Beer Corporation

Schoolgirl binge drinker Natasha Farnham is the youngest person in Britain to be diagnosed with liver failure - at the age of just 14.

The pretty hell-raiser started drinking at 12 and was downing up to six bottles of wine a day by the age of 13.

Two years later she was rushed to hospital after drinking a staggering 16 bottles of wine, cider and spirits during a three-day bender.

Natasha Farnham would steal from her mum Michelle to pay for her spiralling habit

Shocked doctors diagnosed liver failure - usually found in middle-aged alcoholics - and warned her to stop drinking.

But she carried on and has now gone into rehab at the age of 18 - where doctors have warned her she will die if she drinks again.

Natasha now suffers from permanent memory loss problems and has spoken out to warn other teenagers of the danger of casual alcohol abuse.

“I didn’t think my drinking was a problem because all my friends were getting wasted every weekend as well,” she said.

Natasha started drinking at the age of 12

“I suppose I thought I looked grown-up and would drink as much as possible - sometimes even passing out.

“But now I have no short term memory and doctors warn me that if I drink any more I will die.

“I am finally taking the advice of the doctors, perhaps because I’m now old enough to realise how stupid I’ve been.

“I would just tell kids - don’t end up like me. I have been a binge drinker, had liver failure and been in rehab and I’m still a teenager.”

Natasha had her first tipple when she was just 12 - drinking a whole bottle of strong cider.

This ignited her “love” for binge drinking and it soon became a habitual weekend trait. But she soon turned into an “alcoholic drop-out” as she started drinking up to four times a week. She stopped attending school at 14 and is now unemployed.

She is now warning youngsters about the dangers of binge drinking

“I never questioned what I was doing and my mum didn’t know because I would pretend I was staying at a friend’s house,” she said.

“I would save my dinner money from the week and spend it on booze. All I would talk about with my friends was getting drunk at the weekend.

“It was so much fun and it was never hard to get our hands on alcohol. In fact, it was the easiest part. The hardest part was saving for it.”

Natasha, of Twerton in Bath, Somerset, would steal from her mum Michelle, 40, to pay for her spiralling habit.

She said: “At 13-years-old, I hit my lowest point and I would drink up to three litres of wine a day (four bottles), followed by two bottles of Lambrini and perhaps a litre of vodka.

“I was missing school but it was fun. I was too young to understand what an alcoholic was, let alone understand that I was one.

“When I was told about the liver failure, it was the doctors that looked the most shocked about it.

“They said that they hadn’t ever seen liver failure in someone so young. It didn’t sink in at all.”

On New Year’s Day in 2004, the youngster was rushed to hospital after becoming lethargic, yellow in colour and feeling sick after a three-day drink binge in which she drank four boxes of wine - 12 litres or 16 bottles.

“I had to detail what I had been drinking at the hospital,” said the teen. “The doctors and my mum just looked at me in disbelief.

“They warned me to clean-up my act or I could die. But I didn’t listen to them - probably because I was so young.”

Despite having weekly appointments with doctors, Natasha continued to drink while taking tablets daily for her liver failure.

She spiralled into a life of petty crime to pay for her habit and was frequently in trouble with the police. Natasha has four convictions for being drunk and disorderly, two public order offences, one burglary and a caution for assaulting a police officer.

It was only when she was arrested for burglary last October that she decided to go into rehab. Natasha pleaded guilty to burglary at Bristol Crown Court last week and was given a two-year community order and a six-month curfew.

Sentencing, Judge Julian Lambert told her she was in the “last chance saloon”.

Natasha has been attending a rehabilitation programme for the past two months and is finally working with doctors to beat her addiction.

She now claims to be the “victim of acceptable poisoning” and warns youngsters about the dangers of binge drinking.

“When I drink, I turn into this horrible, angry person who just wants more and more alcohol,” she said.

“When I don’t drink I am happy and my family are happy.”

Her hotel housekeeper mum Michelle added: “When Natasha started drinking it was around the same time that alcopops were being advertised to attract children.

“I still stand by the fact that, now we are finally having a backlash of irresponsible advertising.

“I’m sure Natasha is not the first, or the last teen binge drinker to be diagnosed with liver failure.”

Natasha is believed to be the youngest person in Britain to ever be diagnosed with alcohol-related liver failure, according to the charity British Liver Failure.

Spokeswoman Sarah Matthews said: “It would seem that she is very lucky to be alive.

