Apples, pears and a surprising range of flavours
Cider can be crisp and sharp, soft and fruity, or dry with a tannic grip. Perry brings a whole different set of pear flavours to the bar.
Use this guide to work out what appeals to you, whether you already have a favourite producer or are trying something new.
Cider comes from apples. Perry comes from pears.
Cider
Apple juice fermented by yeast. The apple varieties and the maker’s choices shape the flavour, sweetness and texture.
Perry
Pear juice fermented by yeast. Traditional perry uses specialist perry pears; modern perry can also use dessert pears. It is worth exploring in its own right.
A drink labelled “pear cider” may be an apple-and-pear blend or cider with added pear juice. Check the description if you want to know what is in your glass.
Choose by taste, not by colour
These three clues make a useful starting point when you talk to the cider team.
Dry, medium or sweet?
Dry means little sweetness. Medium sits between dry and sweet. Sweetness and acidity are different, so a sweet cider can still have a sharp edge.
Crisp or tannic?
Acidity gives a fresh, sharp sensation. Tannins add grip and a drying feel, a little like strong tea. Neither tells you the alcohol strength.
Still or sparkling?
Still cider has little fizz; sparkling cider has bubbles. Both can offer plenty of flavour. Pick the texture you enjoy.
A few styles to explore
Crisp, fresh and apple-led
Eastern counties styles often use eating and cooking apples. Look for descriptions such as sharp, fresh and fruity, usually with less tannin.
Fuller, earthy and tannic
Western counties styles commonly use cider apples rich in tannin, including bittersweet and bittersharp varieties. They can have a firmer texture and more pronounced apple character.
Naturally sweet and gently sparkling
Keeved cider is made using a process that slows fermentation and can retain some of the fruit’s sweetness. It is often naturally sparkling in the bottle.
These styles are made in many places, not only the counties that gave them their names. Explore CAMRA’s cider style guide.
From orchard to glass
- Choose the fruit. Different apple or pear varieties bring different levels of sugar, acidity and tannin.
- Mill and press. The fruit is crushed and pressed to release its juice.
- Let it ferment. Yeast turns the fruit sugars into alcohol. Makers may work with naturally occurring yeast or introduce a selected strain.
- Mature and blend. Time and blending help the maker develop the balance they want before serving or bottling.
CAMRA’s guide to cider-making terms explains the process further.
What CAMRA means by real cider and perry
CAMRA’s definition centres on freshly pressed apple or pear juice, rather than juice concentrate. It also excludes chaptalised juice: juice given extra sugar to raise the fermented alcohol strength before later dilution.
Cloudiness is not a test of whether a cider is real. Neither stillness nor a lack of pasteurisation is a requirement of the current definition. Ask about the producer and ingredients rather than relying on appearance.
A useful question to ask
“I like something fairly dry and crisp. What would you suggest?”
Or tell the team you prefer something sweeter, still or more tannic. Check the ABV and current allergen information before ordering; sweetness does not tell you how strong a drink is.
Explore the cider bar in Newcastle
The festival returns on 7–10 April 2027. We will share the confirmed cider and perry list as the event approaches.