Editing Perry (section)

==History==
The earliest known reference to fermented alcoholic drinks being made from pears is found in [[Pliny the Elder|Pliny]].<ref>{{Citation | title=Pliny's Natural History | chapter-url=http://www.masseiana.org/pliny.htm#BOOK%20XV | volume=book XV | chapter=section XVI | access-date=28 October 2011 | url-status=dead | archive-url=https://web.archive.org/web/20170101063545/http://www.masseiana.org/pliny.htm#BOOK%20XV | archive-date=1 January 2017}}</ref> 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 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.<ref name="ppm"/>

By the 16th and 17th centuries, however, perry making had become well established in the west of England, where the climate and soil were 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, 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,<ref name=wilson1>Wilson, C. A. ''Liquid Nourishment: Potable foods and stimulating drinks'', Edinburgh University Press, 1993, p.94</ref> and reached a zenith of popularity during the 18th century, when intermittent conflicts with France made the importing of wine difficult.<ref name=rhs>[http://www.rhs.org.uk/RHSWebsite/files/7f/7f2b102c-f4a6-4c27-bfbb-b3b7d235bff1.pdf Keeping It Real] {{webarchive|url=https://web.archive.org/web/20100117190921/http://www.rhs.org.uk/RHSWebsite/files/7f/7f2b102c-f4a6-4c27-bfbb-b3b7d235bff1.pdf |date=17 January 2010 }}, Royal Horticultural Society</ref> Many farms and estates had their own orchards, and many varieties of pears developed that were unique to particular parishes or villages.

Whereas perry in England remained an overwhelmingly [[Dryness (taste)|dry]], still drink served from the cask, perry made in [[Normandy]] (''poiré'') developed a bottle-fermented, sparkling style with a good deal of sweetness.<ref name=wpcs>[http://www.welshcider.co.uk/index.php?option=com_content&task=view&id=96&Itemid=105 Normandy, World Perry Capital] {{Webarchive|url=https://web.archive.org/web/20110721235433/http://www.welshcider.co.uk/index.php?option=com_content&task=view&id=96&Itemid=105 |date=21 July 2011 }}, Welsh Perry & Cider Society, accessed 8 December 2009</ref>

===Modern commercial perries===
The production of traditional perry began to decline during the 20th century, in part due to changing farming practices– perry pears could be difficult and labour-intensive to crop, and orchards took many years to mature. The industry was, however, to a certain degree revived by modern commercial perry-making techniques, developed by [[Francis Showering]] of the firm Showerings of [[Shepton Mallet]], Somerset, in the creation of their sparkling branded perry [[Babycham]].<ref name="ppm"/> Babycham, the first mass-produced branded perry, was developed by Showering from application of the Long Ashton Institute's research, and was formerly produced from authentic perry pears, though today it is produced from concentrate, the firm's pear orchards having now been dug up.<ref name="tcppp"/> Aimed at the female drinker at a time when wine was not commonly available in UK [[pub]]s, Babycham was sold in miniature Champagne-style bottles; the drink was for many years a strong seller and made a fortune for the Showering family.<ref name=tg>''[https://web.archive.org/web/20140131072508/http://www.telegraph.co.uk/property/propertyadvice/propertymarket/3334960/Prancing-to-the-tune-of-Babycham.html Prancing to the tune of Babycham]'', [[Daily Telegraph]]</ref> A competing brand of commercial perry, [[Lambrini]], is manufactured in [[Liverpool]] by [[Halewood International]]. The [[Ireland|Irish]] drinks company [[Cantrell and Cochrane]], Plc, more famous for its [[Bulmers (Republic of Ireland)|Magners and Bulmers]] ciders, launched a similar light perry, Ritz, in 1986.

Like commercial [[lager]] and commercial cider, commercial perry is highly standardised, and today often contains large quantities of cereal [[adjunct (beer)|adjunct]]s such as [[corn syrup]] or [[invert sugar]].{{citation needed|date=November 2012}} It is also generally of lower strength, and sweeter, than traditional perry, and is artificially carbonated to give a sparkling finish.{{citation needed|date=November 2012}} Unlike traditional perry, its manufacture guarantees a consistent product; the nature of perry pears means producing traditional perry in commercial quantities is very difficult. Traditional perry was overwhelmingly a drink made on farms for home consumption, or to sell in small quantities either at the farm gate or to local inns.

===Decline and revival of traditional perry===
Both English perry making and the orchards that supplied it suffered a catastrophic decline in the second half of the 20th century as a result of changing tastes and agricultural practices (in South Gloucestershire alone, an estimated 90% of orchards were lost in the last 75 years).<ref name=sgc>[http://www.southglos.gov.uk/NR/exeres/F0121B68-C8C5-4001-B521-E55500F2A957 South Gloucestershire Council – Orchards] {{webarchive|url=https://web.archive.org/web/20100304145442/http://www.southglos.gov.uk/NR/exeres/F0121B68-C8C5-4001-B521-E55500F2A957 |date=4 March 2010 }}</ref> Many pear orchards were also lost to fire blight in the 1970s and 1980s. Along with the clearing of orchards, the decline of day labouring on farms meant that the manpower that was once devoted to harvest perry pears – as well as its traditional consumers – disappeared. It also lost popularity due to makers turning to dessert or general-purpose pears in its manufacture rather than perry pears, resulting in a thin and tasteless product.<ref name="ppm"/> In the UK, before 2007, the small amounts of traditional perry still produced were mainly consumed by people living in farming communities.{{citation needed|date=May 2020}}

However, perry (often marketed under the name "pear cider", see below) has increased in popularity in very recent times{{when|date=November 2021}}, with around 2.5&nbsp;million British consumers purchasing it in one year.<ref name="BBC">{{cite web |url=http://news.bbc.co.uk/2/hi/uk_news/magazine/8225493.stm |title=From perry to pear cider |website=BBC news magazine |date=28 August 2009}}</ref> In addition, various organisations have been actively seeking out old perry pear trees and orchards and rediscovering lost varieties, many of which now exist only as single trees on isolated farms. For example, the Welsh Cider Society rediscovered the old Monmouthshire varieties 'Burgundy' and the 'Potato Pear', as well as a number of further types unrecorded up to that point.<ref name=wcs2>[http://www.welshcider.co.uk/index.php?option=com_content&task=view&id=3&Itemid=4 Welsh Cider Society], accessed 8 December 2009 {{Webarchive|url=https://web.archive.org/web/20100101042243/http://www.welshcider.co.uk/index.php?option=com_content&task=view&id=3&Itemid=4 |date=1 January 2010 }}</ref>