TOUR
POSTPONED
An Apfelwein A Day...
FRIDAY OCTOBER 18, 2024
APFELWEIN
A specialty of the Hesse region’s capital city, Frankfurt, apfelwein is made from a mix of sour apples, and fermented to an alcohol content of between 4.7-7%. Unlike commercial ciders, it’s meant to be still rather than carbonated; this is achieved by allowing the natural carbonic acid to escape during fermentation. The typical Frankfurter Apfelwein will be moderately or very sour and poured from a ceramic jug — similar to that used for Belgian lambics — into a distinctive diamond-patterned glass. There are a handful of popular, traditional restaurants in the city specializing in this local tart cider.
OBSTHOF AM STEINBERG
Andreas Schneider’s parents founded Obsthof am Steinberg (literally “fruit yard on Stone Mountain”) in 1965, on the outskirts of Frankfurt. In 1993 Andreas took it over and began a conversion to organic farming, eventually expanding to include a tavern and garden. On his 32 acres Andreas grows 14 different fruits, but his focus is on apples, and cider production. His products are presented more in the manner of grape wines than that of typical “ciders’ of Frankfurt, and are offered according to specific vintages, fruit varieties, and sweetness degrees. The Obsthof complex includes a highly-regarded restaurant and hiking trails as well as orchard and production tours.
OBERURSEL
First mentioned in 791 and a bustling town by the 15th century, Oberursel retains much of its ancient half-timbered architecture and is notable for its churches, historic marketplace and winding streets. Thanks to that old Hessian ambiance and its handy proximity to Frankfurt, Oberursel is a popular day trip destination, and additionally it has the odd distinction of being the birthplace of soap box derbies. Exhibits at the Vortaunusmuseum, located in the central marketplace, illustrate the history of these unique events, and in fact the soap box derby world championship is held in Oberursel every year.
ALT-OBERURSELER BRAUHAUS
Another big plus when visiting Oberursel is the Alt-Oberurseler Brauhaus. Opened in 1994 during the initial micro-brewpub wave in Germany, the Brauhaus goes many steps further than most such venues typical of that era, offering frequent live music, a large biergarten, a rustic vaulted brewery cellar and casual or formal dining and cultural events in a number of elegant original Baroque rooms. Its elevated regional dishes pair well with the excellent regular and seasonal draft beers, which happen to be brewed in front of guests in the main dining room, which dates to the 1760’s.
LOHRSBACHER-THAL
One of Sachsenhausen’s very finest traditional apfelwein taverns, Lohrsbacher-Thal dates back to 1803, and the building is still owned by the founding family. Its menu includes over 300 varieties of apple wine / cider from around the globe, supporting the claim that the restaurant features “probably the largest cider list in the world.” But its second calling card is membership in Hessen à la Carte, Germany’s oldest regional cuisine quality association.
Most of its ingredients are local, and Lohrsbacher-Thal takes pride not only in its mastery of traditional Hessian cuisine but also its adaptation to modern and lighter interpretations. Everything is enjoyed within the timeless and cosy atmosphere of a typical old-Frankfurt apfelweinstube , whether in the traditional dining rooms or the festive, leafy garden.
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