Blood as food cabidela is also made by cooking chicken or rabbit in its own blood, sometimes diluted with vinegar. In Spain, the "morcilla" sausage is a kind of black pudding mainly made with pig blood, with spices, fat, and sometimes vegetables. In Andalusia "sangre encebollada" and Valencian "sang amb ceba "are popular dishes made with chicken or pork solidified blood and onion. In Sweden, the blood soup svartsoppa, made with goose blood, is traditionally eaten on the eve of Saint Martin, especially in the southern region of Skåne. Other popular dishes, with blood as one of the ingredients include blodpudding (black pudding],
Wheat beer an exact emulation. Other minor wheat beer styles such as Berliner Weiße, Gose, and Lambic are made with a significant proportion of wheat. Weizenbier or Hefeweizen, in the southern parts of Bavaria usually called Weißbier (literally "white beer", but the name probably derives from Weizenbier, "wheat beer"), is a beer, traditionally from Bavaria, in which a significant proportion of malted barley is replaced with malted wheat. By German law, Weißbiers brewed in Germany must be fermented using a "top-fermenting" yeast, which is technically an "ale yeast". Specialized strains of yeast are used which produce overtones of banana and clove as