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Encyclopedia > Apfelwein
Apfelwein
Apfelwein

Apfelwein (German, apple wine) is the German form of cider, produced from apples. It is also regionally known as Ebbelwoi, Äppler, Stöffche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and Saurer Most (sour must). It has an alcohol content of 5.5%–7% and a tart, sour taste. The name Äppler, mainly propagated by large producers, is generally not used in restaurants or by smaller manufacturers, who instead call the beverage Schoppen or Schoppe. Image File history File links de: Geripptes Apfelweinglas und Bembel, 2005 GNU. en: Apple wine From w:de:Bild:ApfelweinKlein. ... Image File history File links de: Geripptes Apfelweinglas und Bembel, 2005 GNU. en: Apple wine From w:de:Bild:ApfelweinKlein. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... This article is about the tree and its fruit. ... Latin is an ancient Indo-European language originally spoken in Latium, the region immediately surrounding Rome. ... Functional group of an alcohol molecule. ...

Contents

Presentation

Apfelwein, since it is usually (a bit) cloudy, is often served in the "Geripptes" (a glass with a lozenge cut that refracts the light).


At any rate, the size of the Geripptes glass is usually 0.25 litre , although there is a larger variant that holds 0.3 litre. Delivered by major pressing-houses in 1-litre bottles, Apfelwein is drunk straight from the bottle only by drunks and hobos. It is considered rude and unrefined to drink Apfelwein directly from the serving vessel, whether it be a bottle or a pitcher (Bembel).


Traditional Apfelwein restaurants and their habitual guests generally hold to the 0.3-litre standard. Therefore a 0.25l glass is often named a Beschisserglas (rip-off glass) as it contains less Apfelwein for the same price. The serving of Apfelwein in other types of glasses (for example, Longdrink glasses) is rare. A "Geripptes" filled with Apfelwein is also called a "Schoppen". The serration of the Apfelwein glasses is common not only for the pleasing refraction of incident light, but also because in former times one often ate without cutlery—and smooth glasses slide from greasy hands rather more easily than do serrated ones.


Apfelwein is also available in the Bembel (a jug) and is ordered in this form when one is significantly thirsty or with company. The paunchy jar (made from salt-glazed stoneware) usually has a basic grey colour with blue detailing. The different sizes are usually designated after their contents in glasses (for example 4er (vierer) or 8er (achter) Bembel, the small 0.25 litres or the 0.3 litres of glasses are taken as a basis depending upon place of use. Accordingly a 4er Bembel can contain 1 litre, or 1.2 litres of Apfelwein). In the Eifel region, near Hunsrück, around Moseltal, along the lower Saar, and in Trier, the drinking container is called "Viezporz", which consists of white porcelain or stoneware.


Hot Apfelwein is commonly taken as an old household remedy against colds, or as a warming beverage in the cold season. The Apfelwein is heated (not cooked!) and served with a cinnamon stick, possibly with cloves, and/or a slice of lemon.


Apfelwein as a Cocktail

Sharp tongues from foreign regions claim that Apfelwein is a beverage that only starts to taste of anything after the seventh glass. This is possibly the reason for the more or less common cocktails with Apfelwein:

  • The most common is the Sauergespritzer, which is Apfelwein blended with 10% mineral water. The Tiefgespritzer or Batschnasser are varieties which use more mineral water.
  • Also common is the Süssgespritzer, which is Apfelwein blended with lemonade, orange-lemonade or fresh-pressed apple juice (lemonade being the most common).
  • Less commonly the Apfelwein is blended with cola. This concoction is referred to as a KE (for Kola-Eppler); in Frankfurt am Main it is known as a Korea, while east of Frankfurt the names Panzer ("tank") or Panzersprit are used.
  • Rarer still, the Apfelwein can be mixed with beer. This combination is named "Bembelschlabber".

Mixing (in particular with cola) is considered a faux pas by most Apfelwein connesseurs, though this is nevertheless quite common outside of Frankfurt am Main (usually mixed 80:20 with cola).


Some innkeepers and locales refuse to serve Süssgespritzter. If a Süssgespritzter is ordered at one of these locales, the customer will be given the Apfelwein and lemonade separately (for a similar phenomenon, see ketchup on hotdogs), which allows the customer to mix the two without forcing this distasteful task upon the staff of the establishment. This article does not cite its references or sources. ...


