I didn't want to get into a discussion of standards in amh0001's thread about his competition results so I started this thread.
Where and how does the BJCP come up with their style requirements? My specific question is about French cider. I have inlaws(and inlaws of inlaws) in France who produce cider, and cider is a very popular beverage over there, but I have never tasted a cider in France that would conform to the BJCP's description. I've ad cider from all across France, young ones, aged ones, from Normandy, Brittany, the Loire and i don't ever remember a cider that wasn't bone dry. when we have European friends over what they want first is a glass of my cider, it reminds them of their ciders back home. So who in the BJCP decided that french cider should be sweet?