Real cider & perry is most commonly served direct from a plastic cask on the back bar of a pub. Some producers, most significantly Westons' use a "bag in box" system similar to that used for some wines which will also be served from the back bar. Some pubs do serve real cider or perry from a handpump similar to real ale.

However, cider and perry drinkers have to be aware that some pubs use a handpump to serve artificially produced ciders, deceiving the drinker into thinking they are getting a real product. The worst offenders at this practice in Addlestones who even produce their own handpumps. Addlestones is not a traditionally produced cider, being manufactured from imported apple concentrate. Chorlton's The Bar serves Addlestones on misleading handpump. Other non-real ciders often seen on handpump include Weston's Old Rosie & some Thatchers brands. Often despite the handpump, these are served from keg's under gas pressure.

CAMRA's Definition of Real Draught Cider & Perry:

Ingredients

1. The liquid content before fermentation must consist entirely of non-pasteurized apple (cider), or pear (perry) juice
2. No apple or pear juice concentrates to be used.
3. Normally, only the sugar naturally available in the fruit should be used to cause fermentation, but in years when the level of natural sugar in the fruit is low, the addition of extraneous sugar to aid fermentation is acceptable.

Process

1. No pasteurization to take place during the production process in relation to the cask product.
2. No added colourings to be used.
3. No added flavourings to be used.
4. There must be no artificial carbonation for draught products.
5. Sweetener may be added to fully fermented Cider/Perry to make it sweet or medium.
6. The addition of water is permitted to bring the alcoholic content of the Cider/Perry down to the level required by the producer. Ideally, however the minimum juice content should not be lower than 90% volume.
7. No micro filtration allowed (this takes all the yeast, leaving a "dead" product).