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Beeriapfel
type: Culinary, Cider, Dessert, Pie, Sauce
synonyms: Riederhelfenschwiler Beeriapfel
summary: At one time, this Swiss apple was primarily considered a highly-rated cider apple, but now it is also appreciated as a cooking and fresh-eating apple.
identification: Small to medium size. The base colour is pale green over which is a deep red wash, sometimes brownish.
characteristics: The flesh is white, sweet-tart. Aromatic.
uses: At one time highly rated as a cider apple, but now appreciated also as a cooking and fresh eating apple.
origins: Originated in the Kanton St. Gallen (Switzerland) and first described in 1817.
cultivation: Weak to moderately vigorous.
vulnerabilities: Susceptible to scab and fire blight.
juice character: Highly rated as a single varietal cider apple.
ploidism: Diploid. Self sterile.
brix: 12.9
acidity: 6.2
sg: 1.0521
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