A Welsh amateur perry maker could make history if he wins again at this year’s Welsh Perry and Cider Championships on 24 - 26 May 2008.
Richard Williams of Glynneath near Neath has scooped Best Welsh Perry at the festival for the last two years running with his Bragdyr Brody “Silver Lady”.
A teacher at Aberdare Boys School, Richard began making cider and perry as a hobby four years ago. He only makes enough for family and friends and if he achieves the hat trick it will be the first time anyone has won the championship perry three years in a row.
“To win for a third time would be an astonishing achievement,” says festival organiser Alan Golding.
“Silver Lady is competing against larger and more established names in the industry and to maintain the quality and consistency of such an artisan product and win over so many judges is quite amazing.”
The Welsh Assembly Government-sponsored event is now in its 7th year and is expected to feature some 30 cider and perry makers and around 70 different ciders and perries available over the three days.
It takes place at the Clytha Arms in Abergavenny and is judged by the producers themselves.
Last year there were a record 87 entries from Welsh producers and it is hoped numbers will exceed that this year. The 2007 Champion Cider of Wales was “Old Barn” from Springfield Cider in Abergavenny.
Event organiser Alan Golding of the Welsh Perry and Cider Society said that interest in Welsh perry and cider is growing.
“There has been a steady increase in the number of premium ciders on the market which has increased year on year, as people turn from the industrial produced versions to find the real thing.
“Unlike beer and wine, cider and perry are drinks indigenous to the UK, with Wales having its own unique varieties, yet perry - one of Britain’s oldest drinks - is now seldom seen which is a real pity. The Society is on a mission to change this.”
In addition to organising the championships, the Society promotes cider and perry as indigenous alternatives to wine for drinking with lunch and dinner. ‘Cider meals’ are held at the Clytha Arms and have been a resounding success.
The next cider meal takes place on Friday June 20th 2008 and the society is looking for suitable pubs, restaurants or cafes in North, Mid, South and West Wales to host similar events.
“We are pleased to support the Welsh Perry and Cider championships because they are an excellent shop window for this sometimes overlooked sector,” says Norma Barry, Director of the Welsh Assembly’s Food and Market Development Division.
“Consumers’ increased demand for local produce and the growing interest in cider and perry produced in Wales will have positive knock-on effects for our agri-food industry and the rural economy. It could help the environment too if it leads to the planting of more cider apple and perry pear orchards.”
CONTACT: Leigh Roberts (01656) 788336 leigh@colemanroberts.co.uk
Note to editors:
Welsh Perry and Cider Championships and Festival
Saturday 24 May, Sunday 25 May, Monday 26 May 2008
12 noon - 11pm each day
Free entry
Pitching tents with permission of the Clytha Arms (01873) 840206
Festival enquiries: Alan Golding (01685) 873866 www.welshcider.co.uk
WELSH CIDER AND PERRY FACTFILE
There are 32 cider and perry producers in Wales
Some of the best known ones include Gwynt y Ddraig, Toloja, Ralph’s Cider and Seidr Dai.
Unlike other alcoholic drinks in Wales, Welsh cider and perry can be made of ingredients indigenous to Wales.
There are 11 varieties of Welsh cider apple, including Cummy Norman and Pig Aderyn (but more are being discovered).
There are 11 varieties of Welsh perry pear, including Welsh Gin and Little Cross Huffcap (but more are being discovered).
Cider and perry are fermented like wine, rather than brewed like beer
The cider-making season is September to November
Recent research shows that like wine, drinking cider could have health benefits. Both drinks are rich in phenolics, a type of antioxidant credited with the ability to ward off cancer, heart disease and stroke.
