Modern Ciders are made primarily from dessert/culinary apples. Compared to other Standard styles, these ciders generally have low to zero tannin presence and medium acidity. Modern Ciders differ from Heritage Ciders in that they tend to be less robust in character.
Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character. Acidity is medium to high, refreshing, but must not be harsh or biting.
Pale to yellow in color.
Light to full bodied. Low astringency.
A refreshing drink – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.
Primarily commonly grown dessert/culinary varieties such as Gala, Honeycrisp, McIntosh, Golden Delicious, Granny Smith, Fuji, Braeburn, and Jonathan. Multi-purpose varieties (Northern Spy, Russets, Baldwin), crabapples, and suitable wildings may be used to some degree. Ciders made primarily with multi-purpose varieties should be entered in Heritage Cider.
The entrant may specify the apple variety (or varieties) in the Additional Information section. If specified, judges will expect varietal character.
If ABV is above typical range, the entrant should provide details on growing conditions, apple varieties and/or production methods.
ABV: 3 – 8%