Photo by Jessie Wardarski/Post-Gazette
Article by Bob Batz Jr.
With beer and wine, yeasts turn the sugars in the solution — a grain tea or a fruit tea, if you will — into alcohol that people consume with the rest of the liquid. It’s the same thing with spirits, except that the fermented solution is almost boiled to extract the concentrated alcohol, which then frequently is aged in wooden barrels or otherwise for additional flavor.