I’m worthy because I’m professionally trained to make yeast (and other biological entities) do what I want them to do. After moving into a new neighborhood I began homebrewing 3 years ago directly via whole-grain methods after my neighbor (homebrewer for 10+ years) learned that I was a biochemist and convinced me to invest ~$2000 into the equipment I knew would work best. After finishing my basement with a dedicated 120sq. ft “brew room” (complete with microscope, cell counters, etc.); I make awesome beer due to controlled experimentation and a little art!