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Michael Wilcox of Wichita, KS, member of the Kansas City Bier Meisters, won a gold medal in Category #33: Standard Cider & Perry during the 2019 National Homebrew Competition Final Round in Providence, RI. Wilcox’s Standard Cider & Perry was chosen as the best among 138 entries in the category and earned him the title of 2019 Cidermaker of the Year..Read More
Bob Capshew presents this recipe in his article "Perry: The Other Cider" on page 41 of the Nov./Dec. 2001 Zymurgy magazine. For more detailed information on the history and production of perry, AHA members can instantly access this issue via the eZymurgy online archive.
As Bob Capshew highlights, pears and apples are cousins in the pomme family, and both are used to make a fermented beverage, but have experienced different popularity throughout history up to modern times. The delicious elixer that is fermented pear juice, better known as perry, has not seen the following cider has had in the past, but don't let that make you wary of perry.
Traditionally, perry is stronger than cider and was sipped on for special occasions in similar fashion to champagnes or liquers, as opposed to apple cider which was consumed in a more "sessionable" fashion. Depending on the pear juice you aquire (and the amount of sugar you add to manipulate the gravity), this recipe can produce a strong, traditional perry or a more cider-like, sessionable perry.Read More