In my past, I've experimented extensively with quite a number of different types of fermentation, including beers, wines, sour dough breads, yogurts and pickles.Yet my journey has often been a lonely one, and while I felt safe and confident in my journey, there were always questions that would pop up.This summer I bought The Art of Fermentation, by Sandor Ellix Katz. It is a little daunting at first because of the book's thickness. However, the more I read, the more I realize how right I was to be doing this all my life, and how I want to do even more.To be honest, at first I was a little disappointed that the book was not more like a cookbook with recipes laid out with easy to follow instructions. But the more I read of the book, I realized that fermentation is a fluid activity, something I'd already figured out with beer-making and bread-making, and thus, the recipes given in the book made perfect sense.One of the easiest and desired by me was the recipe for Ginger Beer. Getting the book at the end of the summer, when the heat was still upon us, the sound of bubbly, spicy cold ginger beer sounded tantalizing.Since that first time at the end of the summer, I've now made ginger beer several times and have loved it thoroughly each time. My only regret, each time, is that I don't make enough, and so each time I increase the output.If you've never made ginger beer before, try it. One of the things that was shocking for me was that it was made with ginger, water and sugar. Only those 3 ingredients made a naturally bubbly, delicious drink.Thankfully this time around I paused long enough to take a picture of the ginger beer. Not so with many other ferments, unfortunately.Live long and ferment, or maybe more correctly, ferment and live long.