My Precise Kitchen Elf read a recipe for a fermented fruit drink and decided that that was his birthday present for Daddy - rhubarb beer. Okay. At least I get to try it, too. Can't wait! Actually, I just read the recipe and it's a kvass , identified as "a lightly alcoholic beverage, similar to some of the lambic-style beers of Belgium." He's calling beer. He found this recipe in The Hungry Scientist Handbook: Electric Birthday Cakes,Edible Origami, and Other DIY Projects for Techies, Tinkerers, and Foodies by Patrick Buckley and Lily Binns. It's his favorite cookbook of all time. Ingredients 1 lb rye bread, staled* 16 C hot water 2 T active dry yeast 1/2 C organic cane sugar 5 T water 1 bunch organic mint + 1 leaf (keep separate) strip of lemon zest from an organic lemon 1 C raisins 1 stalk rhubarb, chopped *To stale bread, lay it on a cookie sheet. Place it in a 170 degree oven till it's dried. Procedure Place the bread in a ...