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Hawke’s Bay Brewing Co Kingston Perry

Hawke’s Bay, on the east coast of New Zealand’s North Island, may have a prom­in­ent wine industry but here we try this Hawke’s Bay Brewing Co Kingston Perry that’s made using a vari­ety of culin­ary pears.

The cider is a trans­lu­cent pale straw col­our with a robust alco­hol­ic nose absent of pear notes and a strong car­bon­a­tion. Served chilled, the dry­ness of the cider is prom­in­ent from the head of the first sip before fra­grant pear notes come through in the body ahead of sharp­er acid­ic notes. The cider fin­ishes with an astrin­gency whose bit­ter­ness is amp­li­fied by its high levels of car­bon­a­tion and leaves a very dry yet flor­al pear after­taste.

This is eas­ily the driest pear cider we’ve tried by a long shot. Its dry­ness is com­par­able to beer — we prefer ciders light and sweet, so we would not return for this.

This bottle of Hawke’s Bay Brewing Co Kingston Perry con­tained 330 ml. It was bottled in New Zealand and gif­ted by fam­ily vis­it­ing Auckland, New Zealand in 2017.