Wine (left) and beer (right) are served in different glasses.
Beer is a beverage fermented from grain mash. It is typically made from barley or a blend of several grains and flavored with hops. Most beer is naturally carbonated as part of the fermentation process. If the fermented mash is distilled, then the drink becomes a spirit. In the Andean region, the most common beer is chicha, made from grain or fruits. Beer is the most consumed alcoholic beverage in the world.
Cider or cyder (/ SY-dər) is a fermented alcoholic drink made from any fruit juice; apple juice (traditional and most common), peaches, pears ("Perry" cider) or other fruit. Cider alcohol content varies from 1.2% ABV to 8.5% or more in traditional English ciders. In some regions, cider may be called "apple wine".
Mead (/) is an alcoholic drink made by fermenting honey with water, sometimes with various fruits, spices, grains, or hops. The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the drink's fermentable sugar is derived from honey.
Pulque is the Mesoamerican fermented drink made from the "honey water" of maguey, Agave americana. The drink distilled from pulque is tequila or mescal Mezcal.
Wine is a fermented beverage produced from grapes and sometimes other fruits. Wine involves a longer fermentation process than beer and a long aging process (months or years), resulting in an alcohol content of 9%–16% ABV.
"Fruit wines" are made from fruits other than grapes, such as plums, cherries, or apples.
Sake is a popular example of "rice wine".
Sparkling wine like French Champagne, Catalan Cava or Italian Prosecco can be made by means of a secondary fermentation.