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Beers, wines, rice wines, spirits and other drinks where yeasts make alcohol.
298 entries listed here, page 4 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.
Also called chouchenn, Breton mead, hydromel breton.
Chouchen is the mead of Brittany, honey fermented in water. In the Breton tradition the ferment is started with freshly pressed apple juice, and buckwheat honey gives it a strong colour and pronounced flavour. It is drunk chilled as an aperitif.
Corn zu is a maize beer of Chin State in Myanmar. A 2022 review of a book on Myanmar's heritage drinks shows a photo of the last remaining brewer in Zathlir village serving it to visiting friends. Zu, or zozu, is the Zo word for a beer made with maize, rice or other grains mixed with yeast. No source we found describes the corn zu method in detail.
Also called 冬酿酒, dongyang jiu (东阳酒).
Dongniang jiu is a sweet, low-alcohol glutinous rice wine that Suzhou drinks at the winter solstice. Brewers start with Taihu glutinous rice in October, soak, steam and ferment it with a starter, feed in more rice, press it and add sugared osmanthus. It is sold live and still fizzing for only about ten days in December.
Safety: Because it is still fermenting, the bottles build up gas; keep it cold and do not close caps tight.
Also called फापरको जाँड, phapar ko jaanr.
Faapar ko jaanr is the buckwheat form of jaanr, the Himalayan fermented grain mash made with marcha starter. FermDB, citing Tamang and colleagues, describes it as mildly alcoholic and slightly acidic, made like kodo ko jaanr but from buckwheat. No source found gives its own process figures.
Made like Kodo ko jaanr (finger-millet jaanr; base of tongba).
Also called 封缸酒, 丹阳封缸酒, 金坛封缸酒, fenggang jiu, Danyang fenggang wine, sealed-jar wine.
Feng gang jiu is a sweet glutinous-rice wine of Jiangsu, named for the long ageing in sealed jars that the craft requires. The heritage listing describes brewed yellow wine as made with white qu and a yeast mother.
Made like Shaoxing huangjiu, Yuanhong (dry); base flow for Shaoxing wines.
Also called 粟米爐酒.
A 6th-century recipe from the Qimin Yaoshu. Cooked foxtail millet is kneaded with qu powder and powdered lees from spring wine, packed into a jar over a layer of pebbles and left for five or six days. The mash is never pressed; cold water is poured in and the wine is sucked up through a tube.
Safety: The text's only safety advice is about heat; sealing with mud makes the mash overheat.
Also called frênette, cidre de frêne, quinquina d'Europe, cidre du pauvre, champagne de forêt.
Frênette is a light, fizzy country drink made by fermenting sugared water flavoured with ash leaves. Modern recipes infuse the leaves, add sugar, roasted chicory or orange peel and a little tartaric or citric acid, ferment with brewer's yeast for about ten days, then bottle it to build fizz. Older versions are said to have used only the leaves, with sugar from ash manna and aphid honeydew.
Safety: The recipe page bottles the drink in carefully corked bottles tied down with wire, and lists thick-glass bottles made for cider or beer among the supplies. The drink builds its fizz in the bottle.
Also called गहुँको जाँड, gahun ko jaanr.
Gahoon ko jaanr is the wheat form of jaanr, the Himalayan fermented grain mash made with marcha starter. FermDB, citing Tamang and colleagues, describes it as mildly alcoholic and slightly acidic and related to kodo ko jaanr. No source found gives its own process figures.
Made like Kodo ko jaanr (finger-millet jaanr; base of tongba).
Also called ginger wine, Ingwerwein.
English ginger wine is a sweet wine of sugar water flavoured with bruised ginger, lemon and raisins, fermented with yeast. In the 19th-century household recipe it is stirred daily for a fortnight, then fortified with brandy and bottled a few weeks later.
Gose is a tart, hazy wheat beer from Goslar and Leipzig, brewed with a restrained amount of salt and coriander seed. Modern versions are soured with Lactobacillus as well as fermented with top-fermenting yeast, so the beer finishes dry, sour and highly carbonated at about 4.2–4.8 % alcohol.
