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Beers, wines, rice wines, spirits and other drinks where yeasts make alcohol.
298 entries listed here, page 3 of 4.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Abati is listed by the FAO as an alcoholic maize drink of Paraguay and Argentina. No published source found describes how it is made, so the atlas shows it under the maize chicha it most likely resembles.
Agkud is the fermented rice of the Manobo of Bukidnon, made with ginger, sugarcane juice and a rice starter called tapey (agonan). It is eaten as a fermented paste after about three days, and its liquid, left longer in a jar, is drunk as rice wine; aged further it becomes pangasi.
Also called 赤い酒, 黒酒, red sake, kuroshu.
Akaisake is sake made with red yeast rice koji (Monascus purpureus), which gives it a pink-tinted appearance. Kuroshu is sake made from unpolished brown rice. No primary source describing either was found.
Made like Sake (base flow: junmai, sokujo starter).
Five bottles of beer were raised in 2010 from a schooner wreck lying at 48 m off Åland, along with bottles of champagne. VTT and partners found two different hopped beers that had been fermented by brewing yeast and then changed by bacteria and enzymes over about 170 years on the seabed. Live beer-spoilage lactic bacteria were recovered from the bottles; how the beer was brewed is inferred.
Also called ḥnqt.
Ancient Egyptian beer was brewed from malted emmer wheat or barley. Microscopy of dried beer residues suggests brewers mixed cooked and uncooked malt with water, strained off the husk and then added yeast, rather than simply soaking bread. The oldest known brewery, at Hierakonpolis, heated mash in large clay vats; all of the method is inferred from residues and remains.
Also called আপং, poro apong, nogin apong, sai mod.
Apong is the rice beer of the Mising and Adi peoples. Rice is mixed with a herbal starter cake and fermented as a damp solid for about a week, then water is run through it and the beer is drained off. White nogin apong is made from steamed rice; black poro apong adds charred rice husk and is filtered through ash, giving a dark, clear beer.
Also called ཨ་རག་, arag.
Ara is Bhutan's home-made grain spirit. Cooked maize, barley, wheat, rice or millet is cooled on a bamboo mat, sprinkled with a dry starter cake such as phab, left to ferment wrapped in blankets and then distilled. Some ara is drunk only fermented.
Safety: Distillation concentrates methanol as well as ethanol.
Also called 백세주, 百歲酒, baekse-ju, Bek Se Ju.
Baekseju is a branded Korean yakju, a clear rice wine flavoured with ginseng, goji (gugija), omija and other dried herbs. Its maker grinds the rice raw instead of steaming it and ferments it with wheat nuruk, in a seed mash and then a main mash, before the wine is settled, filtered and pasteurised.
Bahar is the coconut palm wine of Sabah's Kadazan-Dusun. Fresh sap from the cut coconut flower stalk is mixed with rosok tree bark, covered and left for about a day, and turns red, sweet and slightly sour. It is commonly served at occasions such as Kaamatan and Christmas.
Bais and kabarawan were Philippine honey wines. Bais was honey and water left to ferment, made by the Mandaya and Manobo of north-eastern Mindanao; Visayan kabarawan added the bark of the kabarawan tree. Both are extinct and known only from colonial-era accounts, so the steps here are an outline.
Bankhe-kham is the Karbi beer made from cassava (tapioca) instead of rice. The cassava is cooked, cooled and ground to a paste, then fermented with a starter in pots as for apong, for about 4–9 days depending on the season. The Karbi draw the beer out with water through a bamboo pole and a dried luffa sponge.
Safety: Cassava holds cyanide-forming compounds that can cause vomiting, collapse and in some cases death. Our sources say only that the cassava is cooked; none measures cyanide in this beer or mentions a soak. FAO says simple boiling is not always reliable and bitterness is not necessarily a reliable sign of cyanide. An overview by S.K. Hahn on FAO's site recommends plain boiling only for low-cyanide varieties. This page is a record of the method, not a recipe to follow.
Also called basi, basí.
Basi is the sugarcane wine of the Ilocos region. Fresh cane juice is boiled with samak bark and leaves, cooled in burnay stoneware jars, started with parek, and left sealed for months. The method is not standardised and varies from maker to maker.
Safety: No sourced safety values were found for basi.
Also called bees wine, beeswine, wine bees, beer seeds, Californian bees, Palestinian bees.
Bees wine was a home-brewed drink made by keeping gelatinous grains of yeast and bacteria, the "bees", in a jar of water sweetened with brown sugar and treacle. The grains rose and fell on the bubbles of gas, and every week or so the fermented liquid was poured off and drunk and the jar was topped up with fresh sugar water. The result was a mildly alcoholic, rather sweet, slightly sour drink.
Safety: The culture is a mixture of unknown composition. The National Collection of Yeast Cultures stopped supplying it to the public for health and safety reasons.
Also called brem, brem Bali, Balinese rice wine.
Brem is a sweet, brownish rice wine from Bali. Glutinous rice, often black and white together, is steamed and fermented with ragi tape into a juicy tape mash for about five days; the liquid is pressed out and fermented a second time, for weeks to months, before it is bottled.
Safety: Brem is an alcoholic wine, and the liquid brem in Sujaya's study held 8.6 % (w/v) ethanol.
Also called буза.
Buza is a thick, cloudy, lightly alcoholic drink of fermented cereal, usually millet but also oats or buckwheat. Russian dictionaries of 1880 and 1907 describe it as a braga-like hopped or plain drink that came into Russia with the Tatars.
Also called charagua.
Charagua is a Mexican alcoholic drink listed by FAO as pulque syrup with chilli and toasted maize leaves, heated slowly and fermented. That one-line description is all the public sources give; no recipe, amounts, times or measurements were found.
Also called 沉缸酒, 龙岩沉缸酒, Longyan chengang wine.
Chengang jiu is a sweet red-qu huangjiu from Longyan in Fujian. Its name, "sinks in the jar", comes from the way the wine jar is said to sink and float again and again during brewing. Wikipedia gives it about 20 % alcohol and 20 % sugar.
Also called muko, aqha (Quechua, chicha).
Chicha de muko is an Andean maize beer in which the starch is turned into sugar by chewing, not by malting. Maize flour is moistened in the mouth and formed into small balls (muko) that are dried; the muko is then cooked with water and left to ferment in large clay vats into a maize beer.
Also called chikokivana, chikokiyana.
Chikokivana is a quick Zimbabwean home brew. Millet malt and maize meal are mixed with yeast and water, fermented for about a day in a clay pot or metal drum and strained. A 1999 review lists it with doroluthwala as Zimbabwe's alcoholic drinks from sorghum or millet malt.
Chiya is a grain-in sorghum beer of the Kayah people of eastern Myanmar, brewed only by women. Sorghum is boiled until sticky, mixed with a home-made yeast cake and left two days in a fibre basket, then sealed in a clay pot for five to seven days. It is sipped through a straw from the pot, grains and all.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
