C1ETraditional Perry
Standard Cider and Perry · BJCP 2015 Cider
2 SRM50 SRM
- OG
- 1.050 – 1.070
- FG
- 1.000 – 1.020
- ABV
- 5 – 9 %
- IBU
- 0 – 0
- Color
Standard Cider and Perry · BJCP 2015 Cider
Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. Many “perry pears” are nearly inedible due to high tannins; some are also quite hard. Perry pears may contain substantial amounts of sorbitol, a non-fermentable sweet-tasting compound. Hence a perry can be completely dry (no residual sugar) yet taste sweet. Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness and ropy/oily characters are serious faults.
Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft, etc.
US: Æppeltreow Orchard Oriole Perry (WI) France: Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire UK: Oliver’s Classic, Blakeney Red, and Herefordshire Dry; Hogan’s Vintage Perry.
Brew to this style
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Style guideline data is the work of its respective publishers, reproduced here for reference: BJCP · Brewers Association · Norbrygg · SHBF · Danske Øldommere.