Crispin Pacific Pear Cider 6Pk

Crispin Pacific Pear Cider 6Pk is a cold-fermented hard pear cider made from 100% fresh-pressed Pacific Northwest pear juice, packaged in six 12 oz bottles at 4.5% ABV. What sets this expression apart from most commercial pear ciders is its use of real unpasteurized pear juice rather than pear-flavored apple cider or juice from concentrate — a distinction that earns it a 3.7 out of 5 average rating on CiderExpert.

Quick Facts: ABV: 4.5%  |  Origin: Milwaukee, Wisconsin (pears sourced from Pacific Northwest)  |  Style: Semi-Dry Perry / Pear Cider  |  Producer: Crispin Cider Company (MillerCoors)

Production & Heritage

Crispin Cider Company was originally based in Minneapolis, Minnesota and was acquired by MillerCoors in 2012. Production has since moved to the 10th Street Brewery in Milwaukee, Wisconsin, though the pears used in Pacific Pear are still sourced from the Pacific Northwest. The cider undergoes classic cold fermentation using specially selected wine yeasts — a technique borrowed from winemaking that preserves delicate fruit aromatics and produces a cleaner, more refined character than warm-fermented alternatives. Crucially, the base is 100% freshly pressed pear juice, never reconstituted from concentrate, which gives it a legitimacy many mass-market pear ciders lack.

Tasting Notes

Aroma: An intense fresh pear bouquet greets the nose first, followed by floral notes and hints of stone fruit. There is a gentle earthiness underneath that keeps the aromatics grounded rather than candy-sweet.

Taste: The entry is clean and lightly sweet, immediately registering as ripe Bartlett pear. Through the mid-palate, subtle woody complexity emerges alongside a quiet tartness reminiscent of pear skin. The overall impression is semi-dry, closer to a Riesling than a sugary fruit drink, with moderate banana character adding an unexpected layer of depth.

Finish: Sparkling and clean, with a gentle woody note that lingers briefly. The finish is refreshingly dry without astringency, leaving behind a faint impression of fresh-cut pear.

How to Drink Pacific Pear

Pacific Pear drinks well chilled straight from the bottle, and its wine-yeast fermentation profile makes it a natural companion to a stemmed glass if you want to appreciate the aromatics more fully. It also works surprisingly well in cocktail applications:

• Pear Bellini: Substitute for traditional peach purée — the cider's natural effervescence and real pear character create a convincing riff without extra sparkling wine.
• Cider Sangria: Use as the base with sliced pears, white wine, and a splash of elderflower liqueur for a light, crowd-friendly punch.
• Ginger Pear Shandy: Combine half-and-half with ginger beer for a low-ABV refresher where the cider's earthiness balances ginger's spice.

Best For

• Wine drinkers exploring the hard cider category for the first time
• Warm-weather gatherings where low ABV and easy drinkability matter
• Pairing with a casual brunch spread alongside lighter fare
• Introducing someone who dislikes beer to craft fermented beverages

Frequently Asked Questions

What does Pacific Pear taste like? Pacific Pear delivers a clean, semi-dry profile dominated by ripe Bartlett pear with subtle woody undertones and gentle earthiness. It has been compared to a semi-dry Riesling in character, making it more restrained and less sweet than many commercial pear ciders.

How does Pacific Pear compare to pear-flavored apple ciders? Unlike most mass-market pear ciders that start with an apple cider base and add pear flavoring or concentrate, Pacific Pear is fermented entirely from fresh-pressed pear juice using wine yeasts. This results in a more authentic pear character with earthy, woody complexity rather than the one-note sweetness typical of flavored apple ciders.

Is Pacific Pear good for wine drinkers? Multiple reviewers and the brand itself have drawn direct parallels to Sauvignon Blanc and semi-dry Riesling, making Pacific Pear one of the more wine-adjacent ciders on the market. Its cold fermentation with wine yeasts reinforces that crossover appeal.

Where is Pacific Pear made? Pacific Pear is produced by Crispin Cider Company at the 10th Street Brewery in Milwaukee, Wisconsin, which is operated by MillerCoors. The pears used in production are freshly pressed from fruit sourced in the Pacific Northwest.

What foods pair well with Pacific Pear? Aged white cheddar works well against the cider's subtle tartness. Grilled pork tenderloin complements the pear and woody notes. A simple arugula salad with walnuts and shaved Parmesan echoes the earthy, nutty undertones. Brie or Camembert mirrors its soft, semi-dry character. Roasted root vegetables bring out the cider's earthier side.

What sizes does Pacific Pear come in? This product is available as a six-pack of 12 oz bottles, which is the standard retail format for the Crispin Pacific Pear line.

Is Pacific Pear worth the price? Pacific Pear positions as an accessible, everyday cider that punches above its price tier thanks to the use of 100% fresh-pressed pear juice and wine-yeast fermentation — production choices more commonly found in premium craft perry. At its price point, it represents strong value for a genuine pear cider.

Why Pacific Pear?

The single most important thing to know about Crispin Pacific Pear is that it is fermented from 100% real pear juice — not apple cider doctored with pear flavoring, and not reconstituted from concentrate. That baseline authenticity, combined with cold fermentation using wine yeasts, gives it a complexity and dryness that most grocery-shelf pear ciders simply do not achieve. With over 15,800 ratings on Untappd and a 3.7 on CiderExpert, it has built a consistent following among drinkers who want genuine pear character without excessive sweetness. For anyone bridging the gap between wine and cider, this remains one of the more credible options in wide distribution.