Three years ago, as a follow-up to my last book on beer, I launched an experiment in beer-making. I decided to try to go from complete brewing neophyte to vertically-integrated brewmaster – growing my own hops and barley, doing my own malting and even cultivating my own yeast – and to write a book about it. All the ingredients would come from my own “beeroir,” a 200-acre farm tucked into some of the most remote hills on this continent. Along the way, while working on the manuscript for my pub...