Maybe he's one of those fascist viking guys who only drinks mead?
Edit: or maybe he drinks Mongolian shimiin arkhi (milk vodka). Those are the only two kinds of alcohol made from animal products that I can think of.
Also stupidly easy and simple to make. No fucking with grains, mash, stills, or whatever yuppie small-batch craft beer snobs use to make their bitter-ass hop juice.
That and makgeolli are alcoholic drinks of the proletariat.
makgeolli
I don't know a whole lot about that except what they say in this video. It looks similar to sake but the koji is grown on wheat instead of rice? One of my old co-workers made his own sake and said it was fairly labor-intensive compared to making beer.
Palm wine is the laziest way to make alcohol, it's basically just tree sap that ferments spontaneously
From what my family over in Korea told me, it's basically fermented rice.
Like it's just a certain species of rice, water, and some yeast to make the stuff.
When I was over in Korea, I've had plenty of it and fucking loved drinking it. It's lighter than light beer but had more flavor than it, and it's one of the most traditional beverages of Korea that's still popular today.
Sake is a type of rice wine, it isn't distilled. Maybe you're thinking of soju/shochu?
https://vinepair.com/articles/soju-shochu-sake-difference/
there's milk stouts, isinglass and gelatin are often used to filter beer and wine, some colourings are made out of crushed bugs (such as in campari), carnists will stop at nothing. Luckily there's barnivore.com
From the first link:
It seems that late in the 1800s, brewers discovered that oyster shells, rich in calcium carbonate, served as an effective clarifying agent for finished beer poured over heaps of the crushed, briny pub litter. Later still, some unknown brewer took things up another notch and added the shells during the boil, along with the barley and hops. With that, oyster shells had become an ingredient in brewing. The biggest leap of all was yet to come, though. Just who it was that first added the slippery oyster meat itself into the boiling beer wort, no one seems to know — but multiple sources say it first happened somewhere in New Zealand in 1929
From the second link:
It actually originated solely as an April Fools’ Day gag, when the folks at Wynkoop produced a video for our national day of practical jokes that announced a new, albeit fictitious, brew made with the main ingredient of the region’s infamous dish of gimmicky cuisine: fried bull testicles, aka Rocky Mountain oysters:
There's also a kind of egg nog liqeur that's popular in some parts of Europe. I googled it and the English name seems to be Advocaat?
Yeah iirc it was originally thickened with avocado (not lawyers). Someone I know tried it when they were in the Netherlands and said it was disgusting.
It's ... kinda like a boozy pudding you can drink. With a notable egg aftertaste. That's understandably a bit of a love it or hate it thing.
Those are the only two kinds of alcohol made from animal products that I can think of.
A Bloody Mary, but made with beef broth, and, instead of a celery stalk, stirred with a squirrel's tail.
You can add meat to any alcohol, but with mead and milk vodka the alcohol comes from fermenting sugars from animal products (honey and mare's milk)
Aha, I read "made from" and jumped straight to "mixed with." Really, I just wanted an excuse for my mental image of stirring a drink with a squirrel's tail, which in most circumstances is inexcusable.
Larry always sounded like he was hammered when he was on the air, anyone remember that? lol
cut to neo-nazis posting pics of their fermented meats to twitter and promptly dying from botulism
oh please make Beer is plantbase and therefore pussy weak and soy a thing !
