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 often added before drinking. Leipziger Gose is similar to Berliner Weiße but slightly stronger at around 4% ABV. Its ingredients include coriander and salt, which are unusual for German beers. Belgian Lambic is also made with wheat and barley, but differs from nearly all beers in the use of wild yeast for spontaneous fermentation. A variation on the barley wine style involves adding a large quantity of wheat to the mash bill, resulting in what is referred to as wheat wine. This style originated in the United States in the 1980s. Wheat beers vary in name according to the place