2018 Portland International Cider Cup Info

FG < 1.007

Entry Info: Comments:  Exhibits characteristics of ciders commonly made from culinary apples. High tannin, bitersweet/bittersharp apple character should not be present. Appearance: Clear to brilliant, pale to gold in color. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Mouthfeel: Medium body. Some tannin may be present for slight to moderate astringency, but little bitterness. Overall Impression: Variable, but should be refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food. Apple Varieties: Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan, Newtown Pippin, Gala, Granny Smith, Fuji, Northern Spy, Russets, Baldwin Commercial Examples: Seattle Cider – Dry, CiderRiot! – Everyday, Tod Creek – Tod Cider

Entry Requirements: Entrants MUST specify carbonation level (petillant or sparkling). Entrants MUST specify sweetness (dry, medium dry, medium).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category. < 1.007 (< 1.8 Brix)

FG > 1.007

Entry Info: Comments:  Exhibits characteristics of ciders commonly made from culinary apples. High tannin, bitersweet/bittersharp apple character should not be present. Appearance: Clear to brilliant, pale to gold in color. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Mouthfeel: Medium body. Some tannin may be present for slight to moderate astringency, but little bitterness. Overall Impression: Variable, but should be refreshing drink. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food. Apple Varieties: Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan, Newtown Pippin, Gala, Granny Smith, Fuji, Northern Spy, Russets, Baldwin Commercial Examples:  Portland Cider Company – Apple, Anthem – Anthem Cider, 2 Towns – Bright Cider

Entry Requirements: Entrants MUST specify carbonation level (petillant or sparkling). Entrants MUST specify sweetness (medium, medium sweet, sweet).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category. FG > 1.007 (> 1.8 Brix)

FG < 1.007

Entry Info: Comments:  Exhibits characteristics of ciders commonly made from heirloom apples; both traditional European & American cider varieties and dual-purpose apples. GLINTCAP says a Heritage cider "is made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than New World—Modern ciders. These ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in English ciders."    Appearance: Clear to brilliant, pale to deep gold in color. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Mouthfeel: Medium body. Some tannin should be present for moderate to full astringency, but little bitterness. Overall Impression: Should exhibit more distinctive apple character than a Modern Cider.  GLINTCAP says “Should not be bland or watery”. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food. Apple Varieties: Blend can include culinary apples, multi-use (Northern Spy, Russets, Baldwin, Newtown Pippen), American cider apple varieties, English and French bittersweets, crabapples, any suitable wildings. Commercial Examples: Liberty Ciderworks – Columbia Crab SV, Scenic Road Cider Co – Dry, Merridale – House

Entry Requirements: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium dry, medium).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category. < 1.007 (< 1.8 Brix)

FG > 1.007

Entry Info: Comments:  Exhibits characteristics of ciders commonly made from heirloom apples; both traditional European & American cider varieties and dual-purpose apples. GLINTCAP says a Heritage cider "is made primarily from multi-use or cider-specific bittersweet/bittersharp apples, with wild or crab apples sometimes used for acidity/tannin balance. These ciders will generally be higher in tannin than New World—Modern ciders. These ciders will generally lack the malolactic fermentation (MLF) flavor notes often found in English ciders."    Appearance: Clear to brilliant, pale to deep gold in color. Aroma/Flavor: Sweet or low-alcohol ciders may have apple aroma and flavor. Dry ciders will be more wine-like with some esters. Sugar and acidity should combine to give a refreshing character, neither cloying nor too austere. Medium to high acidity. Mouthfeel: Medium body. Some tannin should be present for moderate to full astringency, but little bitterness. Overall Impression: Should exhibit more distinctive apple character than a Modern Cider.  GLINTCAP says “Should not be bland or watery”. Sweet ciders must not be cloying. Dry ciders must not be too austere. An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food. Apple Varieties: Blend can include culinary apples, multi-use (Northern Spy, Russets, Baldwin, Newtown Pippen), American cider apple varieties, English and French bittersweets, crabapples, any suitable wildings. Commercial Examples: Montana CiderWorks – Darby Pub Cider, Wandering Aengus – Bloom

