Mead, also called hydromel, is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. The alcoholic content ranges from about 3.5% ABV to more than 20%. Possibly the most ancient alcoholic drink, the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and despite a common misconception that mead is exclusively sweet, it can also be dry or semi-sweet.
Tequila is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila 65 km (40 mi) northwest of Guadalajara, and in the Jaliscan Highlands of the central western Mexican state of Jalisco.
Mezcal, sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word mezcal comes from Nahuatl mexcalli, which means "oven-cooked agave", from metl and ixcalli. Traditionally the word "mezcal" has been used generally in Mexico for all agave spirits and it continues to be used for many agave spirits whether these spirits have been legally certified as "mezcal" or not.
Fruit wines are fermented alcoholic beverages made from a variety of base ingredients ; they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
Cauim is a traditional alcoholic beverage or beer of the indigenous peoples in Brazil since pre-Columbian times. It is still made today in remote areas throughout Panama and South America. Cauim is made by fermenting manioc, or maize, sometimes flavored with fruit juices. The Kuna Indians of Panama use plantains.
Traditional ginger beer is a sweetened and carbonated, usually non-alcoholic beverage. Historically it was produced by the natural fermentation of prepared ginger spice, yeast and sugar.
Kilju is the Finnish word for home made alcoholic beverage typically made of sugar, yeast, and water. The ABV is around 15–17%, and since it does not contain a sweet reserve it is completely dry. Crude fermented water may be distilled to moonshine. Kilju for consumption is clarified to avoid wine fault. It is a flax-colored alcoholic beverage with no discernible taste other than that of ethanol. It can be used as an ethanol base for drink mixers.
Purposeful production of alcoholic drinks is common and often reflects cultural and religious peculiarities as much as geographical and sociological conditions.
Torulaspora delbrueckii is a ubiquitous yeast species with both wild and anthropic habitats. The type strain of T. delbrueckii is CBS 1146T, equivalent to CLIB 230 or ATCC 10662, etc.. The type strain of T. delbrueckii CBS 1146 T was sequenced in 2009, and is composed of 8 chromosomes in addition to a mitochondrial genome.
The following outline is provided as an overview of and topical guide to wine:
Tibicos, or water kefir, is a traditional fermented drink made with water and a water kefir grains held in a polysaccharide biofilm matrix created by the bacteria. It is sometimes consumed as an alternative to milk-based probiotic drinks or tea-cultured products such as kombucha. Water kefir is typically made as a probiotic homebrew beverage. The finished product, if bottled, will produce a carbonated beverage.
Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, sometimes seasoned with chili powder, and served cold. Though tepache is fermented for several days, the resulting drink does not contain much alcohol. In Mexican culinary practice, the alcoholic content of tepache may be increased with a small amount of beer.
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.
Tesgüino is an artisanal corn beer produced by several Yuto-Aztec people. The Tarahumara people regard the beer as sacred, and it forms a significant part of their society. Anthropologist John Kennedy reports that "the average Tarahumaras spends at least 100 days per year directly concerned with tesgüino and much of this time under its influence or aftereffects."
Pulque, occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous consistency and a sour yeast-like taste.
Cider is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom and Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, South Africa, Canada, Australia, New Zealand, and New England. As well as the UK and its former colonies, cider is popular in Portugal, France, Friuli, and northern Spain. Germany also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S. and Canada, varieties of alcoholic cider are often called hard cider to distinguish it from non-alcoholic apple cider or "sweet cider", also made from apples. In Canada, cider cannot contain less than 2.5% or over 13% absolute alcohol by volume.
Pozol is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica. The drink is consumed in the south of Mexico in the states of Campeche, Chiapas, and Tabasco. It is a thirst quencher that has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles.
Teófilo Herrera Suárez was a Mexican mycologist who was known for his contributions to the Mexican mycological flora. He was also an emeritus professor at the National Autonomous University of Mexico (UNAM), where he worked for over 50 years.
Moke is a traditional beverage from Flores Island, Indonesia, which is made from fruits of the Borassus flabellifer and Arenga pinnata palm trees. This beverage has many names, including sopi and dewe, but it is most widely known as moke on Flores Island. Moke is considered to be a symbol of friendship and hospitality for the local people.
