Perry pear
Newbridge
A Three Counties perry pear named for a place, giving a moderately sharp juice and surviving in modest numbers.
Also written Newbridge Pear, New Bridge.
- Classification
- Medium sharp — Perry pear classification
- Harvest
- Mid (Late September to mid October)
- Single varietal
- Rarely bottled on its own
- Blend role
- Bulk juice, Acid lift
- Origin
- Gloucestershire or Herefordshire
- Species
- Pyrus communis
- Flowering
- Late flowering band
- Vigour
- Vigorous
- Biennial bearing
- Markedly biennial — heavy and light years alternate
- Keeping
- Poor — mill soon after picking
How it is classified
Perry pear classification
Medium sharp
Moderate acid with low to moderate tannin.
Moderate acid with light tannin, from descriptive material.
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 | Light | |
| Sugar | Moderate | |
| Bitterness | None | |
| Astringency | Slight | |
| Aroma | Present | |
| Body | Medium |
Collection descriptive material only. These bands were authored from description; published analyses of this fruit have since been transcribed onto the record from named trial programmes and are shown above. The bands are not derived from those figures, which is why this profile is marked as classified rather than measured.
A clean, moderately sharp juice without much tannin, making a light perry.
Aroma
No aroma descriptors are recorded for Newbridge, 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 |
|---|---|---|---|---|
| Specific gravity2 readings, spanning 1.046–1.048 SG | 1.046 SG | Long Ashton Research Station, near Bristol, North Somerset, England | 1903–1963Historic analysis | National Association of Cider Makers, Archive of Cider Pomology |
| 1.048 SG | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) | |
| Titratable acidity2 readings, spanning 2.0–3.9 g/L | 2.0 g/L | Long Ashton Research Station, near Bristol, North Somerset, England | 1903–1963Historic analysis | National Association of Cider Makers, Archive of Cider Pomology |
| 3.9 g/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) | |
| Total tannin2 readings, spanning 70.0–570.0 mg/L | 70.0 mg/L | Long Ashton Research Station, near Bristol, North Somerset, England | 1903–1963Historic analysis | National Association of Cider Makers, Archive of Cider Pomology |
| 570.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) | |
| Free amino nitrogen | 47.8 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Phenolic acids | 180.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Proline | 86.6 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total amino acids | 237.8 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total phenolics | 750.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
3 properties here have been measured more than once. The readings are shown as they were taken and are deliberately not averaged — climate, season, ripeness at picking, the age of the tree and the analytical method all move these numbers, and a single figure would hide every one of them. Where a spread is given below a property, it is the distance between separate studies, not the variation within any one of them.
How these were measured
- Juice density. Published by the source in the four-figure form (1058) and written here in full.
- Titration, reported as malic acid. Published as a percentage and stored here in grams per litre by exact conversion — one per cent weight per volume is ten grams per litre — so that the historic figures sit in one column with the modern survey the site also holds.
- Löwenthal permanganate titration. Published as a percentage and stored here in milligrams per litre by exact conversion — one per cent weight per volume is ten thousand milligrams per litre — so that the historic figures sit in one column with the modern survey the site also holds.
- 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.
- Long Ashton perry pear analyses, reaching CiderHQ through a National Association of Cider Makers report compiled in 2010 from the station’s material. The underlying volume is Luckwill and Pollard, Perry Pears (University of Bristol, 1963), which CiderHQ has verified bibliographically and not opened. The compiler warns that juice quality in perry pears improves markedly with tree age, and that young trees give weaker acid and tannin and a lower gravity. A single figure for a perry pear is therefore a figure for a tree of some unstated age.
- Long Ashton perry pear analyses, reaching CiderHQ through a National Association of Cider Makers report compiled in 2010 from the station’s material. The underlying volume is Luckwill and Pollard, Perry Pears (University of Bristol, 1963), which CiderHQ has verified bibliographically and not opened. A permanganate figure, not comparable with a Folin–Ciocalteu total-phenolics figure.
- 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.
