Skip to main content
Support

Browse by category

All categories
Fermentation Atlas

Alcoholic drinks

Beers, wines, rice wines, spirits and other drinks where yeasts make alcohol.

298 entries listed here, page 2 of 4.

Compare them

FermentRegionMain stepTemperatureSaltpH
Honjozo and futsu-shu (sake with added brewer's alcohol)Japan6–12 months
Hor alank (Karbi rice beer)Southern Assam2–9 days3.5
Hyphaene palm wines of southern Africa (omulunga, ubusulu, injemane, utchema, muchama)northern Namibia, KwaZulu-Natal30 days – 2 months
Ice wine (Eiswein, icewine)Canadaat least 30 days15–17 °C4
Ihwaju (pear-blossom wine)Korea7–21 days15–20 °C
Ikigage (Rwandan sorghum beer)Rwandaat least 2 days29 °C3.9
Imo-jochu (sweet-potato shochu)Kagoshima and Miyazaki, southern Kyushu, Japan9 days
Intus (Visayan/Mindanao sugarcane wine)Visayas and Mindanao, Philippinesat least 5 days
Jaan and kacchi (Bhotiya, Uttarakhand) with balam starterUttarakhand Himalaya4–7 days
Jiafan jiu (Huadiao; Nü'er hong)Shaoxing, Zhejiang, Chinaat least 2.6 monthsup to 20 °C
Jiangxiang (sauce-aroma) baijiu — Maotai processMaotai town, Renhuai, Guizhouat least 3 years
Jimo laojiu (Jimo huangjiu, millet huangjiu)Jimo District, Qingdao, Shandong, Chinaat least 30 days3.5–4.5
Jiuniang / laozao (sweet fermented rice)China3–4 days25–30 °C3.8–4
Jou (Bodo rice beer)Assam3.8–9 days4.1
Judima (Dimasa rice wine)Dima Hasao3–7 days4.9
Khaung ye / hsan khaung ye (Myanmar rice beer)Myanmarat least 7 days5.4–6.5
KiadJaintia and Khasi Hills, Meghalaya, India2–3 days3.4
Kijoshu (sake brewed with sake)Japan2 days30 °C
Kimoto sakeJapan30–32 days22 °C
Kodo ko jaanr (finger-millet jaanr; base of tongba)Sikkim, Darjeeling hills, Nepal, Bhutan, Tibet3–7 days25–30 °C4.1
Kokuto shochu (brown-sugar shochu)Amami Islands, Kagoshima, Japan8 days30 °C
Kome-jochu (rice shochu, e.g. Kuma shochu)Kumamoto42 h40 °C → 30 °C
Korefe (Ethiopian barley beer with gesho)Northern and north-western Ethiopia3 days3.7
Koshu (aged sake)Japan3–53 yearsup to 15 °C
Kuchikamizake (chewed-rice sake) and Okinawan/Amami mikiJapan24 h – 2 days3.7–4
Kumis (koumiss, qymyz, airag)Central Asian and Mongolian steppe2–3 h18–20 °C → 4 °C3.3–5
Lager (bottom-fermented beer)worldwide12 days0–4 °C4.1–4.8
Lambanog (distilled coconut toddy)Quezon, Luzon, Philippines3 days3.6–4
Lambic (spontaneous coolship beer)Pajottenland and Zenneup to 30 days10–30 °Cup to 3.8
Liang-millet wine (粱米酒)Northern China10 days
Lihing / tapai (Sabah rice wine)Sabah, Malaysia28 days3.6–3.8
Longan wineChina9 days30 °C6 → 3.85
Lugri (Lahaul cereal beer)Himachal Pradesh, India2–7 days2.8–3.6
Lychee wine (lizhi jiu)Southern China5 months8–10 °C
MadeiraMadeira Demarcated Regionat least 2 years30–35 °C
Mahua (mahua flower liquor)Central and Eastern India5–7 days40–43 °C
Maireya (मैरेय)Ancient India
Makgeolli (takju, nongju)Korea7 days25 °C3.6–4.4
Malwa (Ugandan finger-millet beer)eastern and north-eastern Uganda7–14 days4.3 → 3.65
