Alcoholic drinks

Also called 愈瘧酒, 酃酒, 㰂酒, 柯柂酒, fever-curing wine, Ling wine.

various

• Jia Sixie, Qimin Yaoshu (6th century), ch. 66

jar wine drunk through bamboo straws; nearly extinct (WP:Philippine wine)

1. Ferment cooked grain with starter in jars

• Wikipedia, Philippine wine (outline only)

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.

1. Boil the cassava
2. Mix with ragi and spices and seal in a talipuk jar
3. Leave until it becomes bulak21–28 days
4. Drink in turn through bamboo tubes (ginum)

Safety: The source warns that bulak contains alcohol and that drinking too much makes people drunk.

• Diksipro, 'Mengenal tradisi ginum pangasi', 11 January 2024 (no byline; cited by Wikipedia, Tulin Onsoi)

Also called chicha de uva, cachina, Federweißer, Federroter, Sturm, Sauser.

sweet, cloudy, fizzy seasonal drink; strength rises daily

1. Press grapes fully
2. Ferment in large casks7–15 days
3. Serve while still fermenting

Safety: Bottles must not be sealed tight (CO2) (typical).

• Wikipedia (en), 'Federweisser' (fetched raw 2026-10-16)
• Wikipedia (es), 'Chicha de uva', 'Cachina' (fetched 2026-10-16)

dry to off-dry pineapple wine; Okinawan versions ~11.5 % ABV, Dominican ~10 % [WP:Fruit wine]

1. Press pineapples ('crush days')
2. Ferment in temperature-controlled vats, stopped near dryness

• Wikipedia, Fruit wine, 'Pineapple wine' (outline only)
• Napa Valley Register 'Maui winemakers make a splash with pineapple wines' (via search summary)

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.

1. Leave plums in a barrel of rainwaterA few weeks, until the plums start to ferment on their own
2. Strain through muslin
3. Add brown sugar little by little under an airlock
4. Bottle and keepat least 6 months

• Foods of England, Plum jerkum (quoting the Worcester Journal of 17 October 1891, and recipes from Charley Stanley of Bretforton and Cecil Bloxham of Harbury via plumjerkum.co.uk)
• Wikipedia (en), 'Plum jerkum' (outline only)

Also called նռան գինի, nran gini.

red, semi-sweet fruit wine

1. Press whole pomegranates to juice
2. Fermentabout 2 weeks for blended pomegranate-grape wines (importer descriptions, via search summary)
3. Bottle with residual sugar (semi-sweet)

• Wikipedia, Fruit wine, 'Pomegranate wine' (outline only)
• PMC8392717, 'Dynamics of the fermentation process and chemical profiling of pomegranate wines…' (via search summary)
• LCBO and importer product listings (via search summary)

Fermentation halted part-way by adding neutral grape spirit (aguardente), leaving residual sugar; final 19–22 % ABV; traditionally foot-trodden in granite lagares (typical); aged in wood (tawny) or tank/bottle (ruby, vintage) (WP).

1. Tread/crush and ferment on skins2–3 days
2. Fortify with aguardente (about 77 % ABV, about 1:4)
3. Age (lodges at Vila Nova de Gaia)

• Wikipedia, Port wine (outline only)

rarely drunk as such; WP lists 'potato beer' as the fermented form beside the potato spirits

1. Cook potatoes; saccharify; ferment

• Wikipedia (en), 'List of alcoholic drinks' (fetched raw 2026-10-16)

Also called pox.

DISTILLED ritual spirit

1. Ferment cane
2. Distil (DISTILLED)

• Ojeda-Linares C. et al., "Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape", Foods 10(10):2390, 2021

Also called поза.

kvass- or braga-like low-alcohol drink; offered in sacrificial prayers to the gods

1. Steam beet in the oven on low heata day or several days
2. Mix with rye flour, malt, hops; ferment

• Wikipedia (ru), 'Поза (напиток)' (fetched 2026-10-16)

Also called प्रसन्ना.

clear grain wine

1. Ferment5 days

• J. Ayurveda & Holistic Medicine 2013 1(9) (wisdomlib PDF, already cited in round 1)

Pruno is an illicit wine made in prisons from fruit, sugar and water fermented for several days in sealed plastic bags or jars. It matters to public health because batches that included potatoes have caused botulism outbreaks in US prisons.

