Perry - History of Perry

History of Perry

The earliest known reference to fermented alcoholic drinks being made from pears is found in Pliny, but perry making seems to have become well established in what is today France following the collapse of the Roman empire; references to perry making in its later heartland of England do not appear before the Norman Conquest. In the medieval period, France retained its association with pear growing, and the majority of pears consumed in England were in fact imported from France.

By the sixteenth and seventeenth century, however, perry making had become well established in the west of England, where the climate and soil was especially suitable for pear cultivation. In the three counties of Worcestershire, Gloucestershire and Herefordshire in particular, as well as in Monmouthshire across the Welsh border, it was found that perry pears grew well in conditions where cider apple trees would not. Smaller amounts were also produced in other cider-producing areas such as Somerset. Perry may have grown in popularity after the English Civil War, when the large numbers of soldiers billeted in the Three Counties became acquainted with it, and reached a zenith of popularity during the eighteenth century, when intermittent conflicts with France made the importing of wine difficult. Many farms and estates had their own orchards, and many varieties of pear developed that were unique to particular parishes or villages.

Whereas perry in England remained an overwhelmingly dry, still drink served from the cask, Normandy perry (poiré) developed a bottle-fermented, sparkling style with a good deal of sweetness.