GLINTCAP organizes style categories into three groups: Standard, Specialty, and Intensified & Distilled.
Standard Styles
Standard categories cover widely recognized styles. For unrepresented cider styles, enter in the closest applicable category. For perries of non-represented styles, use tannin content as a guide.
Specialty Styles
Specialty styles include ciders and perries made with added ingredients, high-gravity sugar sources, or a blend of apple and pear juice (“pear cider”). These styles follow the same general guidelines as Standard styles, except for adjunct allowances.
Intensified & Distilled Styles
This group includes concentrated, fortified, or distilled cider and perry. Noncommercial entrants cannot submit Fortified Ciders or Spirits.
Required Information
Entrants must specify sweetness and carbonation level for each entry.
Sweetness Levels
- Dry: Below 0.9% RS (Below 1.004 SG)
- Semi-Dry: 0.9%-1.8% RS (1.004-1.007 SG)
- Semi-Sweet: 1.8-4.5% RS (1.007-1.017 SG)
- Sweet: Above 4.5% RS (Above 1.017 SG)
Carbonation Levels
- Low: <0.75 volumes of CO₂ (Still / Perlant)
- Medium: 0.75 to 2 volumes of CO₂ (Petillant)
- High: >2 volumes of CO₂ (Sparkling)
Standard Styles
- Modern Cider
- Dry
- Sweet
- Heirloom Cider
- Dry
- Sweet
- Tannin Forward Cider
- Dry
- Sweet
- Natural Cider
- Rosé Cider
- Low Tannin Perry
- High Tannin Perry

Specialty Styles

Intensified and Distilled Styles
- Ice Cider
- Fortified Cider (Commercial Division Only)
- Spirits (Commercial Division Only)
