The University of Georgia’s Heritage Apple Orchard is home to 139 varieties of apples with rich histories in Southern cuisine. These apples were not only enjoyed as dessert treats but also used in savory dishes and the classic apple pie. Some of these apples found their way into cider production, connecting back to a centuries-old cider culture brought over by European settlers.
Apples, particularly Malus domestica, were not originally native to North America but flourished in the continent’s soil and climate, producing varieties that were ideal for both eating and cider making. However, the U.S. cider industry faced a decline due to Prohibition and changing cultural preferences, leading to a misconception of cider as a non-alcoholic sweet beverage.
In recent years, there has been a resurgence in the cider industry in the United States. Stephen Mihm, a history professor at UGA and co-founder of the Heritage Apple Orchard, highlights the importance of using specific apple varieties for cider production to cater to modern tastes. Unlike mass-produced ciders, fine ciders are crafted more like wine, emphasizing the fermentation of the fruit itself for a more robust flavor profile.
Josh Fuder, UGA Extension agent for Cherokee County, shares his experience with crafting cider from apples like Yellow June, emphasizing the unique characteristics of each apple variety. He envisions a growing demand for cider apples that could fill a niche in the market, offering consumers a taste of traditional and locally sourced ciders.
The Heritage Orchard, situated at the Georgia Mountain Research and Education Center, is seen as a catalyst for reviving Georgia’s cider culture. Mihm and Ray Covington, the center’s superintendent, express their hopes that the orchard will inspire a renewed interest in using old Georgia apple varieties for cider production, preserving a part of the state’s agricultural heritage.
Through initiatives like the Heritage Apple Orchard, Georgia is planting the seeds for a thriving cider industry that celebrates the diversity and quality of locally grown apples. By embracing traditional cider-making practices and utilizing unique apple varieties, the state is poised to make a significant contribution to the resurgence of cider culture in the United States.
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