Perry pear
Lullam
A Three Counties perry pear of moderate acid whose juice carries almost as much phenolic acid as tannin — an unusual balance in the class.
Also written Lullam Pear, Lullum.
- Classification
- Medium sharp — Perry pear classification
- Harvest
- Mid (Late September to mid October)
- Single varietal
- Rarely bottled on its own
- Blend role
- Acid lift
- Origin
- The Three Counties
- Species
- Pyrus communis
- Flowering
- Mid flowering band
- Vigour
- Vigorous
- Biennial bearing
- Slightly biennial
- Keeping
- Poor — mill soon after picking
How it is classified
Perry pear classification
Medium sharp
Moderate acid with low to moderate tannin.
Measured at 6.7 g/L acid and 490 mg/L true tannin — sharp for the class, with modest grip.
Every classification on CiderHQ names its system. Why there is more than one.
What it contributes to a blend
A direction, not a measurement. These bands are the level of resolution the evidence supports, and they say which way adding this fruit pushes a blend rather than what the finished cider will be.
| Axis | Typical | Range |
|---|---|---|
| Acid | Moderate | |
| Tannin | Moderate | |
| Sugar | Moderate | |
| Bitterness | Slight | |
| Astringency | Noticeable | |
| Aroma | Present | |
| Body | Medium |
A 2022 juice analysis: SG 1.051, 6.7 g/L acid, 490 mg/L true tannin against 430 mg/L phenolic acids.
Sharp for a perry pear, with a phenolic load that is more browning than grip.
Aroma
No aroma descriptors are recorded for Lullam, and for a great deal of cider fruit that is a finding rather than a gap. Bittersweet apples in particular contribute tannin, sugar and body while being close to aromatically mute, and most of what a cider made from them smells of was produced by the fermentation rather than carried in by the fruit. CiderHQ publishes the absence rather than filling the space with descriptors nothing supports.
Measured analysis
Each figure is shown with where and when it was taken. They are not averaged: the same cultivar grown in another climate genuinely gives different numbers, and collapsing them into one would be the most misleading thing this page could do.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| Free amino nitrogen | 33.6 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Phenolic acids | 430.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Proline | 146.6 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Specific gravity | 1.051 SG | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Titratable acidity | 6.7 g/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total amino acids | 191.1 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total phenolics | 920.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total tannin | 490.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
How these were measured
- Juice pressed from fruit collected in the Three Counties and frozen before analysis. Published to five decimal places and shown at the three the site displays.
- Titration, reported as malic acid.
- “True tannin” — the polymerised phenolic fraction, measured separately from the phenolic acids. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- Phenolic acids measured separately from the tannin fraction. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- The sum of the true tannin and phenolic acid fractions as the surveyor reports it. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- HPLC. The whole amino acid pool by mass, assimilable and non-assimilable together.
- Free amino nitrogen, calculated from the individual amino acids as nitrogen available to yeast. Excludes proline.
- HPLC.
- One sample from one source in one season. The surveyor reports the same variety differing markedly between years, sites and tree types, and publishes the samples separately rather than pooling them.
- Measured as “true tannin” — the polymerised phenolic fraction — separately from the phenolic acids. It is not a Folin–Ciocalteu total and not a permanganate total, and should be compared only with figures produced the same way.
- Perry pear juice runs far lower in assimilable nitrogen than cider apple juice, a difference the Long Ashton workers reported and this survey confirms across most of the varieties sampled. Several readings here sit below the level at which a ferment is generally expected to need feeding.
- Proline is an amino acid a wine or cider yeast cannot assimilate without oxygen, so it does not count towards usable nitrogen. In these pear juices it routinely exceeds the whole assimilable amino pool, which is why a perry must can be rich in amino acids and starved of nitrogen at the same time.
Compare within a study to see where these figures sat among the other cultivars the same work analysed — which is a more robust statement than the figures themselves, because absolute values move between laboratories and the ordering inside one study mostly survives.
Watched in the orchard
What named research programmes recorded about this fruit at their own sites. Bloom, harvest and cropping belong to a place and a run of seasons rather than to a cultivar, so they are reported site by site rather than merged.
Three Counties perry pear juice survey
Gloucestershire, Herefordshire, Worcestershire and neighbouring counties — the perry country itself, rather than a research station elsewhere · 2022–2024 · Cider and Perry Academy (Peter Mitchell)
The lower Severn and Wye vales: mild, wet, and the only ground in Britain where perry pears have ever been grown at scale. Fruit was collected across three autumns, and the survey reports each collection separately rather than pooling the seasons.
- Held as
- Sample Lul-Oct22
Juice from single varieties, frozen before analysis. Specific gravity; titratable acidity by titration as malic acid; “true tannin” and phenolic acids measured as separate fractions; individual amino acids by HPLC, with free amino nitrogen calculated from them and proline reported apart because yeast cannot assimilate it anaerobically. Where samples differed by location, tree age or year, they are reported separately.
In the orchard
- Harvest window
- Mid
- Flowering
- Mid flowering band
- Vigour
- Vigorous
- Cropping
- Slightly biennial
- Keeping
- Poor — mill soon after picking
Early to mid October at Hartpury. The National Perry Pear Collection records it ripening in the first half of October at Hartpury, which agrees with the window recorded here.
Mid flowering band.
Pears are not self-fertile. A variety needs another in blossom at the same time to set fruit, which is why the flowering band matters more in a perry orchard than the harvest window does.
Ripening moves with the site and the season. Where the National Perry Pear Collection’s observation at Hartpury falls in a different band from the window recorded here, both are kept rather than one overwriting the other.
