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Brandy Pear Scionwood (Spring 2021)


A mid-season heirloom pear with medium acid and low tannin.

Brandy is a compact tree, smaller and with a tighter crotch angle than most perry trees. This cultivar is vigorous, sturdy, and precocious, producing in two to three years. It tends to biennialism, and Autumn Stoscheck of Eve's Cidery reports that it exhibits greater blight tolerance, if not resistance, than most perry varieties. USDA data suggests that Brandy is also highly resistant to scab, mildew, and rust. This pear is used exclusively for cider; it is not suitible for fresh eating.

Brandy is among a number of perry pears that are named after alcoholic spirits, possibly to indicate their potency. Among the cider varieties that were used in England in the 1800s, Brandy has remained a popular choice for perry makers ever since. This particular tree hails from West Gloucestershire. Its small turbinate (sharply decreasing cone shaped) fruit yields a dark, aromatic, mild vintage. It is classified as medium sharp and should be milled within four weeks after harvest. (From Brooks and Olmo: juice acidity 0.44, tannins 0.12, specific gravity 1.069.)

Volume Pricing

Premiums are included in the following prices if applicable. These prices are for regular scion. Add $1 for clean scion.

Quantity Brandy Pear Scion
1 $12.00
2-5 $7.00
6-10 $6.00
11-99 $5.00
100+ $4.00

Order Your Scions

Select clean or regular:

$12.00 ea.

This is the full retail price for orders of 1 scion. You can get these scion for as low as $4.00 each – see Volume Pricing above. More about Pricing & Grading.

34 in stock
Quantity
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Clean vs Regular

Clean = virus-free in lab tests, suggested for grafting with some of the Geneva rootstocks, especially G.16 and G.935. Regular = may contain one of the common latent viruses; this is not usually a problem and can be used with most rootstocks.

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Brandy is a compact tree, smaller and with a tighter crotch angle than most perry trees. This cultivar is vigorous, sturdy, and precocious, producing in two to three years. It tends to biennialism, and Autumn Stoscheck of Eve's Cidery reports that it exhibits greater blight tolerance, if not resistance, than most perry varieties. USDA data suggests that Brandy is also highly resistant to scab, mildew, and rust. This pear is used exclusively for cider; it is not suitible for fresh eating.

Brandy is among a number of perry pears that are named after alcoholic spirits, possibly to indicate their potency. Among the cider varieties that were used in England in the 1800s, Brandy has remained a popular choice for perry makers ever since. This particular tree hails from West Gloucestershire. Its small turbinate (sharply decreasing cone shaped) fruit yields a dark, aromatic, mild vintage. It is classified as medium sharp and should be milled within four weeks after harvest. (From Brooks and Olmo: juice acidity 0.44, tannins 0.12, specific gravity 1.069.)


The Fruit

Fruit Type

Category: Pear
Subcategory: Perry, Cold-Hardy

Fruit Uses & Storage

Uses: cider
Cider classification: sharp
Storage duration: (approximate, depending on storage conditions)

Fruit Appearance

Skin color: green
Flesh color: off-white

Fruit Origins

Parentage: unknown
Origin: Gloucestershire, England
Introduced in: 1800s
Introduced by:

The Environment

Calendar & Geography

USDA zones: 4 - 4
Chill hours: 0
Ripening date: Sep 07 (approximate, in New York State) + 18 days after Bartlett

Diseases & Pests

Fireblight: Resistant
Pear Scab: Resistant
Powdery Mildew: Resistant

Pollination

Pollination Factors

Bloom group: 3
Is it self-fertile? N
Is it fertile? Y
Ploidy: Diploid

Pollination Partners

This table shows the first few results from a full search for pollenizers of Brandy Pear. Please see our Pollenizer Search to run other queries and read how the application uses various factors. Also read more about fruit tree pollination.

Tree Ships Currently in Stock
Butt Pear 2021 0

See all pollination matches for Brandy Pear






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