The slightly tart 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 an apple wine bar in Sachsenhausen: the district south of the Main is considered a hotspot for Frankfurt's apple wine culture. What makes cider – also known in Frankfurt as "Ebbelwei" or "Ebbelwoi", "Äppler" or "Stöffche" – so special is that it is produced right here, on the outskirts of the city. In late summer and fall, 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; the light also reflects particularly beautifully in them.
In summer, cider with its average alcohol content of just 5.5% 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 seeds, "Rippche" 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 an apple wine bar in Sachsenhausen: the district south of the Main is considered a hotspot for Frankfurt's apple wine culture. What makes cider – also known in Frankfurt as "Ebbelwei" or "Ebbelwoi", "Äppler" or "Stöffche" – so special is that it is produced right here, on the outskirts of the city. In late summer and fall, 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; the light also reflects particularly beautifully in them.
In summer, cider with its average alcohol content of just 5.5% 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 seeds, "Rippche" 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.
Good to know
Eligibility
for Groups
for individual guests
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Entrance Free
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