For millennia, traditional fermented beverages have been a cornerstone of human culture, providing refreshments and various health benefits. In recent years, biotechnological innovations have revolutionized these beverages’ production processes and qualities and played a pivotal role in preserving their cultural heritage. This chapter explores the fascinating intersection of traditional fermentation practices with modern biotechnology, highlighting the advancements that have significantly enhanced the flavor, nutritional value, and safety of traditional fermented beverages. From microbiological interventions to genetic modifications, biotechnology has expanded the possibilities for creating diverse and high-quality fermented beverages while respecting and preserving their cultural heritage. This chapter provides a comprehensive discussion of the critical innovations, challenges, and prospects in biotechnological interventions in traditional fermented beverages, offering reassurance about the rigorous safety measures and quality control that underpin these advancements.