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67 “OK, put in the hops now,” my instructor commands. I take the small plastic container of careful- ly measured hops, greenish and resembling rabbit food, and dump them into the smoky cauldron in front of us. He holds the lid up, and thick steam rushes out from the boiling pot, instantly filling up the small room. The smell is not unpleasant, but it’s reminiscent of an herbal remedy, a bitter concoction one might find in a traditional apothecary. A friend and I are taking a beginner’s home-brewing class. This is a three-hour informational session run biweekly by Seoul Homebrew, a supply store for home brew- ers located across from JR Pub. Our recipe for the day: Seoul Homebrew’s rye IPA. We are also enjoying a few beers, provided by the brew pub on the floor above us, the Four Seasons Craft Beer Pub. Our instructor, Jonathan Wilson, assures us that our brew will taste more like the red rye ale we are drinking and less like the ancient medicinal potion we are smelling. Most of the brewing process, Wilson in- forms us, involves watching water boil. And now that we’ve added the first round of hops, we’re going to do exactly that. While home brewing obviously requires more time and effort than simply walking to the nearest con- venience store, it is well worth the effort. Wilson points out that most people are willing to fork over 20,000 won or 30,000 won in drinks at a bar; however, if they spend 55,000 won to 80,000 won on ingredients and take a few hours to brew it themselves, they can enjoy their own beer at home for three months.