Entry Requirements: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium, medium sweet, sweet).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category. FG > 1.007 (> 1.8 Brix)

FG < 1.007

Entry Info: Comments:  This category includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Appearance: Cloudy to brilliant. Gold to amber color. Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing. Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. Overall Impression: Generally dry, full-bodied, austere. Apple Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc. Commercial Examples: CiderRiot! – 1763, Alpenfire Cider – Pirate’s Plank, Liberty Ciderworks – Porter’s Perfection SV

Entry Requirements: Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry, medium dry, medium).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category. FG < 1.007 (< 1.8 Brix)

FG > 1.007

Entry Info: Comments:  This category includes the English “West Country” plus ciders inspired by that style. These ciders are made with bittersweet and bittersharp apple varieties cultivated specifically for cider making. Appearance: Cloudy to brilliant. Gold to amber color.
Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing. Aroma/Flavor: No overt apple character, but various flavors and esters that suggest apples. May have “smoky (bacon)” character from a combination of apple varieties and MLF. Some “Farmyard nose” may be present but must not dominate; mousiness is a serious fault. Overall Impression: Generally dry, full-bodied, austere. Apple Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc. Commercial Examples:  Montana CiderWorks – North Fork Traditional, Tieton Cider Works – Wild Washington

Entry Requirements: Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (medium, medium sweet, sweet).  It is the choice of the entrants to decide which sweetness category to enter. Judges will not perform their own gravity readings but will expect perceived sweetness levels based on the category.  FG > 1.007 (> 1.8 Brix)

Entry Info: Comments:  This category includes Normandy styles plus ciders inspired by those styles, including ciders made by various techniques to achieve the French flavor profile. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Traditional French procedures may use small amounts of salt and calcium compounds (calcium chloride, calcium carbonate) to aid the process of pectin coagulation. These compounds may be used, pre- fermentation, but in limited quantity. It is a fault if judges can detect a salty or chalky taste. Appearance: Clear to brilliant, gold to chestnut color. Mouthfeel: Medium to full, mouth filling. Moderate tannin apparent mainly as astringency. Carbonation moderate to champagne-like, but at higher levels it must not gush or foam. Aroma/Flavor: Fruity character/aroma. This may come from slow or arrested fermentation (in the French technique of keeving) or approximated by back sweetening with juice. Tends to a rich fullness. Overall Impression: Dry-bodied, rich. Apple Varieties: Nehou, Muscadet de Dieppe, Reine des Pommes, Michelin, etc. Commercial Example: EZ Orchards – Cidre

Entry Requirements: Entrants MUST specify carbonation level (petillant or sparkling). Entrants MUST specify sweetness (medium, medium sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

Entry Info: Comments:  Cider or Perry with the addition of hops. Appearance: Slight haze to brilliant; pale to deep gold in color. Aroma/Flavor: Must have hop aroma, hop flavor may be present. Hop bitterness should be light and may be nonexistent. Hop varieties may provide aromas of tropical/fruity/citrusy or woody/piney or grassy/herbal/floral. Varies from dry to sweet. May have apple aroma and flavor. The sweetness of sweet hopped ciders should accentuate hop profile and should not be too cloying. Mouthfeel: Medium body. Hops may provide some bittering. Some tannin may be present for slight astringency. Overall Impression: Should be a moderately complex drink.  A distinct hop aroma must be present. Note that freshly-hopped ciders (using wet/fresh hops) may exhibit distinctly different aromas and flavors (grassy, plant-y) than using dried hops.  Should be easy to drink and pair well with food. Apple/Pear Varieties: Made with fruit common to the base style. Commercial Examples: Square Mile – Hopped Apple Cider, 2 Towns Ciderhouse – Hop & Stalk, Finnriver – Dry Hopped Cider

Entry Requirements: Entrants MUST specify the base style (Modern, Heritage, English, French, Perry, Wild/Non-Sac).  Entrants MUST specify carbonation level (petillant or sparkling).  Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.  Entrants MUST specify hop variety (Cascade, Amarillo, Citra, Chinook, Simcoe, etc.).

