ImpalerWrG wrote:Should hops be required? My understanding is they are a flavoring agent and beer can and was made without them in other parts of the world and history. If Hops are just one possible 'extra' then the recipe gets that much simpler, you could even make unflavored beer which would presumably be inferior in some way to flavored ones.
hops are pretty essential unless it's getting distilled, but that's another thread
Also why not use fermenting location (cave/cellar) to make different varieties, it need not be the crazy multistage transmutation that cheese goes through. Just two categories warm top-fermenting indoors or outdoors and cold bottom-fermenting in caves and cellars. Warm fermenting produces Ale, cold fermenting produces Lager, perhaps Lager has more/different FEP bonus. At the least it makes for potentially double the number of beer types.
this would be cool and would possibly work for wine as well