Ed wrote:

> I've heard about those homebrew kits. The problem is that we're
> talking about the occasional explosion, right?

Wrong. You can end up causing an explosion if you try to distil liquor
(i.e., to make spirits), but fermented alcohol - home-brew beer and wine-
are a different kettle of fish.

Home distilling is illegal in many countries. In Japan, beer-making was the
prerogative of a handful of companies until just a few years ago, when a
change in the law opened up the possibility of small, local breweries and
home-brew.

To brew beer successfully you need to be able to keep the beer at a
temperature of between 16 and 24 degrees for 6 to 10 days.

--
John
http://rarebooksinjapan.com