Perry is the fermented juice of crushed pears. Pear must represent the majority of fermentables in the beverage. See the Introduction to Cider and Perry Styles for detailed sensory characteristics that apply to all styles.
C4A. Common Perry
Common Perry is made from culinary (table) pears.
Overall Impression
Mildly fruity, fuller-bodied. Usually semi-dry to semi-sweet. Still to pétillant, typically. Only very slight acetification is acceptable.
Appearance
Slightly cloudy to clear. Generally quite pale, with a straw to gold color.
Aroma / Flavor
There is a fruity pear character, which can be mild but increases in sweeter examples. The pear character reflects flavors expected of fermented table pears, which may not taste strongly like fresh pears. Drier versions tend toward a profile similar to a young white wine. The acidity level should be mild to balanced, not sharp. Tannins can be mild to balanced, but should not add significant bitterness. The balance of acid and tannins is variable, but is generally even to acid-forward. Should not be mousy, ropy, or oily.
Mouthfeel
Relatively full body. Low to moderate tannins apparent as astringency. Still to sparkling carbonation, although most are no more than medium.
Characteristic Ingredients
Varieties: Bartlett, Kiefer, Comice, Conference
Entry Instructions
Entrants MUST specify both carbonation and sweetness levels.
Vital Statistics
1.050 - 1.060
FG
1.000 - 1.020
ABV
5% - 8%
Commercial Examples
Æppeltreow Perry, EdenVale Pear Cider, Seattle Cider Perry, Snowdrift Semi-Dry Perry, Pines Hammer Bent Perry, Uncle John’s Perry.Past Revision
New World Perry (2015)C4B. Heirloom Perry
A traditional perry made from “perry pears” grown specifically for that purpose, rather than for eating or cooking. Many of these varieties 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 sugar alcohol. Hence a perry can exhibit the impression of sweetness, yet be completely dry (no RS).
Overall Impression
Tannic and somewhat fruity, with a fuller body. English examples tend to be drier than French examples, so the sweetness level is variable. English and French examples may be carbonated to higher levels.
Appearance
Slightly cloudy to clear. Generally quite pale, with a straw to gold color. Still to sparkling carbonation, although most are no more than medium.
Aroma / Flavor
There is a noticeable fermented pear character, which can be subtle to quite fruity. The pear character can be more complex than a Common Perry, and does not taste strongly of table pears. The impression often tends toward that of a young white wine. A slight tannic bitterness is possible. The acidity level should be balanced, not sharp, as typically more tannin is present than acidity. Sorbitol may contribute to the impression of sweetness. Should not be mousy, ropy, or oily. Perry can sometimes have a very low level of natural acetification, which is unrelated to contamination.
Mouthfeel
Relatively full body. Moderate to high tannin apparent as astringency. Sorbitol can provide a smooth and slick texture. Should not seem syrupy.
Comments
Compared to Common Perry, Heirloom Perry is more tannin-forward, may have some bitterness, and has a more complex pear flavor. Note that a dry perry may give an impression of sweetness due to sorbitol in the pears, and perception of sorbitol as sweet is highly variable from one person to another. Hence entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered. Back-sweetening with raw pear juice to achieve a recognizable flavor profile can be found in some commercial examples, but this is not necessarily authentic or expected in perry from areas with a long, continuous tradition. Sometimes called Traditional Perry or Heritage Perry. The name heirloom implies the use of older, not-widely-grown perry pear varieties, not that there is some added prestige, especially relative to Common Perry.
Characteristic Ingredients
Varieties: Butt, Gin, Brandy, Barland, Blakeney Red, Thorn,
Entry Instructions
Entrants MUST specify both carbonation and sweetness levels.
Vital Statistics
OG
1.050 - 1.070
FG
1.000 - 1.020
ABV
4% - 9%
Commercial Examples
Æppeltreow Orchard Oriole Perry, Burrow Hill Perry, Christian Drouin Poire, Dragon’s Head Sparkling Perry, Eric Bordelet Poiré Authentique, EZ Orchards Poire, Hogan’s Classic Perry (UK), Oliver’s Classic Perry.Past Revision
Traditional Perry (2015)C4C. Ice Perry
A regional style (Poiré de Glace) originating in Quebec in the 2000s, often produced by cideries or domaines where ice cider is made using a similar process. Pear juice is frozen before fermentation to concentrate sugars. Fermentation is often arrested before completion to achieve the desired sweetness level. Sweeteners must not be used to adjust the starting or finishing gravity.
