What is Cider and Perry?
Cider is an alcoholic drink: the product of fermented apple juice
With hundreds of different cider apple varieties available to the cider maker there is an almost limitless potential to produce drinks of different styles.
There are 3 key components to creating an excellent cider:
The use of quality raw materials (ie apples)
Watchful management of fermentation and maturation to ensure there are no flavour or aroma faults
Careful balance of flavours (See diagram)
Perry, although not as widely known as cider, has an equally long and illustrious history. It is the product of the fermentation of specific pear varieties, grown historically in Gloucestershire, Herefordshire, Worcestershire and Somerset. Perry tends to be lighter and more floral than cider.
‘Pear Cider’ is an alternative term for Perry, used in a wide range of styles.