The drinks academy
Understand what goes into the glass.
Choose a subject and work through short, three-question chapters. 6 tracks, 114 questions, each with a sourced field note. No purchase or tasting is needed to play.
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A look at three tracks
- Grain · hops · yeast
Beer
Follow starch into sugar, then flavour into the glass. Mashing turns grain starch into fermentable sugars. Hop timing changes bitterness and aroma. Yeast then converts sugars into alcohol and contributes flavour.
- Grape · skin · cellar
Wine
Discover why skin contact changes colour and structure. Wine begins with grape juice. Contact with dark grape skins extracts colour and tannin; removing skins early can yield a pale wine even from dark grapes.
- Ferment · distil · mature
Spirits
Trace a spirit from raw material to distillation. Spirits start with a fermented liquid. Distillation then selects and concentrates components from that liquid; grain, fruit, cane and other raw materials can produce different spirit families.
Source: WSET beer questions
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