Canadian ice ciders

Ice and cold are an integral part of the cultural heritage of the Canadian province.

From the combination of apple orchards and harsh Quebec winters, the ice cider. It is an invention that conquered the tables of the best restaurants in the world and which continues to be talked about.

Ice cider is a drink made from ripe, sweet apples that have been frozen on the tree. The result is a rich drink with a slight acidity making it refreshing, rather than sulphurous, as is often the case with sweet ciders. Sometimes ice cider is also referred to as apple ice wine, referring to the grape drink that inspired it.

That said, specialty stores can carry ice cider and sometimes it is possible to order it directly from the manufacturer. This of course depends on the legislation in force in your region regarding the shipping of alcohol.

However, the history of ice cider begins with ice wine. The latter is a type of wine made from grapes that are left on the vine to freeze over the winter. In fact, Germany and Canada have been producing this wine for a long time, as their winters are cold enough to allow the necessary freezing.

It was then that the canadian cider makers realized that the same technique could be used to produce a unique cider. So, they began to experiment with freezing apples before squeezing them. Thanks to the development of innovative techniques, they have succeeded in transforming a traditional product into a new and high-quality drink.

Its production began barely two decades ago and continues to develop in Quebec, Canada, in the early 1990s. Since then, this province has always been a major producer of cider.

In general, ice cider is made from naturally sweet apples. The apples are left on the tree to freeze during the winter months, where they are harvested and stored in wooden crates in a cold place. After prolonged freezing, the apples are pressed to produce juice, which is fermented into cider.

Ice cider is usually fermented at a low temperature, which extends the fermentation time up to several months. In addition, some producers handle their cider with care so that it can be cellared.

Another thing, ice cider is usually made from several varieties of apples. The blend harnesses the natural characteristics of different types of apples, creating layers of flavor that can get very complex. And after sufficient fermentation, the ice cider is bottled and sent to the market.

As already mentioned above, ice cider is the cider equivalent of ice wine. Indeed, it is obtained by the alcoholic fermentation of the juice of frozen pressed apples or of naturally cooled frozen juice.

It is therefore called this because of the low winter temperatures in Quebec which require apples to be frozen for the production of ice cider.

Indeed, the very low temperatures of the Quebec winter are essential to obtain the concentration of sugars necessary for its production. In fact, the production of ice cider is subject to strict regulations, which require that it be naturally cold fermented.

In addition, ice cider should not contain added sugars and alcohols, flavors or colorings. The ice cider producer also has to grow his own apples and press them. Then, the processing and bottling of the cider must be done at the place of production.

Finally, the finished product should contain between 7 and 13 % of alcohol and the permitted concentration of sugars is also strictly defined.

The unique approach to apple cider is very different from other ciders, with a feeling of freshness and cleanliness. It should indeed be served cold.

However, there are many possible pairings for ice cider. The drink can be offered after dinner, served with fruit or paired with cheese. Spicy foods also pair well with Ice Cider, as its refreshing flavor can temper extreme spices.

The drink also pairs well with grilled and roasted fish. Ice cider can also sometimes be used in mixed drinks such as cocktails, and can be an interesting conversation piece at parties.