A friendly guide to what makes cider authentic, and why it tastes better
If you’ve ever sipped a pint of cider and thought, “Why does this taste like fizzy apple squash?”—you’re not alone. Many commercial ciders have more in common with alcopops than with the traditional drink our ancestors would have enjoyed. But there’s good news: real cider and perry are making a comeback. And once you’ve tasted the difference, you might never go back.
So what exactly is “real” cider (or perry), and why does it matter?
What Makes Cider ‘Real’?
The term real cider is often used by traditional producers and organisations like CAMRA (the Campaign for Real Ale) to describe cider made the traditional way—with minimal interference and maximum apples.
Here’s what that typically means:
- 100% fresh-pressed juice from cider apples (#NotFromConcentrate).
- Natural fermentation, often using wild yeasts.
- Matured over time, not rushed through a factory in a matter of days.
Real perry is the pear-based cousin of real cider, made in much the same way, but using special varieties of perry pears.
What’s the Alternative?
Many big-brand ciders are made with:
- A tiny amount of apple juice, sometimes as low as 35% (and from concentrate).
- Added sugars, artificial flavourings, and colourants.
- Watered down to meet price points and production quotas.
- Carbonated and filtered for mass-market consistency.
The result? A fizzy, sweet drink that technically qualifies as cider, but bears little resemblance to the traditional craft.
Why Should You Care?
Because real cider and perry taste amazing.
The difference is like that between supermarket white bread and a lovingly baked sourdough. Real cider is complex, characterful, and reflective of the apples (or pears), the soil, and the skill of the maker. You might taste tannins like in red wine, zingy acidity, farmhouse funk, or gentle fruitiness.
And it’s not just about flavour:
- It supports local orchards and protects old varieties of apples and pears.
- It keeps traditional methods alive, passed down through generations.
- It’s better for the planet, with fewer chemicals and lower processing.
Plus, it’s a joy to discover. Every real cider is a little different. Some are cloudy, some are sharp, some are mellow and golden. It’s a drink with a story in every glass.
How Can You Spot Real Cider?
Look for producers who:
- Use 100% juice.
- List apple varieties (like Yarlington Mill, Kingston Black, or Dabinett).
- Avoid concentrate.
- Are endorsed by CAMRA or listed in real cider directories.
Final Thoughts
Real cider and perry are more than just drinks—they’re part of our heritage. Whether you’re a seasoned beer lover, a wine aficionado, or just someone who enjoys a decent pint, it’s well worth exploring the world of real cider.
Your taste buds—and your local orchard—will thank you.
Ready to try some real cider or perry? Head on down to Blackfriars Tavern (the East Anglia CAMRA Regional Cider Pub Of The Year 2025), where over 40 real ciders and perries are available every day.
July is CAMRA’s Cider and Perry Month, and every day this month, we will be posting an article about Real Cider or Perry. Join us each day.
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