C1CFrench Cider
Standard Cider and Perry · BJCP 2015 Cider
2 SRM50 SRM
- OG
- 1.050 – 1.065
- FG
- 1.010 – 1.020
- ABV
- 3 – 6 %
- IBU
- 0 – 0
- Color
Standard Cider and Perry · BJCP 2015 Cider
French Cider includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Traditional French procedures use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre-fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. The enzyme PME (pectin methyl esterase) may also be used pre-fermentation for pectin coagulation. 4 BJCP Cider Style Guidelines – 2015 Edition Note that the sweetness/gravity levels indicate an overall tendency, not a sharp delineation between English and French ciders. Medium to sweet, full-bodied, rich.
Typically made sweet to balance the tannin levels from the traditional apple varieties.
US: West County Reine de Pomme (MA) France: Eric Bordelet (various), Etienne Dupont, EtienneDupont Organic, Bellot
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Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.