“I am sure this is the youngest person in the UK to suffer from liver failure as a result of excessive drinking and still be alive.

“There has been three deaths of under 18’s since 1999 and these are all down to this dangerous lifestyle.

“It just shows how binge drinking currently has a fatal grip on Britain.”

Natasha’s harrowing story follows official statistics which revealed how police seized more than 37,000 pints of beer and cider from youngsters.

In a space of just two weeks, more than 5,000 teens were caught boozing in public, ignoring public health messages and forgoing food in favour of booze.

A report last year from charity Alcohol Concern found young girls are drinking nearly twice as much alcohol as they were in 2000.

The study showed that female drinkers aged 11 to 13 consume an average of eight units a week, equivalent to four large glasses of wine - more than a bottle.

The number of school-age children needing treatment in hospital after binge drinking has shot up 40 per cent since 2002.

Source: Daily Mail

The whisky industry has been split by a row over a new classification that critics claim will “dumb down” the product and threaten the future of Scotland’s most famous export.

One distiller said yesterday that the move could lead to distillery closures and undermine the credibility of the country’s renowned single malts.

Mark Reynier, of Bruichladdich distillery on Islay, fears that ‘malted blends’ will see whisky go the way of sherry and cognac

The row has been caused by the Scotch Whisky Association’s plans to introduce a “blended malt” category to describe Scotch made of malts from different distilleries.

This would replace the traditional term vatted malt, and, according to critics, will confuse consumers by combining the description of the two main types of Scotch - blended whisky and single malt whisky.

Around 1,000 people have signed a petition opposing the move, and some in the industry warn of a scenario where whisky follows the route of sherry and cognac, becoming homogenised and dominated by a few brands.

However, the SWA insisted the move was supported by the majority of the industry and that research proved the change would not confuse consumers.

According to Mark Reynier, of Bruichladdich distillery on Islay, the new category is designed to support the interests of the drinks giants Diageo and Pernod Ricard, which dominate the industry.

Blends, made from malt and grain whisky, are characterised by large volumes with poor profit margins, while single malts, associated with one distillery, are highly profitable but the stock is limited.
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Mr Reynier fears that the big firms will exploit the new category because they can produce it in bigger volumes at the potential expense of single malts.

He added that consumers could be confused by labelling into thinking they were getting a single malt from a specific distillery and find it was “just an inferior malt whisky cocktail”.

Jim Murray, author of Jim Murray’s Whisky Bible, said the SWA was in danger of making the biggest mistake seen in the industry for 100 years. Speaking from America yesterday, he said the new category was causing confusion around the world.

He added: “We are now in a situation where we are using the word ‘blend’ with ‘malt’. A group of faceless office bods have declared that a blend can be 100 per cent malt whisky and people around the world haven’t got a bloody clue. It is boom time for the industry but this is totally confusing and it has to be stopped.”

John Glaser, of the specialist Scotch whisky maker Compass Box, said the move was bad for business and has drawn up a petition to present to the Government. The proposal from the SWA is part of a raft of regulations - including popular moves to protect whisky regions and target couterfeiters - that have been passed to Defra.

They are expected to become law this summer in a move that will enshrine the definitions of Scotch.

The choice of a definitive term follows a row five years ago after Diageo produced a blended version of its Cardhu single malt, with a similar label, and called it pure malt.

This was an attempt to cope with increased demand, but it caused uproar and was opposed by the William Grant group before the changes were withdrawn.

Mr Reynier said: “Having failed to bulldoze it through, Diageo said they would be back and now the SWA, dominated by Diageo and Pernod Ricard, are changing the laws to allow the same thing to occur legally. This suits their own commercial needs at the expense of Scotland’s heritage. It will have far-reaching implications for Scotch whisky, its credibility and the future shape of the industry and survival of distilleries.”

But the dire predictions were dismissed as “nonsense” by the SWA, which said the vast majority of the industry favoured the move and only a “vocal” small minority was against it.

David Williamson, for the association, said the blended malt term was chosen after lengthy discussion and was the only description that accurately described the product.

He also dismissed claims that a blended malt would be allowed to carry a distillery name or to look like an existing single malt.

He added: “Consumers understand that ‘blending’ means mixing and blending is generally understood as meaning more than one.

