Champagner Bratbirne

Pear

Champagner Bratbirne

Origin/History

Much valued in Germany for making champagne and perry. It was grown in Baden, Württemberg, and Hesse in 1797.

Tree

Not described in source.

Fruit

Small, globular-turbinate, even in outline. Light green turning yellow without any blush; speckled with brown-russet and finely dotted. Flesh white, coarse, nearly breaking.

Flavor

Not described in source.

Season

Autumn.

Uses

Primarily grown for the production of champagne and perry (cider), rated first quality for perry.

Subtypes/Variants

Not described in source.

Other

Not described in source.

Book Sources

Described in 1 period pomological work

Hedrick, The Pears of New York (1921)

View original book sources (1)

Champagner Bratbirne.

Guide Prat. 89, 256. 1876. 2. Loschnig Mostbirnen 8, fig. 1913.

Much valued in Germany for making champagne and perry. It was grown in Baden, Wurttemberg, and Hesse in 1797. Fruit small, globular-turbinate, even in outline, light green turning yellow without any blush, speckled with brown-russet and finely dotted; flesh white, coarse, nearly breaking; first for perry; autumn.

— U.P. Hedrick, The Pears of New York (1921)

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