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Tannic. Medium to medium-sweet. Still to lightly sparkling. Only very slight acetification is acceptable. Mousiness, ropy/oily characters are serious faults.
Entrants MUST specify carbonation level (still, petillant, or sparkling). Entrants MUST specify sweetness (medium or sweet). Variety of pear(s) used must be stated.
[France] Bordelet Poire Authentique and Poire Granit, Christian Drouin Poire, [UK] Gwatkin Blakeney Red Perry, Oliver's Blakeney Red Perry and Herefordshire Dry Perry
You can view the complete style details on the BJCP website. The 2008 style guide is obsolete but there is a similar 2015 style that you can view below...