Perry: The Other Cider

This article originally appeared in the November/December 2001 issue of Zymurgy Magazine

By Bob Capshew

A THROWBACK article from 2001, take this as a great base and read more on ciders/perrys/more!

Fermented pear juice, simply known as perry, is an ancient fermented beverage with a history that is often overshadowed by its more popular cousin, apple cider. Although pears and apples are both members of the pomme family, there are many important differences.

History

Wild pears (Pyrus communis) were indigenous to Central Europe and Northern Asia. Through centuries of cultivation, modern pears evolved from wild pears. The Greek botanist, Theophrastus (circa 372 – 287 b.c.) distinguished between wild and cultivated pears. The first reference to the use of pears for fermentation was by Pliny the Elder (23-79 a.d.) who noted that the Falerion pear made good wine.

The Romans supposedly introduced pears into the British Isles. Country tales say that where wild English pears grow, there was once a Roman villa. Old pear trees are often found among monasteries and churches. Monks from Worcestershire were reportedly great perry makers. Unlike the pagan worship of the apple…