

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.

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.

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.

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.

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.