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Altbier
A source-specific modern extract adaptation of Düsseldorf Altbier, with specialty malts, two hop additions and an ale yeast. It is distinct from a brewery's commercial Altbier process and from Kölsch.
Recipes
1504 records with their sources, across 11 categories.
All drinks58
Fermented beverages53
Fermented fruit and fruit-derived foods2
Fruit preserves2
Koji, mold starters and mold-ripened ferments1
Fermented beverages53Fermented fruit and fruit-derived foods2Fruit preserves2Koji, mold starters and mold-ripened ferments1Filtered to
Recipes
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Kyrgyz Bozo
Kyrgyz Bozo is a mixed-fermented cereal drink made with ground grits, sprouted-wheat ugut and carried-over starter. This registry preparation leaves cereal selection, water and starter allocation unresolved.
Tibetan chang
A 2005 Tibetan account describes cooked barley mixed with changdzi, fermented as moist grain, then steeped in water for an alcoholic drink. Grain and water amounts, starter dose and a verified safety endpoint are absent.
Saru-region rice and egg-millet tonoto
Tonoto is an Ainu ceremonial grain drink. This Saru River version ferments equal amounts of rice and egg millet with malted rice for about two to three days in summer or a week in winter.
Sake-Lees Amazake
A Japanese sweet drink made by dissolving sake lees in hot water and adding sugar, often with ginger or salt; it carries flavours and alcohol from sake brewing but normally undergoes no new fermentation.
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Kodo ko jaanr (finger millet beer)
Finger millet fermented with marcha in surveyed Darjeeling and Sikkim communities. Tongba is the later warm-water extraction from the fermented grain. The cited accounts do not establish a complete or validated home batch.
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Burkina Faso dolo from sorghum malt
A Burkina Faso sorghum beer brewed from malted grain, soured by a spontaneous lactic stage and then fermented with a traditional yeast leaven.
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Chicha de jora with panela and pineapple peel
A contemporary Ecuadorian recipe simmers jora flour with spices, then adds panela and pineapple peel before a short spontaneous ferment. Its particular aromatics and measurements belong to this published adaptation.
Tonoto with millet malt
An Ainu grain drink for festivals and housewarmings, made by cooling cooked grain gruel, adding millet malt and holding it in a sake-making vessel.
Ginger wine, cask-matured on raisins
A Victorian household wine of boiled sugar, lemon and bruised ginger, worked on raisins in a cask for a fortnight and finished with brandy, made nine gallons at a time.
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Water kefir with sugar water and raisins
Water kefir grains culture lightly sweetened water into a tart, faintly fizzy drink, with raisins added as an optional dried-fruit nutrient. Alcohol, acidity and fermentation rate vary batch to batch.
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Northern Nigerian pearl-millet kunu zaki
A thick, spiced northern Nigerian drink of pearl millet in which only part of the fermented slurry is cooked, so raw starch and gelatinised starch are recombined.
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Mahewu from maize porridge and sprouted grain
A documentary account of Zimbabwean mahewu and one producer's formula. Its quantities exceed the stated vessels, and research does not validate it as a safe home method.
Ihwaju
Thick, sweet Korean rice wine made with a rice-based starter called ihwagok and almost no added water, fermented into a paste that is eaten with a spoon or thinned with cold water.
Beer
This is a process overview, not a complete batch recipe: key quantities, yield and packaging directions are absent. The AHA tutorial uses Hop Hammer Imperial IPA as an example; this page is not that full formulation.
Hi-ire (heat treatment of sake)
Hi-ire is the Japanese heat treatment of finished sake, about 65 °C, used to stop re-fermentation and souring. Brewers applied it from the Muromachi era.
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Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.
Gueuze
Belgian beer blended from young and mature spontaneously fermented lambics, then refermented in the bottle to natural carbonation. The recipe follows a 2,600-litre blend studied in 2024.
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Southern Ethiopian cheka with wheat and sorghum
A 2025 study formula combines wheat dough and sorghum porridge with sorghum malt and gesho in staged fermentation. Konso and Dirashe fieldwork records distinct cereal-and-leaf Cheka variants; the study formula is not universal.
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Korean danyangju, single-stage nuruk makgeolli
An alcoholic Korean rice drink of steamed glutinous rice and nuruk, mashed in a single stage and fermented for 7 to 14 days.
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Zimbabwean chibuku from red sorghum malt
A cloudy Zimbabwean beer brewed from malted red sorghum, given a two-day lactic souring and then a longer alcoholic fermentation.
Judima
Judima is a Dimasa fermented rice drink from Assam. A 2022 Dhansiri account describes humao starter and rice fermentation, but sources disagree on the thembra bark species and do not provide a complete or validated home batch.
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Andong soju
Andong soju is a rice spirit from North Gyeongsang, distilled from steamed rice and wheat nuruk. This method makes the starter before fermenting the rice mash in a jar.
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Monk’s Ration Trappist-style single
A pale Belgian-style ale with Pilsner and aromatic malts, cane sugar and Saaz hops, fermented under loose foil before an airlock is fitted.
