Apfelwein

Apfelwein, also known as Ebbelwoi (in the Frankfurt dialect) or Äppler, is a fermented beverage made from apples. In German-speaking regions it is often regarded as a wine-like drink, though its flavor and alcohol content align more closely with cider. Typical alcohol levels range from about 4 to 6 percent by volume. It is especially associated with Hesse, particularly around Frankfurt, but it is produced in several regions along the Rhine and Main.

Production and varieties: The beverage is produced by fermenting pressed apple juice (apple must). Many producers use blends of several apple cultivars to balance aroma and acidity. It can be served still or sparkling; commercial varieties may be dry (trocken) or semisweet (lieblich). In Frankfurt and the surrounding area, Apfelwein is traditionally consumed fresh and may be sold after a brief period of maturation.

Serving and consumption: Apfelwein is typically served in a Bembel, a stoneware jug with decorative motifs, and drunk from a ribbed glass called a Geripptes. It is usually enjoyed cool and is often paired with local dishes such as Handkäse mit Musik or Grüne Soße. In Apfelwein taverns, known as Apfelweinwirtschaften, it forms a social centerpiece of meals and gatherings.

History: The culture stems from cider-making traditions in central and western Germany, with a strong regional identity in Hesse. Frankfurt’s Apfelwein industry expanded notably in the 18th and 19th centuries, shaping local culinary and social practices that persist today.