WHERE A DECADE AGO there were perhaps four brewing conglomerates and a double handful of major wineries in New York and California, there are now over 50 microbreweries from coast to coast and commercial wineries in over 40 states. The making of fermented beverages is as old as culture itself and has roots on all continents in all latitudes, with adaptation for local ingredients and climate. Home beer and winemaking can be a bioregional event at a gut level and a reward for all your senses.