Apfelwein is often made with the addition of the unprocessed juice from the fruit of a small, indigenous apple tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple. Although it is difficult for the non-initiate to detect any difference in the end product, for many Hessians this rare supplement contributes much to the lore and mystique of the beverage. Binomial name Sorbus domestica L. The Service Tree (Sorbus domestica) is sometimes known as the True Service Tree to distinguish it from the Wild Service Tree. ...


Regional Provenance

Apfelwein is mainly produced and consumed in Hesse (where it is the state beverage), particularly in the Frankfurt, Wetterau and Odenwald areas. It is also found in Moselfranken, Merzig (Saarland) and the Trier area; as well as the lower Saar area and the region bordering on Luxembourg. In these regions there are several large producers as well as numerous small, private producers who use traditional recipes. Some of the most famous restaurants where Apfelwein is served are in Sachsenhausen (Frankfurt am Main). In some of these regions there are regular cider competitions and fairs, in which the small, private producers participate. Cider songs are composed and sung at these events. The Merzig region crowns a Viez Queen, and the lower Saar area a Viez King. Hesse (German: Hessen) is a state of Germany with an area of 21,110 km² and just over six million inhabitants. ... Frankfurt am Main [ˈfraŋkfʊrt] is the largest city in the German state of Hessen and the fifth largest city of Germany. ... The Wetterau is a fertile undulating tract, watered by the Wetter, a tributary of the Main, in German region of Hesse, between the hilly province Oberhessen and the north-western Taunus mountains. ... The Odenwald is a mountain chain in southern Hessen, northern Bavaria and northern Baden-Württemberg. ... Merzig is a town and a municipality, capital of the district Merzig-Wadern, in Saarland, Germany. ... Saarland is one of the 16 states of Germany. ... The city of Trier (Latin: Augusta Treverorum; French: ; Luxembourgish Tréier; Italian: ; Spanish: ) is situated on the western bank of the Moselle River in a valley between low vine-covered hills of ruddy sandstone. ... Saarland is one of the 16 states of Germany. ... Sachsenhausen is a district of Frankfurt am Main in Germany. ... Merzig is a town and a municipality, capital of the district Merzig-Wadern, in Saarland, Germany. ...


An official Viez route, (Rue de Cidre) connects Saarburg with the border to Luxembourg. Also an anual Viez Fest is celebrated in Merzig. The date is usually the second Saturday in october. Saarburg (pop. ...


See also

Alcohol
Ethanol | History of alcohol | Brewery | Health | Alcohol advertising | Drugs | Drinking culture | Drunkenness | Breathalyzer | Hangover | Homebrewing | Winemaking
Fermented beverages
Wine | Beer | Ale | Rye beer | Corn beer | Wheat beer | Sake | Sonti | Makgeolli | Tuak | Cider | Apfelwein | Perry | Basi | Pulque | Plum wine | Pomace wine | Mead | Kumis | Huangjiu
Distilled beverages

