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
Fruit press Fruit press A fruit press is a device used to separate fruit solids - stems, skins, seeds, pulp, leaves, and detritus - from fruit juice. In the United States, Madeline Turner invented the Turner's Fruit-Press, in 1916. A cider press is used to crush apples or pears. In North America, the unfiltered juice is referred to as cider, becoming known as apple juice once filtered; in Britain it is referred to as juice regardless of whether it is filtered or not (the term cider is reserved for the fermented (alcoholic) juice). Other products include cider vinegar, (hard) cider, apple wine,