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Cider it isn't. Apfelwein (apple wine), the quintessential Frankfurt drink, is more sour than sweet. To produce Apfelwein, the juice of pressed apples is fermented for approximately eight weeks. Its alcohol content of 5%–7% makes it a touch stronger than beer. Straight up, it is light and fizzy. You can also try it carbonated with seltzer (Sauergespritzer), or sweetened with lemonade (Süssgespritzer).
Apfelwein is drunk from a lattice-patterned glass called a Gerippte. When among friends, it is poured from blue stoneware pitchers called Bembels, which range in size from big (a liter) to enormous (4 liters and up).
Popular throughout the state of Hesse, locals drink Apfelwein with pride. The largest concentration of Frankfurt's Apfelwein establishments is in the old neighborhood of Sachsenhausen. Look for establishments with a pine wreath hanging over the door; this signifies that Apfelwein is sold.
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