“A number of companies have, of course, already changed their labels to use the description Blended Malt Scotch Whisky and, encouragingly, there is no evidence to indicate any consumer confusion or resistance to the description.

“Any legislation introduced in the UK must of course also comply with EU law and under European legislation any combination of malt whiskies is defined as a blend.

“At the same time, the term vatted malt has almost solely been used within the trade and it is significant that hardly any labels at all have ever featured that description.

“Again, it was agreed the term would not be understood by the vast majority of consumers worldwide.”

Copyright of Telegraph Media Group Limited.

Original Article: Whisky industry split over ‘blended malts’

That’s what Homer Simpson, who is mighty fond of both, told Bart. But while it’s human nature to categorize men and women into neat packages, and while some of the differences are as distinct as the pinks and blues in nurseries (think height, muscle-to-fat ratio and hair distribution), others are not as apparent. This X-Ray of a typical couple, a result of a mishap when Marge brought Homer’s lunch to the nuclear-power plant, shows some contrasts. Sorry, Homer, beer is not the answer to everything.

By Constanza Villalba

Dorion Sagan is the co-author, with Lynn Margulis, of “What Is Sex?” and “Origins of Sex: Four Billion Years of Genetic Recombination.”

Constanza Villalba contributed to the research and writing of this article.

Original Article: Why Women Aren’t Men

To customers perusing the notice-board in the village post office, the job advertisement must have seemed too good to be true. For £7 an hour, with all expenses paid, a man was required to visit a local pub and drink beer.

The assignment was to be carried out at at least twice a week at the Compass Inn in Winsor, Hampshire, in the company of an elderly gentleman.

The advert is genuine, and the four men who have applied for the position so far are to undergo trial drinking sessions in the coming week, though their potential employer is open to applications from new candidates.

It is an appeal from a desperate man. Until recently, Jack Hammond, 88, would drink four times a week with a neighbour in Barton-on-Sea. Then he moved into a nursing home a few miles away to be closer to his family. Forest Edge Care Home boasts a garden and easy access to shops; what it cannot offer Mr Hammond is a suitable drinking partner. All but one of his fellow residents are women. Which is how the advertisement came to be placed in the nearby village of Cadnam.

For some it is a sign of the times that an elderly gentleman lacks a companion with whom to visit the local pub, although it is increasingly common.

Mr Hammond’s wife died 12 years ago, and the upheaval of moving into a care home has left him feeling isolated. “It was a bit upsetting when I had to leave as I left all my friends back home,” he said.

Chris Perry, director of Hampshire Age Concern, often sees elderly men who lack a companion for their regular pub visits. “It is easy to become socially isolated at this age due to bereavement or from people moving away,” he said. “But this man needs to be commended for using his initiative for putting an advert in the window.”

Mr Hammond’s son, Mike, told The Times: “The other man [in the home] is not really a goer. He was a farmer whereas Dad was an electrical engineer. My Dad grew up in a city; he is a country man. The other man wants to talk about sheep and cows; he wants to talk about golf. They have nothing in common at all.”

A drink with a woman is also out of the question. “He likes women but it would be a little bit awkward, he said, going out to the pub with a lady he didn’t know. So we are really looking for a man.”

Desperate times have called for desperate measures. Mr Hammond’s son, a chef from Brockenhurst, contacted a number of agencies, seeking a volunteer. When none was forthcoming social services suggested that he advertise a paid position.

Mr Hammond said: “It’s a bit difficult at this age to go out to a pub on your own. I don’t want to be a nuisance.” He is hoping for a gentleman who is “not too bombastic and enjoys a nice pint”.

Possible topics of conversation include the Second World War, during which Mr Hammond served as a radar engineer in Bombay and Kuala Lumpur, and the day-to-day trials of running a power station. In his career as an electrical engineer Mr Hammond worked his way up to shift charge engineer at a station near Preston.

His favourite topic is golf - in his prime Mr Hammond played off a handicap of six - as well as the fortunes of Preston North End Football Club, but he is a versatile conversationalist.

“He is a very intelligent man with a physics and maths degree,” his son said. “It’s the company he misses more than anything. He used to go to the pub three or four times a week and have a couple of halves of Fosters with a neighbour of a similar age . . . then Dad would head back home and go straight to bed.”

When he placed the advert in the post office, Mr Hammond’s son considered it “a very attractive proposition”.

“It’s got to be the best job in the world,” he said.