1. Combine fruit, sugar and water in a bag
2. Ferment sealed for several days

Safety: Botulinum toxin forms in airless, low-salt, low-acid, low-sugar conditions at room temperature. CDC investigators found that pruno with a potato added can give these conditions. Potatoes and other root vegetables can carry spores from soil; in the Utah outbreak the potato had been kept for weeks at room temperature. Botulism outbreaks from pruno have been reported in California, Utah, Arizona and Mississippi prisons.

• Thurston D. et al. 2012, Botulism from drinking prison-made illicit alcohol - Utah 2011, Morbidity and Mortality Weekly Report 61(39), US Centers for Disease Control and Prevention
• Marlow M., Edwards L., McCrickard L. et al. 2021, Mild botulism from illicitly brewed alcohol in a large prison outbreak in Mississippi, Frontiers in Public Health 9:716615
• Wikipedia, Kilju, see also (outline only)

alcoholic beverage

1. Ferment maize juice with toasted maize and pirú berries

• Haard N.F. et al. 1999, Fermented cereals: a global perspective, FAO Agricultural Services Bulletin 138, ch. 4 Table 1 (adapted from Wacher-Rodarte 1995)

Also called 白醪酒, 明酒, 夏封清酒, 夏雞鳴酒.

short-ferment sweet wines

1. Steep qu, add cooked grain, short fermentsee variants

• Jia Sixie, Qimin Yaoshu (6th century), ch. 66

Also called ქვევრი, ჭური (ch'uri, West Georgia).

Fermented and aged in egg-shaped beeswax-lined clay vessels (20–10,000 L, ~800 L typical) buried to below the neck; sealed ≥5–6 months before decanting (WP).

1. Crush grapes into qvevri with chacha (pomace)
2. Ferment open and punch down the cap2–4 weeks; in Kakheti the cap is stirred 3–4 times a day
3. Seal with lid and clay, and mature on the pomaceSealed about 6 months; Kakhetian whites stay on the chacha until New Year or February
4. Decant; clean qvevri with lime and recoat with beeswax

• Wikipedia, Qvevri (outline only)
• Decanter and other trade articles on qvevri winemaking (read through search summaries; no study found)

Also called rượu cần, ruou can, jar wine, 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.

1. Make the leaf starter (men lá)33 days
2. Cook the rice or maize, cool it and mix in husk
3. Mix in the crushed starter
4. Pack into an earthenware jar and seal
5. Ferment in the sealed jarat least 30 days
6. Add water and drink through bamboo tubes

Safety: No safety limits specific to rượu cần were found. As a spontaneous ferment, its alcohol and hygiene vary from jar to jar.

• Nguyễn Văn Huế 2024, Kỹ thuật sản xuất rượu men lá (Techniques for making leaf-starter rice wine), reference book, Hue University Press
• Nguyễn Khoa Trưởng 2013, Các loài thực vật làm rượu cần ở Lâm Đồng (Plant species used to make rượu cần in Lâm Đồng), Dalat University Journal of Science 3(1):31–42 (abstract)
• Le Huong 2026, Forest leaves hold the secret to Vietnam's Mnong rice wine, VietNamNet, 19 September 2026
• Wikipedia, Rượu cần (outline only)

Also called rượu dừa, coconut wine (Vietnam), Bến Tre coconut wine.

A whole mature coconut is sanded, lacquered 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.

1. Choose a mature coconut; sand the husk smooth and lacquer it
2. Bore a small hole, inject rice spirit, seal
3. Rest10–15 days

Safety: This is an infusion, not a fermentation. Its safety depends on the rice spirit used.

• Báo Pháp Luật Việt Nam (doanhnhan.baophapluat.vn) 2021-05-27, Khám phá sản vật miền Nam Việt Nam (Kỳ 16), section on rượu dừa Bến Tre

Also called rượu Phú Lộc, Phu Loc rice wine.

village rice spirit; now a geographical indication held by Phu Loc Wine Co.

