September 2008
To make perry the pears are processed to produce juice by pressing them in the same way as apples. Some perry pears are very soft and spoil easily so must be pressed as soon as they are ripe. Others like Thorn are so hard, that they have to be left for the winter frost to help “blow” the cells thus allowing more juice to be pressed. This is where the skill of the producer comes in to ensure the best care is taken of the fruit to guarantee high quality juice and secure delightfully fragrant perry when fermented.
So what does it taste like this real perry? Perry is quite a light drink with a flavour sometimes compared to melons, roses, or apricot jam with a finish of honey and blossom married together. It is not carbonated or pasteurised and is usually served in draught form.
CAMRA organises the National Cider and Perry Championships annually and for 2008 the National Gold Champion Perry is produced by Gregg's Pit of Herefordshire, which was described by the judges as having “A balance of citrus aroma with a winey aftertaste. Fabulous.
From the 16th century perry production has been said to thrive in the sight of May Hill on the borders of Herefordshire, Gloucestershire and Worcestershire. This is still true with Wales, the South West and East Anglia now also being acclaimed for their own perry production.
For over twenty years CAMRA has campaigned for real perry alongside beer and cider. We have worked monitoring the industry, mapping changes, campaigning for quality products and choice to consumers. Today there is a growing choice of real perry available for you to try. Many local pubs that offer real cider will also offer a choice of real perry, too.
Of course the place to go for a really good choice of traditional perry is a CAMRA organised Beer & Cider Festival. Many have a wide range available to suit all tastes, for example this year’s Stockport Festival had no less than 18 perries on sale.