I think there's a rice beer. IN fact a huge percentage of the rice grown in the US is bought by American beer companies. In case you're looking for gluten-free. You can brew potatoes too - vodka is the result after you've distilled it.
Anything sweet will ferment. Lots of it is tasty.
Seriously, you can make alcohol with just about anything. I make cider from whatever is in-season or I can get bruised fruit for free. I prefer cider because it doesn't take heat, just mix and sit. Fermentation lock and a bucket or jug and you are set.
My personal favorite is a peach/apple/honey cider I make when the wife is canning peaches. I take all the skins and cutoffs, put them in a fermenting bucket, cover with apple juice, add a cup of honey and a cup of brown sugar per gallon of liquid and a pack of yeast and let it go. It is my favorite because my wife drinks it.
I love mead, but can't afford to make it. Hopefully I will get enough surplus honey next year to make my own again.
S Carreg wrote:One of my favourite things is nettle ale - basically just a strong nettle tea, then add sugar and lemon juice, and an ale yeast, and it's done in about 2 weeks. it's around 8% alcohol so like a very strong beer or a weak wine, it's sparkly and lovely and tastes like spring sunshine! A little later you can do the same thing with elderflowers.
oh, wow, gotta try that!
BEER FROM SUGAR.—Put six pounds of coarse brown sugar, and four ounces of hops, into fourteen gallons of water; let the whole boil for three quarters of an hour, and work it as usual. It should be kept for ten days or a fortnight before it is broached.