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
Beer in Mexico the Spanish conquest, there had been fermented alcoholic beverages in Mexico. The best known of these is "pulque", which is the fermented sap of the maguey or agave plant. More similar to beer is a lesser-known beverage, called "tesgüino" or "izquiate", brewed by various cultures. This is made from fermented corn, and creates light, amber-colored liquid which is whisked before drinking. "Tesgüino" can still be found in Mexico today, mostly homemade, in the north and west of Mexico in states such as Chihuahua, Sonora and Colima. Among the Tarahumaras, the drink is used for rituals. A similar beverage, called "pozol",