Entry Info: Comments: Can be any style in presentation but overriding all should be complexity of the fermentation and potentially noticeable yet not overriding “faults”. Aromas/flavors such as band-aid, rotting leaves and farmyard may not be considered a fault in this category provided the overall drink is enjoyable, in balance, and those aromas/tastes are subtle.   Appearance: Varies from cloudy to brilliant, pale to amber in color. Mouthfeel: Body varies. Tannins may contribute astringency. Aroma/Flavor: May include yeasty/bready notes, souring/puckering, rotting apples, moldy cheese. Sulphur/H2S is not acceptable except in minor amounts and not out of balance. Overall Impression: The greatest capacity for expression exists in the judge’s overall impression. For instance, if the entrant notes describe a pediococcus fermentation, the judges will look for corresponding flavors. Apple/Pear Varieties: Made with fruit common to the base style. Commercial Examples:  Wildcraft – Farmhouse Dry, Reverend Nat’s – original Sacrilege Sour Cherry (with lactobacillus)

Entry Requirements: Entrants MUST specify carbonation level (still, petillant or sparkling). Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.  If using commercial yeast cultures, entrants MUST specify the cultures used, for instance: brettanomyces bruxellensis or lactobacillus.

Entry Info: Comments: Aroma and flavor should balance herbs or spices used with the flavors of the cider. Appearance: Varies from cloudy to brilliant, pale to amber in color. Aroma/Flavor: Entry form must specify the herbs and/or spices used and the judging will be based on the expectations set by the form. Examples include cinnamon/nutmeg/cloves, ginger, hot pepper, raisins. Spices/herbs used must be in balance and the flavor of apple cider must be present. Mouthfeel: Body varies and may linger due to flavors added. Overall Impression: Should be a moderately complex drink. Apple/Pear Varieties: Made with fruit common to the base style. Commercial Examples: Square Mile – Ginger Pear Apple Cider, Wards Hard Cider – Ginger Apple Cider, La Familia – Jamaica-Hibiscus, Finnriver – Habanero, Seattle Cider – Basil Mint

Entry Requirements: Entrants MUST specify the base style (Modern, Heritage, English, French, Perry, Wild/Non-Sac).  Entrants MUST specify carbonation level (dry, medium dry, medium, medium sweet, sweet). Carbonation should be typical of base style.  Entrants MUST specify sweetness (dry, semi dry, semi sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.  Entrants MUST specify all herbs and/or spices used. 

Entry Info: Comments:  Barrel aged, wood chips, spirals and cubes may be used. Non-oak wood should be noted on the entry form. Ciders must exhibit some flavors or aromas of wood aging. Appearance: Varies from cloudy to brilliant, pale to chestnut in color. Mouthfeel: Body should linger and the underlying cider should contribute. Thin watery ciders with oak additions may not provide enough body. Aroma/Flavor: The base cider type should be in balance with the wood flavors present. Wood flavors that overwhelm the base cider would be considered a fault. Non-saccharomyces flavors may be present but should be subtle (“smoky bacon” from MLF).  Wine or spirit character from previous use may be present and should be complimentary to the cider.  Wine or spirit character should not be dominant. Overall Impression: Wood and oak flavors should complement the original base cider instead of trying to provide flavor for a base cider without any. Flavors should be in balance but the cider may be somewhat challenging to drink. Apple/Pear Varieties:  Made with fruit common to the base style. Commercial Examples: Swift Cider – Peach Oak (gold), Finnriver – Firebarrel Cider, Apple Outlaw – Heritage

Entry Requirements: Entrants MUST specify the base style (Modern, Heritage, English, French, Perry, Wild/Non-Sac).  Entrants MUST specify carbonation level (dry, medium dry, medium, medium sweet, sweet). Carbonation should be typical of base style.  Entrants MUST specify sweetness (dry, semi dry, semi sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.  Entrants MUST specify wood used, including type of spirits barrel if applicable.