1. Ferment sticky rice with the village starter
2. Distil
3. Feed the stillage to pigs

• Wikipedia, Phú Lộc rice wine (outline only)

1. Ferment in clay pots (sambudieras)at least 24 h

• Ojeda-Linares C. et al., "Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape", Foods 10(10):2390, 2021

Also called sendechó, sende, sendechjo.

ritual maize beer

Total time

Six steps over 25–30 days in the 2025 study

1. Sprout maize with Buddleja
2. Cook with chilli
3. Inoculate with pulque or agave sap; ferment in clay pot

• Ojeda-Linares C. et al. 2021, Traditional fermented beverages of Mexico: a biocultural unseen foodscape, Foods 10(10):2390
• Estudios Sociales. Revista de Alimentación Contemporánea y Desarrollo Regional 35(66):e251603 (2025), ethnographic study of sendechó in San Nicolás Guadalupe (read through a search summary)
• masaamerica.com, Sende (2019)

thick salty sour drink, low alcohol

1. Mix flours, salt and spice with water; add 1–2 L old slurry
2. Ferment overnight
3. Add chilli before serving

• Fentie E.G. et al., "Cereal- and Fruit-Based Ethiopian Traditional Fermented Alcoholic Beverages", Foods 9(12):1781, 2020

Also called 酴酒, tu jiu.

sweet, pungent, smooth mash eaten with its lees; 'does not make you drunk', only warms the face

1. Steep qu in winterfrom the 12th month until the thaw in the 1st–2nd month
2. Mash with rice and resealseveral tens of days

• Jia Sixie, Qimin Yaoshu (6th century), ch. 66

straw-drunk pot beer

• Cornell 2022 (photo caption)

Also called सीधु, शीधु, pakvarasa sidhu, shitarasa sidhu.

sugarcane wine

1. Ferment sugarcane juice

• Wisdom Library, Sidhu (definitions citing Bhāvaprakāśa, Caraka, Suśruta). https://www.wisdomlib.org/definition/sidhu

Also called sidra de Punucapa.

artisanal cider; denominación de origen; drunk at Fiestas Patrias (September) and Candelaria (2 February)

1. Press local apples; ferment the juice

• Wikipedia (es), 'Sidra de Punucapa' (fetched 2026-10-16)

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 gives its own times or temperatures, so it follows the finger-millet steps of its parent.

Substrate

Cassava root instead of finger millet; simal tarul is the Nepali name for Manihot esculenta

Product

Mildly alcoholic and sweet-sour

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. Processing such as heating lowers the cyanide and also stops the plant enzyme that releases it.

• FermDB (Bokulich lab, ETH Zurich), FermDB_data.tsv, CC BY 4.0, row "Simal tarul ko jaanr" (citing Tamang J.P. et al. 2020, Fermented foods in a global age: East meets West, Comprehensive Reviews in Food Science and Food Safety 19:184–217)
• Uprety Y. et al. 2012, Diversity of use and local knowledge of wild edible plant resources in Nepal, Journal of Ethnobiology and Ethnomedicine 8:16, doi:10.1186/1746-4269-8-16 (simal tarul = Manihot esculenta)
• EFSA CONTAM Panel 2019, Evaluation of the health risks related to the presence of cyanogenic glycosides in foods other than raw apricot kernels, EFSA Journal 17:e05662, doi:10.2903/j.efsa.2019.5662

alcoholic barley beverage; FermDB gives one sentence only

• FermDB (Bokulich lab, ETH Zurich), FermDB_data.tsv, CC BY 4.0. Rows used here mostly cite Tamang J.P. et al. 2020, "Fermented foods in a global age: East meets West", Compr. Rev. Food Sci. Food Saf. 19:184–217 (not open access, so read through FermDB), and Tamang, Thapa & Rai 1996 (J. Food Sci. Technol.), row 'Sing sing' (citing Tamang et al. 2020)

Also called 僧坊酒, sobo-shu, temple sake.

