Lena Savoie
Perry, also known as pear cider, is an alcoholic beverage made from fermented pears. The earliest known reference to fermented alcoholic drinks being made from pears is found in Pliny. Perry is made using similar methods to cider, with the only difference being that it uses pears instead of apples. The drink is thought to have become well established in what is now France following the collapse of the Roman Empire.
| Characteristics | Values |
|---|---|
| Name | Perry, Pear Cider |
| Production Method | Fermentation of pear juice |
| Alcohol Content | 5-9% ABV |
| Production Regions | England, France, Canada, Australia, New Zealand, US |
| Pear Type | Perry pears, smaller and more bitter than table pears |
| Sugar Content | Higher residual sugar content due to sorbitol |
| Taste | Sweeter, more delicate pear flavour than cider |
| Price | Lower than mass-produced prosecco |
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What You'll Learn
- Perry, or pear cider, is made from fermented pear juice
- It is similar to cider, but made from pears instead of apples
- Perry pears are small, bitter, and descended from wild hybrids
- The drink is popular in the UK, France, Canada, Australia, and New Zealand
- It has a unique profile, typically lighter and more aromatic than cider
Perry, or pear cider, is made from fermented pear juice
Perry, or pear cider, is an alcoholic drink made from fermented pear juice. The process is similar to how cider is made from apples. The earliest known reference to fermented alcoholic drinks made from pears is found in Pliny. Perry-making seems to have become well-established in what is now France following the collapse of the Roman Empire.
Perry is made from specific varieties of pears, which are typically smaller and more bitter than the pears we eat. These "Perry pears" are thought to be descended from wild hybrids, known as "wildings", between the cultivated pear Pyrus communis subsp. communis and the now-rare wild pear Pyrus communis subsp. Perry pears are cultivated specifically for Perry production, and the art of Perry-making involves understanding how different pears affect the taste and quality of the final product.
Perry typically has an alcohol content ranging from 5% to 9% ABV, and it often has a more delicate pear flavour than pear cider. It is usually made using traditional methods, which contrast with the mass-produced varieties of pear cider. This focus on purity and high standards is part of the art of Perry-making.
The distinction between perry and pear cider is a matter of some controversy in the UK. The Campaign for Real Ale (CAMRA) defines perry and pear cider as different drinks, stating that "pear cider" made by large industrial cider makers is a pear-flavoured drink or a cider-style drink flavoured with pear concentrate, whereas "perry" should be made by traditional methods from Perry pears only. However, the National Association of Cider Makers maintains that the terms Perry and pear cider are interchangeable, and its rules specify that Perry or pear cider may contain no more than 25% apple juice.
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It is similar to cider, but made from pears instead of apples
Perry, or pear cider, is an alcoholic beverage made from fermented pears. It is similar to cider, but made from pears instead of apples. The earliest known reference to fermented alcoholic drinks being made from pears is found in Pliny, with perry-making becoming well-established in what is now France following the collapse of the Roman Empire. Perry pears tend to be small and relatively bitter, and are thought to be descended from wild hybrids, known as wildings. They contain a high concentration of esters that give them their prominent pear aroma.
The process of making perry is similar to that of making cider, but the key difference is the fruit used. Pears, particularly perry pears, tend to have more sugar and total phenolic compounds than apples. Perry pears also have a higher content ratio of sorbitol to other sugars, which gives perry a residual sweetness and a softer mouthfeel. In addition, the presence of sorbitol can result in a mild laxative effect.
Perry typically has an alcohol content ranging from 5% to 9% ABV, although ABVs higher than 7% are unusual. It is often made using traditional methods, which contrast with the mass-produced varieties, to keep the purity and high standards of a good single variety perry. The selection of pears is crucial, as different pears will affect the taste and quality of the final product.
In Britain, perry is limited to containing no more than 25% apple juice, while pear cider may be a blend of apple and pear juice. Pear cider is often made by large industrial cider makers and is a pear-flavoured drink or a cider-style drink flavoured with pear concentrate. Perry, on the other hand, is made by traditional methods from perry pears only.
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Perry pears are small, bitter, and descended from wild hybrids
Perry is an alcoholic beverage made from fermented pear juice. It is similar to cider, which is made from apples. Perry pears, the pears used to make perry, tend to be small and relatively bitter. They are not the same as the large, sweet varieties of pears that are typically eaten as fresh fruit. In fact, perry pears are often too astringent to be used for cooking.
