Fruit Ciders are ciders with other fruits or fruit juices added – for example, berry. Note that a pear cider made from a combination of apple and pear juice would be entered as a Fruit Cider since it is neither cider nor perry.
The cider character must be present and must fit with the other fruits. It is a fault if the added fruit(s) completely dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” A fruit cider should have more cider character than a typical flavored malt beverage. Oxidation is a fault.
Clear to brilliant. Color appropriate to added fruit, but should not show oxidation characteristics. (For example, red berries should give red-to-purple color, not orange.)
Substantial. May be significantly tannic, depending on fruit added.
Like a white wine with complex flavors. The apple character must marry with the added fruit so that neither one dominates the other.
Entrants must list all additional fruits added to the cider or perry and describe any special production methods in the Additional Information section.
ABV: 5 – 9%