Hopped Ciders are ciders with added hops. Ciders with hops and other herbal/botanical elements (lemongrass, flower petals, tea blends, etc.) should be entered in Specialty Cider and Perry.
The cider character must be present and must fit with the hops. As with a Fruit Cider, it is a fault if the hops dominate; a judge might ask, “Would this be different if neutral spirits replaced the cider?” Oxidation of either the base cider or the hop additions is a fault.
Clear to brilliant. Hop additions generally do not contribute much color.
Average or more. Cider may be tannic from effect of hops but must not be overly bitter.
Like a white wine with complex flavors. The apple character must marry with the hops and give a balanced result.
Entrants must specify the varieties of hops used (if known) in the Additional Information section.
ABV: 5 – 9%