C1B English Cider
2015 edition of the BJCP Style Guidelines
Vital Statistics
Description
Aroma: No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through MLF (see Introduction/Aroma-and-Flavor) which produces desirable spicy/smoky, phenolic, and farmyard/old-horse characters. These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault
Appearance: Barely cloudy to brilliant. Medium yellow to amber color.
Flavor: No overt apple character, but various flavors and esters that suggest apples, particularly tannic varieties. English-style ciders commonly go through MLF (see Introduction/Aroma-and-Flavor) which produces desirable spicy/smoky, phenolic, and farmyard/old-horse characters. These flavor notes are positive but not required. If present, they must not dominate; in particular, the phenolic and farmyard notes should not be heavy. A strong farmyard character without spicy/smoky or phenolic suggests a Brettanomyces contamination, which is a fault. Mousiness is a serious fault
Mouthfeel: Full. Moderate to high tannin, perceived as astringency and some bitterness. Carbonation still to moderate. Bottle-fermented or -conditioned ciders may have high carbonation, up to champagne levels, but not gushing or foaming.
Impression: Generally dry, full-bodied, austere. Complex flavor profile, long finish.
Comments: Sweet examples exist, but dry is most traditional, particularly when considering the drying contributions of tannin.
Varieties: Kingston Black, Stoke Red, Dabinett, Porter’s Perfection, Nehou, Yarlington Mill, Major, various Jerseys, etc.
Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (dry through medium-sweet, 4 levels). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be Expected.
Commercial Examples: [US] Westcott Bay Traditional Very Dry, Dry and Medium Sweet (WA), Farnum Hill Extra-Dry, Dry, and Farmhouse (NH), Wandering Aengus Oaked Dry (OR), Montana CiderWorks North Fork (MT), Bellwether Heritage (NY). [UK] Oliver’s Traditional Dry, Hogan’s Dry and Medium Dry, Henney’s Dry and Vintage Still, Burrow Hill Medium, Aspall English Imperial.