Also called 이강주, 梨薑酒.
Igangju is a Jeonju liqueur made by steeping pear, ginger, turmeric (ulgeum), cinnamon and honey in distilled rice soju. The fermented part is the rice-and-nuruk wine that is distilled into soju; the flavouring that follows is infusion, so this entry is a boundary case past the distillation step. Today's bottled igangju is about 25 % alcohol.
Safety: Igangju is made on distilled soju, so the fermented base wine is not drunk.
Also called impeke.
Impeke is a slightly sweet-and-sour sorghum beer of Burundi, made mainly in families, with alcohol that varies, and appreciated at celebrations.
Made like African opaque sorghum beers (catalogue).
Also called जौको जाँड, jaun ko jaanr.
Jao ko jaanr is the barley form of jaanr, the Himalayan fermented grain mash made with marcha starter. FermDB, citing Tamang and colleagues, describes it as mildly alcoholic and slightly acidic. No source found gives its own process figures.
Made like Kodo ko jaanr (finger-millet jaanr; base of tongba).
Also called 贾湖.
Chemical residues in pottery jars from the Neolithic village of Jiahu show that a fermented drink of rice, honey and fruit (hawthorn and/or grape) was made there about 7000–6600 BC. Everything about how it was made is inferred; the authors propose that the rice was made sweet by chewing or malting and that the honey and fruit supplied the sugar and yeast for fermentation.
Also called kilju.
Kilju is a Finnish home-made sugar wine of white sugar, water and yeast, sometimes with fruit or berries. It ferments in about three days with fast yeasts and takes longer if done slowly, and is cleared before drinking. Finnish law lets a private person make it at home for their own use, as long as it is not distilled.
Kinutil is a Visayan drink made by stirring raw egg yolk and/or tabliya chocolate into tubâ, the local coconut palm wine. The ferment is the tubâ; kinutil itself is a mixed drink, often eaten with rice cakes and nicknamed Filipino eggnog.
Safety: Kinutil contains raw egg yolk. The FDA says fresh eggs, even with clean, uncracked shells, may contain Salmonella, and that recipes served with raw egg should use eggs treated to destroy it, such as pasteurised shell eggs or pasteurised egg products. It names children, older adults, pregnant women and people with weak immune systems as at greater risk of severe illness. No source we read shows that the tubâ's alcohol makes the raw egg safe.
Also called 丽江窨酒, 窨酒, 胤酒 (older name), yinjiu, Lijiang cellared wine.
Lijiang yinjiu is a sweet Naxi grain wine from Yunnan, made from a fermented grain mash that is strengthened with distilled baijiu and sealed in jars kept underground. Local accounts say barley, highland barley and wheat are hulled, roasted, steamed and fermented, and that a batch takes at least three months from raw grain to cellar. By custom a jar is buried when a child is born and opened at the child's wedding.
Safety: No safety information specific to yinjiu was found.
Lout khu is a rice spirit distilled in Kachin State, northern Myanmar, in stills kept in small shelters. It may be flavoured with caterpillar fungus or infused with bees. The public sources describe the drink only briefly, and no process details were found.
Also called माध्वी, माध्वीक, madhvi, madhvika, madhavi.
Mādhvī is one of the three kinds of surā named in the Laws of Manu, beside gauḍī from jaggery and paiṣṭī from grain. Bühler's translation, following the commentators, takes it as liquor from madhūka (mahua) flowers, while Bhishagratna's Suśruta translation glosses mādhvīka as a weak liquor made from honey. No recipe with amounts or times is known, so the process here is only an outline.
Madua is a finger-millet beer brewed by almost every tribe of Arunachal Pradesh. The millet is roasted for 30 minutes, cooked soft, mixed with a starter and fermented in a leaf-covered basket for 4 days in summer or 7 in winter; warm water dripped through the basket carries out the golden beer.
Safety: The survey reports that children, and even infants, are sometimes given traditional drinks at festivals. This records a custom and is not advice, because madua is an alcoholic drink. In its kombucha guidance, BCCDC says ethanol above 0.5 % can be a concern for toddlers and infants, and that no alcohol is recommended during pregnancy.
