What is Ice Cider?
An exciting, emerging category that is picking up lots of awards and accolades. The IWSC (International Wines and Spirts Competition) even created a new category in 2021 to incorporate Ciders, perries and fruit wines made from 100% juice, not from concentrate.
Origins
Ice cider originated in Quebec, Canada in the early 1990s where they harvest the apples at the end of January when the apples have been exposed to sub-zero temperatures on the tree. The aim is to increase the concentration of the natural sugars within the apple (much like ice wine is produced from frozen grapes). They are then picked and pressed to obtain the sweet juice which is then fermented for about 8 months at low temperatures.
The other officially recognised method is to harvest the ripe apples in the autumn, which are then pressed to remove the juice. This juice is then left outside to gradually freeze over winter, where is acquires a very high concentration of sugar. The concentrated juice is then separated from the water and left to ferment for around 6 months.
Both of these methods produce a higher alcohol content than traditional cider. During the process the cider apple juice becomes intensified, sweeter and richer with a powerful warmth and rich complexity.
Brännland Cider, Uppsala, Sweden
Brännland Cider started in 2010 with the dream of making great cider using apples grown in the cold climate of northern Sweden. After two years of trial, error, discovery and progress they came to the conclusion that their fruit and climate were best suited for making Ice Cider or ‘Cidre De Glace’ as it’s called in its country of origin, Canada. Today, Brännland produce several varieties of ice cider for the domestic and international market. They have been going down a storm in Michelin star restaurants around the world as the food pairing opportunities are vast.
Swedish Apples
Brännland Cider produces artisanal ice cider on the Baltic seaboard of northern Sweden based on 100% apple juice and completely free from additives. They have developed a uniquely Swedish ice cider with its origin in the specific flavour profile and growing conditions of Swedish apples. The apple varieties used, for those who know their apples, are Mutsu, Cox Orange, Belle de Boskoop, Kim and Gloster. Mutsu provides the rich, intense backbone, Cox, Gloster and Kim add red notes, light tannins and length. Boskoop brings intensity and complexity.
Production Process
The raw material for ice cider must be derived by 100% from cidery pressed, unconcentrated, natural apple juice from Swedish grown apples. Using the naturally cold outside winter temperatures they freeze apple juice to concentrate its natural sugar levels. In the spring they extract a starting ice cider must with a sugar content of between 35 and 40 brix. There are no additives, such as sugar, alcohol or colouring, allowed in production and no pasteurisation or adding of any industrial food preservatives.
Discover our Ice Cider Range
Brännland Apple Ice, 2018 (37.5cl) 10% ABV
Warm yellow apples, stone fruit sweetness, long balanced finish with equal parts sweetness, citrus peel and apple acidity. Apple Ice is versatile and works well as an aperitif, with cheeses, apple or berry-based desserts or savoury dishes that can match the balance between sweetness and acidity in the cider. Also, a great base for a Champagne cocktail!
Brännland Claim Ice Cider, 2018 (37.5cl) 8% ABV
Sweetness and acidity in perfect balance. Super fresh, with red apple peel, apple core and bitter almond notes with a deliciously long, lingering finish. A great pairing for ham hock terrine or chicken liver pate. Pairs equally well with apple tarte tatin or elevate your humble crumble and custard.
Brannland Barrique Ice Cider, 2018 (20cl) 10% ABV
Ripe apple complemented by notes of vanilla, butterscotch and lightly whipped cream sweetened with demerara sugar. Fresh, ripe apple on the palate with generous sweetness. The high acidity creates tension, carries the sweetness and leads the toasty, creamy, toffee finish. Pair with Cheese, desserts with apple and berries or foie gras.
Brannland Ember Spiced Ice Cider, NV (50cl) 12% ABV
Ripe bergamot which is elevated with the acidity, turning into traditional Christmas spices as cinnamon and anise. All wrapped together with a bear hug of winter apples and a delightful sweetness. Enjoy as a traditional mulled cider with blanched almonds, raisins and additional spices or cold over ice.
Brannland Iscider, 2021 (37.5cl) 9.5% ABV
Aromas of Intense apple underpinned with ripe stone fruits. The palate is characterised by balanced apple sweetness without losing acidity or length. Notes of stone fruits and salinity compliment the intensity of the apple character. Pair with salty blue cheeses and cured meats or poached pears served with Crème anglaise.
Last word from Oz Clarke
“So let’s get this straight. 1: I pick the fruit – grapes for wine, apples for cider; 2: I crush the fruit; 3: I ferment the juice – grape juice for wine, apple juice for cider. What’s the difference between wine and cider so far? Nothing! Flavour, yes. Philosophy, no. Pure, properly grown fruit transformed into a delicious alcoholic drink by the simplest methods available… real wine, real cider… cider is wine… well, put like that, it sounds like that.”
