Spruz

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The word Spruz is etymologically likely to go back to “splash”. In some southern German regions (such as the Upper Palatinate and parts of Franconia ) it describes a "splash" - a small amount - of liquid.

In gastronomy , the word is used in a similar way to cut , a quantity of drink that the glass used only partially fills - usually a good half. In particular, beer that is tapped on tap can also be ordered as a (cheaper) Spruz in some Franconian restaurants, the standard size of which is the Seidel of 0.5 l - but usually only as the last drink after consuming at least one full drink Has. The glass is filled to the brim, but mainly with foam by not holding it at an angle; after the foam has settled, this results in an approximately half-full glass of beer.

Allegedly there used to be the custom that a pub owner would send his last guests home with a free Spruz beer on their way home (this is said, however, far more often among inn-goers than among innkeepers).

The spruz or cut always describes a freshly poured drink. This distinguishes it from the much less popular Noagerl or Naacherla or "Neucherl" (from "Neige"), as in Austria, Bavaria and Franconia a leftover, stale amount of drink is called.

In parts of West Saxony, “Spruz” is used to express the carbonation of a drink: A water bottle or lemonade can “has Spruz”, or: “There's Spruz on it”.

In Austria (Burgenland region), Spruz is a spritzter - for Germany: wine spritzer.