The following lively excerpts are taken from Gardening for the Homebrewer, Grow and Process Plants for Making Beer, Wine, Gruit, Cider, Perry, and More, by Wendy Tweten and Debbie Teashon. Published by Voyageur Press, 2015. Used by permission of the publisher. All rights reserved.
Getting to Know Perry
Pity the poor pear. It gets no respect. Even our lexicon is against it. A pear a day will not keep medical professionals at bay. You will never travel to the “Big Pear” and make it there. Did you upset the pear cart? Find someone who cares. Sadly, there’s just no denying that the pear is the apple of no one’s eye. So let’s give fermented pear juice the dignity of its rightful name: perry, and celebrate this sadly slighted fruit and the alcohol derived from it. How do you like them pears?
Perhaps the easiest way to categorize perry is by considering what it’s not. It’s not wine, although pears do make a fine wine. It’s also not hard cider; cider is made primarily of apples and tends to have a more robust, earthier flavor. So why all the confusion between cider and perry? It’s a matter of marketing. Rather than introduce Americans and young consumers
to the unfamiliar (though anc...
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