Is pear cider still cider? This is a question that often arises when discussing the world of cider. While the term “pear cider” may sound appealing and refreshing, it is important to understand that it is often used to describe a product that is not actually traditional cider. In fact, it is typically an industrial product that lacks the authenticity and craftsmanship of true cider.
To grasp the distinction, let's delve into the world of cider and its traditional production methods. Cider, at its core, is a fermented beverage made from pressed apples. The process involves crushing the apples to extract the juice, which is then left to ferment naturally, allowing the sugars in the juice to be converted into alcohol. Traditional cider is often made using a blend of apple varieties, each contributing its own unique flavors and characteristics to the final product.
On the other hand, “pear cider” is often a term used to refer to a product that is made primarily from pears, rather than apples. While pears can indeed be used in cider production, it is important to note that a true cider would typically be labeled as “perry” rather than “pear cider.” Perry is the term used to describe a beverage made exclusively from fermented pear juice, similar to how cider is made from apples. Perry has a long history in regions such as England and France, where specific pear varieties have been cultivated for centuries to produce this unique beverage.
So why the distinction between cider and pear cider? The issue lies in the use of the term “pear cider” to describe products that are not made using traditional methods. In many cases, “pear cider” refers to a beverage that is actually a blend of apple and pear juice, often with added sugars, flavors, and carbonation. These products are typically mass-produced and lack the depth of flavor and complexity that can be found in traditional ciders or perrys.
To further complicate matters, the use of the term “cider” itself can vary depending on the country or region. In some parts of the world, particularly the United States, “cider” is often used to describe a non-alcoholic beverage that is similar to apple juice. This can lead to further confusion when trying to differentiate between traditional ciders and the industrial “pear ciders” that are commonly found.
In my personal experience as a sommelier and brewer, I have come across a wide range of “pear ciders” that have been marketed as authentic and traditional. However, upon closer inspection, many of these products have turned out to be mass-produced beverages that lack the true essence of cider or perry. While they may be enjoyable to some, they do not represent the craftsmanship and artistry that can be found in traditional cider production.
It is important to be cautious when encountering beverages labeled as “pear cider” or any drink with the name of a fruit followed by the word “cider.” These products are often industrial and lack the authenticity and complexity of traditional ciders or perrys. To truly experience the world of cider, I would recommend seeking out producers who are dedicated to crafting authentic and artisanal ciders or perrys made from quality apples or pears.