Ice Cider

BJCP C2d

Comments

This is a cider style in which the juice is concentrated before fermentation either by freezing fruit before pressing or freezing juice and removing water. Fermentation stops or is arrested before reaching dryness. The character differs from Applewine in that the ice cider process increases not only sugar (hence alcohol) but acidity and all fruit flavor components proportionately. No additives are permitted in this style; in particular, sweeteners may not be used to increase gravity.

History
This style originated in Quebec in the 1990s.
Commercial Examples
[US] various from Eden Ice Cider Company and Champlain Orchards. [Canada] Domaine Pinnacle, Les Vergers de la Colline, and Cidrerie St-Nicolas (Quebec).