|
gptkb:Matjes
|
true
|
|
gptkb:Kumesen_Awamori
|
black koji mold
|
|
gptkb:English_barleywine
|
top-fermented
|
|
gptkb:Budweiser_(United_States)
|
bottom-fermented
|
|
gptkb:Helles
|
bottom-fermented
|
|
gptkb:Dry_Tokaji
|
often fermented in oak barrels
|
|
gptkb:Red_Boat_Fish_Sauce
|
first-press
|
|
gptkb:Samuel_Smith's_Oatmeal_Stout
|
top-fermented
|
|
gptkb:Lactococcus_raffinolactis
|
raffinose
|
|
gptkb:American_Wild_Ale
|
mixed fermentation
|
|
gptkb:La_Marca_Prosecco
|
gptkb:Charmat_method
|
|
gptkb:Koshu_wine
|
oak barrels
|
|
gptkb:Export_Lager
|
bottom-fermented
|
|
gptkb:szamorodni
|
natural fermentation
|
|
gptkb:tella_(traditional_beer)
|
spontaneous fermentation
|
|
gptkb:Clairette_de_Die_wine
|
ancestral method
|
|
gptkb:Hermitage_La_Chapelle
|
traditional oak vats
|
|
gptkb:Raspberry_Wine
|
Several weeks to months
|
|
gptkb:baek-kimchi
|
lactic acid fermentation
|
|
gptkb:Scotch_Ale
|
top-fermented
|