Here in MD there's been a bumper crop of stink bugs. It's occurred to me that this is a great brewing opportunity. I was hoping for some advice: do you think the bugs should be used in a role similar to that of hops, or do you think it would be better to use them as the primary ingredient? I'm leaning towards primary ingredient. I suppose you could also treat them more as an adjunct... How would you malt stink bugs? What yeast do you think would be appropriate? I was hoping to make a beer, but am open to a sparkling wine or maybe a mead, if people think those beverages would be better. Anyway, looking forward to your suggestions!