FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All drinks7Fermented beverages5Cereal, grain, root and starch fermentations1Fruit preserves1
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Recipes

5 recipes

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Photograph of Sikhye.

Sikhye

A Korean sweet rice drink made by holding cooked rice in water drawn off barley malt until the grains float, then boiling and chilling it.

Korea · Modern adaptation
· Drinks
A glass of clear copper-brown Altbier with a pale foam head on a wooden table.
Elevated risk

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.

Düsseldorf · Modern adaptation
· Drinks
A pale ruby-pink sparkling strawberry shrub cordial over ice in a clear glass, garnished with strawberry and mint.

Carbonated cordial, shrub or juice

A cold finished drink charged with carbon dioxide in a home carbonator that accepts liquids other than water. Carbonating is not fermentation and does not preserve the drink.

Modern adaptation
Drinks
Illustrative serving of muday de trigo, a cloudy wheat drink with suspended cooked grain; not a verified photograph of the recorded Osorno batch.
Elevated risk

Muday de trigo

Muday de trigo is a wheat-and-honey fermented drink recorded from vendors at Feria Rahue in Osorno; this contemporary batch cooks and grinds the grain before fermentation.

Osorno (Feria Rahue) · Modern adaptation
· Drinks
Illustrative serving of pale-gold hopped beer; the page documents a brewing process, not one exact batch.

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.

Historic Jamestowne, Virginia · Modern adaptation
· Drinks