Also called मकैको जाँड, makai ko jaand.
Makai ko jaanr is the maize form of jaanr, the Himalayan fermented grain mash made with marcha starter. FermDB, citing Tamang and colleagues, says coarse granules of dried maize are washed and mixed with powdered marcha, and that the result is mildly alcoholic and sweet-sour. No source found gives its own process figures.
Made like Kodo ko jaanr (finger-millet jaanr; base of tongba).
Also called maria-louca.
Maria-louca is a clandestine spirit made by prisoners in Brazil. Fruit peels (mostly orange and lemon), sugar, water and baker's yeast ferment in plastic bottles for about a week, and the wash is then DISTILLED in an improvised still. It is known only from a memoir, press reports and an encyclopedia outline; no study was found.
Safety: Its strength is variable and it is made in improvised equipment. Fruit mash forms methanol from pectin. A 2021 review says methanol is toxic above certain levels and appears in almost equal concentration in almost all fractions of a pot-still run, so discarding the first runnings does not remove it. It gathers at the very end of the run, and cutting off those last runnings can lower it by about 20–30 %. The same review says poisonings mostly come from methanol added to spirits, and that methanol from fermented fruit does not typically reach acutely toxic levels. That review does not cover citrus peel. It says pectin sits mainly in fruit skins, and this mash is mostly peels. This recipe has no step that measures or limits methanol.
Also called mbege.
Mbege is the banana and finger-millet beer of the Chagga people on the slopes of Kilimanjaro. Ripe bananas are cooked into a porridge called nyalu and left to ferment, often with msesewe bark, while sprouted finger millet is cooked into a sweet porridge called mso. The two are mixed, and within about six hours the mix has become a mildly alcoholic, sour beer.
Safety: Mbege keeps fermenting after it is made, so it is drunk within one or two days.
Mingri, lohpani and bhangchang are three beers the Monpa of Tawang draw one after another from a single batch of cooked grain. Mingri is filtered off after 4–5 days with no water added; the filtrate ferments 2–3 more days into lohpani, and a last 4–5 days gives the weak, whitish bhangchang.
Also called 면천 두견주, 두견주.
Dugyeonju is a clear Korean rice wine (yakju) flavoured with azalea petals, brewed in Myeoncheon in Dangjin. It is listed as National Intangible Cultural Heritage No. 86-2 and kept by a village safeguarding association. No published recipe or measurements were found, so the process is only an outline.
Safety: Azalea (Rhododendron) flowers can contain grayanotoxins, which cause dizziness, a slow heartbeat and low blood pressure. A 2012 review lists a 70-year-old man in South Korea who drank azalea wine and had dizziness, chest discomfort, a heart rate of 37 beats a minute and a blood pressure of 70/50 mmHg; he was treated with atropine and saline and left hospital on day 3. It does not say which wine or what it contained. The review says some Koreans believe Rhododendron mucronulatum is non-poisonous, although Rhododendron species are known to be toxic, and reports a 76-year-old man hospitalised after eating blossoms of this plant. It calls poisonings from eating these plants very rare.
Also called น้ำตาลเมา, กระแช่, namtanmao, nam tan mao, krachae, kache.
Namtanmao is Thai palm wine, fresh palmyra or coconut sap left to ferment in clay jars. A study of fresh palm saps found yeasts, most often Saccharomyces cerevisiae, that could play a role in the sap's natural fermentation. The name krachae is used both for palm wine and, in one food database, for a rice drink.
Starch residues in three stone mortars at Raqefet Cave, a Natufian burial site of about 13,000 years ago, led Liu and colleagues to argue that wheat or barley was malted, mashed, heated and fermented there into a thin, gruel-like beer. The whole recipe is a reconstruction from damaged starch grains and lab brewing experiments.
Also called nawait, saguaro wine, sahuaro.
Nawait is a wine made from the syrup of saguaro cactus fruit for the Tohono O'odham summer rain ceremony, Nawait I'i. The fruit pulp is boiled, strained and cooked down to a syrup, and a little syrup is mixed with water and left to ferment for the ceremony.