Juice and pressing
- Sharp at 6.7 g/L
- True tannin of 490 mg/L against phenolic acids of 430 mg/L — nearly a one-to-one split
- Low gravity at 1.051
How it is used
- Blended for acid.
On its own
Rarely bottled on its own
Sharp and light, with little tannin to give it weight.
About Lullam
Lullam is a sharp Three Counties perry pear — 6.7 grams per litre of acid in a 2022 analysis — from a light juice at 1.051. In a class where most varieties sit between 3 and 6 grams per litre, that puts it towards the acid end, and its role in a blend is to bring the sharpness that most perry pears do not.
The more interesting number is the phenolic split. The survey that measured it reports the polymerised tannin fraction separately from the phenolic acids, and for Lullam those came out at 490 and 430 milligrams per litre — nearly equal. Most varieties in the set carry two or three times as much tannin as phenolic acid. The distinction matters because the two fractions do different things: tannin is what dries the mouth, while the phenolic acids brown readily on contact with air and contribute very little to taste. A juice with an unusual proportion of the second is a juice that darkens fast and tastes less astringent than its total phenolic figure suggests.
This kind of resolution is new. A historic perry table reports one "tannin" number produced by a permanganate titration that responds to everything phenolic in the juice, and the fractions it merges are not interchangeable.
Names, origin and identity
Cultivar naming is the hardest problem in cider fruit data. The same tree carries different names across ten miles, and two different trees have shared a name for two centuries.
Origin · traditional account
Unrecorded.
Why it matters
- One of the few varieties in the modern survey where the phenolic acid fraction approaches the tannin fraction, which is a difference in how the juice browns rather than in how it tastes.
Related cultivars
Recorded relationships, including the ones this fruit is routinely confused with.
Fruit that plays a similar part
Cultivars sharing a classification under the same system and a comparable role in a blend. Not a similarity score — a stated relationship.
Blakeney Red
The most widely planted perry pear of the Three Counties, taking its name from the Gloucestershire village of Blakeney and grown for perry, for canning and, during the First World War, for dye.
Gregg’s Pit
A Herefordshire perry pear named after the Much Marcle holding where the original tree still stands, and one of the few perry pears whose parent tree can be visited.
Hendre Huffcap
The most highly regarded of the Huffcap group of perry pears, taking its first name from a Monmouthshire farm and its second from a word for a drink strong enough to lift a hat.
Moorcroft
An early Malvern-country perry pear, known as Malvern Hills as often as by its own name, and at the centre of one of the sharpest identity disputes in perry.
Stinking Bishop
A Dymock perry pear named after a nineteenth-century grower called Bishop, and now better known through the washed-rind cheese that is bathed in its perry.
Thorn
One of the oldest named English perry pears, recorded in the seventeenth century and still valued for a quick, light perry that is ready before most others.
Where it grows
What people ask next
Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.
- What is perry — Perry is an alcoholic drink made by fermenting the juice of pears, traditionally of specific perry pear cultivars rather than eating pears. It is to pears what cider is to apples, and has its own history in the three counties of England and in Normandy.
- What is juice blending
- What is maceration in cider making — Maceration is letting milled pomace stand before pressing, so that enzymes soften the tissue and phenolics and aroma move from the skins into the juice. It raises both colour and tannin, and raises the risk of oxidation with them.
- Why does apple juice go brown when pressed — Polyphenol oxidase in the fruit reacts phenolics with oxygen the moment cells are broken, turning the juice brown. In cider making this is sometimes prevented with sulphite and sometimes encouraged, because it also drops harsh tannin out of solution.
- How are perry pears classified — Perry pears are conventionally divided by acid and tannin into sweet, medium sharp, bittersharp and bittersweet, following the scheme used in the English perry literature. Sorbitol content matters too, and it does not appear in the classes.
- What is still perry
Where to go next
- How cider apples are classified — Why there are four schemes and none of them is universal.
- The blend explorer — See which way changing the proportions moves a blend.
- Blending — What a cider maker is actually deciding when they build a blend.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Perry Pears and Perry — Research and Survey Work
Cider and Perry Academy (Peter Mitchell) · specialist publication · passage verified 2026-08-25 · covers 2022–2024
Ongoing survey work by a cider and perry technologist who has taught production for decades, published openly and updated annually; retrieved and read in full on 2026-08-25. Thirty-eight single-variety perry pear juices analysed for gravity, titratable acidity, the tannin and phenolic acid fractions separately, and the individual amino acids by HPLC — the last of which nobody else has done at this scale for perry. Not peer-reviewed, and the author is explicit that the accompanying fermentation trials are initial surveys needing statistical treatment before differences are called significant; CiderHQ repeats that wherever the fermentation results are used.
National Perry Pear Centre, Hartpury · specialist organisation · passage verified 2026-08-24
Read on 2026-08-24 — and the address CiderHQ had registered, perrypears.co.uk, is no longer the Centre at all. It fails the TLS handshake over https, and over plain http it resolves to a Sedo domain-parking page: an earlier pass in this sprint recorded it as retrieved on the strength of an HTTP 200, which was wrong, and the correction is the point. The Centre publishes at nationalperrypearcentre.org.uk. It is the closest thing British perry has to an identity authority: it holds at least two examples of most known varieties, states that the DNA of most of them has been determined and is used as an aid to identification, and publishes a variety register with synonym lists. Its 121-variety register is transcribed into the perry pear records, including the nineteen names it shows being claimed by more than one variety.
Research Evidence standard for this record. What that means.