Apfelwein
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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 is mainly propagated by large producers. This name is generally not used in restaurants or by smaller manufacturers, and is instead called Schoppen or Schoppe.
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[edit] Presentation
Apfelwein, since it is usually cloudy, is often served in the "Gerippte" (a glass with a lozenge cut that reflect the light). The size of this glass is usually 0.25 litres. Delivered by major press houses in 1 Litre bottles the Apfelwein is mostly poured out in glasses holding 0.25 litres (the large variant holds 0.5 litres). The traditional glass size, however, is 0.3 litres. Traditional Apfelwein restaurants and their guests hold to it. Therefore a 0.25l glass is often named 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, because in former times one often ate without cutlery and smooth glasses slid more easily from greasy hands than the serrated glasses.
Apfelwein is also available in the Bembel (a jug) and is ordered when one is significantly thirsty or with company. The paunchy jar (made from salt-glazed stoneware) usually has a basic grey colour with blue sample. The different sizes are usually designated after their contents in glasses (for example 4er or 8er 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, Hunsrueck, Moseltal, at the lower Saar and 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.
[edit] 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 Tiefgespritzen or Batschnassen are varieties which use more mineral water.
- Also common is the Süssgespritze, 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. It is referred to as a KE (for Kola-Eppler); and in Frankfurt it is known as a Korea, while east of Frankfurt the names Panzer 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 (usually mixed 80:20 with Cola).
Some innkeepers and locales refuse to serve Süssgespritzte. If a Süssgespritzte 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.) allowing the customer to mix the two.
Apfelwein is sometimes made with the addition of the unprocessed juice from the fruit of a small, indigenous apple tree known as Speierling 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.
[edit] 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.
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.
