CAMRA Supports Real Cider and Perry

CAMRA defines real Cider or Perry as being fermented from the whole juice of fresh pressed apples or pears, without the use of concentrated or chaptalised juices.

The word ‘chaptalised’ as used in the definition refers to a process where the alcohol level in a cider or perry is increased by the addition of sugar to an unnatural level for storage, before it is diluted with water to the desired alcohol content for sale.

In order to be real, cider and perry should never be concentrated then diluted – either in terms of the juice used, or the alcohol content.

Pubs in our branch area that sell real cider and perry are shown on the map and listed below.