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CAMRA Supports Real Cider and Perry  Cider and perry are the drinks produced from the fermented juice of apples and pears respectively.
Unlike real ale production, which can happen at any time of the year, real cider & perry can only be made when the fruit is ripe. The Cider Producer (rather than a Brewer) may use a mixture of bittersweet and bittersharp cider apples or sweet dessert apples, or a mixture of the two to make cider; but perry can only be made from specialized perry pears, which are high in natural tannin.
The choosing, pressing and blending of the fruit to make cider is just as much of a craft as making beer and produces a vast range of tastes, styles and aromas, similar to those produced in fine wine. Like wine, each year’s fruit produces a unique vintage, so much so that cider and perry have been sometimes called ‘The Wine of the West’.
October - National Cider Month! October is a very active time for producers, especially for those who make only a small amount of cider. Harvest time for cider fruit is roughly from September to November and by October production is in full flow.
For October events past and present click here. The Good Cider Guide 
A new edition of the Good Cider Guide has now been published. If you wish to purchase the guide, look at the main CAMRA website for details. |
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