A category, not one recipe: sake brewed by great temples from the Heian period after the court brewing office declined. Temples had rice from their estates, labour from monks, and knowledge brought back by monks who studied in China. Peak in the early Muromachi period [JAWP:僧坊酒].

• Wikipedia (ja), 僧坊酒 (outline only)

rice beer 'made much like sake', similar to wine in strength [WP:Sonti (rice drink)]

1. Steam rice100 °C
2. Saccharify with Rhizopus sonti
3. Ferment

• Wikipedia, Sonti (rice drink) (outline only)
• Chopra R.N., Chopra G.S., Chopra I.C. "Alcoholic beverages in India, Part II." Indian Medical Gazette 77(5):290–296, 1942. Open access in PMC (PMC5169024). Colonial excise survey; useful as a dated archive record

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.

1. Boil the hops in water30 min
2. Add warm water, molasses and spruce essence in a cask
3. Add emptins and let it workup to 7 days
4. Bottle with a spoonful of molasses

• Simmons A. 1796, American Cookery, "For brewing Spruce Beer", Project Gutenberg eBook 12815
• Parks Canada, Heritage Gourmet Recipes - Spruce Beer (Fort Beauséjour-Fort Cumberland National Historic Site), adapted from Boudreau and Gallant 1980
• Wikipedia (en), Spruce beer (outline and history only)

Also called ស្រាពាង, jar wine, sra pieng.

cloudy white jar wine drunk communally; ritual drink in buffalo-sacrifice alliance rites

1. Mix cooked glutinous rice with ground herbs and leaven
2. Pack into a large earthenware jar, cover30 days – 2 years
3. Drink through long bamboo straws, topping up with water

• Wikipedia, Sra peang (outline only)

1. Ferment rice with starter, ginger and cane juice

• and goya.in blog (names only, via search summary)

Also called kaš (Sumerian, beer), bappir, Ninkasi beer.

cereal beer

1. Prepare bappir
2. Malt and mash with bappir
3. Ferment

• Civil M. 1964. A Hymn to the Beer Goddess and a Drinking Song. In: Studies Presented to A. Leo Oppenheim.
• Zythophile 2024. https://zythophile.co.uk/2024/09/27/no-the-hymn-to-ninkasi-is-not-a-recipe-for-making-sumerian-beer
• World History Encyclopedia. https://www.worldhistory.org/article/222/the-hymn-to-ninkasi-goddess-of-beer

rice wine; one line in the Wikipedia rice-wine table, no process found

• Wikipedia, Rice wine, table (outline only)

millet beer

1. Ferment cooked millet with dhehli

• Angmo K., Bhalla T.C., "Preparation of Phabs — an indigenous starter culture for production of traditional alcoholic beverage, Chhang, in Ladakh", Indian J. Tradit. Knowl. 13(2):347–351, 2014, dhehli and sura named
• Himachal fermented-foods study (via search summary)
• Rawat J.M., Pandey S., Debbarma P., Rawat B. 2021, Preparation of alcoholic beverages by tribal communities in the Indian Himalayan Region: a review on traditional and ethnic consideration, Frontiers in Sustainable Food Systems 5:672411

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.

1. Gather sprouted grains, paddy and nagnahu
2. Pound half the paddy, parch the other half
3. Cook the rice wet in a new jar
4. Mix in the malt and nagnahu powders
5. Heap the mash around the kārotara and leave three nights3 days
6. Strain through a hair sieve

• McHugh J. 2021, The ancient Indian alcoholic drink called surā - Vedic evidence, Journal of the American Oriental Society 141(1):49-72 (Baudhāyana Śrauta Sūtra 17.31–17.34 and 26.22, pp. 55–56)
• Wikipedia, Sura (alcoholic drink) (outline only)

palm wine drunk as it ferments

1. Fell palm; cut the shoot apical meristem; sap pools in a cavity in the trunk15 days

• Ojeda-Linares C. et al., "Traditional Fermented Beverages of Mexico: A Biocultural Unseen Foodscape", Foods 10(10):2390, 2021
• "Fermented traditional wine from palm trees: microbial, nutritional attributes and health impacts", Front. Food Sci. Technol., 2023

millet beer for daily use, festivals, funerals, weddings, house-warmings; red millet keeps fresher than other grains

