American beers, pre and post-Prohibition. The Wiz knows…
Mead is, of course, easier to brew than beer, although it takes much longer for it to become drinkable, 13 months in this case. Part Belgian witbier, part mead, this is a nice introduction to the world of spiced meads, known as methglin.
It’s the Great Divide: classical vs. romantic, yin and yang, two radically different ways of looking at the world. Yep, we’re talking about science and art as they apply to beer making.
I remember very distinctly the first time I used a soda keg for storing my completed beer. I remember it well because it was one of the best homebrewing choices I have