If you know the spice of an East Kent Golding, or the woody pong of an Oregon fuggle, then you've already joined the club. It's those of us just starting to peer in on the world of homebrew who need to sit up, pay attention and pass the beer-nuts.
If you already compare your IBU's, (that's international bittering units) and measure the conversion of alpha acids, then you know that across this fair land tomorrow, legions of middle aged men will make the pilgrimage to the basement or the kitchen to drop the hops, sparge the wort and celebrate National Homebrew Day. It's houses and neighborhoods smelling of singed oatmeal, sprouting grain, and the warm yeasty fizz of ... beer.
Ales, lagers, bitters and stouts, the fiends and friends of fermentation.
