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New England Cider (Discontinued)

New England Cider was a distinct style category from 2005-2016. Most New England Ciders should now be entered in Wood Aged CiderWood Aged Specialty Cider, or Specialty Cider and Perry.

This is a cider made with characteristic New England apples for relatively high acidity, with additives to raise alcohol levels and contribute additional flavor notes.


A flavorful cider with robust apple character, strong alcohol, and derivative flavors from sugar additives; traditionally dry.


Clear to brilliant, pale to medium yellow.


Substantial, alcoholic. Moderate tannin.

Overall impression

Substantial body and character. Typically relatively dry, but can be somewhat sweet if in balance and not containing hot alcohol.


Additives may include white and brown sugars, molasses, small amounts of honey, and raisins. Additives are intended to raise OG well above that which would be achieved by apples alone. This style is sometimes barrel-aged, in which case there will be oak character as with a barrel-aged wine. If the barrel was formerly used to age spirits, some flavor notes from the spirit (e.g., whisky or rum) may also be present, but must be subtle.


Northern Spy, Roxbury Russet, Golden Russet, Baldwin, etc.; many traditional New England apples.

Vital Statistics

OG: 1.060 – 1.100
FG: 0.995 – 1.020
ABV: 7 – 13%