|
gptkb:Cotentin_cider
|
natural fermentation
|
|
gptkb:Hampden_Estate_Rum
|
Wild fermentation
|
|
gptkb:Liubao_tea
|
post-fermented
|
|
gptkb:Chimay_Triple
|
top-fermented
|
|
gptkb:Helles_Lager
|
bottom-fermented
|
|
gptkb:Bollinger_Champagne
|
oak barrels
|
|
gptkb:Radgona_sparkling_wine
|
traditional method
|
|
gptkb:Barbaresco_wine
|
stainless steel or oak
|
|
gptkb:Bohemian_beer
|
bottom-fermented
|
|
gptkb:cheonggukjang
|
2-3 days
|
|
gptkb:Kefir
|
symbiotic culture of bacteria and yeast
|
|
gptkb:Muscat_of_Samos
|
gptkb:dessert
|
|
gptkb:geotjeori
|
not fermented
|
|
gptkb:Château_Desmirail
|
stainless steel vats
|
|
gptkb:Theakston_Old_Peculier
|
top-fermented
|
|
gptkb:Rochioli_Estate_Chardonnay
|
Barrel fermented
|
|
gptkb:Pilsner_Lager
|
Bottom-fermented
|
|
gptkb:tejuino
|
true
|
|
gptkb:Château_Rieussec
|
oak barrels
|
|
gptkb:Lambrusco
|
gptkb:Charmat_method
|