Of the four applicants who have applied so far, he has been impressed by a sprightly gentleman of 78 who still drives.

“We don’t want a teenager taking him out and the two of them having nothing in common,” he said.

He is also wary of candidates who might seek to take advantage of the offer of paid-for drinking time. “Dad is not a heavy drinker,” he said. “We are looking for someone who can share a good conversation, not somebody who is just going to get wrecked.”

Source and Copyright: Times Online

For individuals who take their wine collecting endeavors seriously, frequently they are not completely satisfied to store their wine collection in a common storage cabinet. Having invested a significant amount of money in the appropriate wines, hobbyists have a tendency to have the right way to display their prized possessions. Wine storage racks that are decorative are just the right choice for these types of collectors who are more than eager to showcase their bottles of wine in the best way possible, with the artistry and dignity that their collection deserves.

Designed For Wine Collectors

In the majority of cases, storage racks that are decorative are typically designed to appeal to the type of wine collector who has style as well as taste and who wants their wine display to be able of fitting into an upscale decor environment. They want their collection of fine red wines, white wines and dessert wines to be housed in a fixture that doesn’t stand out like a sore thumb, but instead fits in perfectly with the total environment of the living space.

However, these appealing wine storage racks are not only beautiful and decorative, they also serve a highly functional purpose as well. Firstly, they are designed to house the wine bottles in a very secure manner so that there is virtually no chance at all that the bottles will end up slipping and possibly breaking.

Second, all well-made racks that hold wine, whether it is their purpose is to sit in a dark corner and not be noticed or are showpieces in and of themselves, will be constructed so that the wine bottles sit in the proper position so that the cork will remain moist, if the cork is permitted to dry out by having the bottle sit in an upright position for an extended period of time, then it is very probable that the seal will be broken. What this will do is allow air to seep into the bottles, which will end up ruining the taste of the overall wine.

Attractive wine storage racks must also be very sturdy. One of the last things that you want to happen is for the rack to tip over, breaking any of your valued collected bottles. Also, excessive vibration is not a good thing for the aging of wine, so the more sturdier, the better. This is a primary reason why you’ll find that the majority of quality wine storage solutions will either be wrought iron wine racks or solid wood wine racks.

Various Sizes To Meet Your Needs

Wine racks are available in a extensive variety of styles and sizes to meet the requirements of just about any wine collector. There are very large built-in wine racks that are frequently installed in custom wine cellars. There are storage cabinets that are very similar in size and shape to a large armoire that are capable of holding a a few dozen bottles in a small collection. Also, there are a wine racks that are smaller that are designed primarily to just hold a few bottles.

There are smaller sized wine storage racks that are frequently utilized by individuals who have much larger collections, and may even have their own wine cellar, as a convenience to have a place to store a few bottles of their own collection for quick and easy access. At the same time, for individuals that only have a limited amount of space, they frequently used these smaller types of racks as the primary housing place for their wine collection that they are just beginning to create.

About the Author

Listen to Korbin Newlyn as he shares his insights as an expert author and an avid writer in the field of fine wine. If you would like to learn more go to Wine Tours in Southern California advice and at North American Wine Tours tips.

If you want to know about home brewing and home brewing history, the best place is probably not in a museum or library. The best place to go for information and to get a feel of home brewing in the old days is to go to one of your local home brew shops. If you have never been in one of these stores you will be surprised because the moment you step in, it looks like time stood still. Many home brew stores are often part of a small brewery that produces there own wines, beers and/or even some non alcoholic beverages. Of course they also sell supplies for home brewers but they also use there own equipment to introduce others in the craft of brewing. They often sell their beverages in the shop and supply the local pup and party’s with their products.Many of these home brew shops and adjoining micro breweries where started by home brewers who made their hobby into work. Many just started making beer or wine and developed a good recipe that not only their family and friends liked to buy but also the friends of their friends, until the day came that complete strangers were asking for that special brew. After they acquired the licences to sell their products and found a good location to start there shop they were in business. These kind of shops are often the best ones to get good advice because they have been where you are at this moment.

Home brew shop owners of the kind we described above, are also the ones that at some point in there brewing career started collecting historical brewing stuff. Even though not much is changed in the brewing methods over the years the materials have changed, and have become more modern. Home beer brewing has only been legal in the USA since 1978 but in the period before the prohibition brewing at home was a common practice. Much of the home brewing equipment got lost during the prohibition and this is a reason that many collectors also collect brewing equipment from Europe and especially from Germany.

