Cyser

Related terms

Terms that belong to the same part of the subject, or that this one is routinely confused with.

• Cider

  Graff

  A hybrid drink fermented from apple juice with malted barley wort or malt extract, giving a cider with a grain backbone. It is a modern North American category rather than a historic one.

• Cider

  Apple wine

  Cider fermented to a strength closer to table wine, usually 9% ABV or more, generally by adding sugar to the juice before fermentation.

• Fermentation

  Chaptalisation

  Adding sugar to juice before fermentation to raise the eventual alcohol. It increases strength without changing acid or tannin, so a heavily chaptalised cider can taste thin for its strength.

Where to go next

• Cider glossary — The whole vocabulary, by subject and A–Z.
• Comparisons — Terms that are only really clear when set against the thing they are not.
• Search — Finds terms by their aliases and by their spellings in other languages.

Sources

What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.

• BJCP Beer Style Guidelines — cider and perry categories

  Beer Judge Certification Program · classification framework · retrieved 2026-08-24

  Opened on 2026-08-24, and the edition matters. CiderHQ registered the 2015 cider guidelines; BJCP has since published a 2025 cider edition, and the old URL now redirects into the current guidelines index. A competition style guide is a dated framework rather than a standing definition, and citing the wrong edition of one is the same class of error as citing a superseded specification. CiderHQ treats BJCP as one competition framework among several and never as the universal cider taxonomy.