Cider and perry are much stronger than most beers, and can be deceptively easy drinking: take care!
Cider is pressed and fermented apple juice. The apples are crushed, and then pressed to extract the juice, which is then stored in barrels for several months to ferment. In the Eastern counties eating and cooking apples are normally used; in the West, it's more common to use special cider apples, which have more tannin. Try a Kentish or Norfolk cider, then one from the West Country or 3 Shires, and taste the difference.
Often a cider consists of a mixture of different apple varieties, pressed together; but some producers are able to obtain sufficient quantities of one particular apple to make a "single variety" cider: for example "Foxwhelp" is an apple varietie, not a producer's trade mark!
Cider's sister-drink, perry, is made in exactly the same way, but from pears rather than apples.
All the ciders and perries are different, with their own unique flavour and style. They range from fairly sweet, to very very dry; and may be naturally cloudy, or clear.
If you're not sure what you'd like - please ask!
The staff on the cider and perry bar are all enthusiastic amateurs, who are happy to help you decide what to have - and even to provide a couple of "tasters" to help you make up your mind.
To list every cider and/or perry for each producer would produce a lengthy list. Some are supplied in one 5 gallon tub so will quickly run out. A full list of what is on offer is availiable at the Festival