Many of the well-known ciders and perries sold in the UK are not produced using the natural process from apples and pears (read more here), but have been made artificially using concentrated juice, a chaptalised version or syrup, some involving many processes prior to being ready for sale. 

Concentrated juice is where the fruit has been pressed and then much of the water content removed to reduce the volume for transportation. It is then rehydrated prior to starting the fermentation process. Chaptalised juice is where the fruit has been pressed and then large amounts of sugar added. This is then fermented to a very high ABV where it can be stored prior to being diluted with water to achieve the desired alcohol content for sale.

The use of these methods, plus the changing types of dispense for traditional cider and perry, often from polypins to bag in boxes, led to CAMRA reviewing its definition for them.

The new wording (https://camra.org.uk/campaign_resources/camras-definition-of-real-cider-and-perry/) states: “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 definition document also includes a number of pointers to identify the preferred options for cider and perry. These make fruit or flavoured ciders a separate category, as they are for the HMRC, ensuring any additions are pure and not from concentrates, extracts or essences.

CAMRA contacted as many cider and perry producers as possible to confirm their production processes and generated a list of makers complying with the definition. This is available as a map or as a downloadable list. These are available on the CAMRA website (https://camra.org.uk/beer-and-cider/cider/promoting-real-cider-and-perry/) and the map is a living document that is regularly updated.

One of the areas CAMRA has concentrated on in the last year is information for those interested in learning more about cider and perry. The Learn & Discover platform can be found at https://camra.org.uk/learn-discover/. It covers the basics with beginner guides – which are available to everyone – as well as more in-depth enthusiast and connoisseur articles, which are available exclusively for CAMRA members. You can learn about what is real cider, tasting, styles, terminology plus how they’re made. There’s also details of where to find them, food pairing and the various varieties.

So, head to the CAMRA website this Cider and Perry Month to find everything you need to enjoy drinking and supporting them. Wassail!

Ian Packham is vice chairman (cider) of CAMRA’s Real Ale, Cider and Perry Campaigns Committee