1. Boil dried millet slowly in a metal pot; spread on bamboo mats to cool
2. Crush a yeast cake over the grain
3. Ferment in a clay pot covered with dry banana, mango or custard-apple leaves14–30 days
4. Serve from ox-horn or gourd cups, or through a filter straw from the pot

• Cornell M. 2022, Traditional brewing in Myanmar: an amazing heritage (review of Corbin 2022), Zythophile, https://zythophile.co.uk/2022/02/21/traditional-brewing-in-myanmar-an-amazing-heritage (read via Wayback Machine)

Also called 樽酒.

Finished sake kept in a cedar (sugi) cask, which gives a woody, resinous aroma (JSS-NRIB2011 glossary). Historically all Edo-period 'kudarizake' shipped from Nada/Itami to Edo travelled in casks by sailboat (JSS-NRIB2011, history chapter).

1. Hold in cedar cask

• Japan Sake and Shochu Makers Association and National Research Institute of Brewing, "A Comprehensive Guide to Japanese Sake", 1st ed., March 2011

clear rice spirit; herb-infused version

1. Boil broken rice fully, cool on a wooden table, sprinkle pounded yeast cake
2. Ferment in clay potsseveral days
3. Distil in a double-pot still (vapour condenses in a water-filled second pot)
4. Hpwe ayeq only: infuse herbs dug from a hpwe den (ideally after a month underground, warm and moist)several weeks

• Cornell 2022, review of Corbin, Heritage Drinks of Myanmar

Also called थ्वं, thwon, newari jaad, 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. No study of thwon itself has been found; the steps here follow Wikipedia's outline.

1. Wet the grain, then drain in a pot with holes in the bottom (ghyampo)A few hours (Wikipedia)
2. Boil in a copper vessel (potasi / phoshi)2 h
3. Cool; place charcoal (hyangva) and chilli on top
4. Add marcha
5. Solid-state ferment7 days
6. Pack into an earthen pot (tyapa), cover with leaves and seal
7. Pour in water (la tayagu)4 days

• Wikipedia, Thwon (outline only)
• Wikipedia, Alcohol in Nepal, "Traditional brewing" section (outline only)
• Bhaktapur.com, Thwon (jaad) (via search summary)

Also called tuak.

palm wine; ceremonial 'tuak tangkasan' is made without raru (Infobudaya, via search summary)

1. Tap aren palma cut flows for about four months (Jakarta Post 2013)
2. Add raru bark and fermenthours to a day

• Diversitas Hayati (UIN Jambi) raru paper (via search summary)
• The Jakarta Post 2013-01-21 'Enjoying tuak in Batak country'
• J. Ethnic Foods 2024, s42779-024-00221-x (via search summary)

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, mixed with ragi starter and fermented like tapai, and the liquid is drawn off, often with sugar water added. In Sumatra and Bali the same word means palm wine, which has its own entry.

Starter

Ragi, the dry rice-flour starter cake of moulds and yeasts also used for tapai (Wikipedia)

Distilled form

Langkau is tuak distilled to up to 50 % alcohol (Wikipedia); it is a spirit, not part of this entry

Made like Tapai / tape ketan (fermented glutinous rice).

