CAMRA, the Campaign for Real Ale, has awarded the prestigious Pomona award to Dunkertons, Leominster, Herefordshire and will present them with their award and launch their new Good Cider Guide at the cider producer's premises on Saturday 29th October, 12 noon.
Pomona Award
Ivor and Susie Dunkerton have been awarded CAMRA's prestigious Pomona award for their tireless work establishing cider and perry as a premium product since founding their company in 1979, being the first producer in Herefordshire to be awarded the Soil Association certificate in 1988 and extensive orcharding work including the recent planting of specialist perry pear trees.
On hearing of the success Ivor Dunkerton said, “We are delighted to have received this recognition as we believe our ciders and perries are simply the best, at least that's what our customers tell us. We want to thank all those who support and help us throughout the year.”
Gillian Williams, CAMRA's Director of Cider & Perry Campaigning said, “Dunkertons have led the way by establishing both cider & perry as premium organic products; they have acted as an inspiration to others. Perry trees produce perry pears for about 400 years. Ivor and Susie's recent planting of perry trees means that in the year 2405 Pembridge could still be toasting the fruits of their labour.”
CAMRA's Good Cider Guide
CAMRA will launch the new Good Cider Guide at Dunkertons and review copies will be available for any press that would like to attend.
CAMRA's Good Cider Guide is the guide for real cider-loving connoisseurs. It is packed with information on every producer in the UK and highlights all the best places in which to buy and sample the nation's best ciders.
The book is divided into counties and contains maps, listings of producers and over 550 cider outlets.
The guide also includes other areas of cider interest, museums, orchards and heritage areas. It is priced at £10.99 and available from all good book shops or from CAMRA HQ on 01727 867201.
Notes for Editors
CAMRA's CURRENT DEFINITION OF CIDER & PERRY:
A) INGREDIENTS
1. The liquid content before fermentation must consist entirely of non-pasteurised apple (Cider), or pear (Perry) juice.
2. No apple or pear juice concentrates to be used.
3. Normally, only the sugar naturally available in the fruit should be used to cause fermentation, but in years when the level of natural sugar in the fruit is low, the addition of extraneous sugar to aid fermentation is acceptable.
B) PROCESS
1. No pasteurisation to take place during the production process in relation to the cask or bottled product.
2. No added colourings to be used.
3. No added flavourings to be used.
4. There must be no artificial carbonation for draught or bottled products.
5. Sweetener may be added to fully fermented Cider/Perry to make it sweet or medium.
6. The addition of water is permitted to bring the alcoholic content of the Cider/Perry down to the level required by the producer. Ideally, however the minimum juice content should not be lower than 90% volume.
7. No micro filtration allowed (this takes all the yeast, leaving a "dead" product).
WHAT IS KEG CIDER?
It is artificially carbonated, pasteurised, served under gas pressure. Most of today's keg cider is made from apple concentrate rather than real apples, some of which can be imported from almost anywhere. Keg cider is usually filtered and may also contain any of a long list of additives and colourings as defined permissible under Section 162 produced by HM Customs & Excise Department.
OTHER INFORMATION
Go to
www.camra.org.uk/cider for lots of useful information about real cider and perry including details of recommended ciders and perries to try and Frequently Asked Questions.
Real Cider and Perry is produced in at least 35 counties in England as well as in Wales and Scotland
There are over 2,040 varieties of apples and 502 types of pears with only 20 types of specialized perry pears grown at Brogdale Home of the National Fruit Collections (Faversham in Kent) .
Real Cider and Perry is not just a UK drink. It is enjoyed throughout Europe and the US.
There are at least 154 cider and perry producers in the UK.
Perry is to pears as Cider is to apples
CAMRA has recently published new CAMRA's Good Cider Guide which lists all producers of real cider and perry as well as hundreds of pubs where you can drink it. Please email cressida.feiler@camra.org.uk if you are interested in receiving a review copy or interested in attending the book launch.
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For more information:
Mick Lewis (London) - 020 7935 1350 / 07952 244 687
Alistair Boyd (Scotland) - 0141 944 2016 / 0770 442 1022
John Lewis (West Midlands) - 01743 357017
Rhys Jones (Wales) - 01974 241255
CAMRA Press Office - 01727 867201