Fruited or Botanical Cider

This category focuses on combinations of fruits or spices. The base cider characteristics can be preserved, transformed, or highlighted. Cider character must be present and should be in harmony with added fruits or botanical elements. Ciders featuring both fruits and botanical elements should be entered as Experimental or Barrel-Aged Cider. To allow for accurate judging the cidermaker must indicate the underlying traditional/contemporary cider style (e.g. “contemporary”, “traditional, Yarlington Mill apples”, “traditional – English”) and/or production technique, sweetness level and carbonation level; Entrant should also specify any specific fruit(s) or botanical(s) used in production. Entries not accompanied by this information will be at a disadvantage during judging. For the purposes of this competition, traditional/contemporary ciders that are dry hopped are categorized as Fruited or Botanical ciders, while hopped ciders using additional experimental techniques beyond standard dry hopping are categorized as Experimental or Barrel-Aged Cider. Ciders featuring both fruits and botanical elements should be entered as Experimental or Barrel-Aged Cider. <p><strong>Perceived Sweetness:</strong> Varies by underlying style</p> <p><strong>Alcohol by Weight (Volume):</strong> 2.30-7.10% (3.0%-9.0%)</p> <p><strong>Carbonation:</strong> Varies by underlying style</p> <p> </p>

Os dados das diretrizes de estilo são de seus respectivos editores, reproduzidos aqui para referência: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.