By John Avery
The Times 

Homegrown Homebrew


John Avery

Homebrewed marigold cordial, bottled in 2020.

Touring through wine country or some of our region's wonderful microbreweries might leave the impression that the production of adult beverages should be left to the experts. With kegs, tanks, and other fermentation equipment larger than many cars, one might reasonably conclude that a small-scale homebrew operation is costly and infeasible. Not the case. Homebrewing is relatively inexpensive, straightforward, and leaves ample room to experiment with flavors grown right in your backyard.

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