How about a berlinerweisse? You only need to find some wheat, malt it yourself, and you're good to go. You may even get away with making a sourdough starter from the local bacteria. Although the style isn't to everyone's taste, it IS still classified as a beer.
I'm wondering how he plans to keep the batch at fermenting temps in the desert.
I'm wondering how he plans to keep the batch at fermenting temps in the desert.
