Basic Brewing Radio

Josh Chapman, head brewer of Bluejacket in Washington DC, shows us around what Mike Tonsmeire describes as the "Disney World of Brewpubs."

Chris Colby, editor of Beer and Wine Journal and author of The Homebrew Recipe Bible, walks us through tannins: when they're good or bad and how to control them in our beer.

Ricky the Meadmaker returns to the program with his wife and business partner, Kelly Klein, to share some wonderful "beer-strength" meads and tips for our own meads.

Brulosophy team member Jake Huolihan shares two experiments comparing vitality vs viability starters and batch vs no sparging.

We join head brewer Nathan Zeender in 3-D at the production brewery of Right Proper in the Brookland neighborhood of Washington D.C.

Homebrewer and beer historian Dave Janssen talks about grisette, a tasty obscure Belgian style, and how it relates to saison.

Mike Tonsmeire, the Mad Fermentationist, shares an experiment around his dining room table splitting a funky beer batch and adding five different honey varieties.

Chris Colby, editor of Beer and Wine Journal, talks about the latest thing in IPAs - fruit!

We sample two delicious Mad Fermentationist beers from the source: a stout reinvigorated with specialty grain tea and a New England IPA.

We take part in sampling an experiment testing the effect of gelatin on a tasty, cloudy, hoppy East Coast pale ale.

Christian Layke, brewer at Gordon Biersch's Rockville Maryland location, and Mad Fermentationist Mike Tonsmeire work together on a tasty barrel-aged sour.

We roam the floor of Club Night at Baltimore Homebrew Con to find interesting brewers who brew delicious beers and get brewing tips.

Roving reporter Will Gallaspy picks the brain of Kelly Ryan, brewer at Fork and Brewer in Wellington, New Zealand.

Roving reporter Will Gallaspy catches pioneering New Zealand craft brewer Ben Middlemiss and talks to him about how good beer came to the Kiwis.

Denny Conn and Drew Beechum, authors of Homebrew All Stars, divine which category of brewer Steve and James fit into.

Chris Colby, editor of Beer and Wine Jounal, dives into the details on foam – how it's created and the positive and negative factors affecting it.

John Palmer, homebrew guru, shares his top five brewing priorities in his keynote presentation at the New Zealand Homebrew Conference.

White Labs Yeast founder, Dr. Chris White, shares some yeast science and practical homebrewing advice at the New Zealand Homebrew Conference.

In this panel from the New Zealand Homebrewers Conference, pro and home brewers share advice and experience in brewing delicious sour beers.

Chris Colby, editor of Beer and Wine Journal, dives deeply into science as he describes how enzymes work on a microscopic level and how that applies to your mash tun.

Ray Found from Brulosophy.com shares two experiments: one on the effects of spent grains in the boil and another on sparging with room temperature water.

James moderates a panel from NZHC with Tasty McDole, Will Gallaspy and Nick Wiseman on brewing with common sense.

We head to New Zealand for the first homebrew conference in Nelson and take part in a brewing demonstration.

While James, Andy and Chris head to New Zealand, we celebrate our first 500 episodes with this look back.

Homebrewer James Sites shares another round of his tasty sour beer and wine hybrids fermented with his own house sour culture.

James Altwies of Gorst Valley Hops give us some excellent advice on making sure our homegrown hops get a good start on the season.

Chris Colby, editor of Beer and Wine Journal, talks about how time affects the levels of alpha acids in hops and how to slow their fading.

Mary Pelletieri, author of Quality Management: Essential Planning for Breweries, joins us to talk about how to bring quality management practices into our home breweries.

We continue our introductions to northwest Arkansas breweries as we visit with Katie and Beau Boykin of Bentonville Brewing.

Peter Symons joins us from Sydney to talk about Bronzed Brews, his new book exploring the history of Australian brewing.

Malcolm Frazer of Brulosophy.com shares his experiment comparing the results of adding sugar to the fermenter all at once vs staggered over time.

Chris Colby, editor of Beer and Wine Journal, shares tips on hitting original gravity if things go awry during the brew day.

Homebrewer Phillip McDaniel shares samples of crystal malt he made and his technique for making it.

Michael Tonsmeire, the Mad Fermentationist, shares his ten tips of what to consider when coming up with a beer recipe.

In their annual tradition, James and Steve read a collection of listener-submitted brewing disaster stories.

Homebrewer Dan McCarthy shares ten gruits, and James and Steve sample to find the perfect blend.

Brulosopher Marshall Schott talks about his Short and Shoddy brew day, where he brewed an all grain batch of beer in around sixty minutes.

Brewer Jason Corral shows us around his professional electric system based on his homebrew setup and controlled with an Arduino controller.

Chris Colby, editor of Beer and Wine Journal, talks about four favorite holiday spices for brewing and gives us some tips.

Homebrewer CJ Shamas returns to share beers from his small sour barrel program with James, Steve and Andy.

We get a behind-the-scenes look at the brewing of the collaboration Cream Ale, as Apple Blossom scales up James' homebrew recipe.

Homebrewer Dennis Pike returns with the results of his experiment testing the effects of different fermentation temperatures on hefeweizen.

Homebrewer Phil Proctor shares tips on setting up elaborate beer dispensing systems and on designing a homemade glycol chiller.

Homebrewer Ray Sykes brings mushrooms to homebrew for some really tasty and interesting flavors.

Homebrewer Nick Johnson shares four ciders brewed with ingredients inspired by the season of fall.

James sits down with Trey Holt from Black Apple Crossing Cidery to sample ciders and get homebrewing tips.

In part one of a two-part series, homebrewer CJ Shamas shares tips on using small barrels to produce sour beers.

Chris Colby, editor of Beer and Wine Journal, shares tips on brewing a delicious Trappist-inspired beer with a simple ingredient list.

Doug Wawrzynski unveils the most ambitious split batch experiment in BBR history: Will the numbing effect of Szechuan peppercorns tame the heat of Carolina Reaper peppers and bring out their flavor?

Father and son homebrewing team, Nick and Curt Kiest, share their experiment aging a series of beers in an eight gallon oak whiskey barrel.