Cider In Germany
Cider in German-speaking countries is called Apfelwein (Germany, apple wine), or Most (Austria, Switzerland, South Germany, must) as the German language does not use the word cider. It is also regionally known as Ebbelwoi, Äppler, Stöffsche, 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 used by large producers, is generally not used in restaurants or by smaller manufacturers who instead call the beverage Schoppen or Schoppe which refers to the measure of the glass. The cider is mainly made from eating apples or cooking apples, such as Granny Smith or Bramley, respectively. In the Frankfurt area, berries from the Service Tree (Sorbus domestica), are added in bags to increase astringency, this specific type of Apfelwein is called Speierling.
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