Locavore In Training

A little more than a year ago, after I'd read Barbara Kingsolver's Animal, Vegetable, Miracle and decided we'd convert to 100% local, I bought a beer-making kit. After all, I couldn't make exceptions for things like beer, right? Well, I discovered pretty immediately that I either lack the time, energy or cash to be completely local and had to really, really loosen my requirements. (There may have also been an mutiny at our house brought on by my refusal to buy anything that wasn't both local and organic...in early Spring. There weren't very many options that I could see.) And, so, the Mr. Beer Brewery kit was relegated to our workshop/storage area. I wasn't sure I'd ever use it. I'm usually a wine drinker, and with so many other thing to learn, it fell off my radar.

While out at the Freshfarm Annapolis Farmer's Market today, I picked up a copy of Flavor magazine. I'd never seen it before but it's great! They had a series of "how to" articles: growing mushrooms, brewing beer, and getting kids to each veggies. I've grown mushrooms before (in my parents' old basement!) and that was fun. And the beer lightbulb went off. After a day outside in the 90 degree heat touring the Maryland Sheep and Wool Festival, I was looking for an inside project!

Turns out, the kit couldn't make it easier. After the all-important sterilization step, it was as easy as 1, 2, 3:

1. Dissolve booster (corn syrup solids) in water, then boil.
2. Mix can of beer mixture into water and pour into keg.
3. Sprinkle yeast, let sit of 5 minutes, mix and seal.

Now, I wait for 2 weeks.

Once it's ready, I'll bottle it up and then wait until 2-3 weeks. Although, I'm already planning to start another batch once this one's done! Maybe a blueberry or raspberry one? I do love the fruit beers...