CAMRA has produced a revised definition of real cider and perry to reflect the current practices and processes of cider and perry makers across the UK. Below you can find all the resources you need to make sure your cider and perry is #NotFromConcentrate. Click image below to learn more about Cider & Perry

If you know of any Pub selling Real Cider or Perry then let us know e.mail ku.gro.armac.yrtnevoc@tcatnoc

Pub	Address	Post code
Broomfield Tavern	14-16 Broomfield Place, Spon End Coventry	CV5 6GY
Hops d’Amour Micropub	67 Corporation St	CV1 1GX

The Definition, 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.