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Alcoholic drinks from England
Perry is the pear counterpart of cider, made by fermenting the pressed juice of perry pears. The juice ferments slowly in sealed vessels at outdoor temperatures, often for several months, and is racked off its yeast and sold still or naturally sparkling. Perry pears hold sorbitol, which gives perry a natural sweetness balanced by citrus acidity.
| Perry pear juice, first pressing | 100 % pear juice for Traditional Welsh Perry, from one variety or a blend[welsh-perry-pgi] |
| Cider apple juiceUp to 25 % | Allowed in Herefordshire Perry; not in Traditional Welsh Perry[hereford-perry-pgi][welsh-perry-pgi] |
| Cultured yeast (optional) | Such as Saccharomyces bayanus or S. cerevisiae; many makers rely on the wild yeast of the fruit[welsh-perry-pgi] |
| Sodium or potassium metabisulphite (optional)No more than 200 mg/L SO2 | [welsh-perry-pgi] |
| Calcium chloride and pectin esterase (optional) | Only for keeved, naturally sweet perry[welsh-perry-pgi] |
| Starter | spontaneous (wild yeasts on the pears) or cultured yeast |
Total time across the recorded steps: 2.2 years
What changes: Starting material: ripe perry pears
Pears fall or are shaken from the trees and are picked up by hand or machine. Damaged or rotten fruit is thrown out. Depending on the variety they are pressed at once or left for several weeks to ripen on their own. Output: ripe perry pears.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Perry is the pear counterpart of cider, made by fermenting the pressed juice of perry pears. The juice ferments slowly in sealed vessels at outdoor temperatures, often for several months, and is racked off its yeast and sold still or naturally sparkling. Perry pears hold sorbitol, which gives perry a natural sweetness balanced by citrus acidity. Made in 7 steps over 2.2 years. The longest step, bottle still or let it sparkle in the bottle, takes at least 12 months (DEFRA 2012) and runs at 5–15 °C (DEFRA 2012). Wild yeasts from the pear skins and the air pockets in the fruit and Cultured Saccharomyces cerevisiae or S. bayanus, when added do most of the fermenting.
| Main step | at least 12 monthsReported[welsh-perry-pgi] | Bottle still or let it sparkle in the bottle |
|---|---|---|
| Temperature | 5–15 °CSet[welsh-perry-pgi] | Bottle still or let it sparkle in the bottle |
Perry is made from perry pears instead of apples. The specifications credit the sorbitol in perry pears for its natural sweetness, and describe its acidity as citrus. Herefordshire Perry may hold up to 25 % cider apple juice, while Traditional Welsh Perry must be 100 % pear juice.
Made the same way, each with what its own sources record.
Vinegar from Italy
Made from pear must instead of wine or apple cider. It is described as fruity with a gentle acidity. The dense dark condiment made from it is a second product.
Sources: Wikipedia (it); Karničnik B.; Ministero dell'agricoltura
Traditional Welsh Perry is unpasteurised and sold live. Makers may add sulphite to protect it, up to 200 mg/L SO2, and bottles for bottle fermentation must withstand 6–12 bar at 25 °C.
Every number is labelled with how it is known. How this atlas is made
Perry pears and cider apples have been grown in Herefordshire for over 400 years. Some perry pear trees in Wales are over 300 years old, and the National Fruit and Cider Institute planted trial perry pear orchards in Monmouthshire between 1908 and 1918.