Ostoche is a Mexican alcoholic drink listed by the FAO as based on maize juice and pulque or brown sugar. No recipe, region or process details were found beyond that one line, so the entry is an outline only.
Also called pangasi, pangase, gasi.
Pangasi, also called pangase, is a group of Filipino rice wines from the Visayas and Mindanao. Among the Subanen it is made from rice, Job's tears or, more and more, cassava, mixed with rice hulls and a starter culture called tapay, and fermented in a jar. In a 2025 field study at Malagandis, Titay, no wine had formed after 15 days and the rice-based wine was made by two months.
Safety: No safety limits specific to pangasi were found. Cassava pangasi starts from cooked roots, and Codex keeps direct cooking for low-cyanide sweet cassava, because cyanide-forming compounds survive heat [codex-rcp73]. Do not make it from bitter cassava.
Pangasi is a cassava jar wine of the Dayak Agabag of North Kalimantan. Boiled cassava is mixed with a rice ragi starter, lemongrass, ginger and pepper, sealed in a jar called a talipuk and left three to four weeks to become bulak. At ceremonies drinkers sip it from the jars through bamboo tubes, and each jar is topped up after every turn.
Safety: The source warns that bulak contains alcohol and that drinking too much makes people drunk. It does not say which cassava is used. Codex keeps direct cooking for low-cyanide sweet cassava, because cyanide-forming compounds survive heat [codex-rcp73]. Do not make this from bitter cassava.
Also called jerkum, plum jerkum, jercum.
Plum jerkum is the fermented juice of plums, made by Worcestershire farmers and market gardeners to use up surplus fruit. In one remembered method, plums are left in a barrel of rainwater until they ferment on their own, then the liquid is strained, sweetened bit by bit with brown sugar under an airlock and kept at least six months. It is strong, and country drinkers often cut it with cider.
Also called pox, posh.
Pox (posh) is a DISTILLED spirit of the Chiapas highlands, used in ritual and daily life by Tzotzil, Tzeltal and Chol communities. It was once made from maize stems; today a wash of panela or sugar, maize and wheat bran ferments for about a week and is then distilled once or twice. The process numbers here come from one producer's description in a magazine.
Safety: Pox is a home-distilled spirit, so its strength varies. Writing about bootleg alcohol that has methanol mixed into it, MSF says methanol cannot be tasted in a drink and that 30 ml of it is enough to kill a person. It says symptoms appear 12 to 24 hours or more after drinking it, and that ethanol drunk at the same time delays them by hours to days. This page describes a village method and is not a home recipe.
Also called поза.
Poza is a low-alcohol Mordvin drink like kvass or braga, brewed from oven-steamed sugar beet, rye flour, malt, hops, a little sugar and a yeast starter. It was offered to the gods at prayer feasts. Only an encyclopedia outline describes the process, and no source gives times, temperatures or strength.
An alcoholic Mexican drink listed by the FAO as maize juice fermented with toasted maize and the fruits of the pirú (Peruvian pepper tree, Schinus molle). No recipe, timings or study of it have been found, so only its ingredients are known.
Also called rượu cần, ruou can, tube wine.
Rượu cần is a rice wine of Vietnam's upland peoples that is not distilled. Cooked rice or maize is mixed with rice husk and a leaf starter (men lá), packed into an earthenware jar and sealed for a month or more. At a gathering, water is poured into the jar and people drink in turn through long bamboo tubes.
Safety: No safety limits specific to rượu cần were found. As a home ferment, its alcohol and hygiene may vary from jar to jar.
Also called rượu dừa, Bến Tre coconut wine.
A whole mature coconut is sanded, painted and injected with rice spirit, then sealed and left for 10–15 days so the spirit takes on the coconut's flavour. It is a boundary entry, an infusion rather than a ferment; the fermenting happened earlier, when the rice spirit was made.
Safety: This is an infusion, not a fermentation. The press account says the husk is painted to keep out damp mould and slow evaporation.
