Ice cider is a unique and concentrated cider style that originated in Québec, Canada, but is now also produced in Sweden and other cold-climate regions. By freezing apples or apple must before fermentation, water is separated from sugars and flavor compounds, resulting in a richer and more intense cider.
Production and Flavor
There are two main methods of making ice cider:
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Cryoconcentration – Pressed apple juice is naturally frozen outdoors and slowly thawed, producing a highly concentrated and sugary must.
- Cryoextraction – Apples are left on the trees until they freeze, then pressed while still frozen, yielding a naturally sweet must.
After fermentation, ice cider is often aged for several months, sometimes in oak barrels, to develop a deeper flavor profile. With an alcohol content between 7–13%, its balance of sweetness and acidity makes it comparable to dessert wines but with a stronger apple character.
Best Food Pairings
Ice cider is an excellent choice for pairing with desserts and cheese, as its balance of sweetness and acidity complements many flavors. Here are some of the best combinations:
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Blue cheese and aged hard cheeses – The saltiness of the cheese contrasts beautifully with the cider’s sweetness.
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Crème brûlée and apple pie – The fruitiness of ice cider enhances the caramelized notes in these desserts.
- Foie gras or pâté – The cider’s acidity cuts through the rich, fatty texture.
Ice Cider – A Growing Trend
Ice cider is gaining popularity among craft producers, especially in Sweden, where local apple varieties create unique flavor profiles. As its presence grows in the market, it is becoming an exciting alternative to traditional dessert wines.
Whether enjoyed on its own or paired with food, ice cider offers a unique taste experience that combines rich fruit sweetness with a refreshing acidity.
