Ice cider
Fermented beverage from frozen apples, originating in Quebec.
Ice cider—also called apple icewine, *cidre de glace* in French, or ice apple wine in the U.S.—is the apple-based version of ice wine. It’s a fermented drink made from the juice of apples that have been frozen. Freezing the apples concentrates their natural sugars, which gives the final beverage a higher alcohol content than standard cider. The drink originated in Quebec, where the climate naturally provides the cold temperatures needed. Today, it’s also made in other regions that get freezing weather and can grow apples.
The story of ice cider starts in Quebec in 1989, when winemaker Christian Barthomeuf from Dunham—now known as the “father of ice cider”—came up with a recipe inspired by German ice wines. Quebec’s climate is better suited to apples than grapes, but the same freezing technique works for both. In 1994, Barthomeuf teamed up with Francois Pouliot at La Face Cachée de la Pomme in Hemmingford, Montérégie, to refine the process and produce ice cider on a larger scale. The first commercial ice cider was produced by La Face Cachée de la Pomme in 1996, and the term 'ice cider' was officially recognized and regulated by the Quebec government that same year. Now, more than 60 producers make ice cider in Quebec alone. The idea spread to nearby regions first—Ontario and Vermont—and later to Western Canada, Europe, and the United States. In 2008, Quebec’s government set production rules, and in December 2014, Quebec ice cider earned a protected geographical indication (IGP), laying out international standards. Quebec’s winters let apples freeze naturally for cider, but making ice cider takes four to five times more apples than regular cider. About 50 producers currently operate in Quebec. The strict climate needs have slowed expansion, but production is growing worldwide, especially in Vermont. The industry has won several awards, though the claim that Spain’s La Fundacion de la Sidra gave its top prize to Barthomeuf in 2007 remains unverified.
Ice cider is made using one of two cold-based methods to concentrate apple sugars: cryoconcentration or cryoextraction. Common apple varieties include McIntosh, Cortland, Empire, and Spartan.
- Origin
- Quebec, Canada
- First created
- 1989
- Creator
- Christian Barthomeuf
- Field
- Beverage production
- Key production methods
- Cryoconcentration and cryoextraction
- Alcohol by volume
- 7% to 13%
- Residual sugar requirement
- At least 130 grams per litre
Lore & Background
Ice cider was first created in Quebec when Christian Barthomeuf, a winemaker from Dunham, considered the 'father of ice cider', created a recipe in 1989 inspired by the ice wines of Germany. Quebec's climate is much more suited to growing apples than grapes, and the same techniques can be applied to both fruits. In 1994, at Hemmingford in Montérégie, Barthomeuf worked with Francois Pouliot to refine and develop ice cider in much larger volumes, at the cidery La Face Cachée de la Pomme. The first commercial ice cider was produced by La Face Cachée de la Pomme in 1996, and the Quebec government officially recognized and regulated the term 'ice cider' that same year.
Reader's Guide
Ice cider represents a significant innovation in cider production, leveraging natural cold to concentrate apple sugars. Its creation in Quebec by Christian Barthomeuf in 1989, inspired by German ice wines, established a new beverage category. The industry has grown to over 60 producers, with expansion into Western Canada, Europe, and the United States, particularly in Vermont. In 2008, Quebec defined production conditions by regulation, and in December 2014, Quebec ice cider obtained a protected appellation (IGP), establishing international rules. The two main production methods—cryoconcentration (used in about 95% of production) and cryoextraction—both rely on natural freezing, with cryoextraction requiring apples to remain on branches until midwinter. The rigorous Quebec regulations prohibit chaptalization, addition of alcohol, artificial juice, and concentration by methods other than natural cold, protecting the product from cheaper replicas. Ice cider is typically served as an apéritif or with cheese or dessert, and is often sold in 375 ml bottles due to its higher alcohol content and costly production (requiring 9.5 kg of apples per liter, compared to 1.7 kg for regular cider).
Did You Know?
- Ice cider requires four to five times as many apples as regular cider to produce the same quantity.
- The most common apples used for ice cider are McIntosh, Cortland, Empire, and Spartan.
- Cryoextraction requires apples to be picked when the temperature is between −15 and −8 °C (5 and 18 °F), usually after three nights at those temperatures.
- In 2007, La Fundacion de la Sidra in Spain awarded Christian Barthomeuf their top prize for inventing ice cider.
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