Schnapps: Difference between revisions
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[[Image:Marillenschnapsreklame.jpg|thumb|350px|A sign advertising home-made ''Marillenschnaps'' in Austria.]] |
[[Image:Marillenschnapsreklame.jpg|thumb|350px|A sign advertising home-made ''Marillenschnaps'' in Austria.]] |
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The German term ''Schnaps'' refers to any kind of strong alcoholic drink. |
The German term ''Schnaps'' refers to any kind of strong alcoholic drink, similar to how ''[[eau de vie]]'' (water of life) is used in French, or ''aguardiente'' (burning water) in Spanish. |
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In Austria, Switzerland, southern Germany, and the French region of [[Alsace]], a type of |
In Austria, Switzerland, southern Germany, and the French region of [[Alsace]], a type of Schnaps called ''Obstler'' or ''Obstbrand'' (from the German ''Obst'', fruit)<ref>''Wahrig: Deutsches Wörterbuch'' (Munich: Bertelsmann, 2006). See ''Obstler'' at p. 1087, "aus einer Obstsorte hergestellter Branntwein."</ref> is very popular. ''Obstler'', which are [[fruit brandy|fruit brandies]], are mainly associated with the southern part of the German-language area. In northern Germany, almost all traditional distilled beverages are grain-based. |
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| ⚫ | The main kinds of fruit used for German Schnaps are apples, pears, plums, cherries, and apricots. Fruits other than these five are rarely used for German Schnaps. Apples are used along with pears to make ''Obstwasser'' (fruit water); pears are used to produce [[Poire Williams]] (''Williamsbirne'', William's pear); several types of plums make ''[[:de:Zwetschgenwasser|Zwetschgenwasser]]'' (plum water); cherries make ''[[Kirsch|Kirschwasser]]'' (cherry water); and apricots are used to make Austrian ''[[Marillenschnaps]]'' (apricot brandy). |
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''Obstler'' are mainly associated with the southern part of the German-language area. In northern Germany, almost all traditional distilled beverages are grain-based. |
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| ⚫ | A [[raspberry]]-flavored spirit called ''[[Himbeergeist]]'' (raspberry spirit) is also a Schnaps, although it is not produced by means of fermenting raspberries (''Himbeeren''), which produce a low yield of alcohol due to their low sugar content. Instead, [[rectified spirit]] is infused with fresh raspberries, and this mixture is then distilled. |
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| ⚫ | The main kinds of fruit used for German |
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The different kinds of ''Obstler'' are similar to the varieties of ''[[Rakija]]'' found in the Balkans and Eastern Europe. |
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| ⚫ | A [[raspberry]]-flavored spirit called ''[[Himbeergeist]]'' is also a |
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Another popular form of |
Another popular form of Schnaps is ''[[Kräuterlikör]]'' (herbal liqueur), with known brands such as [[Jägermeister]], [[Underberg]], [[Kuemmerling]], [[Killepitsch]] and [[Wurzelpeter]]. |
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===American=== |
===American=== |
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Revision as of 02:19, 15 September 2015
Schnapps (/ʃnɑːps/ or /ʃnæps/) is a "strong alcoholic drink resembling gin and often flavored with fruit."[1] The English word "schnapps" is derived from the German Schnaps [ʃnaps] (plural: Schnäpse).[2][3]
Schnaps is a Low German noun that means "swallow"; it has been documented in its High German meaning since before the 18th century.[4]
Types
German
The German term Schnaps refers to any kind of strong alcoholic drink, similar to how eau de vie (water of life) is used in French, or aguardiente (burning water) in Spanish.
In Austria, Switzerland, southern Germany, and the French region of Alsace, a type of Schnaps called Obstler or Obstbrand (from the German Obst, fruit)[5] is very popular. Obstler, which are fruit brandies, are mainly 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, cherries, and apricots. Fruits other than these five are rarely used for German Schnaps. Apples are used along with pears to make Obstwasser (fruit water); pears are used to produce Poire Williams (Williamsbirne, William's pear); several types of plums make Zwetschgenwasser (plum water); cherries make Kirschwasser (cherry water); and apricots are used to make Austrian Marillenschnaps (apricot brandy).
A raspberry-flavored spirit called Himbeergeist (raspberry spirit) is also a Schnaps, although it is not produced by means of fermenting raspberries (Himbeeren), which produce a low yield of alcohol due to their low sugar content. Instead, rectified spirit is infused with fresh raspberries, and this mixture is then distilled.
The different kinds of Obstler are similar to the varieties of Rakija found in the Balkans and Eastern Europe.
Another popular form of Schnaps is Kräuterlikör (herbal liqueur), with known brands such as Jägermeister, Underberg, Kuemmerling, Killepitsch and Wurzelpeter.
American
American schnapps are alcoholic beverages that are produced by mixing neutral grain spirit with fruit or other flavors. This mixture is then bottled with added sugar and (usually) glycerine, producing a smooth, syrup-like drink with an alcohol content of between 15% and 50% ABV (30–100 proof).[6]
American schnapps is available in a broad variety of fruit, berry, and spice flavors. These drinks technically fall into the category of liqueurs because of their added sugar content.[7]
See also
References
- ^ http://www.oxforddictionaries.com/us/definition/american_english/schnapps?q=Schnapps&searchDictCode=all
- ^ The American Heritage Dictionary of the English Language. Boston: Houghton Mifflin Harcourt. 2011. p. 1562. ISBN 978-0-547-04101-8.
- ^ Wahrig: Deutsches Wörterbuch (Munich: Bertelsmann, 2006). See Branntwein at p. 298 and Schnaps at p. 1305.
- ^ Kluge: Etymologisches Wörterbuch der deutschen Sprache, 23., erweiterte Auflage (Berlin: Walter de Gruyter, 1999), 734.
- ^ Wahrig: Deutsches Wörterbuch (Munich: Bertelsmann, 2006). See Obstler at p. 1087, "aus einer Obstsorte hergestellter Branntwein."
- ^ Examples are Hot Damn 100 Proof Cinnamon Schnapps produced by DeKuyper and Southern Comfort produced by Brown-Forman.
- ^ Lichine, Alexis. Alexis Lichine’s New Encyclopedia of Wines & Spirits (New York: Alfred A. Knopf, 1987), 306–307.