This class is for ciders in which acidity is the key flavor component. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product.

This class is for ciders in which tannin is the key flavor component. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product.

This class is for ciders produced with the Traditional Method, Ancestral Method, or Charmat Method. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product.

This class is for ciders that have been fermented (at least in part) with native yeasts. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product. Entrant should declare if cider is Asturian/Basque or Contemporary in style.

This class is for ciders made with red-fleshed and/or red-skinned apples. The use of apple skin maceration to provide color is allowed. Apple varieties should be declared if known. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product. No specialty ingredients are allowed in this class.

This class is for ciders that have been fermented and/or aged in contact with wood (barrels, staves, chips, etc.). Wood and/or prior barrel contents must be in balance with base cider. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product. No specialty ingredients are allowed in this class.

This class is for products made primarily with pears. Entrant should declare if perry is Acid-Led or Tannin-Led. Pears must comprise at least 75% of the final blend. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product.

This class is for products made with two or more fermented fruits. Entrant should declare all fruits used. Apples and/or pears must comprise at least 25% of the final blend. Juice must be fresh-pressed (not from concentrate) and comprise at least 85% of the final product.

This class is for ciders made with commonly grown apple varieties (dessert, culinary, etc.) and/or juice content below 85%. These products may be thought of as “Everyday” or “Supermarket” ciders and are sometimes packaged in cans. No specialty ingredients are allowed in this class.

This class is for ciders with fruit(s) added after fermentation has finished. The added fruit(s) must be in balance with the base cider. Entrant should declare all fruits used.

This class is for ciders made with added spices, herbs, vegetables, hops, and/or other botanicals. Entrant should declare all botanicals used. Ciders with spicy peppers, coffee, chocolate, coconut, tree nuts, and/or added fruits should be entered in the Specialty class.

This class is for ciders/perries with elements that combine two or more style classes and/or lack overt cider/perry character. Entrant should declare all ingredients used.

This class is for ciders/perries with an ABV between 0.0% and 4.9%. Entrant should declare production method (dealcoholized, sparkling juice, etc.) and list all added ingredients (fruits, hops, botanicals, etc.).

This class is for products that have been intensified by cold, heat, the addition of spirits, and/or other methods. Entrant should declare if entry is Ice Cider, Fire Cider, or Pommeau/Mistelle. The product may contain fruits, botanicals, and/or other specialty ingredients.

This class is for distilled products made with apple and/or pear. Entrant should declare if entry is unaged (Eau de Vie, Vodka, etc.) or aged (Brandy, Calvados, etc.).