Long Ashton perry pear varieties
Long Ashton Research Station, near Bristol, North Somerset, England · 1903–1963 · National Association of Cider Makers, Archive of Cider Pomology
Maritime and mild. The station sat outside the perry counties it studied — the pears are Gloucestershire, Herefordshire and Worcestershire fruit — which is worth holding in mind when a figure here is compared with one measured on fruit picked in the Three Counties.
- Harvest
- First to third week of October
- Growth habit
- Very large
- Bearing
- Heavy and regular
- Held as
- Listed as “Newbridge”
Low acid, low tannin, average quality.
Recorded by the programme from professional cidermakers in the region. One panel, one place, one set of seasons — a description of these ciders rather than of the cultivar everywhere.
Juice analysis: specific gravity, acidity by titration as malic acid, tannin by Löwenthal permanganate titration. Acid and tannin are published as percentages and stored here in grams per litre by exact conversion. Vigour, cropping habit, maturity window and a vintage quality assessment are the compiler’s summary of the station’s descriptions.
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 N-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
- Late flowering band
- Vigour
- Vigorous
- Cropping
- Markedly biennial — heavy and light years alternate
- Keeping
- Poor — mill soon after picking
Late September into October. The National Perry Pear Collection records it ripening in the middle or later part of September at Hartpury, one band earlier than the mid window recorded here.
Mid-season. Self-incompatible. The National Perry Pear Collection places it in the late flowering band, from flowering records kept over many seasons.
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.
Disease and pest susceptibility
| Issue | Susceptibility | Note |
|---|---|---|
| Pear scab | moderate | — |
How it is used
- Pressed with the local crop; no separate tradition recorded.
On its own
Rarely bottled on its own
No established single-variety tradition.
About Newbridge
Newbridge is one of the many perry pears named after a place that cannot now be identified. Newbridge occurs as a place name across England, and the record does not say which one is meant. The tree came from somewhere with a new bridge, at a time when the bridge was new, and that is the whole of the information the name preserves.
The juice is moderately sharp with light tannin — the commonest character among Three Counties perry pears — and makes a light perry with no particular distinction. It survives in modest numbers and is held in collections.
Records of this kind make up a large part of any honest perry pear list. For every Barland or Blakeney Red there are a dozen cultivars that were locally useful, locally named, and never described in any detail by anyone. Listing them without inventing character for them is the only defensible way to represent what survives.
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. Newbridge is a common English place name and the record does not identify which one is meant, which is a recurring difficulty with place-named perry pears.
| Name | Kind | Note |
|---|---|---|
| White Moorcroft | Regional name | Recorded as a synonym of Newbridge by the National Perry Pear Collection. |
The National Perry Pear Collection’s identifications are supported by DNA analysis of the trees it holds, which is why they are treated here as the stronger account where they conflict with a documentary one. Where the collection records a name for two varieties it holds as distinct, the name identifies a group of trees rather than one variety, and fruit offered under it needs checking against something other than its label.
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.
Berllanderi Green
A Monmouthshire perry pear named after the farm near Raglan where it was found, and known from a very small number of trees.
Green Horse
A Herefordshire perry pear of large fruit and vigorous growth, giving a moderately sharp juice used both alone and in blends.
Brown Bess
A russeted Three Counties perry pear whose name is shared with an infantry musket, without either being named for the other on any recorded evidence.
High Pear
A mid-season Three Counties perry pear of balanced juice and reasonable nitrogen, named — as far as anyone knows — for the height of the tree.
Holmer
A perry pear named for a parish now absorbed into the northern edge of Hereford, and a marker of how far perry orchards once reached into what is now a city.
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.
- When are cider apples harvested — In the northern hemisphere the cider harvest runs from about September to November, with late bittersweets such as Dabinett and Vilberie coming in last. Cider fruit is generally picked riper than dessert fruit, and often gathered from the ground.
- 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 herefordshire cider
- Where are perry pears grown
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.
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.
Gloucestershire Orchard Trust · specialist organisation · retrieved 2026-08-24
Traditional record Evidence standard for this record. What that means.