IntroductionThere are thousands of different styles of beer in the world today, but the one thing they all have in common is that the brewing process has been the same since 4,500 years (Papazian, 2003). The steps are basic: clean the equipment, make the must, ferment and bottle. There are many books on brewing beer and they are comprehensive in theory. This being the case, the fermentation process and bottling will not be discussed here. By following these simple instructions, anyone can go from Beer Lover to Beer Aficionado. As someone once told me, it takes beer to make beer. So grab a beer and let us get started.Equipment NeededInspect your equipment for cracks, leaks, chips, etc. Make sure your equipment is safe to use and properly sanitized.• a 20 qt. stock pot (large stock pot) • large mixing spoon (no wood) • regular table spoon • timer (a clock will work) • measuring cup (preferably Pyrex glass) • fermenter (food grade plastic bucket or glass carboy ) • airlock (obtain from a homebrew store)• Disinfectant (concentration of iodine)• ThermometerPreparation1. Assemble the ingredients. Gather the ingredients for the brew. A kit usually consists of malt extract, yeast and hops. The extract may already be “hopped” and the kit may contain no hops.2. Clean and disinfect.***Note***It is not recommended to use chlorine bleach to disinfect brewing equipment. Bleach is an excellent disinfectant, but corrodes many metal brewing parts. This may sound strange, but the most important thing in brewing is cleaning and sanitizing. Clean all equipment then disinfect it in an iodine solution except for the brew pot, wort chiller (if available) and spoon. Disinfection will take place for these items during boiling. The homebrew store sells a high concentration of iodine for this or medical iodine is a suitable substitute. Prepare a disinfectant solution and let these items soak. To prepare this solution, add one tablespoon of iodine concentration for each gallon of water. Table 1 - Cleaning and Disinfection Checklist Clean __ SanitizeMaking WortWort is what brewers call the sweet, amber liquid extracted from malted barley that yeast will later ferment into beer.1. Boil the infusion water. In the pot, bring two gallons of water to a boil. Pour this water into the fermenter and let cool.