Fermented drinks

Traditional ginger beer is a naturally sweetened and carbonated, non alcoholic beverage.

Chal, or shubat (Kazakh: шұбат [ʃʊbɑ́t]), is a Turkic (especially Turkmen and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan.

Happoshu (発泡酒 happōshu lit. "bubbling spirits"), or low-malt beer, is a tax category of Japanese liquor that most often refers to a beer-like beverage with less than 67% malt content.

Whey is the liquid remaining after milk has been curdled and strained.

Kefir or kephir (/kəˈfir/ kə-FEER), alternatively milk kefir, or búlgaros, is a fermented milk drink made with kefir "grains" (a yeast/bacterial fermentation starter) and has its origins in the north Caucasus Mountains.

Ayran is a cold yogurt beverage mixed with salt.

Shōchū (焼酎) is a Japanese distilled beverage less than 45% alcohol by volume.

Fermentation is a metabolic process that converts sugar to acids, gases, or alcohol.

Lassi (pronounced [ləs-siː]) (la-SEE) is a popular traditional yogurt-based drink from the Indian Subcontinent and originates from the Punjab.

Pulque is an alcoholic beverage made from the fermented sap of the maguey (agave) plant.

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology - Kyrgyz: Кымыз, kymyz) is a fermented dairy product traditionally made from mare's milk.

Tejuíno (pronounced as te-HUI-no) is a cold beverage made from fermented corn and popularly-consumed in the Mexican state of Jalisco.

Umqombothi Xhosa pronunciation: [um̩k͡ǃomboːtʰi], from the Xhosa language, is a beer made from maize (corn), maize malt, sorghum malt, yeast and water.

An alcoholic drink, or alcoholic beverage, is a drink that contains a substantial amount of ethanol (informally called alcohol), a depressant which in low doses causes euphoria, reduced anxiety, and sociability and in higher doses causes intoxication (drunkenness), stupor and unconsciousness.

Chibuku is a commercial sorghum beer based on the traditional Umqombothi home made African beers, the main grains used are malted sorghum and maize but may also contain millet.

Tongba (Nepali: तोङवा) is a millet-based alcoholic beverage found in the eastern mountainous region of Nepal and the neighbouring Darjeeling and Sikkim.

Neera, also called palm nectar, is a sap extracted from the inflorescence of various species of toddy palms and used to quench thirst.

Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with piloncillo or brown sugar, seasoned with powdered cinnamon, and served cold.