Real Cider and Perry is #NotFromConcentrate 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.

The word ‘chaptalised’ as used in the definition refers to a process where the alcohol level in a cider or perry is increased by the addition of sugar to an unnatural level for storage, before it is diluted with water to the desired alcohol content for sale.

So is it real? 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.

We use #NotFromConcentrate for our online campaigning for real products, and you can find a map and list of producers below.

Packaging and dispense The important part of CAMRA Definition is how the cider is produced at the makers, so no concentrate or chaptalisation occurs in the process. Once cider & perry is fermented and ready for sale, then CAMRA doesn't have prescribed views.

Thus the packaging of the cider ( Bag in box, Barrel, KeyKeg, Tin, Bottle, Pouches etc) does not define if the cider is real or not. The dispense method, Bag in box ( straight from the tap or attached to handpump) Key keg attached to font will also not define if the cider is real or not. Also if a producer decides to pasteurise they can do. Have to check, the list of approved producers can help.

https://camra.org.uk/promotional-campaigns/promoting-real-cider-and-perry/map