Fermented broth is subjected to distillation for the production of I. Brandy  II. Rum III. whisky  IV. Beer

In the production of beverages by using malt or fruit juices as substrate and the organism yeast as the microbe, the broth is subjected to distillation for the production of Brandy, Rum, Whisky where as wine and beer are produced without distillation of culture broth.