The short and easy to understand new definition was developed by CAMRA in order to make it easier to identify which are real ciders 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
Within this, a number of real ciders and perries can be additionally described as ‘live’.
In 1985 CAMRA recognised that cider and perry as traditional drinks were under threat and committed to campaigning in support of them. Unless you lived in an area which had a tradition of cider production it was highly unlikely that you would be able to buy cider or perry. Perry in particular was in real danger of dying out. Had it not begun to feature at CAMRA festivals perry might well have disappeared altogether.
The Campaign began to inform consumer choice, to encourage producers to continue making cider and perry, and to raise consumer awareness at festivals.
In support of these efforts CAMRA coined the term ‘real cider’ to describe ciders and perry created using traditional ingredients and processes.
The world of cider has evolved so much in the 40 years since CAMRA began to campaign for real cider and perry that it is virtually unrecognisable. The Campaign has therefore sought to clarify a definition of ‘real cider and perry’ that is easy to follow and can inform the consumer and champion producers.
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