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High Tannin Perry

High tannin perry is characterized by a tannin content, which provides noticeable levels of astringency and/or bitterness on the palate. These perries are often made from traditional perry varieties, but any variety that suits the profile may be used. Due to the unfermentable sorbitol present in pears, residual sweetness may be present in fully fermented perry.

High-scoring entries will exhibit strong tannins, pear character, and balance. Very slight acetification is acceptable. Ropey/oily characters are serious faults.

Common Appearance: Slightly cloudy to clear. Generally quite pale.

Common ABV Range: 5-9%

Commonly Used Varieties: Butt, Gin, Barland, Blakeney Red, Thorn, Moorcroft, Hellens’ Early, Brown Bess, Plant de Blanc, Fausset, Rouge Vigné, Gros Blot, Plant Roux, De Cloche, Gaubert, Dorschbirne, Grüne Pichlbirne, Beispiel, Speckbirne, Knollbirne, Rote Pichlbirne.

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