• Wikipedia, Tapai (outline only)
• Wikipedia, Palm wine (outline only)

Also called ulanzi, bamboo wine, bamboo juice.

sweet-sour, lightly sparkling bamboo wine; cheap in the rainy season (as low as TZS 200 per litre)

1. Cut and bruise young shootsrainy season, December–April
2. Collect in the mbeta
3. Ferment4–5 days to a beer-like strength (bamboo profile, via search summary); rapid activity in the first 2 days, then slower (UDSM 1996)

• citing Bangu N. et al. 2006, 'A short note on processing of bamboo juice', Tanzania J. Agric. Sci. 7(2), https://www.ajol.info/index.php/tjags/article/view/109652
• UDSM repository, 'A study of alcoholic fermentation of sap from the bamboo Oxytenanthera abyssinica (A. Rich) Munro', https://libraryrepository.udsm.ac.tz/items/67d3cc5c-b00b-4de0-b546-2e8345fdf806 (via search summary)
• Tanzania Journal of Science, 'Determination of sugars, amino acids, pH and alcohol in bamboo beverage from Southern Highlands, Tanzania', https://journals.udsm.ac.tz/index.php/tjs/article/view/8047 (via search summary)

Also called urwagwa, urgwagwa.

banana beer; drink within a week (Slow Food Ark of Taste)

1. Ripen bananas in a warm pit covered with banana leaves4–5 days (BYO recipe); "several days" (Slow Food)
2. Knead peeled bananas with spear grass to extract juiceAbout 1 h of kneading, pressing and rinsing with about 5 L water (BYO recipe)
3. Add crushed roasted sorghum and ferment in a warm pit2–4 days
4. Filter

• Slow Food Foundation, Ark of Taste: Urwaga banana beer (read through a search summary)
• Brew Your Own, Urgwawa Rwandan banana beer recipe (read through a search summary)
• Shale K., Mukamugema J., Lues R.J., Venter P. 2014, Possible microbial and biochemical contaminants of an indigenous banana beer "Urwagwa": a mini review, African Journal of Food Science 8(7):376–389
• Nzigamasabo A., Nimpagaritse A. 2009, Traditional fermented foods and beverages in Burundi, Food Research International 42(5–6):588–594

Also called urwarwa, isongo, insongo, Burundi banana beer.

sweet to dry banana beer; alcohol varies by household

1. Ripen green bananas in a pit
2. Peel; mash with spear grass by feet or hands; squeeze and filter
3. Dilute (urwarwa) or keep undiluted (isongo)
4. Add crushed roasted sorghum; ferment in a warm pit under banana leaves2–4 days

Safety: Shale et al. review coliforms, Staphylococcus, mycotoxins and endotoxins as possible contaminants of this beer family.

• Isongo and Urwarwa rows, citing [ALOYS2009]
• Afr. J. Food Sci. 8(7):376–389
• burunditravel.bi, 'Les boissons burundaises' (via search summary; low)

Above-ground large clay amphorae (talhas lined with pez/resin-wax), skins sink, wine drawn from bottom tap after St Martin's Day (11 Nov) (typical; verify).

Made like Qvevri wine (Georgian buried-amphora wine).

Also called chicha de molle, chicha de jora, molle aqa (molle beer).

A Wari brewery on the summit of Cerro Baúl, used about AD 600–1000, 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.

1. Mill sprouted maize
2. Boil the wort, or soak the molle berries2 h
3. Ferment in the patio vats3–5 days

• Moseley M.E., Nash D.J., Williams P.R., deFrance S.D., Miranda A., Ruales M. 2005, Burning down the brewery, establishing and evacuating an ancient imperial colony at Cerro Baúl, Peru, PNAS 102(48):17264–17271
• Valdez L.M. 2012, Molle beer production in a Peruvian central highland valley, Journal of Anthropological Research 68:71–93

Also called 白醪麴, 白醪, baiyao, sweet white rice wine.

sweet, quick white rice wine (2–3 days)

1. Make qu7th month; turn day 7, heap day 14, collect day 21
2. Sour-soak the rice1 night
3. Mash1 night
4. Strain and add hot rice3–5 days

Safety: Each batch in its own jar; never combine batches.

