Iced tea made from local berries is served with melon and squares of sweet sticky rice topped with fruits and nuts. The nuns eat these sweets on head-shaving day, to replenish their energy. Ari Shapiro/NPR hide caption

itoggle caption Ari Shapiro/NPR

Allagash Brewing microbiologist and head of quality control Zach Bodah's favorite microscope picture of Brettanomyces (taken in house). The culture comes from Confluence Ale and is a blend of the Allagash house yeast and Brett yeast. Courtesy of Zach Bodah/Allagash hide caption

itoggle caption Courtesy of Zach Bodah/Allagash

Hold Your Horses: The main flavor of a sour beer is tartness, like a strawberry or lemon. But many sours also have a "funky" taste that some say smells like a horse blanket or a barnyard. Morgan Walker/NPR hide caption

itoggle caption Morgan Walker/NPR

Kombucha made by artisan tea brewer Bill Bond in Akron, Ohio, comes in an array of flavors, such as lemongrass, ginger, blueberry and watermelon. Peggy Turbett/The Plain Dealer /Landov hide caption

itoggle caption Peggy Turbett/The Plain Dealer /Landov

Thanksgiving gets a lift from kimchi, the fermented cabbage found on the Korean table. TheDeliciousLife/Flickr.com hide caption

itoggle caption TheDeliciousLife/Flickr.com

You'll be seeing more of this white foamy stuff on top of the beers of the future, thanks to a recent genetic discovery. Enrico Boscariol/iStockphoto hide caption

itoggle caption Enrico Boscariol/iStockphoto

The European hornet, or vespa crabro, helps make wine by kickstarting the fermentation process while the grapes are still on the vine. Otto Hahn/Getty Images/Picture Press RM hide caption

itoggle caption Otto Hahn/Getty Images/Picture Press RM