Style: New World Cider

All Styles

Style Profile

BU:GU

0.01

Hops

2.9 g/L

Mash pH

5.20

Dry Hop

1.1 g/L

Style Guidelines BJCP 2015 Cider

1.045 1.065

1.053

0.995 1.02

1.005

IBU

0 0

ABV

5% 8%

6.3%

SRM

2 50

Description

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

Examples: 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).

Typical Grain Bill

96% Pale

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of New World Cider recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Dry Hop

0.96 g/L 1.67 g/L

1.26 g/L

Dry-Hop Rate by Year

g/L · median with IQR range

2020

1.32 g/L 1.32 g/L

1.32 g/L

2023

1.15 g/L 1.26 g/L

1.26 g/L

dated New World Cider recipes with at least one dry-hop addition

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of New World Cider recipes using each strain

Typical Water Profile

34 ppm Ca²⁺
5 ppm Mg²⁺
27 ppm Na⁺
39 ppm Cl⁻
41 ppm SO₄²⁻
73 ppm HCO₃⁻

median across recipes with a declared water profile

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