Alcoholic beverages are fermented beverages that have 0.55%–76% alcohol by volume (ABV). They are produced by the fermentation of carbohydrate and sugar-rich sources such as fruits grapes, grains, barley, rice, and sugarcane and with Saccharomyces spp. yeast. Fermented drinks are typically made from fruit juices, herbal infusions, soaked grains, green and black tea that have been allowed to culture or ferment for a period of time. As a result, these drinks are generally a good source of probiotics, beneficial bacteria, and yeasts. Nonalcoholic fermented beverages (NAFBs). Alcoholic beverages are fermented beverages that have 0.55%–76% alcohol by volume (ABV). They are produced by the fermentation of carbohydrate and sugar-rich sources such as fruits grapes, grains, barley, rice, and sugarcane and with Saccharomyces spp. yeast. Fermented drinks are typically made from fruit juices, herbal infusions, soaked grains, green and black tea that have been allowed to culture or ferment for a period of time. As a result, these drinks are generally a good source of probiotics, beneficial bacteria, and yeasts. Fermented drinks are typically made from fruit juices, herbal infusions, soaked grains, green and black tea that have been allowed to culture or ferment for a period of time. As a result, these drinks are generally a good source of probiotics, beneficial bacteria, and yeasts.