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Making your own distinctive beers is easier than you think

Fine Cooking Issue 01
Illustrations: Jacqueline Rogers
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Prohibition’s legacy to beer brewing was the loss of a traditional craft, and thereafter American beer drinkers were restricted to uniformly over-carbonated, under-flavored brews. But home brewing has come back. David Ruggiero, a brewing instructor, explains here the simple four-step procedure and how to acquire the necessary equipment. For just a few dollars, you can set yourself up. He covers malted barley, hops, yeast, and the proper water to use. He offers a recipe for English Pale Ale, but most beers are made essentially the same way, and he shares tips for modifications so you can make your own darker beers.


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