Fire Cider (Cidre de Feu) is a distinctive cider made using the traditional heat concentration method (not to be confused with the non-alcoholic herbal variant), which intensifies its flavors. It is one of the few (only one in 2024?), if not the first , fire cider to originate in Norway. Crafted from Rubinstep apples, this cider boasts a lower acidity compared to typical Norwegian ciders. The juice undergoes heat concentration before fermentation. Once it reaches 7.5% alcohol, it is crossflow filtered to halt fermentation and lightly carbonated (not sparkling!) to preserve its quality. While a traditional fire cider from Quebec has an alcohol content above 9% (below 15), this Norwegian version is adapted to better fit the Norwegian taxation system.