475: At the UK's National Perry Pear Centre and the Story Behind 99PINES

Perry making has deep roots in Gloucestershire, stretching back to the 17th century when French wine imports were cut off during the Napoleonic Wars. Local farmers turned to their own fruit, and the rich soils around Hartpury proved ideal for growing Perry pears. This episode features audio snapshots from the 2025 Totally Cider Tour stop at the National Perry Pear Centre. Our guide, Phil Kester, volunteers with 99PINES , where he helps preserve the region's rare Perry pear varieties. Phil's passion for Perry and deep local knowledge made this visit one of the tour's highlights. The Roots of the National Perry Pear Centre Charles Martell recognized that Perry orchards across Gloucestershire were disappearing and began documenting rare varieties. His work led to the first National Perry Collection at the Malvern Three Counties Showground, planted with Tom Oliver and others. Jim Chapman later expanded the effort by gifting land at Hartpury. This site is The National Perry Pear Centre and is home to over 100 Perry pear varieties from Gloucestershire and beyond. These orchards safeguard living history, connecting generations through the craft of Perry making. The 99PINES Project The name 99PINES comes from the line of pines atop nearby May Hill, often called the heart of English Perry country. Phil Kester of 99PINESS " data-medium-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/475-Phil-Kester-of-99PINES-with-bottles-of-Perry.jpg?fit=200%2C300&ssl=1" data-large-file= "https://i0.wp.com/ciderchat.com/wp-content/uploads/2025/10/475-Phil-Kester-of-99PINES-with-bottles-of-Perry.jpg?fit=200%2C300&ssl=1" /> Phil Kester of 99PINESS Phil and the volunteers at 99PINES are working to: Create a local hub to promote Perry culture in pubs and communities. Build a tasting space featuring 80–100 Perry varieties for education and enjoyment. Keep the project sustainable by reinvesting proceeds into orchard care and heritage initiatives. The Art and Challenge of Perry Making Perry is both art and patience. The fruit can rot within days, demanding precise timing at harvest. Perry ferments differently from cider and is more sensitive to bacteria. Varieties like Blakeney Red and Hartpury Green reveal a range of tannins and textures unique to Perry. Phil experiments with bottle conditioning and Pet Nat methods, showing how diverse and expressive Perry can be. Contact info for National Perry Pear Centre and 99PINES National Perry Pear Centre Website: https://www.nationalperrypearcentre.org.uk/ 99PINES Website: https://www.nationalperrypearcentre.org.uk/99pines-perry/ Mentions in this Cider Chat April 27-May3rd 2026 Blossom Time Totally Cider Tour to the United Kingdom Edulis Restaurant – Toronto Cider House Luncheons NY Cider Fest November 15, 2026