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 in the United Kingdom allow limited dilution after fermentation. CAMRA states that the practice of adding a substantial amount of sugar at the fermentation stage to produce a high-alcohol (12–14% abv) beverage that is then diluted with water down to 8.5% abv or less does not conform to their definition of real cider. Some traditional cider enthusiasts consider this requirement is insufficiently strict and prefer ciders made wholly from apple juice, using apple peel as the source of yeasts. More leniently, UK law defines cider as containing at least 35% apple or pear juice, which may be from concentrate. The gap between the legal