Overall Impression
Full-bodied, bright, and fruity, with a balanced acidity. Sweet, but not cloying. Still to pétillant.
Appearance
Gold to amber color. Clear to crystal clear. Usually still, but light evidence of carbonation is allowed.
Aroma / Flavor
Fruity, smooth, sweet-tart. The fruit aroma is clear and bright, often like poached pears, fruit preserves, or candied peaches. The light to moderate fruit flavors can seem like pears that have been cooked, dried, preserved, candied, or caramelized. The soft, rounded finish may have additional notes of honey, nuts, pastries, or tropical fruit. Acidity must be sufficient to prevent it from seeming to be cloying. May be tannic (astringent or bitter) but this should be slight to moderate at most. Should not be mousy, ropy, or oily. Noticeable acetone is a fault. Only very slight acetification is acceptable.
Mouthfeel
Full body. Supple, smooth texture, with a very long, silky finish. Alcohol warmth is light to moderately low, although may not be perceivable due to the sweetness. Most examples are still, but a light carbonation is acceptable.
Comments
While originating in Canada, not exclusively a Canadian product. The level of tannin and acidity is noticeably lower than in Ice Cider.
Characteristic Ingredients
Varieties: Bartlett, Bosc, Flemish Beauty, other table pears
Entry Instructions
Entrants MUST specify starting gravity, final gravity or residual sugar, alcohol level, and carbonation level.
Vital Statistics
OG
1.030 - 1.170
FG
1.050 - 1.085
ABV
9% - 12%
Commercial Examples
Coteau Rougemont Poiré de Glace, Domaine de la Galotière Poiré de Glace, Domaine de Lavoie Poiré de Glace, Vergers Écologiques Philion Gaia, Domaine des Salamandres Le Classique.Past Revision
Specialty Cider/Perry (2015)C4D. Experimental Perry
This is an open-ended, catch-all category for perry with other ingredients or for perry using other processes that result in a product not fitting any other C4 styles, such as pear-based versions of C3A and C3B (fruited or spiced perry). It may also be used for any other type of historical or regional traditional perry not already described, or for perry that otherwise meets existing guideline definitions, except that it is noticeably outside listed style parameters (e.g., strength, sweetness, carbonation). If the perry fits a previously defined style, then it is not an Experimental Perry.
Products derived from other pome fruit (e.g., quince) including those berry-like fruit in the Amelanchier genus (e.g., juneberry, serviceberry, saskatoon berry) may be entered here in lieu of a separate category, provided the experimental fruit is dominant in the formulation.
Appearance
Clear to brilliant. Color should be that of a standard perry unless other declared ingredients or processes contribute color.
Aroma
The perry character must always be present, and must fit with added ingredients or process effects. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) may range from subtle (barely recognizable) to balanced and complementary (short of dominating and overwhelming the perry character). Overall balance and drinkability are the critical success factors for this style. The resulting perry should contain recognizable experimental components, and be pleasant to drink.
Mouthfeel
If a base style has been declared, the body and mouthfeel should be reflective of that style. Declared ingredients or processes may result in additional body, or in increased tannic, astringent, bitter, or other characteristics.
Comments
If a mixture of fruit is used, the perry character must remain dominant. Regardless of experimental nature, the resulting beverage must be recognizable as a perry. The description of the perry is critical information for judges, and should be sufficient to allow them to understand the concept. If special ingredients are declared, they should be perceived (exception: potential allergens do not need to be perceivable, but must be declared).
Characteristic Ingredients
Varieties: Any
Entry Instructions
Entrants MUST specify the ingredients or processes that make the entry an experimental perry. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or provide a more detailed description of the concept.
Vital Statistics
OG
1.045 - 1.100
FG
0.995 - 1.020
ABV
5% - 12%
Comments
Compared to Heirloom Perry, Common Perry has less tannin, more of a table fruit character, and can have more acidity. Some table pears contain significant amounts of sorbitol, which may give a dry perry an impression of sweetness. The perception of sorbitol as sweet is highly variable from one person to the next. Hence, entrants should specify sweetness according to actual residual sugar amount, and judges must be aware that they might perceive more sweetness than how the perry was entered. Back-sweetening with raw pear juice to achieve a recognizable flavor profile can be found in commercial examples, but this is not necessarily authentic or expected in perry from areas with a long, continuous tradition. The name common implies lack of rarity, not lack of quality or class. Sometimes called New World Perry or Modern Perry.