When the CanGro plant in St. David's closed in 2008, Niagara's peach and pear growers were left searching for a market. Brock Puddicombe decided to take the pears that life had handed him (and that his family grows in Niagara) and turn them into perry.
Perry — often labeled as pear cider for commercial purposes — has a reputation as a historical drink of the landed gentry in the west of England. Given that association, they are often marketed with an upper-crust sounding name. For a Niagara perry, no one could fill that role better than the hero of Queenston Heights, Sir Isaac Brock. Despite the connection and his title, Brock was not much of an aristocrat. He died a hero's death, telling his men to “Push on!” after being fatally wounded.
Sir Isaac's pours a clear, bright, and very light yellow and like most perries it has almost no head. The aroma combines ripe pears with a light note of mushrooms and rising bread dough. That breadiness foreshadows the flavour that reminds me of some sparkling wines. Thankfully, there is a decent amount of tartness to balance the ample sweetness.
The producers marketing material suggests serving this perry ice cold, but I find that its lighter, more floral qualities only come out when it warms about fridge temperature.
Puddicombe makes Sir Isaac's with Bosc and Bartlett pears which are both better suited to eating than cider-making. Hopefully this product will be successful enough that area growers can switch their production to pear varieties that are bred specifically for perry-making.
Puddicombe's Sir Isaac's Pear Cider, $2.75 for a 473 ml can, LCBO #312843
In addition to covering beer, new restaurants and food trucks for Post City, David Ort writes about food and drink for several Toronto publications including Spotlight Toronto and his own site, Food With Legs. For more of his thoughts on food, beer and life in general, follow him on Twitter.