CIDERY is the technical term for a topnotch cider, according to 2012 Australian cider awards judge Neal Cameron.
The competition was judged yesterday at the Orange Agricultural Institute Training Centre, with 140 entries from Australia, France, England, Ireland, New Zealand and Germany.
Cidery is just as vague as it sounds.
Mr Cameron said a good cider had an indistinguishable trait.
He says Australian ciders tend to taste sweet and appley.
More established ciders from overseas tend to hit the cidery mark.
“It’s a more traditional taste with no faults, very aromatic and with an indistinguishable character,” Mr Cameron said.
Faults can include an egg-like aroma caused by unhappy yeast, a sour taste caused by yeast infections and a vingerary aftertaste.
Associate judge Lucy Maddox said the calibre of cider was beyond expected.
“Overall the bar has been raised, making the job much harder,” she said.
The first Australian Cider Awards was held in Adelaide in 2007.
Ms Maddox said the awards were prestigious and, as a result, cider makers had become more competitive.
“It’s made people become more aware of the quality,” she said.
“People are exploring different styles, like bottle conditioning and oak.”
The winners will be announced in Sydney on Friday night.