ferment

They say this is evidence humans may have got our taste for alcohol from common primate ancestors who relied on fermented fruit - a source of sugar and alcohol - for food.

Kimchi or preserved lemons add a fermented depth that dances with melted cheese and meat.

The line between fandom and fermenting cultures blurs, and soon, it seems, a new kind of devotion might take shape: obsessive, meticulous, generous, communal.

“They are usually fermented a little more naturally. They have a lighter flavor — almost a little effervescence too,” she explained.

"Calling them games of skill is like branding alcohol as fermented juice."