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Tag: #Fermented Drinks

Browse our collection of food history articles exploring the legacy, heritage, and stories behind Fermented Drinks.

5 articles

Amber kvass in a glass beside dark rye bread and fermented grain
drinks

Kvass

How bread, malt, microbes, household thrift, and industrial bottling made a lightly fermented drink across Eastern Europe

Eastern Europe, especially Slavic and Baltic foodways7 min read
Golden tepache in a clay cup beside pineapple rind piloncillo and cinnamon
drinks

Tepache

How an older maize-drink name became attached to a lightly fermented pineapple beverage shaped by thrift, street trade, and revival

Mexico7 min read
Cloudy white makgeolli poured from a brass kettle into a shallow bowl beside rice and nuruk
drinks

Makgeolli

How grain, fermentation starters, farm labor, taxation, industrial rules, and craft revival shaped Korea’s milky rice alcohol

Korean Peninsula7 min read
Clear sake poured from a ceramic flask beside polished rice and koji-covered grains
drinks

Sake

How polished rice, koji mold, yeast, water, religious institutions, taxation, and modern science created Japan’s most famous fermented drink

Japan7 min read
Warm pale amazake in a ceramic cup beside rice koji and grains
drinks

Amazake

How enzymatic sweetness, seasonal street vending, shrine culture, and modern fermentation interest kept an old rice drink alive

Japan7 min read