It’s not too hot nor too cold. Mild and stable weather makes us easily ferment the malt extract at home without any special equipment to control temperature.
In early May, I brewed Belgian Abbey beer with alcoholic concentration of 8%, dark brown, full-bodied with a malty flavour. It requires long maturation of two months in total including fermentation process.
Earlier than beer brewing, in the middle of April, I sowed seed with green soybeans on the allotment which I borrowed from Yoshikawa-city, 45 minutes away from my home by car. Early seeding of soy-beans makes it possible for me to grow them without using agrochemicals.
Now is the time to start drinking my self-made craft beer with salt-boiled Edamame, which is one of the best partners with beer in Japanese summer time. I don’t want to leave for Slovenia next week before tasting them.
It’ nice to have genuine organic food made at home!