Agave: Tequila | Mezcal; Almond: Amaretto; Anise-flavored: Absinthe | Arak | Ouzo | Rakı | Pastis | Sambuca;
Apples: Applejack | Calvados; Barley, potato or rice: Shōchū (Japan);
Fruits: Brandy | Cognac | Gin | Kirschwasser | Pisco | Rakia | Schnapps; Honey: Mead; Milk: Araka; Plums: Slivovitz | Ţuică | Palinka;
Pomace: Grappa (Italy) | Trester (Germany) | Orujo (Spain) | Zivania (Cyprus) | Tsikoudia (Crete) | Tsipouro (Greece) | Rakia (Balkans);
Potato: Vodka | Aquavit | Brennivín; Rice: Soju (Korea) | Baijiu (China);
Sugarcane / Molasses: Rum | Cachaça | Aguardiente | Falernum | Guaro; Wheat, corn & rye: Whisky | Corn whiskey | Rye whiskey;
It has been suggested that this article or section be merged into Fruit wine. ... Bottles of cachaça, a Brazilian alcoholic beverage. ... Ethanol, also known as ethyl alcohol or grain alcohol, is a flammable, colorless, slightly toxic chemical compound with a distinctive perfume-like odor, and is the alcohol found in alcoholic beverages. ... The history of alcohol in the ancient world extends back before recorded time. ... The entrance of a brewery. ... Alcohol advertising is the promotion of alcoholic beverages by alcohol producers through a variety of media. ... Many drugs are provided in tablet form. ... The Jolly Drinker, by Frans Hals Drinking culture is the notable customs shared by groups of people around the world involved in drinking alcoholic beverages. ... A drunken man in Tampere, Finland. ... A breathalyzer (or breathalyser) is a device for estimating blood alcohol content (BAC) from a breath sample. ... A hangover (veisalgia) describes the sum of unpleasant physical effects following heavy consumption of alcohol. ... Charlie Papazians classic book about homebrewing For other meanings, see Homebrew Homebrewing typically refers to the brewing of beer on a very small scale as a hobby for personal consumption, free distribution at social gatherings, amateur brewing competitions or other assorted generally non-commercial reasons. ... Winemakers often use carboys like these for ferment smaller quantities of wine Winemaking, or vinification, is the process of wine production, from the selection of grapes to the bottling of finished wine. ... Bottles of cachaça, a Brazilian alcoholic beverage. ... A glass of red wine This article is about the alcoholic beverage. ... A selection of bottled beers A selection of cask beers Beer is the worlds oldest [1] and most popular [2] alcoholic beverage, selling more than 133 billion litres (35 billion gallons) per year. ... For other uses, see Ale (disambiguation). ... Rye beer is the newest trend in brewing today, but the practice of adding rye to a beer recipe has quite a bit of history. ... Chicha is a fermented beverage brewed by the indigenous people of the Andean region, dating back to the Inca Empire when women were taught the techniques of brewing chicha in Acllahuasis (feminine schools). ... German Weißbier Wheat beer is a beer that is brewed with a significant proportion of malted wheat. ... Sake barrels at Itsukushima Shrine. ... Sonti is an Indian rice wine, made much like sake. ... Makgeolli, also known as takju, is a traditional alcoholic beverage indigenous to Korea. ... A potent alcoholic drink enjoyed by the Ibans of Sarawak. ... Cider in a pint glass Cider (or cyder) is an alcoholic beverage made primarily from the juices of specially grown varieties of apples. ... Traditional perry (poiré in French) is bottled champagne-style in Normandy Perry or pear cider is an alcoholic beverage made of fermented pear juice. ... Pulque, or octili, is an alcoholic beverage made from the fermented juice of the maguey, and is a traditional native beverage of Mesoamerica. ... Plum wine is a fermented alcoholic beverage made from plums. ... Pomace wine is a kind of wine made from grape pomace. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... In the West, Kumis has been touted for its health benefits, as in this 1877 book also naming it Milk Champagne. Kumis (also spelled kumiss, koumiss, kymys; called airag in Mongolian cuisine) is a fermented milk drink traditionally made from the milk of horses. ... Shaoxing jiu, a famous huangjiu Huangjiu (黄酒; pinyin: huáng jiǔ, lit. ... Various distilled beverages in a Spanish bar A distilled beverage is a liquid preparation meant for consumption containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... For other uses, see Tequila (disambiguation). ... A bottle of Mexican Mezcal bought in Cancun. ... The Amaretto Di Saronno square bottle For other uses, see Amaretto (disambiguation). ... A reservoir glass filled with a naturally colored verte next to an absinthe spoon. ... Arak Rayan. ... A bottle of ouzo Ouzo (ούζο) is a Greek anise-flavored liqueur that is widely consumed in Greece. ... Rakı becomes cloudy white, when mixed with water. ... A glass of diluted pastis French pastis Pastis is an anise-flavored liqueur and apéritif