A sample of the
Eucalyptus giunnii plant, sometimes called a cider gum for its ability to produce an alcoholic drink without human intervention.
Sap from one tree collected in hollows in the bark, and natural yeast fermented the liquid to an alcoholic drink used by Aboriginal people. Europeans called the tree a cider gum because of the taste.
An agave plant cutter, or ‘jimador,’ cuts the tips off from agave branches at a Jose Cuervo blue agave field.
AP Photo/Guillermo Arias
Is a shot of tequila actually good for you? And what's the deal with the worm? To celebrate Cinco de Mayo, a food historian explores some little-known aspects of the popular Mexican spirit.
Betty Aneyumel from the Karamoja tribe rakes fermented millet to prepare a local alcoholic drink in Moroto, eastern Uganda.
There's more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
You couldn’t enjoy cheese like this without the intervention of micro-organisms.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn't have many of our favourite foods.
The humble spread gets caught up in the home brew debate.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
From tree to biofuel in few steps.
University of Wisconsin-Madison
Turning wood and agricultural waste into biofuels is one step closer to being a truly green process, according to a recently published study in the journal Science. James Dumesic of the University of Wisconsin-Madison…