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Beer is the world's oldest and most popular alcoholic beverage, with more than 25 billion gallons sold each year. But not everyone hurries to the pub for a pint or picks up a six-pack after work; some people prefer a process that involves a bit more than a bottle opener.

For these determined beer aficionados, the best way to quench that thirst is through the challenging, meticulous and almost always rewarding world of home brewing.

Brad Lowry, an expert on the subject who has been brewing for more than 10 years, opened the Homebrewing Depot in 1994 in West Allis. Three years ago, Lowry moved the business to 7215 W. North Ave. in Wauwatosa. Bolstered by the belief that those with a penchant for fine drink also appreciate fine food, he expanded his store to include gourmet cookware products.

Today, The Pantry and Homebrewing Depot stands as a necessary pit stop for any home brewers searching for supplies or even a bit of advice on the subject.

Since food is a survival staple whereas beer is, arguably, just an added life bonus, most people are far better acquainted with preparing the former -- although Lowry insists that the two aren't all that different.

"Wine and beer from scratch is just like food from scratch," he says. "You control the ingredients that go in, and the process used in the creation. There is the rewarding feeling of going from raw materials to finished product, and you are not limited by the things that commercial producers are."

Another perk, he adds, is that once you've acquired your equipment it is actually more economical -- about half the price of store-bought -- to brew your own beer because you've eliminated the costs of transportation, retailing and fancy advertising.

But forget price and practicality for a minute. After all, a $10 price tag on a specialty six-pack of micro-brew -- Two Brothers' Domaine DuPage French Country Ale is among Lowry's favorites -- has hardly stopped the dedicated beer connoisseur from consuming.

In some ways, brewing is a form of art and -- like craftsmen in other disciplines -- brewers often are reluctant to repeat themselves. Lowry says this is one of the best parts of the hobby.

"Advanced brewers sometimes move toward elaborate automated systems, (but) I prefer to brew more primitively, with a hands-on approach," he says. "I am also much more into the 'craft' aspect of brewing than the 'science' of it. I leave the chemistry to commercial breweries who have a profit incentive to consistently brew exactly the same beer each time."

Although variety certainly adds spice to home brews, Lowry says a couple steps in the process should remain consistent through every batch, the biggest of which is sanitation. Lowry stresses a strict protocol for sanitizing anything that will come into contact with your beer and his store offers a liquid, no-rise sanitizer as well as powdered versions. Though it may not be harmful to your health, a contaminated batch of beer -- detectable at the first sip -- means five gallons of wasted product.

Milwaukee has a rich brewing tradition, and it's hardly any wonder. Beer is extremely versatile and remains a fitting libation in any season. Much like food, alcoholic preferences often reflect the region, and as Wisconsin whips through various weather systems, our brewing habits try to keep up.

"Bigger, richer beers are similar to the comfort foods we often crave in wintertime, so stouts and bocks and IPAs are great winter beers," Lowry says. "In the summer when you are hot, you crave thirst-quenching beers like Weiss biers and other pale, refreshing styles. Stronger beers are also more appropriate in winter when you tend to move around less and lighter, low-alcohol beers are great to drink when you are active in the warmer months."