{"id":5504,"date":"2026-09-23T14:36:38","date_gmt":"2026-09-23T14:36:38","guid":{"rendered":"https:\/\/nclbcf-tynland.camra.org.uk\/wordpress\/cider-perry\/"},"modified":"2026-09-23T14:36:38","modified_gmt":"2026-09-23T14:36:38","slug":"cider-perry","status":"publish","type":"page","link":"https:\/\/nclbcf-tynland.camra.org.uk\/wordpress\/cider-perry\/","title":{"rendered":"Discover cider & perry"},"content":{"rendered":"\n

Apples, pears and a surprising range of flavours<\/p>

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.<\/p>

Use this guide to work out what appeals to you, whether you already have a favourite producer or are trying something new.<\/p>

Find your starting point<\/a>Plan your visit<\/a><\/div><\/div>

Cider comes from apples. Perry comes from pears.<\/h2>

Cider<\/h3>

Apple juice fermented by yeast. The apple varieties and the maker\u2019s choices shape the flavour, sweetness and texture.<\/p><\/div>

Perry<\/h3>

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.<\/p><\/div><\/div>

A drink labelled \u201cpear cider\u201d 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.<\/p><\/section>

Choose by taste, not by colour<\/h2>

These three clues make a useful starting point when you talk to the cider team.<\/p>

Dry, medium or sweet?<\/h3>

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.<\/p><\/div>

Crisp or tannic?<\/h3>

Acidity gives a fresh, sharp sensation. Tannins add grip and a drying feel, a little like strong tea. Neither tells you the alcohol strength.<\/p><\/div>

Still or sparkling?<\/h3>

Still cider has little fizz; sparkling cider has bubbles. Both can offer plenty of flavour. Pick the texture you enjoy.<\/p><\/div><\/div><\/section>

A few styles to explore<\/h2>
Crisp, fresh and apple-led<\/summary>

Eastern counties styles often use eating and cooking apples. Look for descriptions such as sharp, fresh and fruity, usually with less tannin.<\/p><\/div><\/details>

Fuller, earthy and tannic<\/summary>

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.<\/p><\/div><\/details>

Naturally sweet and gently sparkling<\/summary>

Keeved cider is made using a process that slows fermentation and can retain some of the fruit\u2019s sweetness. It is often naturally sparkling in the bottle.<\/p><\/div><\/details>

These styles are made in many places, not only the counties that gave them their names. Explore CAMRA\u2019s cider style guide<\/a>.<\/p><\/section>

From orchard to glass<\/h2>
  1. Choose the fruit.<\/strong> Different apple or pear varieties bring different levels of sugar, acidity and tannin.<\/li>
  2. Mill and press.<\/strong> The fruit is crushed and pressed to release its juice.<\/li>
  3. Let it ferment.<\/strong> Yeast turns the fruit sugars into alcohol. Makers may work with naturally occurring yeast or introduce a selected strain.<\/li>
  4. Mature and blend.<\/strong> Time and blending help the maker develop the balance they want before serving or bottling.<\/li><\/ol>

    CAMRA\u2019s guide to cider-making terms<\/a> explains the process further.<\/p><\/section>

    What CAMRA means by real cider and perry<\/h2>

    CAMRA\u2019s 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.<\/p>

    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.<\/p>

    Read CAMRA\u2019s current real cider and perry FAQs<\/a>.<\/p><\/section>

    A useful question to ask<\/h2>

    \u201cI like something fairly dry and crisp. What would you suggest?\u201d<\/p>

    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.<\/p><\/div><\/section>

    Explore the cider bar in Newcastle<\/h2>

    The festival returns on 7\u201310 April 2027. We will share the confirmed cider and perry list as the event approaches.<\/p>

    Plan your festival visit<\/a>Beer & cider updates<\/a><\/div><\/div><\/section><\/div>\n","protected":false},"excerpt":{"rendered":"

    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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-5504","page","type-page","status-publish","czr-hentry"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t