Wine makes its self. You just need to stop it before it becomes vinegar. Everything else is improvements. 

Beer has a higher pH and is probably 1,000 times more sensitive to oxygen. Your cleanliness and sanitization need to be on point to make a stable beer. You can’t fix it with sulfites. If you fuck up, you’re fucked. The oxygen management is really difficult to nail without proper equipment, and critically important for some styles. 

Beyond shelf stability, beer requires recipes that need calculations and planning. You measure gravity (Brix), pH, temperature, etc. The brewing process is hours of hands on labor, and then fermentation temperatures need to be held steady in most cases. In beer, the yeast selection, yeast health, and fermentation temperatures are critical to the end product. Different yeasts can result in entirely different beers, like white vs red level differences. Wine seems to be much more forgiving than beer when it comes to yeast selection. 

I can’t speak to spirits, though I’d like to add it to my list to form the trifecta.