Fermentation, Distillation, and Brewing: What’s the Difference?

Wine, beer, and spirits may all be alcoholic beverages, but they’re created through very different processes. If you’ve ever wondered how a bunch of grapes becomes wine, or what separates whiskey from beer, the answer lies in three key methods: fermentation, brewing, and distillation. Understanding how each one works can deepen your appreciation of what’s in your glass — and maybe even inspire your own DIY experiment.

Let’s start with fermentation, the foundation of all alcohol. Fermentation is a natural chemical process where yeast consumes sugars in fruits, grains, or other sources and turns them into alcohol and carbon dioxide. This is how wine is made: grapes are crushed to release juice, then yeast (either wild or added) is introduced. The sugars in the grapes ferment over time, creating wine. No boiling or extra processing — just sugar, yeast, and patience.

Brewing is a more hands-on version of fermentation and is most commonly associated with beer. In brewing, grains like barley or wheat are first malted (germinated and dried), then mashed in hot water to extract sugars. The liquid, called wort, is then boiled with hops (for flavor and preservation) and cooled before yeast is added for fermentation. The yeast eats the sugars and produces alcohol — just like in wine — but because the ingredients and process differ, you end up with beer instead of wine.

Distillation, on the other hand, takes fermentation to another level. Spirits like vodka, gin, rum, and whiskey are first fermented like beer or wine, but then undergo distillation — a heating process that separates alcohol from water and impurities. Since alcohol boils at a lower temperature than water, it rises as vapor, is collected, and then condensed back into a high-proof liquid. This is what gives spirits their strength and purity — most range from 35% to 50% ABV (alcohol by volume), compared to beer (4-8%) and wine (9-15%).

In short, fermentation creates alcohol, brewing is fermentation applied to grains with added steps, and distillation concentrates alcohol after fermentation. Each method produces different types of drinks with unique flavors, strengths, and cultural traditions. Whether you’re sipping a crisp beer, a rich red wine, or a smoky whiskey, now you know what made that drink possible — and why it tastes the way it does.