Masato / cassava chicha (Amazonian chewed-cassava beer)Peruvian and Ecuadorian Amazon24 h – 3 days4–4.5
Mead (base flow)worldwideat least 12 months15 °C
Medicine-steeping base wine (浸藥酒法)Northern China24 h
Merisa (Sudanese sorghum beer)Sudan36 h4
Method wines (法酒), the refilling wines of chapter 67Northern China7 days
Mijiu (Chinese and Taiwanese rice wine)Southern China, Taiwan12–14 days25 °C
Mixiang (rice-aroma) baijiuGuangxi8–15 days27–29 °C
Mocororó (Ceará cashew-apple wine)Ceará, Brazil3 days
Moju (Jeonju spiced makgeolli)Korea30–40 min4.3
Montoku (Sabah distilled rice spirit)Malaysia2–3 months3.6–3.8
Muday (Mapuche grain chicha)south-central Chile and south-west Argentina
Mugi-jochu (barley shochu)Iki island42 h40 °C → 30 °C
Munbaejuoriginated in Pyongyang14 days
Muratina (Kikuyu sausage-tree beer)Mount Kenya region, Kenya3–5 days30 °C4.1
Namazake (unpasteurised sake) and once-heated nama formsJapan6 monthsup to 5 °C
Nanto morohaku (Nara 'both-white' sake)Japan
Nchiangne (Naga sprouted-rice liquor)India
Nigori, origarami, jikagumi and doburokuJapan21–28 days8–18 °C
Nine-addition spring wine of Cao Cao (魏武帝上九醞法)The home county of Cao Cao, China3 days
Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple)Denmark, the UK, Armenia, Hawaii and other places worldwide2–12 months3.4–3.6
Nongxiang (strong-aroma) baijiu — mud-pit processSichuan2–2.3 months20–34 °C
Nordic grogDenmark and Sweden
Norwegian farmhouse ale with kveik (maltøl, kornøl)Western Norway24 h – 2 days30–37 °C
Ogogoro / akpeteshie (West African distilled palm wine)Nigeria7 days7–7.4 → 5
Ogol (Majangir honey wine with mange bark)Western Ethiopia14 days3.8
Opo, kala apang and ennog (Adi black rice beers with burnt husk)India4–20 days4.2–4.3
Orange wine (white wine with maceration, amber wine)Georgiaat least 30 days3 → 3.32
Other chapter-66 wines (愈瘧酒, 酃酒, 㰂酒, 柯柂酒)China3 days
Palm wine (base flow)West/Central/East Africa, South and Southeast Asia, Pacific, Latin America, North Africa28–35 days4.4 → 3.5
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)South and Southeast Asia5 days7.2 → 4.5
Partly fermented grape must (chicha de uva, cachina, Federweisser, Sturm, burčák)central Chile and Cuyo6–8 h3.1–3.6
Perry (poiré)Englandat least 12 months5–15 °C
Pineapple wine (Maui Blanc and Asian pineapple wines)Hawaii6–8 days22 °C3.9 → 3.8
Pito and burukutu (Nigeria, Ghana)Nigeria and Ghana4–5 days5.6 → 3.72
Pomace-water drinks (piquette, lora, ciderkin)France and other wine regions of Europe24 h – 14 days3.3–6
Pomegranate wine (Armenia)Armenia6 months
Port (Porto)Douro Demarcated Region, Portugal2–3 days17–18 °C
Potato beer (potato mash ferment)Europe2.6–2.9 days31–33 °C4.8–6
Prasannā (प्रसन्ना), clear grain liquorIndia7 days4.3–4.6
Pruno / hooch (prison wine)United States prisons2–8 days
Pulque (octli)Central Mexico6–15 years3.5–4

Bold names have a full page with the animated steps. Blank cells: no sourced value yet.

Numbers come from cited sources and carry a label that says how each is known. How this atlas is made