Crafting beer is a precise science. Brewers know that various types of yeast and different fermentation methods control how beer will taste. But a phenomenon known as “hop creep” can sometimes throw a brewer for a loop.
Being a wine enthusiast, I eagerly research the terroir, or sense of place, of each wine I drink. Whenever I open a bottle, I want to dig deeper than general facts about the region where the wine came from. I enjoy reading any information I can find about the vineyard’s soil, climate, or terrain, in addition to the specific practices, the winemaker implemented when crafting the wine. I’m a sucker for the wineries that list all sorts of details on the label or the website; I feel so much more connected to these wines. When I drink them, I can appreciate what made them this way.