Aroma
The perry character must always be present, and must fit with added ingredients or process effects. If a spirit barrel was used, the character of the spirit (rum, whiskey, etc.) may range from subtle (barely recognizable) to balanced and complementary (short of dominating and overwhelming the perry character). Overall balance and drinkability are the critical success factors for this style. The resulting perry should contain recognizable experimental components, and be pleasant to drink.
Appearance
Clear to brilliant. Color should be that of a standard perry unless other declared ingredients or processes contribute color.
Mouthfeel
If a base style has been declared, the body and mouthfeel should be reflective of that style. Declared ingredients or processes may result in additional body, or in increased tannic, astringent, bitter, or other characteristics.
Comments
If a mixture of fruit is used, the perry character must remain dominant. Regardless of experimental nature, the resulting beverage must be recognizable as a perry. The description of the perry is critical information for judges, and should be sufficient to allow them to understand the concept. If special ingredients are declared, they should be perceived (exception: potential allergens do not need to be perceivable, but must be declared).
Characteristic Ingredients
Varieties: Any
Entry Instructions
Entrants MUST specify the ingredients or processes that make the entry an experimental perry. Entrants MUST specify both carbonation and sweetness levels. Entrants MAY specify a base style, or provide a more detailed description of the concept.
Vital Statistics
- OG
- 1.045 - 1.100
- FG
- 0.995 - 1.020
- ABV
- 5% - 12%
Commercial Examples
- Æppeltreow Pear Wine
- Sea Cider Ginger Perry
- Snow Capped Cider JalaPEARño