My first two batches of home brewed beer were made using malt extract. They were both delicious, and afforded a lot of pleasure as their flavors changed so much in such a short period of time. I think of brewing from extract as similar to baking from a mix: yes, it’s baking, but not really, as the ingredients are all prepped for you, or mostly so. Since I already had all the gear, I figured I should try to make beer using the all grain process, in which you start with malted barley (still looking like grain) and extract sugars from it in order to produce the liquid that will eventually ferment into beer.

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