|
gptkb:Tequila_Fortaleza
|
Open-air wooden tanks
|
|
gptkb:Double_Barrel_Ale
|
oak barrel fermentation
|
|
gptkb:cheonggukjang
|
2-3 days
|
|
gptkb:Pichia_kudriavzevii
|
cellobiose
|
|
gptkb:Zygosaccharomyces_rouxii
|
glycerol
|
|
gptkb:Sauvignon_Blanc_wine
|
oak barrel (rarely)
|
|
gptkb:Belgian_Blonde_Ale
|
top-fermented
|
|
gptkb:Ruinart_Blanc_de_Blancs
|
stainless steel vats
|
|
gptkb:Greco_di_Bianco
|
sun-dried grapes
|
|
gptkb:Rochefort_8
|
top-fermented
|
|
gptkb:tejuino
|
true
|
|
gptkb:Hawaijar
|
Alkaline fermentation
|
|
gptkb:Coeur_de_Cuvée
|
barrel fermented
|
|
gptkb:Ardbeg_Fermutation
|
3 weeks
|
|
gptkb:Pu'er_tea
|
post-fermented
|
|
gptkb:Averbode_beer
|
top-fermented
|
|
gptkb:Elderberry_Wine
|
Yeast fermentation
|
|
gptkb:Ulysse_Collin
|
Oak barrels
|
|
gptkb:Chichibu_miso
|
long
|
|
gptkb:Augustiner_Weißbier
|
top-fermented
|