Mostly the microorganisms to make drinks are yeast.
The beer is manufactured by putting hop in wort for savor and adding beer yeast to it for the alcohol fermentation. There are two kinds of beer yeast, and one is top fermenting yeast and the other is bottom fermenting yeast. The top fermenting yeast (Saccharomyces cerevisiae) that comes on top during fermentation is used in England, some regions of America, Canada, or Belgium. The beer that uses the bottom fermenting yeast (Saccharomyces carlsvergensis) going down during fermentation is the Lager Beer, and the method is used in Europe, North American continent, or Japan.
Yeast is generally used in the wine making as well, and purely cultured Sccharomyces cerevisiae or ellipsoideus can be used for producing wine, or wild yeast adhered to the grape skin can be also used for naturally fermenting wine.