From Roadside Foraging to Craft Cider: Lucien Alperstein's 'Road Cider' Project

Lucien Alperstein, a PhD candidate at UNSW researching probiotics for aquaculture, has established a cider-making project utilizing wild fruit collected from country roads.

Discovering Roadside Diversity

His initial efforts involved gathering wild apples believed to have grown from discarded apple cores or seeds dispersed by wildlife. Alperstein observed a high degree of variability in roadside produce, noting up to 30 different types of fruit trees, including plums, peaches, nectarines, pears, crabapples, quinces, and various apples, along short stretches of road. This diversity is attributed to wild apples growing from seed, leading to unique varieties, unlike commercially grafted apples.

The Road Cider Journey

Over more than a decade, Alperstein's cider production has evolved from small batches to a collaboration with Wildflower Brewing, named the Road Cider project. The supply of wild fruit can be inconsistent, as unpruned wild trees often fruit biennially. The cider-making process involves picking apples at optimal ripeness, crushing them, pressing the juice, and allowing for wild fermentation using naturally occurring yeasts. Other fruits like pears, sorbus, and quince are occasionally added to enhance flavor and complexity, resulting in a drier, traditional-style cider.

Alperstein notes that others also forage for roadside fruit, describing it as an "enormously under-valued resource."

Challenges and Continued Foraging

However, these non-native species are sometimes considered weeds and may be removed by local councils due to potential competition with native plants. Alperstein continues to incorporate wild fruit foraging into his travels, advising that wild apples are likely found in suitable environments with adequate rainfall and cold winters.