Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Coconut water can be fermented to produce coconut vinegar. Wine is an alcoholic drink typically made from fermented grapes. There is no vinegar used in the brine of naturally fermented pickled cucumbers. Lambic, a beer of Belgium, is naturally fermented using wild yeasts, rather than cultivated. Soju is traditionally made by distilling alcohol from fermented grains. Traditional kefir is fermented at ambient temperatures, generally overnight. Plum juice can be fermented into plum wine. Pomace may be either fermented, semi-fermented, or unfermented. Erythritol occurs naturally in some fruit and fermented foods. Fructose may be anaerobically fermented by yeast or bacteria. Most beer is fermented with a brewer's yeast and flavoured with hops. Glucose is then fermented with yeast or another fungus to produce erythritol. Sometimes the sorghum or maize is fermented, and milk and sugar added. For use in chocolate manufacture, the beans are fermented before being dried.