New Liquor Guide Page: Fermentation
All alcoholic beverages begin with fermentation, wherein yeast eats sugar and turns it into booze. Yay! Of course, it's not as neat and tidy as that. It can only be certain types of yeast (the Saccharomyces genus is most common) and certain types of sugar (simple sugars). And then there's the other stuff that fermentation creates, carbon dioxide and "congeners", which is a catchall term of other chemical compounds and substances that supply all the flavor, the good, the bad and the ugly.
