Production
Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% abv. Apfelwein 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.
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".
Read more about this topic: Cider In Germany
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