On a cold November evening
I washed my tank for brewing
I warmed up water and the wort
and added up the yeast
I closed the lid and waterlock
and waited for the bubbling
My Christmas batch is brewing -
it'll be ready for the feast

I learned this skill in teenage
when I was still in high school
I liked it and decided to head
to study chemistry
I studied many a year
from atoms to zymurgy
and bubbling of the ale batch
was my favourite melody

Now every chemist knows
the secret of the success -
is not amount of yeast
but keeping vessels clean
Now bubbling for two weeks
that is main fermentation
and then decant the brew
and let four weeks in storage be

You gotta add the yeast and water
you gotta add the wort and enzymes
you gotta keep the vessels clean -
decant when two weeks' gone
You never drink your beer
when you've done main fermentation
there'll be time enough to drink
when the storage's done

Now the ethanol is formed
along main fermentation
but it will taste so bad and foul
so incubate a while -
Two weeks of storage cool -
it will improve the flavour
the longer you do incubate
the better taste and style!

You gotta add the yeast and water
you gotta add the wort and enzymes
you gotta keep the vessels clean -
decant when two weeks' gone
You never drink your beer
when you've done main fermentation
there'll be time enough to drink
when the storage's done

You gotta add the yeast and water
you gotta add the wort and enzymes
you gotta keep the vessels clean -
decant when two weeks' gone
You never drink your beer
when you've done main fermentation
there'll be time enough to drink
when the storage's done