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 Apfelwein with Bembel | |
| Type | Cider |
|---|---|
| Country of origin | Germany |
| Color | Gold |
| Ingredients | Granny Smith or Bramley Apples |
Apfelwein (German: [ˈʔapfl̩vaɪn]; lit. 'apple wine'),[1][2] or Viez (German: [fiːts], Moselfranken, Saarland, Trier; lit. 'vice') or Most (German: [mɔst], Austria, Switzerland, South Germany; lit. 'must') are German words for cider.[3] It is made from a mix of sour tasting apples, such as "Bohnapfel" or "Speierling", respectively.[4] It has an alcohol content of 4.8–7.0% and a tart, sour taste.
Apfelwein is also regionally known as Ebbelwoi, Stöffsche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and saurer Most (sour must, Süßmost or sweet must is essentially apple juice). Instead of the name Apfelwein, restaurants and smaller manufacturers may instead call the beverage Schoppen or Schoppe, which actually refers to the measure of the glass.
In the Frankfurt area, berries from the service tree (Sorbus domestica) may be added in small quantities to increase astringency,[5] in which case the specific type of Apfelwein is called Speierling. In modern times, the term Speierling is often also used to refer to any more sour variety of Apfelwein, even if it lacks any juice of the service tree.
- ^ Ashok Pandey (4 Jun 2004). Concise Encyclopedia of Bioresource Technology. Psychology Press. p. 339. ISBN 978-1-56022-980-3. Retrieved 6 June 2012.
- ^ -Heidemarie Vos (31 Mar 2010). Passion of a Foodie - An International Kitchen Companion. Strategic Book Publishing. p. 33. ISBN 978-1-934925-63-8. Retrieved 6 June 2012.
- ^ William Bradford Alwood (1903). A Study of Cider Making in France, Germany, and England. US Dept of Agriculture. p. 11. ISBN 978-1-4400-6864-5. Retrieved 29 July 2011.
- ^ Riebsamen, Hans (20 April 2007). "Apfelwein: Missionar unter Apfelblüten". FAZ.NET (in German). Retrieved 16 December 2022.
- ^ David Arthey, P. R. Ashurst (1996). Fruit Processing. Springer. p. 100. ISBN 978-0-7514-0039-7. Retrieved 29 July 2011.