There are some artistic endeavors that occur against all odds. Perry, or cider made with pears, is one of those things. Perry pears are hard to grow, hard to ferment, and sometimes hard to explain. But when all the elements of time, energy, climate, effort, and care come together, the end result can be otherworldly.

In his piece titled “Madness and Bitter Fruit — Making Perry in the Shadow of May Hill,” writer Anthony Gladman dives into the relatively unknown world of perry, and how ancient seeds have helped create a contemporary cult following around this marvelous and mythical drink. He admits that you have to be a bit of a nerd to really get into perry, but once you do, there’s no turning back. 

In today’s conversation, we talk about who’s making perry (and why many people don’t), how perry’s PR problems have created confusion about what it actually is, the importance of preservation in the face of climate change, and how this fragile fruit may hold the key to our past and our future. If you can (legally) partake, this conversation and article are best experienced with a bit of cannabis influence, and, of course, with a nice pint of perry as well. We only scratch the surface of what there is to know, but it’s a great place to start.