• Jia Sixie, Qimin Yaoshu (6th century), ch. 65 白醪麴

1. Steam rice, cool on a bamboo mat and add powdered xaj-pitha
2. Ferment in earthen pot sealed with dhekia fern leaves on a bench above the hearth
3. Decant and dilute with water

• "Metagenomics analysis of microbial communities associated with a traditional rice wine starter culture (Xaj-pitha) of Assam, India", 3 Biotech 2016
• Rawat J.M., Pandey S., Debbarma P., Rawat B. 2021, Preparation of alcoholic beverages by tribal communities in the Indian Himalayan Region: a review on traditional and ethnic consideration, Frontiers in Sustainable Food Systems 5:672411
• Chopra R.N., Chopra G.S., Chopra I.C. 1942, Alcoholic beverages in India, Part II, Indian Medical Gazette 77(5):290–296

Also called 頤麴, 頤酒.

autumn millet wine; 10th-month batches taste like spring wine

1. Make qu in the 9th month (same method as spring-wine qu)
2. Brew in the 8th–9th month

Safety: Yi qu is unsuitable for spring wine: it 'moves' (spoils).

• Jia Sixie, Qimin Yaoshu (6th century), ch. 66

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.

1. Soak rice with germinated paddy2–3 h
2. Drain and pound to powder
3. Stir into boiled water until cool
4. Cover and ferment undisturbed2–3 days

Safety: Yu angouba cannot be stored long; the survey gives a maximum of 7 days.

• Devi P., Suresh Kumar P. "Traditional, ethnic and fermented foods of different tribes of Manipur." IJTK 11(1):70–77, 2012 (read from a Wayback Machine copy of the PDF)
• Rawat J.M., Pandey S., Debbarma P., Rawat B. "Preparation of alcoholic beverages by tribal communities in the Indian Himalayan Region: a review on traditional and ethnic consideration." Front. Sustain. Food Syst. 5:672411, 2021, Table 1
• Luithui C. 2014, Who killed the rice beer?, Kangla Online, 29 August 2014 (Wayback Machine copy)

alcoholic beverage

1. Ferment toasted barley in water3–4 days
2. Add brown sugar

• Haard N.F. et al. 1999, Fermented cereals: a global perspective, FAO Agricultural Services Bulletin 138, ch. 4 Table 1 (adapted from Wacher-Rodarte 1995)

alcoholic beverage

1. Ferment maize beer with zarzaparrilla bark

• Haard N.F. et al. 1999, Fermented cereals: a global perspective, FAO Agric. Serv. Bull. 138, ch. 2 Table 3 ( and ch. 4 Table 1 ( adapted from Wacher-Rodarte 1995. Fetched and parsed, ch. 4 Table 1

Also called 穄米酎, 黍米酎, zhou, one dou makes twenty people drunk.

oil-coloured, very strong wine; keeps 3 years; only 1 dou of lees per dan of millet. The text warns: a person who can drink 1 dou of good wine can manage only 1.5 sheng of this; 3 sheng untreated can kill.

1. Grind millet to powder, steam dry, mix with qu powder; make warm gruel
2. Seal and agemade in the 1st month; opened briefly after the big rains of the 5th month; ripe in the 7th month

Safety: The text describes treating extreme drunkenness by pouring warm 'raw-cooked water' over the drinker. Show as a historical high-alcohol warning.

• Jia Sixie, Qimin Yaoshu (6th century), ch. 66

mild rice beer made with rice malt instead of a mould cake — a malting route in a mould-cake region

1. Germinate paddy (khekhrii)
2. Mix with cooked rice and ferment

• Nelumbo (BSI) 'Ethnobotanical Observation of Rice Beer Zhuchu Preparation by the Mao Naga Tribe', via search summary

Also called zû.

1. Soak rice overnight, drain and pound to a pasteSoaked overnight, drained 15 min
2. Shape cakes and dust them with zangzu bark powder
3. Keep on paddy husk over the hearth until they swell4–5 days
4. Air-dry the starter
5. Ferment rice with dawidim

• Wikipedia, Zû (beverage), citing Thanzami and Lalhlenmawia 2020 in Tamang (ed.), Ethnic Fermented Foods and Beverages of India, pp. 438–451 (outline only)
• Chopra R.N., Chopra G.S., Chopra I.C. 1942, Alcoholic beverages in India, Part II, Indian Medical Gazette 77(5):290–296
• FermDB (Bokulich lab, ETH Zurich), FermDB_data.tsv, CC BY 4.0