In the realm of alcohol production, traditional roles have been well-defined among three categories: distilleries make spirits, breweries brew beer and wineries ferment wine. However, as consumer preferences in Pennsylvania diversify, these roles are blurring. For example, breweries are venturing into mead-making, wineries are experimenting with ciders, and distilleries are expanding their range to include alcoholic and nonalcoholic beverages with sodas and infused water.