Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Vital statistics
| Original gravity | 1.130 – 1.180 (30.2 – 40.1 °P) |
|---|---|
| Final gravity | 1.050 – 1.085 (12.4 – 20.5 °P) |
| Alcohol | 7.0 – 13.0% ABV |
Overall impression
Smooth, rich, sweet dessert-wine-like cider with balancing acidity; bright when fresh; deeper complexity with age but not strongly caramelized.
Aroma
Deep apple fruit complexity; high-quality dessert wine analog. Noticeable volatile acidity (acetone) is a fault.
Appearance
Brilliant. Gold to amber; aged examples may be darker.
Flavor
Rich, sweet apple with high balancing acidity; fresh brightness or aged depth. No strong caramelization. Oxidative/acetone faults unacceptable.
Mouthfeel
Full body. Slight to moderate tannin acceptable; warming but not hot.
Comments
Juice concentrated by freezing fruit or juice (‘cryo-extraction’); no sweeteners to increase gravity. Originated in Quebec in the 1990s. Differs from Fire Cider: less caramel, higher acidity.
Characteristic ingredients
Classic North American table apples (e.g., McIntosh, Cortland); freeze concentration of juice or fruit.
Style comparison
Compared to Applewine, concentration increases sugar, acidity, and flavor proportionally. Compared to Fire Cider, less caramel and higher acidity.
Entry instructions
Entrants MUST specify starting gravity, final gravity or residual sugar, alcohol level, and carbonation level.
Commercial examples
Champlain Orchards Honeycrisp Ice Cider, Cidrerie St-Nicolas Glace Du Verger, Domaine Pinnacle Cidre de Glace, Eden Heirloom Blend Ice Cider, Eve’s Cider Essence, Les Vergers de la Colline Le Glacé, Windfall Orchard Ice Cider