Real Cider & Perry

Real cider is a long-established traditional drink which is produced naturally from apples.
Perry is similar but made from pears.

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.

It is well worth you tracking down some real ciders and perries: More and more people are discovering for themselves how deliciously mellow, aromatic and intoxicating the flavours of naturally produced real cider can be.

You should be able to find real cider and perry in the following local outlets:

Old Horse

198 London Road
Leicester, LE2 1NE

The Leicester CAMRA Cider Pub of the Year 2015 boasts eight ciders on handpumps from local producers such as Farmer Fears and Bottle Kicking, plus Westons. It is conveniently located near Leicester railway station and features a large garden.

8 ciders on handpumps

Mash & Press

46A Albion Street
Anstey, LE7 7DE

Home of Charnwood cider, the Mash & Press is a joint venture with Anstey Ale brewery, set in the picturesque village of Anstey, approximately 5 miles from Leicester’s city centre and a short distance away from Bradgate Park. Eight real ciders and a cosy back garden to try them in.

8 real ciders

Beer House

76 St Mary’s Road
Market Harborough, LE16 7DX

This quirky beer-hall-style pub in the market town of Harborough offers twenty taps for draught products, four of which reserved for still cider.

4 real ciders

The Offie

142 Clarendon Park Road, Leicester, LE2 3AE

Not a pub, but a treasure trove of a beer and cider shop, the Offie has a large selection of bottled real ciders from around the world.

A huge selection

For as far back as records go, man has been enjoying alcoholic apple juice, probably one of the most simple, cleanest and natural alcoholic drinks in the world. It is easy to see how it was discovered as windfalls ferment of their own accord. The first record of cider in England was in the 13th century.  You can make alcohol out of any organic material; all it needs is a sugar and yeast and an average-sized apple is full of fructose (about 13 grams) and spores of wild yeast are everywhere.

(Read Roy Denney’s full Cider story, “In Praise of the Humble Apple”, in the Autumn 2022 issue of the Leicestershire Drinker)