Diversification, the new challenge

More and more breweries or distilleries are diversifying into categories related to their original know-how and leaving their comfort zone. The beers age in wood, mix with grapes or become alcohol-free. Breweries also produce soft drinks or even kefirs, kombuchas or sake. Distilleries are moving from wine or cider brandies to gin or whiskey. An evolution that requires numerous adaptations and anticipations.