Germany is an important country when it comes to beer brewing, most of the popular aroma hops that are used grow extremely well in Germany. And because of this Germany is a real beer country. The aromatic hops are the most important ingredient of beer because the hops provide the beer’s taste. Because hops need to be fresh when you put them in your brew and they dry fairly quickly most home brew shops sell plugs or pellets. The taste of the beer can turn almost rancid, when you use old hops the hops from pellets have a much longer shelf life.

In the USA, the Prohibition of Alcohol lasted from 1920 until 1933 and when the ban was lifted it took until 1978 before a new law made it possible to brew beer at home again. In the years between 1933 and 1978 home brew shops were only allowed to sell materials for making wine and liquors. And even today home brewers can only produce 100 gallons of beer per person over 21 and with a maximum of 200 gallons a year.

About the Author

Drew Brown has one hobby and he loves to share it with the world. He just loves to brew his own beverages. www.brewingyourown.com

Drinking beer is very popular around the world. In Germany where the oldest and grandest beer festival is held in late September and the first week October, hundreds of home brewing enthusiasts bring their home brew beer into the city of Munich. Home brew beer competitions are one of the highlights of Octoberfest. For lots of people in Germany and the United Kingdom, the yearly home brew beer competition is part of a great tradition where the art of brewing beer at home is passed on from generation to generation.

The process when you home brew beer isn’t as difficult as you might think, but it does require some special ingredients and processes. The first step is to make the wort, which is the magic liquid that will eventually become your beer. Wort is made when you boil a large amount of water with a small amount of grains or malt that are combined in a mesh bag. This is just like making coffee or tea - you steep them in a filter or bag instead of adding them to the water. The grains you use are important when you home brew beer, because different types of grains will produce a different flavor or type of beer. You can find your grains or malt are easily available online or at your local home brewing retailer.

The next step when you home brew beer is to take out the grains and continue to boil this wort with more water added. Then you add some hops. Hops will add the flavor and aroma to your beer. When you add the hops to your home brew beer, you want to do it exactly according to what your recipe calls for. When you boil the hops too long, your beer will taste bitter, and if you boil too short a time, it will be too sweet.

When your wort has finished boiling and has cooled, you put this into a fermenting container. When you home brew beer, you will need two fermenting containers because later you will transfer this liquid from one container to the other. You will also add a beer yeast to this mixture; the yeast will react to the sugars you produced when you boiled your grains or malt, this is what becomes alcohol. This mixture when allowed to sit for a few days or a full week then produces your great tasting beer.

Obviously when you home brew beer there are some other small steps and additional ingredients and additives you will porobably need, but this is the basic process. Boiling flavored water, add yeast to it and allow it to sit for a time in order to steep properly and produce alcohol. If you think that it sounds easy to home brew beer, you’re right. And once you get the process down, you may find that this is probably the most enjoyable hobby you’ve ever taken up.

Source: ArticleCube.com - Beer

Why, unfortunately, just washing vegetables is not enough to ensure produce clean enough for consumption

We all ingest lots of chemicals, one way or another. We breathe them, we drink them, and we eat them. The most troublesome are pesticides in produce. It makes me uncomfortable to think that while we are eating fruits and vegetables in reality we are also ingesting poisons that can accumulate in our bodies and make us very sick. This is food that supposes to be healthy and good for us!

Even if the most toxic chemicals have already been banned for use in agriculture, pesticides in general are poisons designed to kill insects, weed, small rodents and other pests. The long time effects of these poisons on people are not completely known. Even the minimal risk with these pollutants is too much, when we think we may expose children. We should try to do every effort to minimize our intake of these adverse chemicals.

Education is the key. Knowing which produce contain more pollutants can help us make the right choices, avoiding the most contaminated fruits and vegetables and eating the least polluted, or buy organic instead. In simulation of consumers eating habits has been demonstrated that changing a little bit the eating practices can lower considerably the ingestion of pesticides.

The results of an investigation on pesticides in produce by the USDA Pesticide Data Program, show that fruits topped the list of the consistently most contaminated produce, with eight of the 12 most polluted foods. The dirty dozen are: Apples, Bell Peppers, Celery, Cherries, Imported Grapes, Nectarines, Peaches, Pears, Potatoes, Red Raspberries, Spinach, and Strawberries.

