beer is about a 60% success rate, mead and wine 90% percent success rate. We ended up only doing beer for special occassions because mead and wine are so much cheaper to produce and honestly who doesn't love a nice goblet of mulled mead. We also make wassail, both fermented and non alcoholic.
If the yeast dies it ruins your whole day. We mostly brewed farmhouse corn ale, or cranberry wheat ale. We preferred ingredients we could pick up from my best friend's farming relatives because cost is always an issue.
Must say, that Back 40 bock from the pic was amazing, it may have become my new favorite brew. Not sure though. its iffy. And the golden ale, the one written in pencil, is the most perfectly balanced beer I have tasted. In the midwest, balance is important in regards to brewing.
Now, a mead pork roast is something to tip a hat at.
