Beer Styles » Standard Cider and Perry
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The purpose of the Beer Judge Certification Program is to promote beer literacy and the appreciation of real beer, and to recognize beer tasting and evaluation skills. We certify and rank beer judges through an examination and monitoring process.
Cider is fermented apple juice. Perry is fermented pear juice. There are two categories for cider/perry: Standard and Specialty. The Standard category covers ciders and perries made primarily or entirely from the juice of apples or pears (but not both at once). The only adjunct permitted in the Standard category, and only in some subcategories, is a limited addition of sugar to achieve a suitable starting gravity. Note that honey is not a “sugar” for this purpose; a cider made with added honey must be entered either as a Specialty cider or as a Cyser under the appropriate mead sub-category. Other sugar sources that also add significant flavors (brown sugar, molasses) would also create a Specialty cider (such as New England style).
Types of Standard Cider and Perry
Variable, but should be a medium, refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.
Mild. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Generally dry, full-bodied, austere.
Medium to sweet, full-bodied, rich.
Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Examples of Standard Cider and Perry | See All