Fermented foods have a long history of development, dating back to 8000 BC. Archaeological findings show that even then, the indigenous people of China were already producing fermented beverages. Since ancient times, they have been not just a source of high nutritional value, but also a means of social integration, a means of communication between people, and a cultural heritage of each nation. This article examines the historical context of the emergence, development, and utilisation of fermented beverages. Particular attention is paid to their socio-cultural significance in various nations, both past and present. It is known that fermented beverages have played a key role in religious rites, celebrations and everyday life of many countries. The article also highlights the current state of development in the fermented beverage industry, particularly in the area of functional fermented beverages, which are very popular and offer significant health benefits to consumers. These beverages contain microorganisms that provide a specific functional effect. To a large extent, the growing popularity of functional fermented drinks is due to the possibility of producing them using non-dairy raw materials, which are suitable for vulnerable groups of people with food allergies or certain religious restrictions. In addition, consumers’ interest in these drinks brings together people with similar views on life and personal values. The use of local raw materials can contribute to sustainable development and support local businesses.