28.A - New England Cider (BJCP 2008)


This is a cider made with characteristic New England apples for relatively high acidity, with adjuncts to raise alcohol levels. Substantial body and character. Adjuncts may include white and brown sugars, molasses, small amounts of honey, and raisins. Adjuncts are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle. Entrants MUST specify if the cider was barrel-fermented or aged. Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium, or sweet).


Aroma/Flavor: A dry flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar adjuncts.
Appearance: Clear to brilliant, pale to medium yellow.
Mouthfeel: Substantial, alcoholic. Moderate tannin.


Varieties: Northern Spy, Roxbury Russet, Golden Russet


There are no known commercial examples of New England Cider.


Data Min. Max.
Original gravity 1.060 1.100
Final gravity 0.995 1.010
Bitterness 0.0 IBU 0.0 IBU
Color 2.0 EBC 19.7 EBC
Alcohol 7.00 ° 13.00 °

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