banana brandy is a thing, moonshiners will do it when there's a surplus of it cheap. but its usually added to a sugar wash.

its mostly for flavoring. alcohol comes from fermentation of carbs/sugars. That's why the most common ingredients are barley, wheat, grapes, sugar cane, potatoes, apples.

You need to be observant of the land and the vegetation.

You see some trees, there's probably water closer to the surface than anywhere else.

And oddly enough 'divining rods' do work. I saw this guy from the water dept walking across the lawn with this bent coat hanger in his hands. I asked WTF he said he was looking for water leaks from the main. when I asked him what the hell that does, he had me walk around the yard with it loosely in my hand, sure enough it moved, he pointed out that I was standing between the house and the water meter, that would be where our water pipe comes in....again I walked back and when it moved again, he said that's where SFEK... that's where Damnit again.... that's where the sewer pipe would be.

Easy just look at the ingredients on the nutritional label. Case closed, thanks for playing.

Well you can tell Michelob from bud n Busch and they all come from the same vats.

Pete's Wicked Ale...I believe the first craft beer or maybe that's Anchor Steam...was hired out to a small mass market brewer...as was Boston Lager

American beer is mostly barley flavor rice sake. Literally the cheapest beers have the most rice. That's why people are surprised by their first taste of a European beer.

In the old days before I could drink, breweries usually only had one product and the flavor varies with the price of commodity barley, hops etc...and the marketing price they were aiming for. I read about the implosion of Schlitz when the brewers decided to go cheaper but the marketing department decided to go upscale, and nobody knew what the others were doing. In the 50s n 60s you had to plan 6 months ahead. Your advertising was locked in 3 months in advance (my dad used to tell me about shooting summer fashion in the winter)

I thought near all distilled spirits, in the US anyway. Are run through a column where precise cuts are made at very specific temperatures. The flavor of bourbon is mostly from the barrel and how various weather conditions effect it.

Many items are pretty much equal to others they are competing against. So they will compare themselves to some weird off brand that watered down, cheap crap to say, we're soooooo much better than this leading brand... Its kind of a strawman argument.