New World Cider A new world cider is made from culinary/table apples, with wild or crab apples often used for acidity/tannin balance. Compared to other styles in this category, these ciders are generally relatively lower in tannin and higher in acidity. “New World” references the style, not a location, as ciders in this style are also made in eastern England, Australia, Germany, etc.

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. Acidity is medium to high, refreshing, but must not be harsh or biting.

Appearance: Clear to brilliant, pale to medium gold in color. Mouthfeel: Medium body. Some tannin should be present for slight to moderate astringency, but little bitterness.

Overall Impression: A refreshing drink of some substance – not bland or watery. Sweet ciders must not be cloying. Dry ciders must not be too austere.

Comments: An ideal cider serves well as a “session” drink, and suitably accompanies a wide variety of food.

Entry Instructions: Entrants MUST specify carbonation level (3 levels). Entrants MUST specify sweetness (5 categories). If OG is substantially above typical range, entrant should explain, e.g., particular variety of apple giving high-gravity juice.

Varieties: Common (Winesap, Macintosh, Golden Delicious, Braeburn, Jonathan), multi-use (Northern Spy, Russets, Baldwin), crabapples, any suitable wildings.

Vital Statistics:

OG: 1.045 – 1.065

FG: 0.995 – 1.020

ABV: 5 – 8%

Commercial Examples: [US] Uncle John’s Fruit House Winery Apple Hard Cider, Tandem Ciders Pretty Penny (MI), Bellwether Spyglass (NY), West County Pippin (MA), White Winter Hard Apple Cider (WI), Wandering Aengus Ciderworks Bloom (OR), Æppeltreow Appely Brut and Doux (WI).

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Monty Brewing Co. / Range View Hotel Opening 2021
10481 New England Highway Highfields,Queensland 4352 Australia