Basic Brewing Radio

Brian Sprague talks about his farm and brewery in Venango, Pennsylvania, where hops and barley are grown and turned into beer.

Sour homebrewer Gail Williams shares two experiments: testing whether Brettanomyces preserves hop character and whether pasta makes a contribution to a sour beer in the fermenter.

Chase Healey of Prairie Artisan Ales in Tulsa, Oklahoma, talks about his quickly up-and-coming funky brewery and some of his tasty beers.

Chris Colby of Beer and Wine Journal shares his multi-year strategy of brewing tasty sour beers at home.

In the final stop of introducing the new breweries of northwest Arkansas, we interview owners Evan McDonald and Sammy Stephenson along with brewer Nathan Traw.

Homebrewer Tyson Schindler shares his experiment splitting a stout into smaller batches and flavoring them differently.

Toxicologist Paul joins us for the third part of our exploration of whether our ingredients, processes, or equipment are hazardous.

Icelandic homebrewers Eyvindur Karlsson and Sigurdur Gudbrandsson talk about the brewing culture in their country and their method of stepping up BIAB.

Homebrewer Karl Kornfeld talks about his experiment brewing a beer using only sourdough starter for yeast. He also shares a Star Trek inspired beer.

Chris Colby of Beer and Wine Journal shares tips on scaling up and scaling down homebrew batches and recipes.

Homebrewer Dan Pixley takes us through an ongoing experiment brewing sour beers from commercial dregs. Also, Dr. Martin O'Neill talks about the new brewing program at Auburn University.

Homebrewer Matthew Jannette shares his experiment combining two of our favorite things: beer and cheese.

Gary Glass, director of the American Homebrewers Association, explains the new registration procedure for the National Homebrew Competition and looks forward to the National Homebrewers Conference in June.

Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.

Chris Colby of Beer and Wine Journal shares tips on brewing high gravity barleywines.

James and Steve read listener disaster letters and taste some bottles of homebrew past from James' cellar.

Toxicologist Paul joins us again to follow up on your questions about possible toxic materials in homebrew.

Homebrewer Bryan Gold shares tips on brewing his award-winning saison and saisons with fruit.

James and Steve blend finished beers and honey beverages before bottling to find a tasty braggot.

Paul, a homebrewer and toxicologist, answers your concerns about materials and chemicals we use in our favorite hobby.

Chris Colby and Denny Conn join James to go over the results of adding increasing amounts of gypsum to an American IPA.

Home meadmaker Matt Weide shares meads that have been made from a split batch and bochet - a mead from burnt honey.

Desiree Knott of High Gravity in Tulsa talks about lessons learned in starting and running a successful LHBS.

Homebrewers Brook Baber and David Bauter share fruit beers inspired by Stephen King, brewed with apple and pineapple juice.

Homebrewer Ethan Tripp shares the result of his barrel project where he harvests sour beer every six months and replaces it with fresh beer.

James heads to formerly dry Benton County, Arkansas, with Andy Sparks to visit with Andy Coates of Ozark Beer Company and sample some homebrews.

Chris Colby of Beer and Wine Journal gives us details on brewing tasty German wheat beers and kicks off an experiment on brewing hoppy beers.

Dick Cantwell, author of The Brewers Association's Guide to Starting Your Own Brewery, talks about going pro.

Chris Lohring, brewer at Notch Brewing in Massachusetts, shares tips on brewing satisfying lower gravity beers.

James and Steve have a serious conversation with a very good friend who wants to share a cautionary tale.

Chris Colby from Beer and Wine Journal talks about his extensive series on brewing our favorites - hoppy American pale ales, IPAs, and double IPAs.

James sits down with Ben Mills of Fossil Cove Brewing in Fayetteville, Arkansas, to discuss the details of his sour mash beer. They also taste a mystery homebrew from James.

James and Steve head to Salt Lake City to help judge the Beehive Brewoff and celebrate five years of legal brewing in Utah.

Our audio tour of Philadelphia breweries concludes with a visit to Earth - Bread + Brewery in the Mount Airy neighborhood.

Homebrewer Jameson Parker shares his experiment exploring whether it makes a difference to run fruit through a juicer before adding to beer.

Our tour of the Philadelphia area continues with a visit to Ambler, Pennsylvania, and Forest and Main brewery.

Bob Stempski returns with another no-chill experiment. This time, how does storing unpitched no-chill wort for four months affect the final product?

Our tour of the Philadelphia area begins with tasty beers at the Maple Shade, New Jersey, location of Iron Hill and brewer Chris LaPierre.

Members of the Barley Legal homebrew club from Maple Shade, New Jersey, share their experiment comparing different aeration techniques.

James talks to Chris Colby about a new online resource for homebrewers and home winemakers.

Phillip Lamb interviews Jean van Roy, owner and brewmaster of historic lambic brewery Cantillon.

Paul Kavulak of Nebraska Brewing Company talks about barrel aging as we sample four of his tasty beers.

Brant Warren of Alabama's Right to Brew gives us a behind-the-scenes look at his state's new homebrew law and how it passed.

Gordon Strong, president of the Beer Judge Certification Program and author of Brewing Better Beer, joins us to talk about entering and judging competitions.

James talks to Andy Sparks about what he's been doing with his eight-gallon whiskey barrel since we talked to him last about it.

Joe Fisher and Dennis Fisher, authors of The Homebrewer's Garden, join us to answer your questions from Facebook and Twitter.

A conversation with the late David Conz, Arizona State University professor and friend to homebrewers and good beer. Introduction by Rob Fullmer, president of the Arizona Society of Homebrewers.

Homebrewer Kevin Ellis shares an experiment comparing a beer with zero calculated IBUs against a more traditionally hopped beer. Brad Sturgeon supplies lab results.

The Alabama homebrew bill is one step closer to becoming law after passing the state House of Representatives. We listen in on the debate.

Jason Cody, president of the Colorado Malting Company, talks about how his family farm went from being a grain supplier to becoming a maltster of craft malt.