![]() ![]() There is a scientific dialogue on the precise impact of tannins and acids on perceived dryness currently underway. The differences between mechanisms for measuring dryness chiefly come down to an actual measure of sugar vs. The four categories of sweetness are:Īmerican Cider Association encourages our members to embrace the same terminology for the sake of consistency and educating the consumer. The following organizations have embraced shared terms for communicating dryness: American Cider Association, BJCP, GLINTCAP and NYCA. In doing so, it is important that our industry work toward a language that is (a) accurate (b) illustrative (c) unified. Tell the drinker what your cider will taste like. The use of poignant descriptive language on cans and bottles will reduce palate-mismatches. Discussing flavor, ingredients and sweetness honestly are how we help a drinker find the cider they will like before they open the bottle or can. We are encouraging transparency and communication from cider makers to build fidelity with consumers-don’t betray the consumer with marketing. We think it’s time to change this as an industry. It’s commonly known that ciders marketed as dry are often anything but. The next step in the Cider Lexicon project is to unify the industry on communicating dryness. As cider maker Mark McTavish says, “cider is a category, not a beverage.” A little market fragmentation will do the cider industry good, we believe. The first step in that project was our style guide, released last fall (the guide currently open for submissions– submit here). Last summer we launched our Cider Lexicon project with the stated goal of creating tools that will help a consumer more easily find a cider that suits their flavor preferences. I’ve struck-out language that is no longer relevant. It was originally published onJuly 30, 2018. Note from Michelle: On Novemthis blog was edited to reflect current information. ![]() American Cider Association Board endorses dryness language ![]()
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