Beverage style guidelines are used with the permission of the Beer Judge Certification Program (BJCP). BJCP Style Guidelines Copyright © BJCP, Inc. The most current guidelines are available at www.bjcp.org.
Vital statistics
| Original gravity | 1.050 – 1.070 (12.4 – 17.1 °P) |
|---|---|
| Final gravity | 1.000 – 1.020 (-0.0 – 5.1 °P) |
| Alcohol | 4.0 – 9.0% ABV |
Overall impression
Tannic and somewhat fruity, fuller body. English examples tend to be drier than French; carbonation may be higher.
Aroma
Noticeable fermented pear character, subtle to quite fruity; more complex than Common Perry and not strongly table-pear-like. Slight tannic bitterness possible.
Appearance
Slightly cloudy to clear. Straw to gold. Still to sparkling; most no more than medium carbonation.
Flavor
Balanced acidity (not sharp) with typically more tannin than acidity. Sorbitol may contribute perceived sweetness. Not mousy, ropy, or oily; very low natural acetification possible.
Mouthfeel
Relatively full body. Moderate to high tannin as astringency. Sorbitol can lend smooth/slick texture; should not seem syrupy.
Comments
More tannin-forward and complex than Common Perry; may show some bitterness. Perceived sweetness may be from sorbitol even when dry.
Characteristic ingredients
‘Perry pears’ grown specifically for perry (e.g., Butt, Gin, Brandy, Barland, Blakeney Red, Thorn, Moorcroft).
Style comparison
Compared to Common Perry: more tannin/complexity, potentially some bitterness, less table-pear character.
Entry instructions
Entrants MUST specify carbonation and sweetness levels.
Commercial examples
Æppeltreow Orchard Oriole Perry, Burrow Hill Perry, Christian Drouin Poiré, Dragon’s Head Sparkling Perry, Eric Bordelet Poiré Authentique, EZ Orchards Poire, Hogan’s Classic Perry (UK), Oliver’s Classic Perry