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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.)
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Fruit Uses & Storage
Skin color: green
Flesh color: off-white
Origin: Gloucestershire, England
Introduced in: 1800s
Calendar & Geography
Bloom group: 3
Is it self-fertile? N
Is it fertile? Y
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.
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