Colonial Americans would try anything to revive bad beer.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Ethiopian honey wine is sweet, funky, and perfect with injera.

Ancient Celtic settlers brought this honey-based drink to Brittany.

The fiery fruit brandy of the Balkans.

“To die dreaming” tastes like an orange creamsicle.

The aroma of this mulled wine has been compared to “a warmed-up bowl of Froot Loops.”

Brewers freeze their beer to make this high-octane, sweet style.

The unique style born out of the California Gold Rush blends the crispness of a lager with the flavor of an ale.

A sweet and nutty liqueur made with the fruit of the "elephant tree."

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

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

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

Fizzy, fruity, and still fermenting, this almost-wine is a celebrated part of Austria's harvest season.

The Detroit favorite is one of the oldest sodas in the United States.

In Senegal, black coffee meets sugar ’n’ spice in one heady brew.

These dairy-based sculptures have been state fair traditions for more than a century.

Smells like lavender, tastes like lemon rind, looks like a gnarled claw fresh from your nightmares. 

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

These detailed, dainty confections are made by hand with minimal tools.