Pears have become less numerous in Oregon’s Rogue Valley over the decades, with subdivisions, vineyards and other crops replacing orchards.

But roots run deep, and tastes intertwine with memories and traditions such as Medford, Ore.’s annual Pear Blossom Festival.

“There are so many people who love pears here,” said Jeremy Hall.

Hall and his wife, Erin Chaparro, have tapped into the region’s heritage with perry, which he defined as a cider made from at least 90% pears.

The couple founded Blossom Barn Cidery in 2018 near Grants Pass, Ore., and opened a tasting room in March.

Hall estimated Blossom Barn will produce 6,000 gallons of perry this year.

Difficult to make

He thinks Blossom Barn is the only Oregon cidery specializing in perry, but making the alcoholic beverage isn’t easy.

Pears are difficult to juice and contain citric acid, which is more finicky than the malic acid in apples, Hall said.

Plus, pears have sorbitol, a sugar alcohol that doesn’t ferment, thereby limiting the potency of perry.

“People consume cider like beer. They’re making a calculation on value based on ABV (alcohol by volume),” Hall said. And people will pay more for higher alcohol content.

Still, when everything goes right with perry, magic happens, he said.

“It’s light, it’s delicate, it’s refreshing, it’s easy drinking. It’s on the dry side of sweet,” Hall said.

Blossom Barn uses about 50 tons of pears for production, purchasing most from nearby orchards.

But Hall and Chaparro also mix in 2 tons from their 4-acre orchard.

Their trees are young, and the couple hope to produce 15-20 tons of pears in the coming years. They want to scale up to use 100 tons of fruit total.

Passing down the farmThe California natives left Eugene, Ore., to start their new business. Hall previously owned a construction company, while Chaparro is a University of Oregon College of Education faculty member.

Hall’s parents, Jean and Fred Hall, operated a small farm near Grants Pass, using organic methods to raise sheep and chickens and grow berries, fruit and vegetables. But they were getting older and farming was becoming too much work.

Instead of selling the 15-acre farm, Hall and Chaparro took over and gradually converted the land into pear orchards.

“I was interested in the long-term in making a change, and we always loved being here when we came down to visit my folks,” Hall said.

The couple converted a section of the farmhouse into an apartment so Hall’s parents could stay with them.

A region’s identity

The farm is in the Applegate Valley, with nearby wineries attracting tours.

“We didn’t want to do another winery, but we were interested in cider. It was growing dramatically,” Hall said.

Plus, tons of fruit grown nearby couldn’t be sold as supermarket No. 1s.

Though Blossom Barn distributes statewide, half of sales are in Southern Oregon. “Everyone values ‘local first’ in the industry,” Hall said.

And perhaps that’s even more true with perry in Medford and Grants Pass. Many residents set smudge pots as teens, or worked for Harry & David.

Pears remain a source of pride.

“It’s just part of the identity here. These are beautiful orchards that produce an incredible product,” Hall said.

Founded: 2018

Headquarters: Grants Pass, Ore.

Ownership: Jeremy Hall and Erin Chaparro

Production: 6,000 gallons of perry — a cider that is 90% pears

Fruit used: About 50 tons of pears from other orchards, plus 2 tons from their 15-acre farm

Website: www.blossombarncidery.com