Perry
Perry or pear cider is an alcoholic beverage made from fermented pears, traditionally in England, particularly Gloucestershire, Herefordshire, and Worcestershire, parts of South Wales and France, especially Normandy and Anjou, Canada, Australia and New Zealand.
Pear cultivars used for perry-making tend to be small in size, turbinate or pyriform in shape, and too astringent for culinary use.[7] Specific perry pear cultivars are regularly used to make single-variety perries; this was formerly the usual practice in traditional perry making, meaning that in the past, each parish would have produced its own characteristic and distinctive perries due to the very restricted distribution of many varieties.[8] Blended perries, made from the juices of several varieties, were traditionally disregarded as they tended to throw a haze, though in modern commercial production, this is overcome with filtration and use of a centrifuge.
Good perry pears should have higher concentrations of tannins, acids, and other phenolic compounds.[3] Some of the pears considered to produce consistently excellent perry include the 'Barland', 'Brandy', 'Thorn,' and 'Yellow Huffcap' cultivars.[7] Compared to cider apples, perry pears have fewer volatile components and consequently fewer aromatics in the finished product.[9] Their tannin profile is very different from that of cider apples, with a predominance of astringent over bitter flavours.