Make Beer at Home

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PHOTO: FOTOLIA/KESU
Make smooth, refreshing beer at home.

Five bucks won’t buy a heck of a lot these days (as anyone who’s been to the supermarket lately can attest) . . . but I can show you how to stretch a five dollar bill so it’ll buy a full 28 quarts–that’s 12 six-packs–of beer. My secret: brew it yourself.

When I talk about homemade suds, I’m not talking about some vaguely beer-like concoction, but a heady, thirst-quenching brew that’ll stand up to the best that Milwaukee–or even Munich!–has to offer. And you don’t have to be a graduate chemist to put up a seven-gallon batch of the amber beverage.

To make your own beer, you’ll need the following ingredients: Water (seven gallons), malt extract (one 2-1/2-pound can), sugar (a five-pound bag), and yeast (one package).

Because the quality of water you use will be reflected in the taste of the beer, try to obtain the purest, best-tasting water you can find. Soft tap water is OK. If you can come across some clear, Rocky Mountain spring water, so much the better.

You can purchase hop-flavored malt extract at the supermarket or at any wine or beer making supply outlet. (The last time I checked, a 2-1/2-pound can was still less than $3.00.) Look for the word “Light” or “Pale” on the label and remember, you don’t want malt. You do want malt extract.

  • Published on Jul 1, 1976
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