Brewing Everything walks you through the brewing process from start to finish, beginning with easier shortcuts and then upgrading to advanced methods. You’ll find information on useful gear that every brewer should have in their kitchen. The first four chapters each take on one core beverage—beer, cider, mead, and sake—that every homebrewer can and should make. The Easy Way sections get you accustomed to the broad outlines of the process and include 1-gallon batch recipes to try first. Then, the Hard Way sections get markedly more advanced. The last chapter features a selection of healthy, mostly nonalcoholic ferments that follow similar processes to their alcoholic cousins, but are a little simpler to make. The most famous of these is likely kombucha, prized by hippies everywhere for the digestive benefits of its healing probiotics.
