About five years ago I bought my husband a home brew kit for his birthday. At the time, we were living in hot and steamy Austin, TX, and beer was a fan favorite at most social events. Pouring a cold one was a no-brainer.
But after moving to the Pacific Northwest, where temperatures are a bit more unpredictable, beer doesn’t make as many appearances. Wine is more universal. Nevertheless, since we already had the equipment, we decided it was time we learned how to make it.
If I’m being honest, this project was a lot of work. In fact, all of the processing procedures reminded me quite a bit of home canning. Cleaning and disinfecting our equipment, laying out the ingredients, monitoring processing times…yep, a lot like canning indeed. (Although canning doesn’t involve aromas akin to boiling a pot of Grape Nut Flakes.)
It also brought back memories of my dietetic internship days, which involved a short rotation in a state prison. I’m quite certain the inmates didn’t follow such rigorous protocols while fermenting their bootleg brews.
Nevertheless, we followed the instructions carefully.
Brewing turned out to be a lot of fun. It always amazes me what a group of living organisms (my husband and I included) can accomplish when they get together. Yeast is one interesting fungus.
While beer certainly isn’t for everyone, it does require careful time and attention. Much like sugary baked treats, we tend to eat less of them when it requires a lot of effort to get them in the first place. (Who has time to bake every day!?!)
Now, we shall wait for the magic to happen. As we speak I can hear the gurgly, bubbly action happening in the next room and I’m excited to see how it turns out.