You don’t like broccoli? Too bad because they are among those least contaminated. In fact the 12 least polluted produce are: Asparagus, Avocados, Bananas, Broccoli, Cauliflower, Sweet Corn, Kiwi, Mangos, Onions, Papaya, Pineapples, and Sweet Peas.

Can washing of produce help get rid of pesticides? Not really. The fruits and vegetables tested by the USDA PDP are “prepared emulating the practices of the average consumer” before testing for pesticides. That is: “(1) apples are washed with stems and cores removed; (2) asparagus and spinach have inedible portions removed and are washed; (3) cantaloupes are cut in half and seed and rinds are removed; […] and (9) tomatoes are washed and stems removed”.

Washing before consuming is highly recommended because helps decrease the pesticide residues present on the surface of the vegetables, but the majorities of pollutants are absorbed into the plant and can’t be just washed away. Some pesticides are specifically created to stick to the surface of the crops and they don’t come out by washing. Peeling can help eliminating some of the chemicals but not all, and a lot of important substances will be discarded with the skin.

So, on one hand we have to eat plenty of fruit and vegetables for a healthy diet, and on the other hand we have to reduce as much a possible the intake of pesticides. What to do if you are unconvinced by the claims of the chemical companies that certain levels of pesticides are not dangerous?

We have very few options to defend ourselves: (1) Wash all vegetables and fruit very well; (2) Change eating habits in order to consume more of the produce with low pollutants; (3) Consume a diet as varied as possible; (4) Buy organic foods.

Source: ArticleCube.com - Beer

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The two most popular beverages all over the world, are beer and wine. it doesn’t matter where you go, all over the globe, people love one or both of these drinks. It is no wonder that home made beer brewing and wine making are very popular. It’s cost efficient and its fun to do, the feeling of achievement when you pour your own home made beer has no comparison.

One of the other great advantages of home made beer brewing is the opportunity to drink beer that is ‘live’. Almost every beer you buy has been pasteurized. Pasteurization requires the beer to be cooked, this kills the yeast and the beer tastes considerably dissimilar from ‘live’ beer (that is, beer containing live yeast). The beer will not age without live yeast. With home made beer brewing your beer is never pasteurized therefore the taste is a more natural flavor, and the beer will age, changing in taste, texture and color over time.

Most people who start with home made beer brewing are fed up with paying the bills for their beer, they are looking for ways to cut budget without compromising. Home made beer brewing can do that for you. “In the United States, typical equipment costs are approximately $75 - $99 plus the cost of a large kettle (about $35-$50). Ingredients for a typical 5 gallon batch range from $27 to $45 depending on beer style, using dry or liquid yeast and the store’s pricing. Additional costs such as bottles (about $10-$14 per case of 24 12 oz bottles) (which may be reused with adequate cleaning) and sanitizers should also be anticipated. It is possible to produce beers using domestic kitchen equipment, but as it is reasonably inexpensive, most enthusiasts quickly buy some specialist equipment.*” Home made beer brewing is a craft that is catching on fast throughout the world and it is not so difficult as you would think.

Home Made Beer Brewing, Step by Step
Basically there are just six steps in home made beer brewing:

1. Making wort or must. You can buy mash in the form of a kit initially. Later on you could go on to more complicated ones after you gain some experience. Mash is basically the product you obtain when malt and water are mixed and heated to make sugar. There are also no-boil kits available. This would give you a liquid called wort. You can buy the ready-made wort also if you have little patience.
2. Fermentation. Add yeast to your wort, this starts a chemical reaction resulting into carbon dioxide and alcohol.
3. Clarification.
4. Conditioning. After that the raw beer would be siphoned from its original container into a second one and coaxed to ferment some more. (Fermentation is actually complete, so the term secondary fermentation actually refers to conditioning.)
5. Packaging (in bottles, kegs or casks)
6. Enjoy!!!

Patience is required in home made beer brewing. The whole brewing process can take from two weeks to several months. depending on what kind of beer you are brewing. Most people who do home made beer brewing have several batches in different stages of completion to permit the dispensing of quality home brew at short notice.

As you can see, home made beer brewing is not difficult at all. Especially when you start out with a brewing kit, You can start today and see how easy Home Made Beer Brewing is.

* quote from wikipedia http://en.wikipedia.org/wiki/Homebrewing

Source: ArticleCube.com - Beer

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