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27-499: Early documented cases of Schäfflertanz are dated by 1702 when the Münich magistrate approved the performance of the dance as a well-established tradition. However, for a long time the date 1517 was prevalent in the literature, following the 1830 book Der Schäffler-tanz in Münchhen by Anton Baumgartner (1761–1831) , who originated the discredited legend that the tradition started after

54-474: A corymb Blooming time: April–May (in the Northern Hemisphere ) Fruit and seeds: Large, golden yellow skin, brownish red blush, classic shape with smooth, white flesh. Harvest from mid-August to mid-September (Northern Hemisphere). Leaves: The leaves are simple, glossy green leaves that alternate on the twig. They grow up to 8 cm (3 in) long, are thick with slight midrib curves folding

81-452: A green cap adorned with down feathers The author of the current standard tune (the so-called the Second or New Münich Schäfflertanz , 1866) is Johann Wilhelm Siebenkäs (1826-1888). The First or Old Münich Schäfflertanz (no longer used) was by Peter Streck  [ de ] . Schnapps Schnapps ( / ʃ n ɑː p s / or / ʃ n æ p s / ) or schnaps

108-617: A shot of brandy topped off with a splash of (usually peppermint) schnapps. It is popular in the fall and winter for its apparent warming properties, and a similar drink is found in Minnesota called a Snowball. Williams pear The Williams' bon chrétien pear, commonly called the Williams pear , or the Bartlett pear in the United States and Canada, is a cultivar (cultivated variety) of

135-609: A strong, sweet taste. It became popular in the UK in the 1970s and 1980s. The leading brand is Archers, but some large supermarkets do have their own branded peach schnapps, which is sold at a reduced price. Archers peach schnapps is more similar to the American style of schnapps. Kräuterlikör (herbal liqueur) is similar to Italian amaro . Well-known brands include Jägermeister , Underberg , Kuemmerling , Killepitsch , and Wurzelpeter . An inexpensive, heavily sweetened form of liqueur

162-489: A sugar content that is too low to economically ferment and distill; raspberries, for instance, contain between 4.5 and 6.0% sugar. The most common Geist is Himbeergeist , made from raspberries. Other common fruits are blueberries, blackberries, strawberries, currants, rowanberries, apricots, peaches, and sloes. Other flavorings are also possible, such as nuts, herbs, or rose petals. Many liqueurs referred to as schnapps, but distinct from fruit brandies, are created by

189-531: Is a popular schnapps made from Damson plums found throughout the region; pálinka is a traditional distilled beverage made of any fruits grown in Hungary. A Geist (meaning "spirit" in German) is a type of schnapps , similar to fruit brandy, that is created by infusing macerated fresh berries in neutral spirits and steeping for some time before distillation. Neutral alcohol is necessary because many berries have

216-484: Is a type of alcoholic beverage that may take several forms, including distilled fruit brandies , herbal liqueurs , infusions , and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits . The English loanword "schnapps" is derived from the colloquial German word Schnaps [ʃnaps] (plural: Schnäpse ), which is used in reference to spirit drinks . The word Schnaps stems from Low German and

243-482: Is made in America by mixing neutral grain spirit with fruit syrup, spices, or other flavors. Referred to as "schnapps", these are bottled with an alcohol content typically between 15 and 20% ABV (30–40 proof), though some may be much higher. Schnapps, specifically peach and peppermint schnapps, exploded in popularity in America in the 1980s. An Aber Gut (German for "all good") is a traditional Wisconsin cocktail made with

270-418: Is named after Francis of Paola , a holy man whom King Louis XI of France had called to his deathbed as a healer in 1483. Francis offered the king a pear seed from his native Calabria with instructions to plant and care. Hence the pear tree was called "Good Christian". The Williams pear is thought to date from 1765 to 1770 from the yard of an Aldermaston , England, schoolmaster named John Stair, giving rise to

297-623: Is related to the German term " schnappen ", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass ). The German term Schnaps refers to "any kind of strong, dry spirit", similar to how eau de vie (water of life) is used in French, aguardiente (burning water) in Spanish, or aguardente in Portuguese. An Obstler , or Obstbrand (from

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324-466: The Williams pear , it is known as Poire Williams or Williamsbrand . Several types of plums make Zwetschgenwasser  [ de ] ("plum water"); cherries make Kirschwasser ("cherry water"); and apricots are used to make Austrian Marillenschnaps (apricot brandy). The different kinds of Obstler are similar to the varieties of Rakija found in the Balkans and Eastern Europe. Slivovitz

351-407: The 1517 plague, to revive the spirits of the people, "to lure them out of their houses", although other authors tried to suggest other dates. But there are no records in chronicles about any plague in Münich at this period of time. Still, the 500th anniversary was celebrated in 2017. There is no clear indication of the origin of the seven-year cycle. The choreography of the dance was standardized in

378-486: The 19th century. After marching in various formations and performing standard figures, the final number is the barrel hoop swinging. The hoop swinger holds two hoops with shots of schnapps on the inside. The idea is to swing the hoops in intricate ways without spilling the schnapps (relying on the centrifugal force ). Of other traditions of the dance, only the costume survived: white shirt, white waistcoat, red jacket, leather apron, knee breeches, sash, brogue shoes and,

