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 | 1.040 – 1.075 (10.0 – 18.2 °P) |
| Alcohol | 9.0 – 16.0% ABV |
Overall impression
Very sweet cider with caramelized, maple sugar–like impression; dark gold to brown; well-aged versions may show dark fruit and sherry-like character.
Aroma
Deep caramelized sugars (maple syrup, brown sugar), caramel, baked apples, dried apricots, butterscotch; aged examples can have dark fruits, sherry-like notes; very light smoke-like note not a fault.
Appearance
Clear to brilliant. Deep gold to brown; much deeper than Common or Ice Cider.
Flavor
High to very high sweetness, yet not cloying; restrained acidity/tannins. Caramelization desirable; scorched/burnt is a fault. Alcohol up to moderate, well-integrated.
Mouthfeel
Full body, sometimes thick/chewy. Moderate tannin possible but not harsh. Still to moderate carbonation. Low to moderately-low alcohol warmth; aged examples smooth.
Comments
Canadian cidre de feu: boiled/concentrated juice prior to fermentation; no sweeteners to increase gravity. Differs from Ice Cider with caramelized character and lower acidity.
History
Canadian style; commercial versions may age up to five years before release.
Characteristic ingredients
Classic North American table fruit (e.g., McIntosh, Cortland, Spartan); concentrated by boiling.
Style comparison
More caramelized and darker than Ice Cider; generally lower acidity.
Entry instructions
Entrants MUST specify starting gravity, final gravity or residual sugar, alcohol level, and carbonation level.
Commercial examples
Cidrerie Milton Cidre de Feu, Domaine Labranche Cidre de Feu, Lacroix Feu Sacré, Petit et Fils Le Jaseux, Union Libre Fire Cider