Homebrewing

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Homebrewing is the brewing of beer, wine, sake, mead, cider, perry and other beverages, both alcoholic and non-alcoholic, through fermentation on a small scale as a hobby for personal consumption, free distribution at social gatherings, amateur brewing competitions or other non-commercial reasons.

Brewing on a domestic level has been done for thousands of years, but has been subject to regulation and prohibition. Restrictions on homebrewing were lifted in the UK in 1963,[1] Australia followed suit in 1972,[2] and the USA in 1978, though individual states were allowed to pass their own laws limiting production.[3]

While legality of homebrewing varies from country to country, most allow homebrewing, some countries limiting the volume brewed by an individual, and even fewer countries allowing distillation of hard alcohol.

Contents

History

Alcohol has been brewed domestically throughout its 7,000-year history beginning in Mesopotamia (modern Iraq), Egypt and China. Knowledge of brewing beer and wine was passed on from the Egyptians to the Greeks and finally to the Romans.

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