Entry Info: (Organizers will judge each of the subcategories separately if number of entries warrants. Subcategory division will be made solely at the discretion of the judges and competition organizers and may be done as late as the day of the judging. Entrants MUST specify one of the following subcategories.) Subcategories: 1. Pear cider (not perries, see perry categories) 2. Cherry cider (pie or sweet cherries) 3. Stone fruit ciders (peaches, apricots, plums, mangos) 4. Cane fruit ciders (raspberries, blackberries, marionberries, etc.) 5. Other berries or fruits (blueberries, currants, cranberries, banana, orange, etc.) Appearance: Typically colored due to fruit flavoring but not required. Varies from cloudy to brilliant. Aroma/Flavor: Always fruity in flavor and aroma, but the ciders must remain cider-like in nature as opposed to fruit-flavored alcohol. Mouthfeel: Depending on the fruit added, the cider may be simple and quick or linger. Puckering and astringency from fruit may be present but should be pleasing and in line with expectations from the fruit (e.g., mango cider should not be astringent, but cranberry should). Overall Impression: The cider should generally be easily drinkable. Consumers should not have to hunt for the fruit flavor stated on the bottle, but the taste of cider must be present. Apple/Pear Varieties:  Made with fruit common to the base style. Commercial Examples: 2 Towns Ciderhouse – Flight of the Kiwi, Buman’s Cider – Peach Raspberry, Tieton – Apricot

Entry Requirements: Entrants MUST specify one of the fruit subcategories. Entrants MUST specify the base style (Modern, Heritage, English, French, Wild/Non-Sac). Entrants MUST specify carbonation level (still, petillant or sparkling). Carbonation should be typical of base style. Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected.

Entry Info: Commercial Examples: 2 Towns Ciderhouse – 6^th Anniversary

Entry Requirements: Where no other category suits. Entrant notes are of utmost importance for ciders in this category. It will be up to the organizer’s discretion to reclassify entries in this category.  Processes and ingredients that make the cider not suitable for any other category should be noted on the entry form.  Entrants MUST specify the base style (Modern, Heritage, English, French, Wild/Non-Sac).  Entrants MUST specify carbonation level (still, petillant or sparkling). Carbonation should be typical of base style.  Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. 

Entry Info: Comments: Some culinary pears may contain significant amounts of sorbitol, in which case a “dry” perry may give an impression of sweetness due to sorbitol in the pears. Perception of sorbitol as “sweet” is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered. Appearance: Slightly cloudy to clear. Generally quite pale. Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. No bitterness. Mouthfeel: Relatively full, low to moderate tannin apparent as astringency. Overall Impression: Mild. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. Pear Varieties: Bartlett, Kiefer, Comice, Conference, etc. Commercial Examples: Edenvale Winery – Eden Valley Orchards Pear House Cider, EZ Orchards – Poire

Entry Requirements: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet).

Entry Info: Comments: Made from pears grown specifically for fermentation rather than eating. Many perry pears are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound, hence a perry can be completely dry (no residual sugar) yet taste sweet. Note that a “dry” perry may give an impression of sweetness due to sorbitol in the pears, and a perception of sorbitol as “sweet” is highly variable from one person to the next.  Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered. Appearance: Slightly cloudy to clear. Generally quite pale. Aroma/Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness. Mouthfeel: Relatively full, moderate to high tannin apparent as astringency. Overall Impression: Tannic. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults. Pear Varieties: Butt, Gin, Brandy, Barland, Blackeney Red, Thorn, Moorcroft, etc. Commercial Examples: Snowdrift Perry

Entry Requirements: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (dry, medium dry, medium, medium sweet, sweet). If known, entrants must state the variety of pear(s) used if known.