People have has fermented the sugars in honey and fruit juices for at least ten thousand years. Fermentation in the past was discovered accidentally as a result of the natural rotting of stored fruit.


Alcoholic beverages are produced by alcoholic fermentation of the sugars in malt (fermentation) or various fruits (blueberries, raspberries, lemons, etc.). For the preparation of spirit drinks with more than 15% alcohol, distillation is then performed of the fermented liquids.