Oak encountered in C1 must be used very judiciously if a judge can immediately identify oak, it is too high and should be entered in C2F. Molasses, brown sugar, or especially maple syrup are usually more obvious. Many apples will have a slight honey character. If the entrant lists honey on the pull sheet, they should be docked, but judges should not assume a slight honey character indicates a forbidden ingredient was used. White sugar is the only acceptable C1 adjunct at this time. If it mostly fits in a style, and would not fit better in the other two, judges should give it a chance.įlavorful adjuncts that raise gravity like brown sugar, molasses, honey, and maple syrup are not allowed in C1, nor are spices such as vanilla appropriate here. There is some overlap, especially between English and French. The New World/English/French breakdown of cider styles is meant to be inclusive, not exclusive. Evaluating C1: Standard Cider and Perry Stylesĭon’t overthink the name of the style, and don’t assume a narrow range within each style. From what we have been hearing during judge flights, a lot of confusion could be alleviated if judges would simply read all the relevant information. Those of you checking guidelines on your phone, remember the app you are using might not include the introduction. Plan to occasionally review this section before judging there is a lot of important information here. Don’t Neglect the Introductionīefore we talk about style, please go read the Introduction to Cider Guidelines section to the 2015 BJCP Cider Guidelines. Remember, a Cider Judge pin is the beginning, not the end, of your training. As always, both prospective and experienced judges should practice and polish those skills. After discussing or comparing individual styles, I’ll talk about general do’s and don’ts for cider evaluation. Now my hope is judges can put it all together. At the time I wanted to get people familiar with easier-to-evaluate Specialty styles and later we’d discuss other attributes of cider, from balance to MLF to troubleshooting. This is an expansion upon the first article I wrote – Judging C2: Specialty Cider and Perry. This document represents an initial attempt at satisfying that vision, but we do not expect it is the last word on the subject – other viewpoints are welcome. When the style guidelines were written, it was envisioned that an accompanying document be created that addressed How to Use the BJCP Cider Guidelines. Style Guidelines Appendices and ReferencesĮditor’s note: For convenience, we’ve created a collection of all current cider articles by this author.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |