History: Although its exact origins are unclear, it is believed that Barland comes from Bosbury in England. It was already well known by the late 1600s and its perry was believed to have medicinal properties. This perry pear has stood the test of time and is still widely grown in the UK.
Why We Grow It: Barland remains one of the most popular perry varieties. This bittersharp perry pear can be made into a good single-variety perry or added into blends.
Canadian Hardiness Zone: 5
Soil Preference: Sandy loam, loam, clay loam. Prefers average to moist conditions with well-drained soils, avoid planting anywhere that floods for more than two weeks in the spring.
Growth Habits and Disease Resistance: Moderately vigorous and susceptible to scab
Sun/Shade: Full sun (approx. 8-10 hours of sun daily)
Pollination: Triploid, requires two pollinators of different non-triploid pear varieties that bloom around the same time
Flowering Time: Middle
Ripens: Early October
Storage: Process within three days
Recommended Use: Perry
- Class: Bittersharp
- Sugar: Medium, SG 1.058
- Acidity: High, TA 9.2 g/L
- Tannins: High, 2.6 g/L
- Taste: Acidic but fruity
- Recommendations: Good as a single-variety perry or can be used in blends
Size including roots:
- 1m+ Whip grade: 100cm+
- Branched grade: 100 cm+ with 3 or more branches, 30 cm or more
- <1m Whip grade: less than 100 cm