Here's a neat fact about pears that has always appealed to me as a fermentation-enthusiast: unlike apples, they contain larger amounts of sugars, and more importantly, undigestible sugars that both animals and yeast cannot break down. Sorbitol, a sugar that is mildly laxative and diabetic-friendly (found in prunes and plums) is one of these compounds that lends itself to creating beverages that remain slightly sweet even after being vigorously fermented.
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| Wide selection of perry pears from the National Collection of Perry Pear Trees in Britain. |
Just as cider is made from apples, perry is made from pears. Before the end of the 20th century, both were popular table beverages made with both dessert varieties and the hard, gritty, bitter fruits from wild trees that were not suited for eating. The Romans favored pear wine over that made with apples, carrying the tradition to what would later become the Normandy region of France, and further spreading to Britain with the Normand invasion during the 11th century.
A sharp decline in production followed after several hits of blight devastated pear orchards in England and France in the 1970's and 1980's,
Perry comes in two different styles. English perry is still and dry, while French perry is sweeter and bottle conditioned like a sparkling wine. It's beginning to appear in wine and beer stores again as the wine and beer market has become interested in traditional beverages and wine makers responding accordingly to meet the demand. I have yet to try some myself, but am looking forward to the day when I have more disposable income to taste test these more novel beverages.
Note: There is also "pear cider" on the market, which is NOT to be confused with perry. It's a whole 'nuther ballpark. Made with juice concentrates, corn syrup, malt alcohol, and artificially carbonated, they are more like fizzy alcoholic fruit juices. Wyder's and Woodchuck both have apple and pear ciders on the market (among other companies) that might, depending on your preference, be considered tasty and refreshing. They're affordable and pretty easy to find in stores nowadays, and are highly standardized products that give the customer the same experience every time.
I personally do not like these kinds of drinks, which are unbearably sweet and over-carbonated, masquerading alongside traditional "farmhouse" ciders that have a lot more character... I obviously have my biases against malt beverages.
POIRE WILLIAM:
Distilled from the William's pear (also known as Bartlett), there is also Poire William, which is an eaux de vie (brandy) originating in the Alsace (German influenced) region of France that is drank as an after dinner aperitif. I've been fascinated by this drink for some time now, because the bottles are often sold and displayed on bars with the fruit grown inside of them. Humans do such funny things to plants and animals...
A sharp decline in production followed after several hits of blight devastated pear orchards in England and France in the 1970's and 1980's,
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| Christian Drouin Perry |
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| AeppelTreow Perry |
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| Eric Borderlet Poire Granit |
Note: There is also "pear cider" on the market, which is NOT to be confused with perry. It's a whole 'nuther ballpark. Made with juice concentrates, corn syrup, malt alcohol, and artificially carbonated, they are more like fizzy alcoholic fruit juices. Wyder's and Woodchuck both have apple and pear ciders on the market (among other companies) that might, depending on your preference, be considered tasty and refreshing. They're affordable and pretty easy to find in stores nowadays, and are highly standardized products that give the customer the same experience every time.
I personally do not like these kinds of drinks, which are unbearably sweet and over-carbonated, masquerading alongside traditional "farmhouse" ciders that have a lot more character... I obviously have my biases against malt beverages.
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| Not the real stuff. Don't fall for it. |
POIRE WILLIAM:
Distilled from the William's pear (also known as Bartlett), there is also Poire William, which is an eaux de vie (brandy) originating in the Alsace (German influenced) region of France that is drank as an after dinner aperitif. I've been fascinated by this drink for some time now, because the bottles are often sold and displayed on bars with the fruit grown inside of them. Humans do such funny things to plants and animals...
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| Captive fruit, preserved in its own essence. Miclo brand. |
Back in 2012, I experimented with growing some of the Sterling pears inside wine bottles, thinking I would fill them with vodka or brandy for Christmas presents. I rigged up four bottles with paracord, slipping the tiny developing ovules past the neck, and periodically checked on them to see if the wind blew them down. I had a problem with earwigs and water getting in, which rotted the fruits off and created a mushy mess on the inside before the pears matured.
Apparently, angling the bottles downwards and stuffing the necks with cotton gauze helps prevent the issues I experienced!
Apparently, angling the bottles downwards and stuffing the necks with cotton gauze helps prevent the issues I experienced!
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| I experimented with growing pears inside wine bottles in 2012 to no avail! I have plans for this year, though... (this is not my picture- courtesy of Ironworks Distillery) |
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