Pear cider is a low-alcohol beverage made from fermented pear juice, similar to apple cider. It is known as perry in the US and UK, poiré in France, and perada in Spain.

Pear cider is similar to apple cider in both its production method and key characteristics, such as alcohol content, which ranges from 5 to 8.5% by volume. Unlike regular cider, pear cider contains a lot of sugar.

The English counties of Gloucestershire, Herefordshire, and Worcestershire (as well as the adjacent southern part of Wales) specialized in the production of perry as early as the beginning of the 17th century. Regular wars with France in the 18th century hampered wine imports from the continent and contributed to the popularity of local perry. However, in the 20th century, the reduction in the area of pear orchards and the short shelf life of traditional perry led to a significant decline in its production.

At the end of the 20th century, alcohol producers in the UK, Australia, Sweden, and other countries began to take measures to revive the popularity of pear cider and launched a number of new brands of the drink, including those aimed at young people.

In modern France and Belgium, pear cider, like apple cider, is most often lightly carbonated and bottled in bottles similar in shape to traditional Champagne bottles. In the UK, perry is sold in bottles resembling those used for light beer.

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