Meticulously made, perry is a delicious classic British beverage made from pears. They are sweeter with a rounded flavor compared to its cousin, cider. The way pears are turned into perry is even similar to how apples are turned to cider.
However, in order to produce quality perry, one will have to methodically follow the brewing process such as finer juice handling, storage in well-maintained casks among others.
Perries have an alcohol content of 2 percent to as much as 8 percent, but seldom more. Prime quality perries are made not out of ordinary, for-the-table-use pears, but from vintage fruits grown solely for the purpose of making them into this beverage.
These pears are astringent, too harsh to be eaten fresh as they are. Majority of perry-making in England is confined in the counties of Hereford, Gloucester, Worcester, Kent and Norfolk.
Perry wine can be added with apples, too. However, the apple juice mixed must not be more than 25 percent.
Some farmers claim of producing the finest perry in the land. However, they have added alcoholic liquor to the mixture, adding unpermitted ingredients or substance to it to enhance its color and flavor.
Perry must be brisk and light because it has been processed through authorized processing methods.