Nonalcoholic beverages
How are kefir and kumis made?
Yeast
Root beer and other sweet carbonated beverages can be produced using the same methods as beer, except the fermentation is stopped sooner, producing carbon dioxide, but only trace amounts of alcohol, and a significant amount of sugar is left in the drink. "Kvass", a fermented drink made from rye, is popular in Eastern Europe; it has a recognizable, but low alcoholic content. Yeast in symbiosis with acetic acid bacteria is used in the preparation of "kombucha", a fermented sweetened tea. Species of yeasts found in the tea can vary, and may include: "Brettanomyces bruxellensis", "Candida stellata", "Schizosaccharomyces pombe", "Torulaspora delbrueckii" and "Zygosaccharomyces bailii". "Kombucha" is a popular beverage in Eastern Europe and some former Soviet republics under the name "chajnyj grib" (Чайный гриб), which means "tea mushroom". "Kefir" and "kumis" are made by fermenting milk with yeast and bacteria.