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One of the activities that open up great opportunities for a Nutritionist is related to the development and study of fermented beverages. An inherent aspect of a Nutritionist’s activity is the permanent concern for the quality and nutritional contribution of the product, being a variable determinant of the products in the face of the requirements of competitiveness in the globalized markets. Fermentation is a millennial method of preserving foods while increasing their nutritional qualities. It can also be applied to beverages, not just those containing alcohol such as wine, beer or cider. There are dozens of drinks with natural fermentation, which, while being delicious to drink, have in the same time a lot of health benefits. They increase the nutritional qualities while bringing precious probiotics that strengthen our immune system and nourish our intestinal flora. This chemical process occurs when certain plants and fruits of high content in glucose are allowed to stand for a long time and at an appropriate temperature. Under these circumstances, the microorganisms in these products convert the sucrose into alcohol. These beverages receive a treatment that involves growth and activity of microorganisms such as molds, bacteria or yeasts. With the term “fermentation”, we refer to a process aimed at causing a chemical change to a complex organic compound by the action of one or more enzymes that have been produced by microorganisms. This process serves humanity from the beginnings of civilization to today. The objective of our study is to compare several fermented drinks, with or without alcohol. The drinks that we worked with were Beer, Fassbrause, Cider, Kombucha and Water Kefir. In order to compare the fermented drinks we realized several analyses (Microbiological, Sensory, Protein, Alcohol and Mineral analyses). I have to mention that we realized analyses in fermented drinks that we created in our own in the laboratory (except of cider). Our purpose is to define the benefits, as well as, the disadvantages or adverse effects, of each of the fermented drinks for our health. For this reason, we need to understand the composition of each drink in bacteria, yeasts, macronutrients and micronutrients (calories, sugars, proteins, fats, minerals etc.) Throughout our study, we worked in a microbiology laboratory, in a biochemical laboratory and in a brewery, in order to prepare each drink and continuously, to realize the different analyses.