26. CIDER
26B. New England-Style Cider
Aroma: Strong, pronounced apple aroma. The higher level of alcohol,8-14%, will be more noticeable in the aroma. Other fermentation byproducts may also be present.
Appearance: Pale to medium yellow. Still or sparkling. Carbonation must be natural. Clear and brilliant.
Flavor: Strong apple flavor. Usually dry. No hot alcohol taste. New England-Style cider is distinguished from other styles by its robust and sometimes unsophisticated taste. It is a rustic, homemade product, typically more forceful than delicate. Nevertheless, complexity and structure are often present.
Mouthfeel: Medium to full-bodied with some tannins.
Comments: Adjuncts may include white and brown sugars, molasses, honey (very sparingly), and/or raisins. Should use wild or wine yeast only. Entrants must specify whether still or sparkling and whether dry, semi-sweet or sweet.
| Vital Statistics: | OG: 1.061-1.105 |
| IBUs: NA | FG: 0.990-1.010 |
| SRM: 3-5 | ABV: 7-14% |
Commercial Examples: There are no known commercial examples of New England-style cider.
| Back |