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
Apple cider waste left after pressing, known as pomace, is sold for cattle feed. Hot mulled cider, similar to "Wassail", is a popular autumn and winter beverage. Cider is heated to a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added. Authentic "sparkling cider" is a naturally carbonated beverage made from unfiltered apple cider. "Sparkling apple juice", often confused with it and sometimes even labeled as "sparkling cider", as does the popular Martinelli's brand, is filtered, pasteurized, and mechanically carbonated and thus not true cider. Rosé apple cider can be obtained using red-fleshed applecrabs. "Cider doughnuts" traditionally