Chouchen

[citation needed] Traditionally, buckwheat honey is used, and this imparts chouchen's strong colour and pronounced flavour.

[1][2] In Brittany, the fermentation process is begun by the addition of freshly pressed apple juice.

There are different kinds of chouchen in Brittany, some of which are prepared with a mixture of seawater[citation needed] as well as fresh water and honey.

The historical reputation of chouchen as a powerful intoxicant arises partly from claims that its effects were boosted by the venom of bees that became mixed up in the brew.

There is another drink similar to chouchen, called chufere, which is made of honey and cider.