Germany Import  The Cyder Market hard cider information for cider makers and drinkers about cider imported from Germany.

Stefan Vetter- We founded our small winery in 2010. Since then a lot happened. As it was totally clear for us that wines without any manipulation will be our way, so it was when we farmed the first vineyard in the terraced vineyard site Gambach Kalbenstein. We felt deeply in love. So we moved to Gambach this year spring time. Right now more than 50% of the vineyards we farm are situated in the Kalbenstein. It is the very changeover of shell limestone to red sandstone, with so many mixtures of the two soils at the changeover. Our goal is to catch the expression of the terroirs with our wines. In total we farm 2 ha of vines. Our main grape variety is the typical Franconian Sylvaner, complemented with some Riesling and Müller-Thurgau. Franconia is the northern part of Bavaria and is popular for its Sylvaner. Certified organic by Lacon Institut.​

Weidmann and Groh-  For several generations is operated on the farm Weidmann in Ockstadt agriculture. In 1986, Reiner Weidmann decided to build a distillery to refine the local fruit. In 1989, the first fruit brandy left the distillery. Originally the distillery was built only for the production of its own fires, but within a year the demand of material owners for the wage burning was so great that the father Robert as Altenteiler operation of this farm branch with Passion . Successively, the combustion system adapted to the latest findings of the distillation technique over the years and thus optimizes the quality of the fires. In 2006 the son, Norman Groh began with the formation of the "State-certified burner" in Offenburg. With the completion of the training followed the introduction to the operation and the establishment of Weidmann & Groh GbR in 2008.​

Stefan Vetter Wine
Neuweg 2 
97753 Gambach
Germany 
09353-98 43 505 
0160-20 30 448 


http://www.vetter-wein.de/de/

Germany-  Cider is called Apfelwein (German, apple wine), as the German language has not used the word cider. It is also regionally known as ebbelwoi, äppler, stöffsche, apfelmost (apple must), viez (from Latin vice, the second or substitute wine), and saurer most (sour must). It has an alcohol content of 5.5%–7% and a tart, sour taste. The name äppler, mainly used by large producers, is generally not used in restaurants or by smaller manufacturers who instead call the beverage schoppen or schoppe which refers to the measure of the glass. The cider is mainly made from eating or cooking apples, such as Granny Smith and Bramley; and, in the Frankfurt area, berries from the Service Tree (Sorbus domestica), are added in bags to increase astringency, this specific type of apfelwein is called Speierling. (see Wikipedia- Cider in Germany http://en.wikipedia.org/wiki/Cider_in_Germany


Apfelwein dates back to the 1st century AD and was known to the ancient Greeks and Romans. In the 11th century it was introduced into Spain and was used there as a medicine for scurvy. It was introduced into England in 1066 when William the Great brought some from France into England. 

Apfelwein didn't gain in popularity in Hessen until the 16th century. The area around Hessen, at this time, experienced an extremely cold winter, damaging its grape vineyard so drastically that wine makers were forced to find other alternatives. Wine makers found that apple trees flourished from cold winters, so they abandoned their grape vineyards for apple fields. 

THE CIDERS:  


Possmann Pure Cider- The uncompromisingly perfect hard apple cider from Kelterei Possmann Frankfurt Germany. Possmann Pure Cider has a perfect balance of rich apple flavor while not to sweet and finishing dry. The flavor comes from our unique source of apples which are harvested exclusively from our 800+ farmers in the Hessen region of Germany. Our typical framer has 3 to 15 naturally occurring apple trees on their land that are not part of a cultivated orchard. These country apples provide a uniquely rich apple flavor. Try a chilled Pure Cider, no need for ice, it’s an uncompromisingly prefect hard apple cider.
Frankfurter Apple Wine- Possmanns flagship product that has made the company the most recognized apple wine producer in Germany.The Frankfurter Apple Wine is a crisp, clear wine with the distinct harmony of a tart wine with fruit flavor of the apple. Fully fermented with 5.5% alcohol by volume, the apple wine contains no additives. It is extremely low on sugar, (recommended for diabetics), as well as very low on calories. With the natural fruit acids, the wine is very soothing and enhances digestion.
Possmann Pure Cider Rosé-The uncompromisingly perfect hard apple cider from Kelterei Possmann Frankfurt Germany. Created with 100% pleasure, 0% compromise, Possmann Pure Cider has a perfect balance of rich apple flavor mixed with black currant for a taste that's not too sweet and finishes dry. 5.0% alcohol by volume.

