Cute & nicely done.
A lot of potential here. IMO you resolved the dramatic
tension too quickly, but a very nice read oveall.
Looking forward to the next chapter. 


<SNIP>

Robert Haynie, who really really wants to find 
a working technique for making beer out
of cheese.  Why?  Why ask why?  I just want
to...

@@I think you could probably add a finished cheese at
the "Hopps" stage of beer brewing.  For a more refined
process I'd try skimming off the curd (coagulated
casein proteins) and use only the whey (soluable)
proteins. 1% milk fat is sufficient to provide "taste"
in cheese and might be sufficient in "beer"
with the proper mix of enzymes (lipases, proteases
lactase enzymes) you should be able to convert the
whey to sugar for the fermentation as well as
reproduce the "cheese" flavor in the beer.

There is or was a beer flavored cheese. I'm not sure
about a cheese flavored beer. ^_^

=====
"When I get a little money, I buy books;
 And, if any is left, I buy food and clothes."-Erasmus

"A man is a small thing, and the night is large 
and full of wonders." -Lord Dunsany

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