This German apple cider is made by heating and fermenting the juice of locally-grown apples from the Granny Smith or Bramley cultivars. The cider has an alcohol content of 4.8%–7% and a very tart flavor. To produce this refreshing, sour beverage, apple juice is fermented with yeast.

Apfelwein is produced in the German region of Hesse, mainly in Frankfurt and Odenwald. Some of the regions even host cider competitions and fairs for local cider producers. In Germany, cider is traditionally served in a so-called 'geripptes' glass that refracts light and improves grip.

Mulled Apfelwein is also used as a folk cold remedy, or can be simply enjoyed as a warming beverage during winter, cooked and served with a cinnamon stick, some cloves, and a slice of lemon.