Low and no alcohol ciders are ciders that contain less than 3% abv and have undergone some degree of fermentation. This category is not appropriate for sparkling apple juice or other non-fermented beverages. Low and non-alcoholic ciders should carry the same aspects of a normally fermented and produced cider. Low and no-alcohol ciders are commonly achieved by dealcoholization of a standard product, arresting fermentation, or fermenting with novel yeast strains that produce minimal alcohol content. Styles such as Ciderkin and similar are appropriate for this category, so long as the abv limit is abided.
A high-scoring entry should ideally carry the same aspects of a fermented beverage and share similar aroma, flavor, and attribute balances with ciders that contain higher alcohol. Some minor mouthfeel changes are expected due to the lack of alcohol.
Common Appearance: Clear to brilliant. Often Pale.
ABV Range: <0.5% – 3%
Results not yet available – new GLINTCAP style category in 2025.