The slightly sour apple wine is a real Frankfurt original. Where can you get it? All over Frankfurt and especially often in the apple wine district of Sachsenhausen.
You fancy a Frankfurt original? Then we recommend a visit to a cider pub in Sachsenhausen: the neighbourhood south of the Main is considered a hotspot of Frankfurt cider culture. What makes cider - also known as "Ebbelwei" or "Ebbelwoi", "Äppler" or "Stöffche" in Frankfurt - so special is that it is produced right here, on the outskirts of the city. In late summer and autumn, apples from orchards are pressed into juice and then fermented into cider in barrels. It is poured from a Bembel, a blue-grey ceramic jug, into glasses with a diamond pattern - "Gerippte". These not only have the advantage that they don't slip out of the hand so quickly; they also reflect the light beautifully. In summer, cider with its average alcohol content of just 5.5 per cent is a popular refreshment, while in winter it is often served hot and with sugar, cinnamon and cloves. Popular side dishes: Handkäs' with music, marinated with vinegar, oil, onions and caraway, "Rippsche" with sauerkraut, or Sachsehäuser Schneegestöber - a dip made from ripe Camembert with paprika powder, parsley or chives. And of course the famous Frankfurt Green Sauce made from seven herbs that are grown here. If you have acquired a taste for cider, you can find selected examples from the region at the Apfelweinkontor in Schellgasse, for example.
You fancy a Frankfurt original? Then we recommend a visit to a cider pub in Sachsenhausen: the neighbourhood south of the Main is considered a hotspot of Frankfurt cider culture. What makes cider - also known as "Ebbelwei" or "Ebbelwoi", "Äppler" or "Stöffche" in Frankfurt - so special is that it is produced right here, on the outskirts of the city. In late summer and autumn, apples from orchards are pressed into juice and then fermented into cider in barrels. It is poured from a Bembel, a blue-grey ceramic jug, into glasses with a diamond pattern - "Gerippte". These not only have the advantage that they don't slip out of the hand so quickly; they also reflect the light beautifully. In summer, cider with its average alcohol content of just 5.5 per cent is a popular refreshment, while in winter it is often served hot and with sugar, cinnamon and cloves. Popular side dishes: Handkäs' with music, marinated with vinegar, oil, onions and caraway, "Rippsche" with sauerkraut, or Sachsehäuser Schneegestöber - a dip made from ripe Camembert with paprika powder, parsley or chives. And of course the famous Frankfurt Green Sauce made from seven herbs that are grown here. If you have acquired a taste for cider, you can find selected examples from the region at the Apfelweinkontor in Schellgasse, for example.
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