Do It! Brew It Yourself!

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They say that hard work never hurt anybody, but you can bet that unnecessary labor bothers a lot of folks . . . including me. In fact, it was my personal "energy conservation program" that caused me to discover the painless beer-brewing method.

To tell the truth, though, my "new" procedure is as old as prohibition, when home brewing was a popular do-it-yourself pastime. And, while this easy-to-make beer might not earn accolades from a connoisseur, I like it very much . . . and so do my friends.

THE INGREDIENTS

Beermakin' can—like most anything else—be complicated . . . if you want it to be. But the bare-bones brewin' procedure is really quite simple. All you have to do is mix one package of baker's yeast, one can (or less) of hop-flavored malt extract, and a few pounds of sugar into five gallons of water. Then, just put the liquid in a large jug that's equipped with an air lock, wait about a week, bottle it, wait another week (actually six weeks to three months would be better, but who's that patient?), and enjoy!

Many beer recipes recommend brewer's or vintner's yeast and argue that baker's yeast imparts its own flavor to the beverage. However, I don't find the flavor of baker's yeast disagreeable, and—having used the other types—I still see no good reason to pay any more for my yeast than I have to. Besides, baker's yeast is available at most grocery stores, and a three-pack of one of the common brands (which sells for around 33¢) will produce 15 gallons of beer! (You can, of course, use whatever yeast you want . . . but don't be misled by "experts" who say that baker's yeast will produce a poor beer, 'cause it just ain't so!)

Another "main ingredient" in home brew is malt extract ... a very heavy, dark liquid that costs under $3.00 for a 2-1/2- to 3-pound can. A number of firms produce the syrup, but Blue Ribbon seems to be the most commonly used brand. This company makes five different types of malt extract, though, so be sure to get one that's hop flavored (the others will produce a far less tasty beer).

You'll also need between two and five pounds of white sugar . . . the amount will determine the potency of your brew.

THE APPARATUS

Cleanliness and good beer go together, so make certain that all your equipment is sterile before use. This is most easily accomplished with a liquid bleach wash, but you'll have to be sure to rinse everything thoroughly afterward. (Never use soap, as it leaves a film which is difficult to remove and is bad for beer.)

To turn out a batch of my "instant beer", you'll need a food-grade plastic container that will easily hold four gallons (to give yourself plenty of room to slop around while you stir).

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