With a nod to the pioneering work of Great Lakes International Cider and Perry Competition (GLINTCAP) and the Beer Judge Certification Program (BJCP), the United States Association of Cider Makers (USACM) announced its first-ever set of style guidelines in October.
Ten distinct cider and perry styles are identified and divided into two main categories (standard and specialty), then further delineated based on aroma, flavor, appearance, ingredient criteria, and, in some cases, production and/or aging methods. According to the document, the guidelines were designed to “build a foundation for the lexicon we use to discuss cider. We hope they will be helpful for journalists, consumers, retailers, servers, cider makers, and more.”
In addition to establishing a foundation from which to evaluate and delineate ciders, the guidelines will also be incorporated into USACM’s certified cider professional program for food and alcohol industry professionals.