Possman Cider- The history of applewine in and around Frankfurt Main, Germany goes back over 1,200 years. The first official mention of applewine can be found in the state records of Emperor Karl the Great (approximately 799 A.D.). Our parent company, Kelterei Possmann KG, is an established, family owned company based in Frankfurt Main. It was founded in 1881 by Philipp Possmann and, now in its fourth generation, has been family owned and operated ever since.
  
Frankfurt Main represents the heart of German apple wine culture. While most people (rightfully so) equate Germany with its wonderful beer, applewine is the most popular drink in Frankfurt Main and throughout the state of Hessen. Frankfurt Main’s 60 applewine cellars are to Frankfurt Main what beer halls are to Munich. Traditional apple wine restaurants often feature outdoor apple wine “gardens” that are similar to the Bavarian beer gardens. It’s no wonder that World Traveler magazine called applewine the “fuel of Frankfurt.”​

THE CIDERS:


Cydonia- is a beautiful sparkling cider made with two kinds of quince, “Applequince” and “Pearquince." Once picked, the quince is stored in wooden boxes and ripened for about 2 weeks. After grinding, they are fermented for two weeks on the mash before getting pressed and blended with the fresh apple press. Co-fermenting the quince and apple allows a full range of tropical fruit notes and aromatics to arise, creating a sensational, beautifully crafted cider perfect for pairing with dinner or drinking on its own. 
Speierling- The heart of Weidman & Groh’s “Speierling” is actually not an apple, but a close relative, the speierling fruit, which comes from the rowan tree and is harvested early before it has time to fully ripen. Used in German apfelwine production as a blending fruit, Weidman & Groh have made it a centerpiece of this cider. 

Winery Possmann GmbH & Co. KG, 
Eschborn road 156-162 
60489 Frankfurt am Main
Germany
tele 069 / 78 99 04-0 

http://www.possmann.de/de/home


Possman America
2285 Copperfield Drive
Mendota Heights, Minnesotta
55120
(612) 819-6899

http://www.possmann.com/ 


Niche Import Co.
45 Horsehill Road, Suite 106A
Cedar Knolls, New Jersey
07927
(973)-993-8450


http://www.ourniche.com/index.php


Examples of where to purchase-
http://www.wine-searcher.com/find/possmann+apple+cider/1/usa/-/r
http://www.beermenus.com/beers/possmann-pure-cider
http://www.binnys.com/beer/Possman_Pure_Apple_Cider_41638.html
http://www.liquormart.com/beer/possman-pure-cider-bottle-24510.html

The apple wine industry grew quickly and soon was offered in bars and pubs, with government approval of course. Those businesses that had permission to sell apple wine were required to hang a pine wrealth outside the door to their establishment. This became the emblem of the apple wine industry. 

By the mid-19th century, 12 large commercial apple-wineries existing in Frankfurt, along with hundreds of small or private apple-wineries. Apfelwein was named the national drink for Hessen. Today, over 60 large and small commerical apple-wineries exist in Hessen, producing 1,040 million gallons (40 million liters) annually. 

Weidmann & Groh
Ober-Wöllstädter-Straße 3, 
Friedberg, Hessen, 
Germany
tele +49 6031 13060


http://weidmann-groh.de/start  

THE CIDER:  

Vetter 2014 Franken Sparkling Cider- Stefan Vetter makes a memorable, dry cider from traditional, Franconian  (Northern Bavaria, Germany) apple varieties such as Goldrenette, Blenheim, Winterrambur, Goldparmäne, and Bohnapfel. Dark copper in color in the glass and sporting a fine and discrete mousse, this is fine, dry cider. The nose offers aromas of hay, chestnuts, white flowers, linden blossom and cinnamon. The palate is refined and bone-dry with aromas of anise, clover, and hazelnuts. Perfect for the adventurous and for lovers of elegantly dry ciders.

The Cyder Market hard cider information for cider makers and drinkers about cider imported from Germany.