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Fermentation Atlas

Alcoholic drinks

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

298 entries listed here, page 1 of 4.

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FermentRegionMain stepTemperatureSaltpH
African honey drinks (bessoudioury, iQhilika and others)Sub-Saharan Africa2 days30 °C3.6–3.8
Ale (top-fermented barley beer)worldwide14 days20 °C5.5
Amarone della Valpolicella (appassimento)Valpolicella, Verona province, Veneto, Italyat least 2 years
Amgba and bili bili (Cameroon, Chad)Cameroon4 days
AwamoriOkinawa, Japanat least 6 months
Bahalina (aged red-bark tuba)Eastern Visayas, Philippinesat least 12 months4.4–5
BalchéYucatán Peninsula24 h – 2 days
Banana beer (urwagwa, mubisi, mbege)Rwanda, Burundi, Uganda, Tanzania, DR Congo, Kenya2–6 days25 °C4–4.7
Berliner WeisseBerlin / Northern Germany2 days5.1
Bignay wine (Philippine Antidesma fruit wine)Philippines3 months
Borde (Ethiopian maize/cereal sour beer)Southern and western Ethiopia44 h – 2 days3.5–4.1
Bouza (Egyptian bread beer)Egyptat least 24 h3.7
Carbonic-maceration red wine (Beaujolais, Rioja, vino novello)Beaujolais5–8 days20–30 °C
Cauim (Tupinambá chewed manioc or maize beer)Coastal Brazil2 days5.5 → 3.4
Chhaang (Tibetan and Himalayan barley beer)Tibet and the Qinghai-Tibet Plateau, Ladakh, Lahaul and Spiti, Uttarakhand, Sikkim, Bhutan, Nepal2–3 days4.1
Chicha de jora (malted-maize chicha)Peru, Bolivia, Ecuador24 h – 15 days
Choujiu (Xi'an milky rice wine)Xi'an and Guanzhong, Shaanxi, China7 days22 °C
Cider (apple)England, France30 days – 6 months3–12 °C3.3–4
Colonche (prickly pear wine)Altiplano of central-northern Mexico12 h25–30 °C
Divine-qu glutinous-millet or proso wine (造酒法 under ch. 64; Yuan Puye family method)Northern China6 days
Doburoku (unpressed cloudy sake)Japan14–30 days
Dolo (Burkina Faso sorghum beer)Burkina Faso12–24 h4–5
Dongdongju (bueuiju, floating-ant wine)Korea3–7 days
Doro (Zimbabwean opaque beer; hwahwa, mhamba, uthwala)Zimbabwe2–3 days
East Asian fruit wines (bayberry, mulberry, goji and plum)China6–15 days17–20 °C4.9 → 3.49
Fruit and country wines (home fruit winemaking)Worldwide2–12 months
Genshu, shiboritate, muroka, tobingakoi and shizuku (pressing and finishing styles)Japan21–28 days8–18 °C
Ginger beer (brewed, ginger-beer plant or ginger bug)England and the rest of the British Isles4 days
Ginjo and daiginjo sake (with junmai ginjo and junmai daiginjo)Japan6–12 months15 °C
Hakka niangjiu (Hakka huangjiu)Hakka areas of Fujian, Guangdong23–42 days19–21 °C
Handia (haria, hadiya)West Bengal3–4 days6.8 → 3.61
Hongqu jiu / Fujian laojiu (red-qu rice wine)Fujian5–20 years
Honjozo and futsu-shu (sake with added brewer's alcohol)Japan6–12 months
Ice wine (Eiswein, icewine)Canadaat least 30 days15–17 °C4
Ihwaju (pear-blossom wine)Korea10 days25–28 °C3.9
Ikigage (Rwandan sorghum beer)Rwandaat least 2 days29 °C3.9
Imo-jochu (sweet-potato shochu)Kagoshima and Miyazaki, southern Kyushu, Japan9 days
Jimo laojiu (Jimo huangjiu, millet huangjiu)Jimo District, Qingdao, Shandong, Chinaat least 30 days3.5–4.5
Jiuniang / laozao / tianjiuniang (sweet fermented rice)China3–4 days25–30 °C3.8–4
Judima (Dimasa rice wine)Dima Hasao3–7 days4.9
Khaung ye / hsan khaung ye (Myanmar rice beer)Myanmarat least 7 days5.4–6.5
Kodo ko jaanr (finger-millet jaanr; base of tongba)Sikkim, Darjeeling hills, Nepal, Bhutan, Tibet2–7 days4.1
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 mikiJapan3 months5 °C3.8–4
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
Lihing / tapai (Sabah rice wine)Sabah, Malaysia28 days3.6–3.8
Longan wineSouthern China9 days30 °C6 → 3.85
Lychee wine (lizhi jiu)Southern China5 months8–10 °C
Makgeolli (takju, nongju)Korea7–37 days15–25 °C3.6–4.4
Mead (base flow)worldwideat least 12 months15 °C
Merisa (Sudanese sorghum beer)Sudan, South Sudan36 h4
Mijiu (Chinese and Taiwanese rice wine)Southern China, Taiwan12–14 days25 °C
Mixiang (rice-aroma) baijiu — Guilin SanhuajiuGuangxi8–15 days27–29 °C
Muday (Mapuche grain chicha)south-central Chile and south-west Argentina
Mugi-jochu (barley shochu)Iki island20 days
Namazake (unpasteurised sake) and once-heated nama formsJapan6 monthsup to 5 °C
Nigori, origarami, jikagumi and doburokuJapan21–28 days8–18 °C
Ogogoro / akpeteshie (West African distilled palm wine)Nigeria7 days7–7.4 → 5
Orange wine (white wine with maceration, amber wine)Georgiaat least 30 days3 → 3.32
Palm wine, Asian regional names (toddy, raa, kallu, tua, tuhak)South and Southeast Asia5 days7.2 → 4.5
Perry (poiré)Englandat least 12 months5–15 °C
Pito and burukutu (Nigeria, Ghana)Northern Nigeria and Ghana4–5 days5.6 → 3.72
Pomace-water drinks (piquette, lora, ciderkin)France and other wine regions of Europe24 h – 14 days4–5
Pulque (octli)Central Mexico6–15 years3.5–4
Pulque in pre-Hispanic Mesoamerica (octli)Central Mexico3–12 months3–4
Qingxiang (light-aroma) baijiu — Fenjiu ground-jar processFenyang28 days17–30 °C3.5–3.8
Qinzhou spring-wine coarse qu and spring wine (秦州春酒麴 / 作春酒法)Qinzhou21–26 days
RaksiNepal, Sikkim, Darjeeling hills, Arunachal Pradesh, Tibet7–25 days4.1
Red wineworldwide9–22 months3.3–3.5
RetsinaGreece13 days18–20 °C3.4–3.4
Rosé wineWorldwide7–15 days16–20 °C3.4
Rượu nếp, rượu nếp cẩm and rượu đếVietnam8–12 days25–35 °C3.9–4.2
Sahti (Finnish juniper farmhouse ale)Hämeat least 7 days0–11 °C
Sato (Isan rice wine) and lao hai / ou (jar wine)Isan5–10 days25–35 °C3.4–3.8
Shanniang jiu (semi-sweet Shaoxing wine)Shaoxing, Zhejiang, Chinaat least 30 daysup to 20 °C
Shaoxing huangjiu, Yuanhong (dry); base flow for Shaoxing winesShaoxing, Zhejiang, Chinaat least 2.6 monthsup to 20 °C

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