Local beers will almost invariably be sours unless they have monocultures of saccharomyces (or a fantasy yeast equivalent, I suppose) and good hygienic technique to keep said cultures from being contaminated.
beyond that, bittering would depend on hops or gruit. probably gruit.
you'd probably want temperature control and clean water.
I've never done an all grain beer and I do not envy the idea of malting grains from scratch.
That said, if we're using her kitchen, baker's yeast isn't ideal, but it'd be usable. and you could use flame, boiling water, and possibly bleach to keep things sterile.
bittering would be your major challenge.
My guess for air would be a blowoff tube. nice and simple.