Growing your Own

A lot of people begin their brewing journeys when they realize that surplus homegrown produce can be converted into alcohol. We know plenty of gardeners with substantial rhubarb plants who are harvesting stalks long after they’ve tired of rhubarb crumbles or pies, but don’t know what else to do with them. Point out how easy rhubarb wine is to make and there’s a fair chance they’ll soon be scouring car boot sales for their first demijohn (carboy).

Turning homegrown produce into tasty beverages is a hugely rewarding experience. And unlike most forms of cooking, where your hard-grown food is cooked and gobbled within hours, a bottle of booze will keep those flavours preserved for weeks, months and even years.