STYLE: Traditional Perry

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Traditional perry is made from pears grown specifically for that purpose rather than for eating or cooking. (Many "perry pears" are nearly inedible.) Aroma/

Flavor: There is a pear character, but not obviously fruity. It tends toward that of a young white wine. Some slight bitterness.

Appearance: Slightly cloudy to clear. Generally quite pale.

Mouthfeel: Relatively full, moderate to high tannin apparent as astringency. Overall Impression: Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.

Comments: Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Variety of pear(s) used must be stated. Varieties: Butt, Gin, Huffcap, Blakeney Red, etc.

Vital Statistics:
OG: 1.050 - 1.070
FG: 1.000 - 1.020
ABV: 5 - 9%

Commercial Examples: (At present, no known commercial US perries) Bordelet "Poire Authentique" and "Poire Granit" are French perries available in the US.

Wyeast Strains:
   4021 - Pasteur Champagne™
   4766 - Cider™
   4767 - Port Wine™
   4783 - Rudesheimer™