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 – 1.170 (30.2 – 38.2 °P) |
|---|---|
| Final gravity | 1.050 – 1.085 (12.4 – 20.5 °P) |
| Alcohol | 9.0 – 12.0% ABV |
Overall impression
Full-bodied, bright, fruity, and sweet with balanced acidity; sweet but not cloying. Still to pétillant.
Aroma
Fruity, smooth, sweet-tart; clear bright fruit like poached pears, preserves, candied peaches; may show honey, nuts, pastry, tropical notes.
Appearance
Gold to amber. Clear to crystal clear. Usually still; light carbonation allowed.
Flavor
Sweet-tart balance with supple rounded finish; slight to moderate tannin acceptable; noticeable acetone is a fault; only very slight acetification acceptable.
Mouthfeel
Full body with supple, smooth texture and very long silky finish; light to moderately-low alcohol warmth, often masked by sweetness.
Comments
Regional style (Poiré de Glace) originating in Quebec in the 2000s; frozen-juice concentration; fermentation often arrested; no sweeteners to adjust gravity.
Characteristic ingredients
Table pears (e.g., Bartlett, Bosc, Flemish Beauty); freeze concentration of juice before fermentation.
Style comparison
Lower tannin and acidity than Ice Cider; a pear counterpart to C2C but softer and less sharp.
Entry instructions
Entrants MUST specify starting gravity, final gravity or residual sugar, alcohol level, and carbonation level.
Commercial examples
Coteau Rougemont Poiré de Glace, Domaine de la Galotière Poiré de Glace, Domaine de Lavoie Poiré de Glace, Vergers Écologiques Philion Gaia, Domaine des Salamandres Le Classique