Beer has always been a recipe: grains, water, and herbs at a minimum. Sugars, fruit, spices etc. all have a historic precedent in brewing. It is no big surprise then that brewers are more likely to add 100 different ingredients than vintners who can make wine from crushed grapes alone – although adulteration had a historic place. Most of the wines I see with a “flavor” addition (e.g., chocolate, almond etc.) are inexpensive gimmicks. The lone exception is herbs in wines like vermouth. Where most of the expensive highly sought-after beers contain additions that fall outside of the core ingredients.
Modern wineries add all sorts of processing aids, acid/sugar adjustments, nutrients etc. but generally with the goal of balancing, showcasing, or heightening the fruit expression. Wine strains are now carefully selected to have specific interactions to increase aromatic compounds (e.g., the ability to converts the thiol 3MH to 3MHA). Wine yeast blends are also popular with one strain freeing a compound and another converting it. All things that are rarely considered for brewing.
Brewers have only relatively recently begun to embrace aging in oak barrels, something many wineries never gave up on when stainless steel became the standard. Brewers have very much relied on the secondhand barrels from wine and spirit production rather than buying new or directly supporting coopers.
This goes after the larger point that brewers are currently less tethered to their industry’s recent past than wineries. The most popular craft beers of today don’t look or smell like any beers that were produced 30 years ago, while wines have remained relatively unchanged. Much of the American craft beer boom was based on taking dead or dying styles, ingredients, and techniques and resurrecting them. It is great to see the same becoming more popular in wine with the resurgence of orange wine, obscure varietals, and natural winemaking.