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dinsdag 21 februari 2012


German Schnaps is clear, colorless, and has a light fruit flavor. It is distilled from fermented fruit must, is bottled with no added sugar, and normally contains about 40% ABV (80 proof). Its appearance and taste are the same as that of eau de vie, but this French term is not used in German-speaking countries.

In Austria, Switzerland, and southern Germany, these beverages are commonly called Obstler or Obstbrand (from the German Obst, fruit).Obstler are associated with the southern part of the German language area. In northern Germany, almost all traditional distilled beverages are grain-based.

The main kinds of fruit used for German Schnaps are apples, pears, plums, and cherries. Apricot is another popular fruit that is often used in Austrian Schnaps (Marillenschnaps). Fruits other than these five kinds are rarely used for German Schnaps. Apples are usually used together with pears to make a fruit brandy called Obstwasser. Pears alone are used to produce Poire Williams (Williamsbirne). Plums make Zwetschgenwasser, and cherries make Kirschwasser.
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