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Sour beer is beer which has an intentionally acidic, tart, or sour taste. Sour beer styles include Belgian lambics and Flanders red ale and German Gose and Berliner ...
Soursop is also a common ingredient for making fresh fruit juices that are sold by street food vendors. In Indonesia , the fruit is commonly called sirsak and sometimes made into dodol sirsak , a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture caramelizes and hardens.
Adding beer, instead of water, to chili during cooking is popular. An overnight marinade of chicken, pork or beef in beer and spices is another example. Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes.
A pisco sour is an alcoholic cocktail of Peruvian origin that is traditional to both Peruvian and Chilean cuisine.The drink's name comes from pisco, a brandy which is its base liquor, and the cocktail term sour, implying sour citrus juice and sweetener components.
Apfelwein is made from pressed apples. The juice or must is fermented with yeast to produce an alcoholic beverage usually around 6% ABV.It can be made with the addition of the unprocessed juice from the fruit of a small, indigenous tree known as Speierling (Sorbus domestica) or Speyerling, an endangered species that is easily confused with the wild apple.
Alsace is also well known for its foie gras made in the region since the 17th century. A gastronomic symbol of the région is choucroute, a local variety of Sauerkraut. The word Sauerkraut in Alsatian has the form sûrkrût, as in other southwestern German dialects, and means "sour cabbage" as its Standard German equivalent.
Tiswin (known as tesgüino and tejuino in Mexico) is an alcoholic beverage brewed from corn.Tiswin is also the sacred saguaro wine of the Tohono O'odham, a group of aboriginal Americans who reside primarily in the Sonoran Desert of the southeastern Arizona and northwest Mexico.
Maggie Beer, a South Australian cook, vintner and food writer, began the modern resurgence of verjuice when she started commercial production in 1984, after a harvest of Rhine Riesling grapes could not be sold. She persuaded a winemaker who was a friend to assist her in turning the juice into verjuice.