Ice Cider

Ice cider is a novel invention introduced in the 1990s in Quebec. The idea for this cider variety was based on ice wine—in which the grapes are frozen before fermentation, creating concentrated, dessert-style wines. Making ice cider involves freezing fresh cider or leaving the fruit to freeze. It results in full-bodied and fruity ciders that are sweet but should be balanced by subtle astringency and bright acidity.

The ciders are usually golden or amber-colored, while the alcohol content varies between 7 and 13%. They are mostly bottled in smaller bottles and are intended for sipping. These ciders can be made with various, usually local North American apple varieties.

Ice ciders are traditionally made in winter. Commercial varieties were introduced in 1996, and most production is still based in Quebec. Christian Barthomeuf and Pierre Lafond are considered pioneers of the style.