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Pears are much more fragile than apples. They are, for this reason hand-picked and must be crushed as soon as possible. Maceration is not necessary.
There is no defecation as in cider. Alcoholic fermentation is the same as cider. Filtration and fermentation natural too. The taste is distinguished by its finesse and subtlety. It is drunk, always fresh, alone or as an appetizer with a little crème de cassis.