brewery-and-distillery

Use when brewing beer, making wine or cider (including country/fruit wines), fermenting mead, distilling spirits (bourbon, whiskey, Scotch, rum, brandy, tequila, vodka, gin, soju, shochu, arrack, arak, ouzo, raki, pastis, sambuca, absinthe), barrel aging, calculating alcohol content (ABV/OG/FG), troubleshooting fermentation issues, understanding yeast health, designing recipes, scaling batches, making sake, makgeolli, or other Asian fermented beverages, or when users mention brewing, fermentation, hops, malt, grapes, fruit wine, elderberry, dandelion, parsnip wine, barrel aging, oak, distillation, proof, specific gravity, yeast, ABV, mash, wort, must, spirits, bourbon, whiskey, mash bill, rum, cognac, tequila, mezcal, soju, shochu, makgeolli, sake, koji, nuruk, awamori, cheongju, arrack, arak, ouzo, raki, pastis, sambuca, anise spirits, punch, Swedish punsch, or louche, barleywine, barley wine, old ale, strong ale, parti-gyle, high-gravity brewing, wee heavy.