What is Real Cider

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 juices. ... In order to be real, cider and perry should never be concentrated then diluted – either in terms of the juice used, or the alcohol content.

Chaptalisation, named after its French originator Jean Antoine Chaptal, is where sugar is added to grape or apple juice prior to fermentation, in order to enrich the juice and achieve a higher level of potential alcohol.

Explore the Real Cider and Perry World

See https://wb.camra.org.uk/2022/10/05/explore-the-real-cider-and-perry-world.

CAMRA contacted as many cider and perry producers as possible to confirm their production processes and generated a list of makers complying with the definition. This is available as a map or as a downloadable list. These are available on the CAMRA website (https://camra.org.uk/beer-and-cider/cider/promoting-real-cider-and-perry/) and the map is a living document that is regularly updated.

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Find out more about Cider

Here you can learn more about cider, how it’s made, matured and served to you. Featuring regularly updated content on everything from cider styles, the benefits of cider on your health, cider quality (is your pint ok?) and real cider dispense; how you can tell whether what you’re drinking is live cider or not based on simple pointers that help you make more informed choices at the bar: https://camra.org.uk/learn-discover/learn-more/learn-more-about-cider.

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