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
Brottrunk Germany that have also indicated the positive effect of brottrunk on the immune system, the skin, the digestive system and other health related issues Brottrunk Brottrunk (literally meaning "bread drink" in German) is a fermented grain beverage similar to bread kvass, made in Germany from bread. The bread is baked from biodynamically grown grains. This bread is then fermented in a proprietary month-long process. Then, without further processing, the liquid is bottled. First marketed in 1981 by master baker Wilhelm Kanne, this non-alcoholic probiotic beverage is distributed as "Kanne Brottrunk" in Germany and in several European countries. Brottrunk contains live