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German pils, all-grain
A pale, dry lager with Pilsner malt, Magnum bittering hops and Hallertau Mittelfrüh and Tettnang additions, followed by cold maturation.
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Korean nuruk rice wine: makgeolli or yakju
A Korean grain wine fermented from steamed rice, nuruk and yeast in two mash additions, drawn off clear as yakju or blended cloudy with rice solids and water as makgeolli.
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Jalisco tejuino from nixtamalized maize masa
A tart, lightly fermented drink of Jalisco: nixtamalized maize masa cooked with piloncillo and limed, then diluted over ice and salted at serving.
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Light-yellow maize tella from Mekelle
A pale Ethiopian maize tella, brewed from maize baked into a kita pancake at a gentler heat and then fermented in three stages with barley malt, gesho and water.
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Brown maize tella from Mekelle
A darker Ethiopian maize tella, brewed from maize baked into a hot, dry kita pancake and then fermented in three stages with barley malt, gesho and water.
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Kathmandu chhyang with marcha starter
A Kathmandu rice beer in which a marcha starter saccharifies and ferments cooked white rice, the mash later thinned with water for drinking.
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South African sorghum-and-maize umqombothi
A South African opaque beer soured from sorghum malt and maize meal, cooked as a thick porridge, then fermented again after a second addition of malted sorghum.
Parsnip wine kept a year in the cask
Wright's 1909 compilation records a parsnip wine made from boiled roots, sugar and a little yeast. The liquor spends ten days in a tub, then twelve months in a cask topped up daily only while the wine works over.
Mbege
Chagga beer from the slopes of Kilimanjaro in Tanzania, made by combining a fermented banana porridge with a sweet porridge of germinated finger millet and drunk fresh within a day or two.
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All-grain American red ale
A deep amber-red American ale brewed from pale, Munich, CaraVienne and chocolate malts, bittered with Columbus hops and finished with Amarillo.
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Weizen, extract method
A German-style wheat beer made with wheat extract, a short hop boil and a hefeweizen yeast, using cold water to top up the fermenter.
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Zambian munkoyo from maize meal and munkoyo root
A creamy, mildly sour Zambian cereal drink in which the dug roots of wild legumes supply both the enzymes that break the cooked starch down and the microorganisms that then ferment it.
White-rice yakju with rice-flour nuruk
A 2021 study's white-rice yakju: steamed Hanareum rice ferments with rice-flour nuruk and takju yeast for 11 days, then the clear upper liquid is filtered and centrifuged.
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Maroua cochette from cooked rice and malt
An alcoholic rice beer from Maroua, Cameroon, brewed from boiled rice flour with some malt and started with chai or bili-bili.
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Malawian thobwa with corn and sorghum flour
A thick, sweet-sour Malawian drink of boiled maize flour into which sorghum flour is stirred before an overnight spontaneous fermentation.
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Dahyangheukmi yakju
A clear Korean rice wine made with aromatic Dahyangheukmi pigmented rice, matching rice-flour nuruk and takju yeast.
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Morogoro maize-and-sorghum togwa
A Tanzanian cereal drink of cooked maize and sorghum flour thinned by sorghum-malt enzymes, soured by lactic acid bacteria and often started with a little of the previous batch.
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Kampala-style probiotic kwete from roasted maize flour
A Ugandan maize drink remade with a defined two-strain starter: roasted maize dough boiled to porridge, cooled and fermented under controlled conditions.
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Luhya busaa with roasted maize and finger-millet malt
An opaque Kenyan maize beer: fermented maize paste is roasted into tsimbale, then mixed with finger-millet malt called kimera at ten to one and fermented a second time.
Merissa
Sudanese opaque sorghum beer made from soured, toasted, cooked and malted grain through three linked fermentations, drunk fresh while still fermenting.
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Umqombothi
South Africa's opaque sorghum beer, soured by lactic acid bacteria before its mash is cooked and fresh malt stirred in, leaving a cloudy, creamy, cereal-thick drink that keeps only a day or two.
Awamori
An Okinawan rice spirit made by turning all the rice into black koji, fermenting it with water and yeast, then pot-distilling and maturing the spirit.
Shizunai barnyard-millet tonoto
Tonoto from Shizunai in Hidaka is made of barnyard millet alone: a firm porridge kneaded with an equal amount of malted grain in a sake vessel, warmed by two embers, and left a week to ten days.
Honkaku shochu
Japanese pot-distilled spirit made by fermenting sweet potatoes, rice or barley with koji and yeast in two stages, then distilling the mash once so the ingredients' aroma survives.
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Zambian chibwantu from maize grits and munkoyo root
A Zambian cereal drink built on coarse maize grits rather than meal, saccharified with an extract of wild munkoyo roots and then left to ferment spontaneously.
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Maroua bitter bili-bili from malted sorghum
An alcoholic, opaque and bitter sorghum beer from Maroua, northern Cameroon, made from malted sorghum and fermented with a chai starter.