CAMRA campaigns and lobbies for “real” cider and perry, served on draft, as traditional drinks and encourages pubs to serve it to their customers.

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” iuices. (Chaptalisation – as also frowned upon when used for wine – means adding sugar prior to fermentation to achieve a higher alcohol content for storage and then diluting back prior to sale).

If you are interested in learning more about real cider and perry or in drinking it and promoting it’s use, you should contact our Cider Rep, Jo Sidebottom ku.gro.armac.km@rediC().

You can also find out more, see a list of the producers who only produce real cider and perry, or find out who to contact in CAMRA should contact to get themselves approved, check out the CAMRA website here: Cider producers.

To identify the pubs in our Branch that sell real cider or perry, click here: Cider Pubs in Branch.