Beer style Alcoholic beverages made from the fermentation of sugars derived from non-grain sources are generally not called "beer," despite being produced by the same yeast-based biochemical reaction. Fermented honey is called "mead", fermented apple juice is called "cider", fermented pear juice is called "perry" (sometimes, "pear cider"), fermented plum juice is called "plum jerkum", and fermented grape juice is called "wine". Chinese "jiu" and Japanese "sake" are made using much the same process as beer with one additional step in the fermentation as well as using rice instead of primarily barley malt. Most beer styles fall into types roughly according to
Cider related drink is cyser – cider fermented with honey. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius, in Book II of "De re coquinaria", includes a recipe calling for quince cider. Before the development of rapid long distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, wæs