Modern ciders are identified by moderate acidity, minimal tannin, and a light, refreshing character. These ciders are often primarily composed of contemporary dessert or culinary apples, but may also incorporate other varieties that reinforce similar qualities. Ciders with elevated richness and/or a more robust character are better suited to the Heirloom Cider category.
A high-scoring entry in this category will be balanced and quaffable, with a clean fermentation profile. Acidity should be refreshing without being harsh or biting. Sweet ciders should not be cloying, and dry ciders should not be too austere. Noticeable phenolics, VA, and oxidation are faults.
This category is divided into two awards based on sweetness level: dry and sweet.
Common Appearance: Clear to brilliant, and pale to yellow in color.
Common ABV Range: 3 – 8%
Commonly Used Varieties: Gala, Honeycrisp, McIntosh, Golden Delicious, Granny Smith, Fuji, Braeburn, and Jonathan.