Perry

Perry is a traditional fermented beverage made from pears, similar to the way cider is made from apples. It has been common for centuries in England, particularly in the Three Counties (Gloucestershire, Herefordshire, and Worcestershire); it is also made in parts of South Wales and France, especially Normandy and Anjou.

History

The history of perry making in England dates back to the Roman Empire, when Romans brought perry pear trees to England. The production of perry in England peaked in the 17th century when it was a popular drink among the farming communities.

Production

Perry pears are harvested in a similar way to apples, but the process of making perry is slightly different. The pears are left to mature after harvesting, then crushed and pressed. The juice is fermented in a similar way to cider.

Varieties

There are many varieties of perry, each with its own unique taste and aroma. Some of the most popular varieties include Blakeney Red, Thorn, and Winnals Longdon.

Consumption

Perry is often consumed in a similar way to cider, either on its own or mixed with other drinks. It is also used in cooking, particularly in dishes that require a sweet, fruity flavour.

Health effects

Like all alcoholic beverages, perry should be consumed in moderation. Excessive consumption can lead to health problems such as liver disease and alcoholism.

See also

• Cider
• Mead
• Fruit wine

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  Perry bottled in Normandy
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  Perry pears, Nichols Orchard, Dyrham Park
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  Perry Pear Orchard, Wick Court
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