A testament to human ingenuity

[lollardfish]

I want to come up with a comprehensive list of all the things that people have turned into alcohol. Please help me. What I want are the things that are actually fermented/distilled, as opposed to the flavors people dump in.

- Any grain: Beer (Barley is key!), Whiskey (Corn, Rye, Wheat), distilled grain alcohols (Vodka, Gin, Sool), sometimes fermented directly from bread (kvass from Russian black bread).
- Potatoes: Vodka, rarely Beer
- Mare's Milk: Kumis
- Sugar Cane Juice: Rum, Raki
- Grapes: Wine (of all types, including fortified and grappa and bubbly and ouzo and such).
- Pears: Perry
- Apples: Cider, Calvados
- Rice: Sake, Rice wine (rarely other kinds of distilled liquors)
- Agave: Tequila
- Artichoke: Cynar - A wierd Venetian liquor like Campari (with added wine)
- Assorted Veggies: Campari and Aperol (with added wine).
- Honey: Mead
- Plums: Slivovitz, or plum brandy (Romanian)
- Elderberries: Elderberry Wine
- Various Fruits: Various gross fruit wines made by Boon's
- Dandelion: Dandelion Wine
- Fig: Boukha, sometimes Raki
- Lilacs: Lilac Wine
- Cassava: Caxiri. Cauim. Pajuaru.
- Dates: Thibarine, Mahia
- Pomegranites: Sipak
- Birch Sap: Kvass
- Palm Sap: Arrack, Palm Wine
- Coconut Milk: Arrack
- Yucca Sap: Sotol
- Cactus fruit: Colonche
- Pineapple: Chica
- Maple Sap: Specialty vodka.

I'll add more as they occur to me and y'all direct me. I am mostly organizing my office today as I get set to move to the next chapter.

Comments

[lollardfish.livejournal.com]

Right. I know of various "beers" from around the world, but all come from one sort of grain or another.

[groomporter.livejournal.com]

What I'm thinking of are tribes in tropical areas -so maybe fruit-based and simply fermented for a few days in containers like gourds or simple clay pots. They are probably better described as the ancestors to what we would call beer.