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Brandy Pear on OHxF 87 (Spring 2022)


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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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

Tree Height & Spacing

Rootstock: OHxF 87 Rootstock
Rootstock size class: Half-Standard (75% of Standard)
Tree spacing (natural spread of tree): 18'
Good for wildlife planting? N

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
Rootstock size class: Half-Standard (75% of Standard)

Pollination Partners

This table shows the first few results from a full search for pollenizers of Brandy Pear on OHxF 87. 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 on OHxF 87 2022 1
Butt Pear on OHxF 97 2022 0

See all pollination matches for Brandy Pear on OHxF 87






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