Taste Test: Hard Pear Ciders

So we’ve already espoused the virtues of hard apple ciders, but as the leaves turn, so, too, do our attentions—to the gorgeous, underrated pear, which finds itself in boozy renditions all over the place nowadays. The pear in cider form dots bar menus from coast to coast, on draft, in bottles, and in cans. And thank goodness, because some of the new contenders are dang tasty.

Ben Sandler, co-owner of Queens Kickshaw in New York City, a restaurant-bar-retailer that sells 35-plus ciders and hosts an annual Cider Week, reminded us that pear cider has long been popular in both England and France. “Perry,” as it’s known in England, must be made using the Perry varietal of pear. In France, the Normandy region houses most of that nation’s most cider pear orchards. There, artisans ferment what they call poiré (which translates, quite simply, as “pear.”) Here in the States, said Sandler, “pear cider” we see might comprise any combination of fermented pear juice, “regular” pear juice, apple juice, and sugar. (He frowns upon those that employ too much of the last ingredient.)

We assembled a team of tasters with very different palates to pick favorites, ranking them from 1 to 5—“meh” to “yeah!” Click through to hear our thoughts and find our top pick—a sweet stunner fit for any autumnal outing that floats your way.