Transforming a liquid to contain alcohol (ethanol) or souring a food (latic acid) is how I define zymurgy. The science of doing these things is referred to as zymology.
My experience to date has been almost exclusively with beer but I have made a batch of mead, cider and vinegar too.
The transformation is brought about through the use of a microorganism such as yeast or bacteria. In light of this, the list of foodstuffs can actually be broadened to include bread, cheese, yogurt and any pickled product.
Beer
Wine
Mead
Cider
Kombucha
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While I primarily make beer, I have hopes of delving into the other listed fermentables one day.
Fermentation is not to be confused with distillation. Distillation takes a fermented product (barley and some corn as an example) and heats it to remove the water and concentrate the alcohol (making corn whiskey). Spirits are basically a distillation of a fermented product.