CiderDays Amateur Cider Competition Info

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.

Entry Info: Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify apple varieties, particularly if those varieties introduce unusual characteristics.

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.

Entry Info: Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

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

Entry Info: Entrants MUST specify carbonation level. Entrants MUST specify sweetness, restricted to dry through semi-sweet. Entrants MAY specify varieties of apples used; if specified, a varietal character will be expected.

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.

Entry Info: 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.

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.

Entry Info: 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.

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.

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

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.

Entry Info: Entrants MUST specify both carbonation and sweetness levels.

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.

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

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.

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

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.

Entry Info: Entrants MUST specify both carbonation and sweetness levels. Entrants MUST specify all fruit or fruit juice added. Entrants MAY specify a base cider style. Entrants MAY specify the color of added fruit.

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.

Entry Info: Entrants MUST specify both carbonation and sweetness levels. Entrants MUST specify all spices added. If hops are used, entrant MUST specify the varieties. Entrants MAY specify a base cider style.

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.

Entry Info: Entrants MUST specify the ingredients or processes that make the entry an experimental cider. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or provide a more detailed description of the concept.

Common Perry is made from culinary (table) pears.

Entry Info: Entrants MUST specify both carbonation and sweetness levels.

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).

Entry Info: Entrants MUST specify both carbonation and sweetness levels.

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.

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

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

Entry Info: Entrants MUST specify the ingredients or processes that make the entry an experimental perry. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or provide a more detailed description of the concept.