Which of the following is an example of non— distilled alcoholic beverage produced by yeast?

The correct option is Beer.

To understand why, let us break down the classification of alcoholic beverages based on their production process:

1. Fermentation by Yeast:
All alcoholic beverages begin with the process of fermentation. Yeast (microscopic fungi, primarily Saccharomyces cerevisiae) consumes sugars present in the raw materials (such as fruit juices or cereal grains) and converts them into ethanol (alcohol) and carbon dioxide.

2. Non-Distilled Alcoholic Beverages:
These beverages are packaged and consumed directly after the fermentation process is complete, often followed by filtration and aging, but without any concentration process. Because they are not distilled, they have a lower alcohol content (typically 3% to 15% ABV). Examples include:
- Beer: Produced by the fermentation of malted cereal grains (such as barley, wheat, or rye) using yeast.
- Wine: Produced by the fermentation of grape juice or other fruit juices using yeast.

3. Distilled Alcoholic Beverages:
These beverages undergo fermentation first, followed by a process called distillation. Distillation involves heating the fermented mixture to separate and concentrate the alcohol (which has a lower boiling point than water). This results in a much higher alcohol content (usually 35% to 60% ABV or more). Examples include:
- Whisky: Made by distilling fermented grain mash.
- Brandy: Made by distilling wine or fermented fruit mash.
- Rum: Made by distilling fermented sugarcane juice or molasses.

Therefore, among the given choices, Beer is the only example of a non-distilled alcoholic beverage.