Second, I want to sweet-talk more
suckers intrepid souls into trying homebrewing for themselves. I'll be posting about beer, because that's what I like to drink, but once you have the basics, you can ferment whatever you want to: honey, fruit juice, the squeezings of twigs and berries. As long as there's fermentable sugars in the mix, Saccharomyces will turn them into ethanol and carbon dioxide. I'll post recipes and pictures (sometimes of my cats) and, occasionally, interviews with people I can cajole into talking to me on the phone. I'll talk grains. I'll talk hops: varietals and alpha-acid isomerization and the crazy experimental stuff they're growing in Oregon. And I will, of course, talk about the science of brewing. I may or may not be drinking a homebrew when I do all of this. Hopefully, by the sixth or seventh week, some of you will be drinking your own homebrew while reading it. I'll leave the running advice to someone else.