In the quiet Sandhills town of Cody, Nebraska, something extraordinary is brewing—or rather, fermenting. What began as a retirement hobby for George Johnson transformed into George Paul Vinegar, a nationally acclaimed maker of handcrafted, old-fashioned vinegars now shipped to all 50 states. In this episode of Building Nebraska, George and his daughter, Emily Johnson, share how they have turned a kitchen experiment into one of the most unique rural businesses in the country. https://youtu.be/4GqErgOpKx4 From Grapes to Greatness It all started with a few rows of apple trees and grapevines. “I was retired and had some extra time,” George said. “One thing led to another, and pretty soon we had some grapes and thought, ‘What are we going to do with all these grapes? Let’s make some wine.’” The Johnsons soon discovered that their unconventional Nebraska wines didn’t quite fit the California mold. A friend suggested they might make good vinegar, a remark that could’ve been taken as an insult, but instead sparked a new direction. “Turns out, he was right,” Emily laughed. “We just started experimenting, a lot of trial and error. No one would tell us their process, so we had to figure it out ourselves.” With their shared background in physics, the father-daughter team applied scientific precision to an age-old art, crafting vinegars that are as complex as they are flavorful. The Slow Art of Real Vinegar Unlike industrial vinegars that can be made in 48 hours, their wine vinegars age for up to 18 months, while balsamic-style vinegars mature for at least five years. “We make vinegar the way pioneers did,” George explained. “Nothing to speed it up, no shortcuts. That’s why ours actually taste and smell like the fruit they come from.” Their meticulous methods have earned them praise from chefs across the country and praise in major publications, from Food & Wine to The Wall Street Journal. A Bold Pitch and a Big Break In the early days, George personally introduced his vinegars to top restaurants in Omaha. “Picture this,” Emily said. “Dad walks into these fancy restaurants in cowboy boots with bottles of vinegar made in Cody, Nebraska. It caught people off guard, but once they tasted it, they were hooked.” Word spread quickly. Food editors wrote stories, chefs shared recommendations, and soon the orders started rolling in. A Wall Street Journal article in December of 2007 sent demand skyrocketing. “We went from filling the backseat of my pickup to filling the entire box with packages headed to every corner of the country,” George recalled. Building Rural Dreams “If you believe in your product and put it out there authentically, people will respond,” Emily said. “Rural entrepreneurs have so much opportunity now. You can sell directly online from anywhere.” Their story proves that even in a town of fewer than 200 people, a world-class product can flourish. Building Nebraska is brought to you by the Engler Agribusiness Entrepreneurship Program at the University of Nebraska–Lincoln.
