Four years ago I became, almost despite myself, an all-grain brewer. What does this mean, you ask? It means that I can design a beer recipe. I can choose from a dizzying range of ingredients. I can combine hops, malt, yeast in an ancient scientific alchemy. I can manage the fermentation process. I can bottle-up and wait impatiently for maturation. And I can drink the stuff. Litres of it.
If I think back five years, however, I had not the slightest interest in becoming a homebrewer. If you had told me that within a year I would be able to make my own amber nectar, I would have thought you absurd. I have few practical skills, I don’t have a head for science and the closest I’d ever come to real ale was a pint of the mass-marketed stout known throughout the land as Guinness.
So what happened? My transformation…
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