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Show Bubbling Home Brew Now Possible in Park City an t you taste it; bure you can, it's that full, robust flavor of a stout tumbling down your parched throat. That creamy head, the dark froth of the brew cascading into your mug. You like the bite of the tasty concoction. It is the early days growing into your first f : beers. The experimenting, find-- find-- ing a brand with some taste and staying with it. But, here we are in Utah and a whole world of beer looms outside the borders, sneering. Those daring imports. im-ports. The off-beat American beers of regional fame. 7 j J ( ' cN J 7:'. ''"i " If ?k4 A .- """;r,f MMiiiBiiMMMiiiMiMiMiMW(iii'ii" ''''' "Thh irfMiiiiiiiMmi Miwmi iMiaiiritwiiiaiiMwi'iiiiawii ii J nniiiin'i in'i iri r i win n fc 1 1 ntummtmtmmm Mi Susan Penn: Park City's brewmistress. Ah, to be a beer connoisseur connois-seur in Utah is like trying to collect original Rembrants on minimum wage. But you can still brew your own. You could even get good enough to attempt to copy your favorite brew in body, flavor, taste and aroma. And you can do it for about a buck and a half a six pack. Now's the time to get into home brewing, which is strictly legal in Utah. If you have two legal age adults around a house, you can. brew up to 200 gallons a year. Susan Penn is here to help. She has founded Park City's own Creative Fermentations, Fermen-tations, a business with fizz, if you'll pardon the pun. Susan learned the fine art of the home brew on the Big Island in Hawaii, where she traded veggies from her Kona Coast ' garden for locally brewed beer. She started in on her own brewing career and now she has turned pro. For $10, she'll teach you the basics and you can make two sixers of brew. For $45 more, she'll sell you every- thing you need to keep brewing, including the ingredients in-gredients for two cases worth. With the Legislature passing pass-ing the latest beer tax, expect your store-bought brew to increase as much as 25 cents a six. That puts your premium 3.2 into the $3 plus range, not so good to the wallet. If . you have the craves for the non-commercial beer of your dreams, you can do it by taking the course and buying the goods, Susan says. "It should take a beginner only three hours to make a two-case batch, it only takes me about two." And the results bear your own signature. The taste you get is the taste you gave it. Working out of your home, you control the way the bottles are cleaned right down to the temperature the beer is stored in. You are the brewmeister. "It's really easy," Penn says, "you can add more hops for the strong aftertaste and more malt makes it sweeter." She says it's up to you and it's a real money saver. "I have all the equipment" Susan relates, including the bottle capper. Creative Fermentations Fer-mentations is carefully tucked tuck-ed at the top of Eighth Street at Empire in the house with the Australian Sheepdog out front. If you want to sign up for " brew class, the number is 649-2274. Each class will be ': limited to three people and will cover two sessions tailored to the needs of the group. The learning process takes two to three hourr , Susan says. Yes, an imitation Rolling Rock would taste good about now. Or maybe in Irish cream red ale. Or a bottle of Aussie Lager. Or, how aboui something some-thing from Denmark... |