from France, typically containing 40-45% alcohol by volume, although there exist alcohol-free varieties. ... Sambuca is an anise-flavoured, usually colourless liqueur. ... Applejack is a strong alcoholic beverage produced from apples, originating from the American colonial period. ... A bottle of calvados Pays DAuge Calvados is an apple brandy from the French région of Lower Normandy. ... Shochu ) is a distilled alcoholic beverage popular in Japan. ... Brandy pot stills at the Van Ryn Brandy Cellar near Stellenbosch, South Africa. ... A brandy snifter Cognac, named after the town of Cognac in France, is a brandy, which is produced in the region surrounding the town. ... This article concerns the beverage. ... Kirschwasser (pronounced with the w as a vee sound, like kirschvasser), often known simply as Kirsch, is a clear alcoholic spirit made from double distillation of the fermented juice of a small black cherry. ... Some bottles of Peruvian Pisco Some bottles of Chilean Pisco Pisco (from Quechua: pisqu, little bird) is a liquor distilled from grapes (a brandy) made in wine-producing regions of Peru. ... A traditional bottle of slivovitz, plum rakia Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia Rakia or rakija (Bulgarian: ракия, Croatian, Slovenian and Bosnian: rakija, Albanian: raki, Macedonian and Serbian: ракија or rakija, Romanian: rachiu) is hard liquor similar to brandy and vodka, made by... Schnapps is a type of distilled beverage. ... Mead Mead is a fermented alcoholic beverage made of honey, water, and yeast. ... Note: This page or section contains IPA phonetic symbols in Unicode. ... Ţuică (in Romanian , sometimes spelled Tzvika), is a traditional Romanian alcoholic beverage, usually made from plums. ... Palinka (Hungarian pálinka; Romanian palincă; Russian палинка; Slovak pálenka) is a traditional type of brandy that is produced in Hungary, Slovakia, Carpathian Ruthenia and in the Transylvania region of Romania. ... Three bottles of varietal grappa Grappa is a grape-based spirit of between 40% and 60% alcohol by volume (80 to 120 proof), of Italian origin. ... Orujo is a liquor obtained from the distillation of the pomace of the grape. ... Zivania (also Zivana) (Greek: Ζιβανία) is a traditional Greek-Cypriot distillate produced in the island of Cyprus from pomace (or marcs), the residue of grapes that were pressed during the winemaking process (including the stems and seeds) mixed with high-quality dry wines produced from the local grape varieties of Cyprus. ... In Greece, in particular on the island of Crete, Tsikoudia or Raki is a grape-based spirit made from the distillation of pomace, i. ... Tsipouro (Τσίπουρο) is an alcoholic drink found in Greece and in particular in Thessaly, Epirus, Macedonia and on the island of Crete. ... A traditional bottle of slivovitz, plum rakia Croatian Sljivovica and Slovenian Slivovka, two different names for the same drink, a plum rakia Rakia or rakija (Bulgarian: ракия, Croatian, Slovenian and Bosnian: rakija, Albanian: raki, Macedonian and Serbian: ракија or rakija, Romanian: rachiu) is hard liquor similar to brandy and vodka, made by... Vodka bottling machine, Shatskaya Vodka Shatsk, Russia Vodka is typically a colorless liquid preparation meant for consumption containing ethyl alcohol (ethanol) purified by distillation from a fermented substance such as fruit, vegetables, or grain. ... A bottle and glass of Linie brand akvavit. ... Brennivín is an Icelandic schnapps, considered the countrys signature alcoholic beverage. ... Soju is an alcoholic beverage with origins in Korea. ... Baijiu (Chinese: 白酒; pinyin: ) or Shaojiu is potent Chinese alcohol. ... Caribbean rum, circa 1941 Rum is a distilled beverage made from sugarcane by-products such as molasses and sugarcane juice by a process of fermentation and distillation. ... Cachaça Java, from Salinas-MG, Brazil Cachaça or cashasa (pronounced ka SHA sa, IPA: ) (also called pinga, branquinha, caninha, aquela que matou o guarda, caxa, aguardente, cana or mé) is the most popular distilled alcoholic beverage in Brazil, made from sugarcane juice (also called garapa). ... Aguardiente is the Spanish generic name for alcoholic drinks between 40 and 45 percent alcohol, meaning fiery water, or, literally burning water[1] (as it burns the throat of the drinker). ... Falernum is a sweet syrup used in Tropical and Caribbean drinks. ... Guaro is the popular name for the Larenses, inhabitants of Lara State, in central west Venezuela. ... Whisky, or whiskey, refers to a broad category of alcoholic beverages that are distilled from grains and aged in oak casks. ... Corn whiskey is an American whiskey made from a mash made up of at least 80 percent maize, or corn. ... Rye Whisky is a style of whisky made from a mash of at least 51 percent rye (the other ingredients of the mash being usually corn and malted barley). ...

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