Buckle up, cider enthusiasts, because we’re about to venture off the beaten path and explore the lesser-known, but equally delicious world of perry. Think of it as cider’s wild cousin, crafted from fermented pear juice instead of apples. This ain’t your grandma’s pear nectar, folks – we’re talking complex flavors, delicate aromas, and a bubbly personality that’s sure to surprise and delight. So, grab a glass, embrace the unexpected, and let’s dive into the fascinating world of perry.
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Traditional Perry: This is the OG of pear-based brews, made with just pears, water, and yeast. It’s a showcase for the unique flavor profile of pears, ranging from sweet and floral to dry and tannic. We’ll explore the history and traditions of perry making, discover the different types of pears used, and learn how to appreciate the subtle nuances of this ancient beverage.
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Modern Perry: Today’s perry makers aren’t afraid to experiment, pushing the boundaries of flavor with creative additions and innovative techniques. We’ll delve into the world of dry-hopped perry, barrel-aged perry, and even ice perry, where the pears are frozen to concentrate their sugars and flavors.
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Perry vs. Cider: While both are made from fruit, perry and cider offer distinctly different flavor experiences. We’ll compare and contrast these two beverages, exploring the unique characteristics of pears and apples, and discovering how they shine in their respective fermented forms.
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