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Global fermentation directory — free while we build it
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06
Beer, wine, cider, mead, sake, pulque, wherever yeast is left to finish.
6 entries
Berliner Weisse brewed the traditional, naturally sour way, including Luise Königliche Weisse and collaborations with Schneeeule.
A Chiba sake brewery founded in the late 17th century, now in its 24th generation, brewing with wild yeast, kimoto and bodaimoto starters and organically grown rice. Musubi is made from unpolished brown rice.
A family-run picantería in Yanahuara where food is still ground on the batán and chicha de jora, fermented corn beer, is served with lunch.
A winery and restaurant in hilltop Sighnaghi making wine only in qvevri, clay vessels buried in the earth, with wild yeast, long skin contact and no added sulphur.
A pulquería in the historic centre, open since 1912, pouring natural pulque and rotating curados such as celery, oat and guava.
Premium sake sourced directly from more than 20 Japanese breweries, with a monthly tasting of seven sake styles.