Also called rượu Phú Lộc, Phu Loc rice wine.
Rượu Phú Lộc is a DISTILLED sticky-rice spirit from Phú Lộc village in Hải Dương province, northern Vietnam. Sticky rice is fermented with a traditional strain of yeast and distilled, and the residue of distilling was fed to pigs. Few sources describe it, and none gives fermentation times or temperatures.
Safety: No source we read measures methanol in this spirit. Writing about bootleg alcohol that has methanol mixed into it, MSF says methanol cannot be tasted in a drink and that 30 ml of it is enough to kill a person. It says symptoms appear 12 to 24 hours or more after drinking it, and that ethanol drunk at the same time delays them by hours to days. This page describes a village method and is not a home recipe.
Also called sekete, seketeh.
Sekete is a dark-brown beer of south-western Nigeria made from malted maize. The grain is soaked, sprouted under moist banana leaves, ground and left to ferment in covered clay pots for a few days, and the wort is then strained, boiled and cooled.
A rice and red-millet beer from Kayah State in eastern Myanmar, known so far only from a photograph in a 2022 review of the book Heritage Drinks of Myanmar. No account of how it is brewed has been found.
Also called सिमल तरुलको जाँड, cassava jaanr, simal tarul jaanr.
Simal tarul ko jaanr is a mildly alcoholic, sweet-sour drink made like kodo ko jaanr, but from cassava root (simal tarul in Nepali) instead of finger millet. The starch is fermented with marcha, the dried rice-cake starter of the eastern Himalaya. No study we found gives its own times or temperatures or tests the finger-millet steps of its parent on cassava.
Made like Kodo ko jaanr (finger-millet jaanr; base of tongba).
Safety: Raw cassava root contains cyanogenic glycosides. EFSA set an acute reference dose of 20 µg cyanide per kg of body weight and found that as little as 0.7–8.5 g of a raw root holding 235 mg cyanide per kg could reach it. Heat alone is not enough. EFSA says boiling, steaming, baking or frying whole roots or pieces usually leaves 50 % or more of the cyanide, because heat stops the enzyme that breaks the glycoside down. Crushing or grating, or soaking for days, followed by fermenting and roasting can remove over 90 %. No source we found measures cyanide in this drink, so do not treat its parent's finger-millet steps as a safe method for cassava.
Sing sing is listed as an alcoholic drink made from barley in India. The only description found is one sentence in FermDB, which cites two reviews; no process, starter or region is given.
Sonti is an Indian rice beer said to be made much like sake, but with a Rhizopus mould instead of Aspergillus koji to turn the steamed rice starch into sugar. It appears in a 1942 survey as sonti saru, an occasional drink of Madras-coast fishermen. No study of how it is made was found.
Also called spruce beer, bière d'épinette.
Spruce beer is a beer of molasses or sugar flavoured with spruce shoots or spruce essence, sometimes with hops, and fermented with yeast. Amelia Simmons's 1796 recipe ferments it in a cask for about a week and bottles it with a little molasses so it turns fizzy. It was valued against scurvy.
Also called ស្រាពាង, jar wine.
Sra peang is the jar wine of the highland peoples of northeast Cambodia. Glutinous rice, or rice husk, potato or maize, is mixed with local herbs, and in some types a leaven, and kept in a large earthen jar for one month to two years. It is sipped through long bamboo straws.
Sujen (also written suze) is the rice beer of the Deori people of Assam. One review lists it among the rice beers of Northeast India and reports that its starter cake was tested for antioxidant activity, but the one paper on how it is made could not be read, so no process is given here.
Sura or sur is a finger-millet drink of Kullu, Mandi and Kangra in Himachal Pradesh. Finger millet is fermented with dhehli, a herbal starter of roasted barley flour and the extract of 36 fresh herbs collected by elderly people. A database entry quoting a 2020 paper puts it at about 15 % ethanol; the process itself has not been measured in a public source.
Also called सुरा, sura.
