Michael Bryant first experimented with fermentation at age 13, when he discovered a recipe for orange wine in his mother’s Old Mr. Boston drink guide. He followed the directions, bottled the mixture
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Written by Richard Curtin
Issue: July 1996
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Tasteless: Turning Pro Part 33
I don’t hide the fact that I am not a fan of pouring beer at public beer festivals.
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Three homebrewers who opened nanobreweries offer their advice on how you, too, can go pro.