This British temperance tonic is now a Ramadan favorite.

In ancient Rome, this fermented fish sauce sparked a booming industry.

Only a few breweries still make smoky beer in this classic German style.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

Vermont's version of soft serve celebrates their local dairy and maple industries.

A Newfoundland brewery makes beer from glaciers that float along the shore.

A crispy creation that lets you bite into your brew.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

These seasonal brews gets made with an ephemeral ingredient.

Most sushi fans have never tried this rare rhizome.

This midwinter food festival honors Iceland's pagan history.

In homestyle Portuguese restaurants known as tascas, savory stewed chicken gizzards are a flavorful favorite.

Proof that dumplings and chicken wings are not mutually exclusive categories.

The essence of Canada's eastern coastline, distilled.

This sweet treat has been cool for more than 1,000 years.

Make like a 19th-century Belgian miner and cool off with this refreshing ale.

To honor Iceland's patron saint, feast on fermented skate.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

A Canadian spirit made with Newfoundland's beloved berry.

Bishop's Vineyard makes its products from grapes grown in California graveyards.

A rare, rich pudding made from the milk of a cow who's just given birth.

In South Africa, women transform a tart fruit into a celebrated sour brew.

It takes patience and skill to harvest these delicious bivalves.