The King of Fermentation walks among you!

I did productive things all weekend, and now it's 11:20 on Sunday night and I'm exhausted and drinking Filipino gin and tonics. I just finished starting a five gallon batch of Munich style lager, and have the wort cooling in a mini-fridge. It will be cold-brewed. I am having fun brewing beer, and the differences between making beer and wine are interesting. What if I started experimenting by merging techniques, and making a fruit beer? Has anyone ever tried this? I have tasted some of the new flavored sakes and they are this sort of hybrid, as is Smirnoff ice. I have a recipe for a beer brewed with cherries, and perhaps I'll try that.

Filipino gin is made from sugar cane and is ridiculously cheap in the Philippines. When I was there I bought a case for a party, and when I paid the equivalent of 50 cents/bottle, I was suspicious. They call it Ginebra, but it's real gin. It's untaxed because the powerful families that make the stuff control the Government.