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I have merged elements of the conventional organisation and the organisation by flavour/ingredients, and I have put these into collapsible sections so the template is not too big. People can now select which sections they wish to look at and use. This, to me, combines the best of both worlds, and also makes it clearer as to how the sections are organised. SilkTork *YES! 14:28, 25 March 2009 (UTC)
Thanks for that. Wondering if it would be worth looking at something with the big categories along the left constituting sections, with the ingredients as the breakdown within (where needed):
That makes sense. I would prefer that. Keep the first two sections as is - short, easy navigation. Then reorganise the Distilled beverages by ingredients section so that it expands upon the basic information. It might be useful to also show the relationship between fermented and distilled beverages by ingredients - Beer is fermented malt, Whiskey is distilled. Cider is fermented apples, Calvados is distilled. Wine is fermented grapes, Brandy is distilled grapes.
It might even be worth considering if some articles are better if grouped together. Apple Jack and Calvados are both made from distilled apples, though Apple Jack may be freeze distilled. Cognac and Armagnac are brandies - they are simply a regional names for brandy. Consider if we need the template to point to regional names, or directly to the main product.
I've just added Brandy to the template as that is a major group. SilkTork *YES! 08:35, 26 March 2009 (UTC)
"Fermented beverage" goes to Beer_fermenting#Fermenting/Brewing#Fermenting
Whats up with that? Fermented beverage includes cider, wines etc so it's either need to link to somewhere else or Brewing#Fermenting has to become less beer-centric. The last alternative would be almost impossible.--126.96.36.199 (talk) 10:07, 14 June 2011 (UTC)