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 Weizenstarkbier (strong wheat beer), commonly referred to as Weizenbock. The dark wheat varieties are made with darker, more highly kilned malts (both wheat and barley). The Weizenbocks typically have a much higher alcohol content than their lighter cousins. The four largest brands in Germany are Erdinger, Paulaner, Franziskaner, and Maisel. Other renowned brands are Augustiner, Weihenstephaner, Schneider (a bronze-coloured specialty), and Andechser. Regional brands in Bavaria are Hopf, Unertl, Ayinger, Schweiger and Plank. "Aventinus" is an example of Weizen Doppelbock, stronger and darker version of Weizenbock, made by the G. Schneider & Sohn brewery in Kelheim. British brewers producing cask-conditioned