SOME OTHER FERMENTED ALCOHOLIC BEVERAGE

OTHER FERMENTED ALCOHOLIC BEVERAGES

Cider (beverage is a fermented alcoholic beverage made from apple juice. Cider varies in alcohol content from 2% ABV to 8.5% ABV or more in traditional English ciders.
Although cider can be made from any variety of apples, certain cultivars are known as cider apples. Cider is popular in the United Kingdom, especially in South West England. The United Kingdom has the highest per capita consumption of cider, as well as the largest cider-producing companies in the world including H. P. Bulmer, the largest. As of 2006, the UK produces 600 million litres of cider each year.
Both sparkling and still ciders are made; the sparkling variety is the more common.

Perry :

Perry is an alcoholic beverage made from fermented pears. Perry has been common for centuries in Britain, particularly in the Three Counties of Gloucestershire, Herefordshire and Worcestershire, and in parts of south Wales; and France, especially Normandy and Anjou.
In more recent years, commercial perry has also been referred to as “pear cider”, though some organisations (such as CAMRA) do not accept this as a name for the traditional drink.[
As with apples specifically grown to make cider, special pear cultivars are used: in the UK the most commonly used variety of perry pear is the Blakeney Red. They produce fruit that is not of eating quality, but that produces superior perry.
The majority of perry pear varieties in the UK originate from the counties of Gloucestershire, Herefordshire and Worcestershire in the west of England.

Mead--

Also called honey wine is an alcoholic beverage that is produced by fermenting a solution of honey and water. It may also be produced by fermenting a solution of water and honey with grain mash; the mash is strained off immediately after fermentation. Depending on local traditions and specific recipes, it may be flavored with spices, fruit, or hops (which produce a bitter, beer-like flavor). The alcoholic content of mead may range from about 8% ABV] to 18%. It may be still, carbonated, or sparkling, and it may be dry, semi-sweet, or sweet.
A mead that also contains spices (such as cloves, cinnamon or nutmeg), or herbs (such as oregano, hops, or even lavender or chamomile, is called a metheglin.
Mead that contains fruit (such as raspberry, blackberry or strawberry) is called a melomel,
Mead that is fermented with grape juice is called a pyment.

Sake :

Sake is a rice-based alcoholic beverage of Japanese origin. It is sometimes spelled sake‘ to show the pronunciation more clearly.
This beverage is called sake in English, but in Japanese, sake or o-sake refers to alcoholic drinks in general.
The Japanese term for this specific beverage is Nihonshu, meaning “Japanese sake”.
In Japan sake is served chilled, at room temperature, or heated, depending on the preference of the drinker, the quality of the sake, and the season. Typically, hot sake is a winter drink, and high-grade sake is not drunk hot, because the flavors and aromas will be lost. This masking of flavor is the reason that low-quality sake is often served hot.
Sake is usually drunk from small cups called choko, and poured into the choko from ceramic flasks called tokkuri. Saucer-like cups called sakazuki are also used, most commonly at weddings and other ceremonial occasions. Recently, footed glasses made specifically for premium sake have also come into use.
Another traditional cup is the masu, a box usually made of hinoki or sugi, which was originally used for measuring rice. In some Japanese restaurants, as a show of generosity, the server may put a glass inside the masu or put the masu on a saucer and pour until sake overflows and fills both containers.
In general, it is best to keep sake refrigerated in a cool or dark room, as prolonged exposure to heat or direct light will lead to spoilage. Sake stored at room temperature is best consumed within a few months after purchase.

Toddy–

Palm wine also called Palm Toddy also called “Kallu” in Malayalam and Tamil or simply Toddy is an alcoholic beverage created from the sap of various species of palm tree such as the Palmyra, and coconut palms.
This drink is common in various parts of Asia and Africa,
The sap is extracted and collected by a tapper. Typically the sap is collected from the cut flower of the palm tree. A container is fastened to the flower stump to collect the sap. The white liquid that initially collects tends to be very sweet and non-alcoholic before it is fermented.
In parts of India, the unfermented sap is called “Neera” and is refrigerated, stored and distributed by semi-government agencies.
A little lime is added to the sap to prevent it from fermenting. Neera is said to contain many nutrients including potash.
Palm sap begins fermenting immediately after collection, due to natural yeasts in the air (often spurred by residual yeast left in the collecting container). Within two hours, fermentation yields an aromatic wine of up to 4% alcohol content, mildly intoxicating and sweet. The wine may be allowed to ferment longer, up to a day, to yield a stronger, more sour and acidic taste, which some people prefer.
Pulque– Pulque, or octli, native beverage of is a milk-colored, somewhat viscous alcoholic beverage made from the fermented sap of the maguey plant, and is a traditional Mexico.
Plum jerkum is a type of fruit wine produced from plums, similar in the manner to which cider (from apples) and perry (from pears) are made. The drink is native to areas of central England such as Warwickshire and the Cotswolds.