I've been thinking a lot about distilleries lately, which means I've been thinking a lot about yeast. These single-celled microorganisms are gracious enough to eat carbohydrates we lay out for the purpose, converting them to carbon dioxide (which makes our sourdough rise) and alcohol (which deflates our grades in college).
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A big part of being an adventurous eater is the experience of DIY--of starting with basic ingredients and utilizing heat, time, a deft hand and a little salt to come up with culinary brilliance. (At least, that's the way it's supposed to work.) As it goes with food, so it goes with drink.