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| − | Although it was not fully understood until relatively recently, [[fermentation]] has formed the basic method of preparing alcoholic beverages for much of human history. The Home Brew Wiki is a resource for anyone interested in home [[fermentation]]. This article provides a quick overview of the types of
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| − | ==Beer==
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| − | ==Wine==
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| − | ==Mead==
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| − | ==Cider==
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| − | ==Country Wine==
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| − | ==Sake==
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| − | ==Mixed Fermentations==
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| − | Of course, any of these fermentable sugar sources can be mixed together. When honey is one of the ingredients, these mixtures often have special names and are generally considered forms of [[mead]]:
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| − | *Fermenting honey and grapes together is known as [[pyment]]
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| − | *Fermenting honey and malted barley together is known as [[braggot]]
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| − | *Fermenting honey and apples together is known as [[cyser]]
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| − | *Fermenting honey and other fruit together is known as [[melomel]
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| − | When any other fermentable is mixed with at least 50% malted grain, the result is ususally considered [[beer]]. Some traditional [[beer styles]] allow or even require the use of [[fruit]], [[rice]], or [[honey]].
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| − | ==Other Fermented Beverages==
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| − | Other cultures around the world have fermented just about every form of starch or sugar at one time or another. Many indigenous alcoholic beverages from around the world do not fit neatly into one of the categories above. However, there is no reason any of them couldn't be brewed at home.
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