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Apple cider

This fruit wine (also cider, sour cider, regionally also just must) is usually pressed from a mixture of different, relatively acidic apples and alcoholically fermented. The Hebrews and Phoenicians already drank sour, rather vinegar-like cider made from pressed apples, which they called shekar (also mentioned in the Bible ), the Greeks their sikera. The Romans spread not only individual apple varieties but also cider throughout Europe. In Germany, apple wine is regionally very popular, for example in Frankfurt as "Äppelwoi" or "Ebbelwoi". It has an alcohol content of between 5 and 7% by volume. The designation "Hessischer Apfelwein" is a "protected geographical indication"( PGI ), which means that its fermentation, clarification and bottling must take place in Hessen. The cider culture in Hessen was placed on UNESCO's Intangible World Heritage List in 2022. The two pictures show the typical vessels for cider in Hessen, namely cider in a Gerippten (drinking glass) with a secure grip and a Bembel (jug) for open serving.

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