Perry pears are thought to be descended from wild hybrids, known as "wildings". These hybrids are believed to have formed from the crossing of the cultivated pear, Pyrus communis subsp. communis, and the now-rare wild pear, Pyrus communis subsp. pyraster. Over time, these wild hybrids were selected and cultivated for desirable qualities, and by the 1800s, many regional varieties had been identified.
The majority of perry pear varieties originate from the counties of Gloucestershire, Herefordshire, and Worcestershire in England. In Gloucestershire alone, there were once over 100 varieties of perry pears, known by over 200 local names. These local names often reflect the characteristics of the pear or the effects of the perry it produces. For example, there are various "Huffcap" varieties, such as "Red Huffcap" and "Black Huffcap", which have an elliptical shape. Other pears are named after individuals, such as "Stinking Bishop", or places, such as "Hartpury Green".
Perry pears are specifically cultivated for perry production, and the process of making perry is similar to that of making cider. The main difference is that perry uses pears, while cider uses apples. Perry pears have a unique chemical composition that gives perry its distinctive characteristics. For example, perry pears contain a high concentration of deca-2,4-dienoate, a group of esters that give perry its prominent pear aroma. Additionally, perry pears have a higher content ratio of sorbitol to other sugars, which contributes to a sweeter taste and a softer mouthfeel in the finished perry.
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The drink is popular in the UK, France, Canada, Australia, and New Zealand
Perry, or pear cider, is an alcoholic drink made from fermented pear juice. It is similar to cider, which is made from apples, but perry uses pears to create a unique profile that is typically lighter and more aromatic. Perry pears are usually small and bitter, quite unlike the large, sweet varieties of pears that are eaten as fresh fruit.
Perry is particularly popular in the UK, specifically in Gloucestershire, Herefordshire, and Worcestershire, as well as parts of South Wales. It has a long history in these regions, with the drink becoming well-established in the west of England by the 16th and 17th centuries. Today, perry is considered one of the UK's unsung drinks, offering a lightly sparkling, refreshing experience at a low price.
In France, perry-making became well-established following the collapse of the Roman Empire, and the country retained its association with pear-growing into the medieval period. Perry pears are still cultivated in France, particularly in Normandy and Anjou, and the country is known for producing some of the best pears.
Canada, Australia, and New Zealand also have a history of producing perry, particularly in fruit-growing regions. For example, the growing interest in artisanal perry production in the northwest United States overlaps with Canada's fruit-growing regions.
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It has a unique profile, typically lighter and more aromatic than cider
Perry, or pear cider, is an alcoholic beverage made from fermented pear juice. The process of making perry is similar to that of making cider, but the former uses pears instead of apples. Perry typically has an alcohol content ranging from 5% to 9% ABV.
Perry pears are distinct from the pears typically eaten as fresh fruit. Perry pears tend to be small and relatively bitter. The distinction between table pears and perry pears is similar to the distinction between table apples and cider apples. Perry pears are thought to be descended from wild hybrids, known as wildings, between the cultivated pear Pyrus communis subsp. communis and the now-rare wild pear Pyrus communis subsp.
Perry has a unique profile, typically lighter and more aromatic than cider. This is due to the different tannin profiles of perry pears and cider apples. Perry pears have a predominance of astringent over bitter flavours. They also contain a high concentration of esters that give perry its prominent pear aroma. Additionally, perry pears have a higher content ratio of sorbitol to other sugars, such as fructose. Sorbitol is not readily fermented by yeast, so it remains in the final product as residual sugar, giving perry a sweeter taste and a softer mouthfeel.
The process of making perry is traditional and artisanal, with farmers specifically cultivating certain types of pears for perry production. The flavour of perry can vary depending on the pear type, the degree of sweetness, whether it is sparkling or still, and whether it is filtered and made with indigenous yeasts. Perry is often appreciated for its complexity and depth of flavour, offering a more elegant and sophisticated drinking experience compared to cider.
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Frequently asked questions
Perry, also known as pear cider, is made from fermented pear juice.
The Campaign for Real Ale (CAMRA) states that pear cider is a pear-flavoured drink made with pear concentrate, while perry is made from traditional methods using only perry pears. However, the National Association of Cider Makers maintains that the terms are interchangeable, and perry/pear cider may contain up to 25% apple juice.
Perry is traditionally made in England, particularly in Gloucestershire, Herefordshire, and Worcestershire, as well as parts of South Wales. It is also produced in France, Canada, Australia, and New Zealand.
Perry pears are typically small and bitter, distinct from the larger, sweeter table pears commonly eaten as fruit. Perry pears are cultivated specifically for perry production and are known for their ability to produce a refined, alcoholic drink.
