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Yeast Style Guide

STYLE: English Cider

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This includes the English "West Country" plus ciders inspired by that style. These ciders are made with bittersweet and bitter-sharp apple varieties cultivated specifically for cider making. Aroma/

Flavor: No overt apple character, but various flavors and esters that suggest apples. May have "smoky (bacon)" character, from a combination of apple varieties and MLF. Some "Farmyard nose" may be present but must not dominate; mousiness is a serious fault. The common slight farmyard nose of an English West Country cider is the result of lactic acid bacteria, not a Brettanomyces contamination.

Appearance: Slightly cloudy to brilliant. Medium to deep gold color.

Mouthfeel: Full. Moderate to high tannin apparent as astringency and some bitterness. Carbonation still to moderate, never high or gushing. Overall Impression: Generally dry, full-bodied, austere.

Comments: Entrants MUST specify carbonation level (still or petillant). Entrants MUST specify sweetness (dry to medium). Entrants MAY specify variety of apple for a single varietal cider; if specified, varietal character will be expected. Varieties: Kingston Black, Stoke Red, Dabinett, Foxwhelp, Yarlington Mill, various Jerseys, etc.

Vital Statistics:
OG: 1.050 - 1.075
FG: 0.995 - 1.010
ABV: 6 - 9%

Commercial Examples: (US) White Oak Traditional and Kingston Black, Westcott Bay Vintage, Farnum Hill Farmhouse and Kingston Black; (UK) various from Hecks, Dunkerton, Burrow Hill

Wyeast Strains:
   4766 - Cider™
   4783 - Rudesheimer™