Fermentation

Facing invasion, the small town of Boticas buried their bottles and gave birth to a unique style of wine.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

This ceremonial Mayan brew has evolved into a sweet, smoky spirit in the Chiapas highlands.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

In Togolese markets, locals socialize over gourds of this sweet-and-sour sorghum beer.

This modern adaptation of a 9,000-year-old brew combines elements of beer, wine, and mead.

In South Africa, women transform a tart fruit into a celebrated sour brew.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Soften the chill of Northeastern winters with a spirit distilled from local maple sap.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

Fermenting tubers with spices, eggshells, and sugar creates a fizzy, wassail-flavored drink.

Romania's all-occasion plummy spirit.

Ancient Celtic settlers brought this honey-based drink to Brittany.

This fizzy, tropical drink has ancient roots in Mexico.

There's an elephant in the room when it comes to the world's most expensive brew.

Norway's notorious fermented trout is a tangy Christmas tradition.

In Kenya, celebrations for victorious runners often begin with a sip of fermented milk.