Do you enjoy beer? Do you brew your own, or know someone who does? Six Sigma methods are very useful for reducing variation in the brewing process, leading to better and more repeatable results. This presentation will introduce the application of Six Sigma methods to the process of brewing beer, from a home brewer's perspective. This will include use of the DMAIC steps to guide process development, variation reduction and a process for developing new recipes. Many home brewers learn the process from books or videos that tell them what to do, but not what the ramifications of what happens when they stray from the prescribed recipe and process. Thus, the brewer learns through trial and error, instead of a systematic approach. The home brewing literature is also very light on developing recipes, and contains nothing on recipe optimization using Design of Experiments. This presentation will show the presenter's experiences with this, and strategies to screen out insignificant recipe variables, and optimize the significant ones. In addition, the brewing literature does not include variation reduction methods which are needed to reduce the noise in the process, so that subtle differences in treatments can be observed. This presentation will address these issues with the use of the following Six Sigma tools: Project Charter, Input-Process-Output charts, Process Maps, Fishbone (Ishikawa) diagrams, Measurement System Analysis, Basic Statistical Methods, Design of Experiment and Statistical Process Control. Furthermore, the use of Lean tools such as the Standard Work Combination Sheet, Spaghetti Diagram and Loading Charts will be used to analyze the home brewing process and look for ways to reduce waste.