If you want to find the true heartbeat of Frankfurt, you have to cross the Main River and head into the cobblestone streets of Alt-Sachsenhausen. While the city center is defined by skyscrapers and high finance, this district is defined by the Bembel, the Geripptes, and the tart, golden nectar known as Apfelwein.
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Apfelwein (apple wine) is more than just a drink; it is a cultural institution. Here is everything you need to know about experiencing Frankfurt’s cider culture like a local.
1. What is Apfelwein?
Known locally as Ebbelwei, Schoppe, or Stöffche, Frankfurt’s apple wine is a dry, tart cider with an alcohol content usually between 5% and 7%. Unlike English or French ciders, it is not sparkling and is notably less sweet.
The Essential Tools of the Trade:
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The Bembel: A traditional blue-grey stoneware jug decorated with blue floral patterns. It keeps the cider cool and is the centerpiece of every table.
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The Geripptes: The glass used for Apfelwein. It features a diamond-shaped ribbed pattern, which historically helped people grip the glass with greasy hands (from eating hearty tavern food).
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The Deckel: A small wooden lid placed over your glass to keep out flies—and to signal that you’re done for the moment.
2. The Best Authentic Taverns in Alt-Sachsenhausen
For the most authentic experience, look for a “Gasthaus” with a green pine wreath hanging above the door—this signifies that the establishment presses its own apples.
| Tavern | Why Go There? |
| Apfelwein Wagner | Perhaps the most world-renowned cider house. It’s loud, communal, and serves incredible Grüne Soße (Green Sauce). |
| Zum Gemalten Haus | Located right next to Wagner, it’s famous for its stunning murals depicting old Frankfurt and its cozy, traditional wooden benches. |
| Atschel | Founded in 1849, this spot is a bit more rustic and beloved by locals for its “Frankfurter Platte” (a sampling of local meats). |
| Adolf Wagner | A classic family-run institution where the atmosphere is as tart and honest as the cider itself. |
| Dauth-Schneider | A sprawling, historic tavern that has been serving apple wine for over 150 years. |
3. How to Order Like a “Frankfurter”
Don’t be afraid to customize your drink! Pure apple wine can be an acquired taste for some.
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Pur: Straight apple wine. No frills.
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Sauergespritzter: Apfelwein mixed with sparkling mineral water. This is the most common way to drink it, especially in the summer.
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Süßgespritzter: Apfelwein mixed with lemon soda. Warning: Purists may give you a funny look, but it’s a popular choice for those who prefer a sweeter profile.
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Mispelchen: A popular digestif served after a meal—apple brandy (Calvados) served with a preserved medlar fruit on a toothpick.
4. What to Eat with Your Cider
Apfelwein taverns serve heavy, salty Hessian cuisine designed to complement the tartness of the wine.
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Handkäse mit Musik: A small, pungent sour-milk cheese marinated in oil, vinegar, and onions. The “music” refers to the flatulence allegedly caused by the onions!
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Frankfurter Schnitzel: A breaded pork or veal cutlet served with a generous portion of Frankfurt’s famous cold Green Sauce.
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Frankfurter Rippchen: Cured, slow-cooked pork ribs served with sauerkraut and mashed potatoes.
5. Tavern Etiquette & Tips
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Communal Seating: In traditional cider houses, you don’t always get a private table. If there’s space on a bench, it’s perfectly normal to ask, “Is this seat free?” and join the group.
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Cash is King: While some larger places now accept cards, many traditional taverns remain cash-only. Always carry Euros.
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The Season: Apple wine is enjoyed year-round, but in winter, look for Heißer Apfelwein (Hot Apple Wine) served with cinnamon and cloves.
Local Pro-Tip: If you’re traveling in a group, always order a Bembel rather than individual glasses. It’s more economical and far more social!