Ss Brewing Technologies Giveaway!

Home Brew Forums > Wine, Mead, Cider, Sake & Soda > Cider Forum > What is Apfelwein
Reply
 
LinkBack Thread Tools
Old 11-16-2008, 05:16 PM   #1
BOBTHEukBREWER
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2008
Posts: 544
Liked 5 Times on 5 Posts

Default What is Apfelwein

I notice in the lists of what people have kegged at the time that a fair few people have apfelwein, is this just a posh word for cider ?

__________________
BOBTHEukBREWER is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2008, 05:39 PM   #2
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

It's Ed Wort's name for his German cider recipe.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2008, 05:47 PM   #3
BigKahuna
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BigKahuna's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Eastern Colorado
Posts: 5,942
Liked 48 Times on 41 Posts
Likes Given: 6

Default

I would call it Ed Wort's clone of a commercial German Cider.

__________________
Seriously. I'm here for BEER
It's Not The Size Of Your Rig That Counts....It's How Often You Use It.
BigKahuna is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2008, 06:01 PM   #4
Nurmey
I love making Beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Nurmey's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Omaha, NE
Posts: 4,001
Liked 28 Times on 25 Posts
Likes Given: 6

Default

Yes, I should have been more clear. In the context of this forum, Ed Wort gets the credit.

Apfelwein may be what cider is actually called in Germany or it may be a commercial name, I don't know.

__________________
Batch 1 Brewing
The American Revolution would never have happened with gun control.
Nurmey is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2008, 06:03 PM   #5
blacklab
Registered User
Feedback Score: 0 reviews
 
blacklab's Avatar
Recipes 
 
Join Date: Nov 2007
Location: Portland, ME
Posts: 2,395
Liked 37 Times on 19 Posts
Likes Given: 4

Default

My German buddy says that the 'old' people in the Hamburg area drink it during the summer. Usually cut with some Sprite.

He was highly amused to learn that i made it.

__________________
blacklab is offline
 
Reply With Quote Quick reply to this message
Old 11-16-2008, 06:26 PM   #6
GrantLee63
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2006
Posts: 149
Default

Apfelwein
From Wikipedia, the free encyclopedia
Jump to: navigation, search
Main article: cider

ApfelweinApfelwein (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, which is referring to the measure of the glass.

Contents [hide]
1 Presentation
2 Apfelwein as a Cocktail
3 Regional provenance
4 See also



[edit] Presentation
Apfelwein, since it is usually (a bit) cloudy, is often served in the "Geripptes" and pup coozie (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, as well as a glass that holds the doubled amount of 0.5 litres. Delivered by major pressing-houses in 1-litre bottles, 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.


[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 30% mineral water. The Tiefgespritzter 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 ("tank fuel") 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.

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.


[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 annual Viez Fest is celebrated in Merzig. The date is usually the second Saturday in October.

Apfelwein has become popular in the homebrewing community recently because of its relative ease of production and pleasant taste. The recipe typically involves 5 gallons of apple juice with dextrose added to increase alcohol content, then fermented for one month using wine yeast such as montrachet.

- GL63

__________________

Es freut mich mit Euch Allen brüderlich zu trinken ! Ein Prosit der Gemütlichkeit !

GrantLee63 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 06:56 PM   #7
BenjaminBier
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Portland
Posts: 257
Liked 6 Times on 6 Posts
Likes Given: 14

Default

At the grocery store, Apfelwein is typically sold near the juices rather than the alcohols. I've seen it bottled in what looks like a typical american 40-ouncer.

In Hessen it's considered the everyman's beverage, but it's not really the drink of choice for the college-age crowd at hip bars.

Viez is a different drink altogether. And it's awesome! While still a apple-based alcohol, it's got a completely different mythology behind it. Legends say it was a drink first brewed in Roman times near the Roman capital Trier. "Viez" comes from the Latin "Vice", making Viez a cheaply produced wine using abundant local ingredients for soldiers fighting the northern hordes. That's one story anyway.

__________________
BenjaminBier is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 09:15 PM   #8
homebrewer_99
Feedback Score: 0 reviews
 
homebrewer_99's Avatar
Recipes 
 
Join Date: Feb 2005
Location: Atkinson (near the Quad Cities), IL
Posts: 17,951
Liked 84 Times on 74 Posts
Likes Given: 1

Default

Quote:
Originally Posted by blacklab View Post
My German buddy says that the 'old' people in the Hamburg area drink it during the summer. Usually cut with some Sprite.

He was highly amused to learn that i made it.
That's not correct...what the older Germans drink is called Apfelschorle (ap-fell-shore-la). A mixure of apple juice and sparkling mineral water.
__________________
HB Bill
homebrewer_99 is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 09:35 PM   #9
TotemWolf
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: Granite, OK
Posts: 284
Liked 4 Times on 4 Posts
Likes Given: 3

Default

Ja, Apfelwein ist das deutsche Wort für 'cider.'


Translation: Yes, 'Apfelwien' is the German word for cider.

It literally means apple-wine.

__________________
TotemWolf is offline
 
Reply With Quote Quick reply to this message
Old 06-11-2010, 10:53 PM   #10
eddie
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2007
Location: Hermon, Maine
Posts: 1,084
Liked 2 Times on 2 Posts
Likes Given: 4

Default

I don't know if anyone's mentioned it yet but it's a hard cider.

__________________
Quote:
Originally Posted by Rick500 View Post
Congrats! You're not a real brewer until a batch of beer has ruined a significant portion of your home or caused bodily harm. :p
eddie is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Great Modified Apfelwein to Horrible Apfelwein in 1 week? gyrfalcon Cider Forum 12 11-28-2009 07:47 PM
What's your Apfelwein O.G. captianoats Cider Forum 0 06-23-2009 12:07 AM
Apfelwein - MikeFlynn74 Wine Making Forum 8 11-30-2007 04:59 PM
My first apfelwein St. Jon's Wort Cider Forum 0 09-20-2007 10:40 PM