Fermentation and beekeeping are synonymous with human progress. From the primary aspirations for preserving and sweetening products, a unique combination has developed, resulting in products that are essential for human life. Although its significance as a food has shifted over millennia in the eyes of consumers, due to its exceptional nutritional value, honey is practically irreplaceable. For centuries, it served not only as a sweetener but also due to its imperishability and preserving qualities for food, until sugar emerged on the culinary scene. Significantly cheaper and sweeter, sugar took over. In the general "return to nature" and "healthy food" movement, honey once again becomes a staple in domestic kitchens. Especially products related to fermentation, whether honey-based or combined, rank among the favorite dietary items for many individuals. Beyond its role in human nutrition, fermented beverages have found another use. Many ancient cultures used fermented alcoholic drinks as medicines, for pain relief, and disease prevention. Food and drinks derived from fermentation constitute a crucial part of the human diet. Alcoholic beverages are primarily produced through the fermentation of sugars using yeasts, most commonly (though not exclusively) strains of the yeast Saccharomyces cerevisiae. Specific strains of this type used in fermentation significantly impact the taste and aroma of various beverages. In production, well-characterized, selected strains obtained through isolation or commercial strains sold by yeast production companies are utilized. The source of fermentable sugars can be grains (or starch from grains, requiring prior enzymatic hydrolysis) in the case of beer and whiskey and fruits (which do not require prior hydrolysis) for wine and brandy.