GLINTCAP organizes style categories into three groups: Standard, Specialty, and Intensified and Distilled.
There are known styles not represented here. In the case of a cider made to a style not explicitly represented here, it should be entered in the closest applicable category. For perry of a non-represented style, the decision should based on tannin content. If in doubt, enter as Modern Perry.
- Modern Cider
- Heritage Cider
- Traditional Cider
- Natural Cider
- Rosé Cider
- Modern Perry
- Traditional Perry
The Specialty grouping includes ciders and perries made with added ingredients, those made with substantial amounts of sugar sources to increase starting gravities, and beverages made from a combination of apple and pear juice (often known as “pear cider”).
The same general characteristics and fault descriptions apply to the Specialty group as to the Standard group, with the exception of the adjuncts allowed within each style category.
- Fruit Cider
- Hopped Cider
- Botanical Cider
- Wood Aged Cider
- Wood Aged Specialty Cider
- Specialty Cider and Perry
- Unlimited Cider and Perry
Beer entries with apples and/or pears are no longer accepted. Noncommercial entrants should consider the National Homebrew Competition as an alternative. Commercial entrants should consider the Great American Beer Festival Competition and/or the World Beer Cup as alternatives.
Intensified and Distilled Styles
The Intensified and Distilled group includes cider and perry that is concentrated, fortified, or distilled.
Ice Cider entries in the Noncommercial Division will be considered part of the Specialty Class with regard to Best in Class judging.
Noncommercial entrants are not permitted to enter Fortified Cider or Spirits.