When I first arrived at the project, I couldn’t figure out what Apfelschorle was. I bought it, and thought it was apple nectar or juice. But when I tried, I realized that this is apple nectar with mineral gas of water. I think many of us who first came to Germany on the ESK project have encountered various situations regarding drinks, because there are German special drinks. No-child wonders, we usually show our guests from other countries. And I decided to talk about drinks, who just arrived at my project, and they still poorly navigate in local supermarkets.
“Apfelschorle” (Apfelschorle) - this drink, not at all running in other countries, all Germans know and drink from young nails. The recipe is simple: apple juice is mixed with mineral water, usually carbonated. “Apfelshorle” is always on the menu of any gastronomic institution and in every store - factory-made, in plastic bottles. Over time, Shorle began to cook not only with apple juice, but with all the others. And also with wine, as a rule, with white - a summer version of a light alcoholic drink. The wine should be necessarily cold, and water should be added no more than the third part. In this case, the drink, of course, is called “Weinschorle” (“wine shorle”).
The origin of the word “Shorle” (German: Schorle) is interesting. According to one version, wine diluted with water in Lower Bavaria was called “Schorlemorle” (and in old times, “Schurlemurle”). What was just a language game and had no meaning. And according to other researchers, the word “Schorlemorle” is related to the dialect verb schuren (mix).
“Radler” is also a mixture based on ... beer. Yes, the Germans are rightfully proud of their traditional foam, but sometimes they dilute it. The classic radler is made from beer with lemonade, but also the Germans often mix beer with cola or fanta. There are also a lot of stories about how lemonade beer began, but most often the following legend is told. Allegedly, a drink was invented in 1922 by a certain Franz Xavier Kugler, the owner of a Bavarian beer house. He saw that a whole crowd of cyclists, thirsty for him, was coming to him, and in order to give everyone drink, he diluted the beer with lemonade. And guests unexpectedly appreciated the combination of barley bitterness and citrus freshness in one glass. Radler is a cyclist in German.
In northern Germany, beer with lemonade, by the way, is called “Alsterwasser” - water from the Hamburg Lake Alster. In the land of Saarland they speak the French manner - “Panache”. And in Bavaria you can hear that such a cocktail is called “Rousse”.
“Spezi” (Spezi) - the name alludes to something specific, but in fact behind it lies a cocktail consisting of half of cola and half of citrus lemonade (for example, fanta). And the point here is not the sophistication of taste, but the desire to reduce the amount of caffeine - the drink was originally intended for children. “Spezi” appeared on the German beverage market after the Second World War. The commercial name belongs to the brewery from Augsburg Riegele, but many manufacturers have licenses for the production of “spezi”. Well, among the people the word has taken root and does not require further explanation: if you order a glass of “Shpets” in a restaurant, then the bartender will pour two drinks in one glass in an equal amount. Today, such a mix for the Germans is a cult. Every year, German residents drink more than 700 million liters of “spezi”.
Club Mate - this drink has also become a cult. You see a man with a bottle of “club mate”, you know - this is a regular in techno clubs or a computer hacker. Well, or someone close to this type of people in spirit. The drink is carbonated and contains a lot of caffeine; for its manufacture, an extract of South American mate tea is used. However, unlike cola and energy drinks, it contains fewer calories.
KiBa - do not try to guess if you do not know. Behind this ridiculous name are two words - cherry (Kirsch) and banana (Banane). And in Germany everyone knows: this is a mixture of cherry and banana nectars, which, due to their contrasting colors and different densities, flow very beautifully in each other in a transparent glass. Because of this, “kibu” is sometimes called “marble juice”. The fact is that nectars in no case are manually stirred until smooth, and this is the whole “trick” of the drink - in each sip, a different proportion of cherry and banana flavor is obtained. Usually, cherry nectar is first poured, and on top is a thicker banana, and heavy white stains begin to slowly spread over a dark red background. Sometimes “kibu” is served with a scoop of ice cream. What, true, true connoisseurs of the real "kiba" consider uniform blasphemy.
Here is another motivation to become an ESK volunteer - to come and personally try all these delicious non-alcoholic drinks. Personally, my favorite is Kiba.