My brother has a kegerator. What is a kegarator you ask? Well, in his case it's an old beaten up mustard-yellow basement refrigerator that he knocked a big hole in, installed a tap, and hooked up a 5-gallon soda keg full of his homebrew to which chills in the main compartment. In the upper freezer compartment, he stores a fresh collection of beer mugs, ready for a moments notice.
He started homebrewing in 1991 while living in Arkansas (um, we aren't talking moonshine here). It was part of a project for a German class he had in college, and he's been doing it ever since. Over the years he's brewed many a concoction, including countless ambers, stouts, ales, and other more exotic experiments like chocolate-blackberry ale, spiced winter lager, and cranberry wheat beer.
Making the simplest batch of homebrew is a lot like making a giant pot of soup, only it takes 1-2 months and you end up with fizzy bottles of it. The first step is to find the biggest stockpot you can, bring about 3 gallons of water to a roiling boil, then add malt extract and hops. Now your house should fill with a grassy, dank, sweet smell that you will either love or it with make you retch. After your "soup" boils for about an hour, it is then cooled, and strained into a glass carboy where it's topped with water (to fill up the 5-gallon vessel). Yeast is swirled into the liquid, and it's topped with a stopper and tube (called a blowoff tube).