Steam from the kettle curls toward your kitchen ceiling, and the whole place smells like caramelized malt and citrusy hops. At some point, that one IPA kit a year turned into yeast starters in the fridge and a permanent ring on the stove. When that happens

The air in your kitchen smells like steeping grain and hop pellets, your stockpot is just reaching a rolling boil, and you suddenly realize youre out of sanitizer. Or bottle caps. Or yeast nutrient. In Baltimore, that oh no moment is exactly where the city