Families

Question 1

Cider

Answer 1

Fermented apple juice w/ no other fruits or botanical adjuncts.
Flavors of the apples and yeast used. Ranges from dry to sweet.
Can be tannic, fruit forward, tart, funky, bitter, sour. The apple variety and growing climate can impact the flavor. Flavors range from floral, vanilla, stone-fruit, tropical fruit, citrus, berries, smoke and more.
ABV range: 4.5 - 8.5%

Question 2

Perry

Answer 2

Fermented pear juice w/ no other fruits or botanical adjuncts.
Flavors of the pear varieties and yeast used.
Ranges from dry to sweet, but will always have a level of sweetness due to the sorbitol (unfermentable sugar found in pears).
Can be tannic, fruit-forward, tart, funky, bitter, sour. Pear variety and climate may impact flavor. Flavors range from floral, vanilla, stone-fruit, tropical, citrus, berries, smoke, and more.
ABV range: 4.5 - 8.5%

Question 3

Fruit Cider

Answer 3

Fermented apple or pear juice with the addition of other fruits (cherries, blackberries, currants, etc.)
The added fruit adds flavor, either subtle or pronounced. (note: apple and pear combined is considered a fruit cider).
Ranges from dry to sweet.
Can be tannic, fruit-forward, tart, funky, bitter, sour.
ABV range: 4.5 - 8.5%

Question 4

Botanical Cider

Answer 4

Plant based ingredients are included with the apples or pears (ie. hibiscus, hops, spices, vegetables, herbs).
Ranges from dry to sweet.
Can be tannic, fruit-forward, tart, funky, spicy, bitter, sour.
ABV range: 4.5 - 8.5%

Question 5

Dessert Cider

Answer 5

Production methods vary by sub-style:
Ice Cider - made from freeze concentrated juice. Can only be called Ice Cider if the freezing is done using natural cold (ie. outdoors).
Pommeau - wood-aged apple brandy mixed with fresh or lightly fermented juice.
Apple/Pear Eau de Vie - distilled apple or pear juice w/o wood aging.
Apple/Pear Brandy - distilled and wood-aged apple or pear juice.
Flavors are sweet and tend to have a higher ABV.