The German apple-wine drink traditionally associated with Frankfurt and the surrounding Hessian region is Apfelwein. It is a fermented beverage made primarily from apple juice and is known locally as Ebbelwei or Äppelwoi.
Apfelwein is especially identified with Frankfurt am Main and southern Hesse, where it is served in traditional cider taverns called Apfelweinwirtschaften. It is commonly poured from a stoneware jug known as a Bembel into a ribbed glass called a Geripptes.
The drink is generally dry and tart rather than sweet. Some drinkers mix it with sparkling water, creating a lighter version, while soda-based mixtures are also found. Traditional service often includes regional foods such as green sauce, sausages, or handkäse.
Apfelwein is not the same as distilled apple brandy. Distillation produces spirits such as apple schnapps or Calvados, whereas Apfelwein remains a fermented cider. German cider traditions also differ from those in Britain and Normandy because Hessian Apfelwein is typically associated with a crisp, dry profile and a distinctive tavern culture.