Surā is the grain drink of the Vedic texts, brewed for rituals such as the Sautrāmaṇī. A ritual manual of about 500 BC has cooked rice mixed with powdered sprouted barley, sprouted rice, popped rice and nagnahu, heaped around a drainage frame in a jar for three nights, then strained. McHugh reads it as a semi-solid malt brew that was not distilled.
Tar san ron is the red millet beer of the Mwim, a Chin people of Mindat district in southern Chin State, Myanmar. Boiled millet is cooled on bamboo mats, sprinkled with a crushed household yeast cake and left in a clay pot under dry leaves for two weeks to a month. It is drunk from ox-horn or gourd cups, or through a filter straw from the pot.
Te is a clear spirit that a few Kayan households in Moe Bye distil from their rice beer. Broken rice is boiled, cooled on a table, sprinkled with pounded family yeast cake and left in clay pots for several days, then the creamy beer is distilled in a double-pot still. The fermented beer is the ferment here; the spirit is a boundary case past the distillation step.
Safety: A study of home-distilled spirits warns that methanol can reach dangerous levels if the distillation is not closely monitored, and that lead can come from soft solder and copper from copper fittings in a still. In that 2024 study of 36 home-distilled spirits from Texas, 36 % were over the lead limit of 0.15 mg/L the authors applied and 11 % over the 0.5 mg/L copper limit for wine; methanol was below the US FDA limit in all of them. The study did not test te.
Also called थ्वं, thwon, jaad, chyang, taku thwon (brown, maize).
Thwon is the rice beer of the Newar people of the Kathmandu valley, brewed for festivals and rituals. Boiled rice is mixed with a marcha starter, fermented, packed into a sealed earthen pot and then drawn off with water.
Also called tuak, Iban rice wine, Sarawak tuak.
Tuak is the sweet rice wine of the Iban and other Dayak peoples of Borneo. Glutinous rice is cooked and mixed with ragi starter, water and optional sugar. In parts of Indonesia, such as North Sumatra, the same word means palm wine, which has its own entry.
Also called urwarwa, isongo, insongo, Burundi banana beer.
Urwarwa is Burundi's banana beer, the same drink as Rwandan urwagwa. Ripe beer bananas are trampled with grass, the juice is squeezed out and diluted, and roasted crushed sorghum is added before it ferments for 2–4 days in a warm pit under banana leaves. Isongo is made from undiluted juice and is stronger.
Safety: Shale and colleagues review coliforms, Staphylococcus, mycotoxins and endotoxins as possible contaminants of this beer family, from handling, water and mouldy grain.
Also called chicha de molle, chicha de jora, molle aqa (molle beer).
A Wari brewery on the summit of Cerro Baúl had separate rooms for milling, boiling and fermenting, and made about 1,800 L of chicha a batch. Abundant molle seeds in its ash suggest beer from molle berries as well as sprouted maize. The brewery was burned after a last feast.
Yu angouba is a light rice beer of Manipur made with germinated paddy (malted rice grain) instead of a mould starter cake. Rice and sprouted paddy are soaked, pounded, stirred into boiled water and left covered for 2–3 days until it foams; it keeps for at most a week.
Safety: Yu angouba cannot be stored long; the survey gives a maximum of 7 days.
Zarzaparrilla bark wine is a Mexican alcoholic drink made from maize beer with zarzaparrilla bark. The FAO survey of fermented cereals, after Wacher-Rodarte (1995), lists it in one line.
Zhuchu is a rice beer of the Mao Naga of Manipur, started with sprouted paddy (khekhrii). Paddy is soaked in spring water with charcoal and Elsholtzia twigs, sprouted in a basket, sun-dried and pounded. The powder is stirred into a paste of rice flour and boiling water, and the beer is ready in three or four days.
Safety: The 1998 account notes it is considered good for health in moderation but becomes toxic when drunk in large quantity.
Also called zû.
Zû is the Mizo name for rice beer. Its starter, dawidim or chawl, is made from soaked, pounded rice shaped into small cakes, dusted with the bark powder of a climber and kept in a container with paddy husk in a hearth until it swells. The best-known kind, zupui, was brewed from bran and broken rice in an earthen pot and sucked out through a pipe.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
