Perry: The Other Cider

Originally published in the November/December 2001 issue of Zymurgy magazine. “Wine made of the juice of Peares called in English Perry, is soluble, purgeth those that are not accustomed to drinke thereof; notwithstanding it is as wholesome a drinke being taken in small quantity as wine; it comforteth and warmeth the stomake, and causeth good digestion.” ~ From John Gerald’s The Herball or Generall Historie of Plants, London, 1597. Fermented pear juice, simply known as perry, is an ancient fermented beverage with a history that is often overshadowed by its more popular cousin, apple cider. Although pears and apples are both members of the pomme family, there are many important differences. History Wild pears (Pyrus communis) were indigenous to Central Europe and Northern Asia. Through centuries of cultivation, modern pears evolved from wild pears. The Greek botanist, Theophrastus (circa 372–287 BC) distinguished…