405-518: The German Obst , fruit and Brand , brandy), is a traditional type of schnaps made by fermenting macerated fruit and distilling to produce a clear, unsweetened fruit brandy. Obstler is traditionally produced in Austria, Switzerland, northern Slovenia, southern Germany, and the culturally German regions of Alsace and Lorraine in modern-day France. Obstler is mainly associated with the southern part of

432-479: The German-language area; in northern Germany, almost all traditional distilled beverages are grain-based. The main kinds of fruit used for Obstbrände are apples , apricots , cherries , pears , plums (both mirabelle and purple plums ), and quinces . Fruits other than these are rarely used. Apples together with pears produce Obstwasser (fruit water); pears are used to produce Birnenbrand ; when made from

459-516: The US than processed, Bartlett pears are the primary choice for canned halves, puree, and most pear juice and nectar in the US, comprising about two-thirds of Bartlett production. Bartletts are traditionally known as the canning pear due to their "definitive flavor and sweetness," making them well-suited for many forms of processing. List of some "sports" or mutants of the Williams pear. For several decades,

486-412: The United States, and they are still generally known as Bartlett pears in the US and Canada, although there are about 150 other synonyms worldwide. The pear exhibits a pyriform "pear shape," with a rounded bell on the bottom half of the fruit, and then a definite shoulder with a smaller neck or stem end. Williams are aromatic pears, and have what many consider the definitive "pear flavour". Colours of

513-473: The Williams pear has been used actively as a parent in the production of new varieties: The Williams pear is used in making both Poire Williams , a fruit brandy , and Belle de Brillet , an infused cognac. The pear is also very popular in the western Balkans, where it is distilled into a brandy known as viljamovka , similar to Poire Williams but often with a higher alcohol percentage. Some producers of viljamovka include an entire pear inside each bottle. This

540-469: The addition of herbal or fruit flavors to a neutral spirit by various methods. The neutral spirit used can vary by location and tradition. The most popular schnapps in the UK is peach schnapps. It is consumed in a variety of ways, such as on the rocks , or mixed with other drinks to form a variety of cocktails . It is made by adding peach flavouring to a neutral grain spirit. It is typically clear and has

567-496: The edges inwards. They have fine teeth on the margin. Elevation: 300–1,500 m (1,000–5,000 ft) Habitat: Orchards and landscaping In 1985, this variety represented 80% of US pear production while in 2004 it represented 50% of reported pear production, displaced primarily by the continuing growth of d'Anjou and Bosc pears, both winter pears more tolerant of cold than the Bartlett. While more pears are sold fresh in

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594-496: The grounds of Thomas Brewer in Roxbury, Massachusetts . The Massachusetts estate was later acquired by Enoch Bartlett of Dorchester, Massachusetts. Unaware of their origin, Bartlett named the pears after himself and introduced the variety into the United States. It was not realised that Bartlett and Williams Pears were the same until 1828, when new trees arrived from Europe. By that time the Bartlett variety had become vastly popular in

621-461: The now-obscure synonyms 'Aldermaston' pear and 'Stairs' pear. A nurseryman named Williams later acquired the variety, and after introducing it to the rest of England, the pear became known as the Williams Pear. However, the pear's full name is Williams' Bon Chretien, or "Williams' good Christian." In 1799 James Carter imported several Williams trees into the United States, and they were planted on

648-805: The pear vary from green (when unripe), to yellow (ripe) and red. Red Bartletts or Williams are very similar to the traditional Williams, aside from ripening to a reddish colour rather than a yellow colour. Red-skinned mutant clones (i.e. "sports") of the Williams are increasing in popularity, including three major varieties in the US: the Max Red Bartlett, the Sensation Red Bartlett, and the Rosired Bartlett. One study of several macrosatellite loci in 63 European Pear ( Pyrus communis L.) cultivars did not distinguish Max Red Bartlett and Sensation Red Bartlett from

675-558: The pear was picked. As the pear ripens the color will slowly change to a soft yellow and the pear will soften. Commercially produced pears are normally picked and shipped to the stores while green. Pear trees are usually productive for 50 to 75 years though some still produce fruit after 100 years. A Bon Chrétien tree planted around 1630 in Danvers, Massachusetts is still producing fruit today. Height: 4.5–6 m (15–20 ft) with slightly less spread Flowers: White flowers grouped in

702-577: The species Pyrus communis , commonly known as the European pear . The fruit has a bell shape, considered the traditional pear shape in the west, and its green skin turns yellow upon later ripening, although red-skinned derivative varieties exist. It is considered a summer pear, not as tolerant of cold as some varieties. It is often eaten raw, but holds its shape well when baked, and is a common choice for canned or other processed pear uses. The origins of this variety are uncertain. "Bon Chrétien" (Good Christian)

729-568: The standard Williams, which was expected since the red mutants were derived from the Williams by mutation. Dozens of other cultivars and hybrids have been created from Williams, created for properties like cold resistance, ripening time, skin colouration, and grafting compatibility. Best when picked with the internal pressure of the pear is between 110 and 120 kPa (16 and 18 psi), the pear should still be green and relatively hard when picked. Optimum conditions for ripening are in dry shady areas, and ripening usually takes 7 to 10 days from when

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