most popular alcoholic beverage is beer (ប៊ីយេរ, ). The first domestically brewed beer was produced in the 1930s during the French Indochina period by the Brasseries & Glacières de L'Indochine company in Phnom Penh. In 1995 the annual beer consumption per capita was only around two liters, but by 2004 it began to rise significantly and in 2010 beer overtook spirits as the most popular alcoholic beverage in Cambodia. Currently, the four biggest beer producers in Cambodia are the Cambrew Brewery, Cambodia Brewery, Khmer Brewery and Kingdom Breweries. Recently, there has also been a quickly growing craft beer scene with 12 brewpubs or microbreweries operating in Cambodia in 2019. A popular traditional alcoholic beverage is rice wine (ស្រាស, ). It is produced by fermenting boiled and dried rice with a natural fermentation starter (dom bai) for at least 24 hours and distilling the resulting mixture. Modern distillation methods were introduced during the French Indochina period. Occasionally, there have been instances of methanol poisoning from low quality home-made rice wine. Rice wine can also be infused with various herbs, roots, bark and insects to create medicinal rice wines (srah tinum). A popular drink infused with deer antlers and different herbs is the Special Muscle Wine manufactured since 1968 by Lao Hang Heng Wine. The company also produces popular Golden Muscle Liquor and Wrestler Red Wine, whereas Sombai manufactures a line of premium infused rice wines. Another popular, albeit lower-prestige alcoholic beverage is palm wine (ទឹកត្នោតជូរ, ). It might have become popular during the French Indochina period as a cheap alternative to other wines. Palm wine is produced by fermenting Asian palmyra palm sap either through spontaneous fermentation by adding several plants to the sap and hanging the containers on trees or through the addition of a fermentation starter (ម៉ែទឹកត្នោតជូរ, ) made from fermented palm sap and various dried plant xylems and bark. Confirel in Pou Senchey District uses the Champagne method to produce sparkling palm wine under the name "Thnot Sparkling Mekong Wine". A regional beverage of the Mondulkiri province is yellow and purple passion fruit wine, while wine from jambolan is produced by a company in Takéo province. Samai Distillery, Cambodia's first rum distillery, produces rum and even uses Kampot peppercorns in one of its products. Cambodia's first and only winery Chan Thai Choeung In Battambang has been commercially producing grape wine since 2005. Meals and eating etiquette In Cambodia,