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Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% ABV.It can be made with the addition of the unprocessed juice from the fruit of a small, indigenous tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple.
German cider, usually called Apfelwein (apple wine), and regionally known as Ebbelwoi, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), or Saurer Most (sour must), has an alcohol content of 5.5–7% and a tart, sour taste.
Apfelwein (German cider) is normally consumed alongside Rippchen. The Rippchen are similar in appearance and texture to Kassler , but slightly milder in flavour, since they are only cured, rather than smoked .
A Bembel and a traditional ribbed Apfelwein glass. Hessian cuisine is based on centuries-old recipes, and forms a major part of the Hesse identity. Reflecting Hesse's central location within Germany, Hessian cuisine fuses north German and south German cuisine, [1] with heavy influence from Bavarian cuisine and Rhenish Hesse.
Apple cider vinegar slows down the rate of digestion, slowing the body's release of glucose, Zumpano says. Supports gut health Since apple cider vinegar is a probiotic, it can support a healthy ...
Cider ("Apfelwein" in German, or "Äppelwoi" in the Hessian dialect) is also very popular in and around Frankfurt. In the historic district Sachsenhausen there is the so-called Cider Quarter ( "Äppelwoiviertel" ), where there are numerous taverns that offer cider, especially in the summer months.
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This category is for fermented beverages made from apples (cider, apfelwein) or pears Subcategories. This category has the following 6 subcategories, out of 6 total. ...