I don't know how they do it now, and I never fully understood how the cook went as it was above my pay grade and housing, but I recall super-clean 32 gallon (or so) plastic trash cans w/lids in Saudi Arabia full of beer stuff & yeast as part of the process which I'll abbreviate. Mind you all of that stuff you might have heard about 'compounds for expats' did *not* apply in this place. When/if a room air conditioner conked out, a *serious* condition exists. Since a passer-by walking past the residence would hopefully notice the non-working A/C unit where a window might otherwise be if no one was home, certain folks knew to make calls discretely and illicit an immediate response. Yes, failures and exploding, smelly beer bottles did happen. Oh those were wild and sometimes, too many times, they were stressful times. To my knowledge, none of us from back then have taken up the hobby at home since. Don't think anyone wants to recall the stress, let alone the labor. But I do appreciate it when someone takes such care to cook, along with their skill and techniques. I also like the easily availability of good, cold beer in civilized countries. Wine too! (Don't get me started on how we made wine either, I really, really like store bought wine now!)