matts

I got into homebrewing because I love cooking and experimenting with fermentation. I started brewing kombucha, then beet kvass, then tried a small beer. I am fascinated with the ways our ancestors used fermentation and live foods to preserve food without the need for refrigeration and chemical preservatives.

Chemical agriculture is killing the microbiological life in our soils and has a detrimental effect on the human body. Most of the plants grown today are empty shells devoid of nutrients. Because of this, I eat organic. The selection of organic beers is limited, so I brew my own and get the flavor I want.