Basic Brewing Radio

Shawn Halstead of Mr. Beer talks about changes in his company and product line, and Craig Hendry from Raise Your Pints celebrates legal homebrew in Mississippi.

Andy Coates, brewer of West Mountain Brewing in Fayetteville, Arkansas, talks about his current position and plans for launching a new brewery.

Zot O'Connor joins us to talk about his experiment in adding specialty grains to a finished beer to taste the effects.

Homebrewer Lamel Moore tells the story of Peoples Brewery - the first African American-owned brewery. Lamel also shares recipes designed to mimic the original Peoples brews.

Jesse Core of Core Brewing and Distilling in Springdale, Arkansas, gives us a grand tour of the expansion that has happened since we first visited a year ago.

Kai Troester talks about his Mash Chemistry and Brewing water Calculator and walks us through using it to improve our water for brewing.

Gary Glass, director of the American Homebrewers Association, talks about the National Homebrewers Conference, homebrew legislation in Mississippi and Alabama, and changes to the National Homebrew Competition.

Brewers Nathan Zeender and Michael Tonsmeire, the Mad Fermentationist, bring us up to date on their pro brewing careers and talk about brewing lagers from the dark side.

Chris Colby, editor of Brew Your Own magazine, explains the basics of getting the best crush of your grain for all grain brewing.

Homebrewer Darnell Brawner shares his experiment looking at how Carastan, crystal 40, and crystal 60 affect the same recipe.

Author Stan Hieronymus joins us to talk about his latest book, For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.

Archaeologist Ian Hill describes an ancient brewing site in Cyprus and talks about his own homebrew experiment attempting to brew bronze age beer.

James and Steve share tales of woe from listeners in our annual Brewing Disasters episode.

Mitch Steele, brewmaster of Stone Brewing Company, talks about the history of India Pale Ale and shares tips on how to brew it.

Chris Colby, editor of Brew Your Own magazine, talks about filtering your beer to make it as clear as possible, and he shares his holiday cranberry wheat beer recipe.

Bob Stempski shares his experiment comparing hops added near the end of the boil with hops added in the keg.

Gordon Strong, author of Brewing Better Beer: Master Lessons for Advanced Homebrewers, shares his latest Christmas beer recipe and walks us through his creative process.

James and Chris Colby, editor of Brew Your Own magazine, join in an experiment at the Australian National Homebrew Conference to test chilling techniques.

Sam Adams is re-releasing New Albion Ale, recognized as the first American craft beer. We attend the announcement in Denver.

We hear from all the finalists and the winners of the annual Sam Adams Longshot homebrew competition.

We get a tour of sour and funky beers at the Great American Beer Festival with Michael Tonsmeire, the Mad Fermentationist. We talk to Chad Yakobson of Crooked Stave, Jason Yester of Trinity Brewing, Will Meyers of Cambridge Brewing, Patrick Rue of The Bruery, and Christopher McGarvey of Front Street Brewery.

Our series on the budding northwest Arkansas craft beer scene continues with Ben Mills of Fossil Cove Brewing Company.

Dan Dettmers of Gorst Valley Hops tells us how to properly harvest, dry and store our homegrown hops.

James and Andy brew up a recipe based on New Albion ale under the supervision of New Albion founder Jack McAuliffe.

We continue our series on the emerging craft beer culture in northwest Arkansas with Steve Rehbock of Saddlebock Brewing.

Beer guy Brad Magerkurth talks about getting a homebrew from the President and Chris Colby gives tips on brewing with seeds and nuts.

Home brewer Tyrone Harris shares his experiment adding a bunch of hops to a wort after the boil, then splitting it and fermenting with six different yeasts.

James pays a visit to the experimental hopyard of Gorst Valley Hops in Wisconsin to talk to horticulturist James Altwies.

James travels to Madison, Wisconsin to join Bob Stempski for one of the best beer events in the U.S.

Michael Fairbrother from Moonlight Meadery shares his experience in going from being a home brewer to the owner of a quickly growing meadery. He also answers your questions.

James, Andy Davison of the Australian National Homebrew Conference, and Chris Colby, editor of Brew Your Own magazine launch a collaborative experiment to test the effects of different wort chilling methods.

Montreal home brewer Sean Coates turns a stinky mash into a refreshing, tart summer brew.

Zot O'Connor presents examples from a two-year continuation of our experiment on aging beers in different conditions.

Karl Vanevenhoven from Yakima Chief shares some experimental hops and tells us how new hop varieties are born and developed.

Home brewers Bob Stempski and Noam Shalev compare beers brewed with traditional chilling techniques with no-chill batches.

Home brewer Tim Leber shares his experiment comparing fruit added to a mead in the primary and in the secondary.

James takes a break from vacation to interview Kim Lutz, lead brewer of the Maui Brewing Company brewpub.

James and Chris Colby, editor of Brew Your Own magazine, take a look at the results of the BYO-BBR Collaborative Experiment testing the effect of racking to a secondary fermenter.

Mark Emiley of the Washington Homebrewers Association gives us a preview of the Seattle American Homebrewers Conference and tells us what Sasquatch would drink.

Craft brewing pioneer Jack McAuliffe shares the story of his founding America's first microbrewery - New Albion of Sonoma, California.

Kevin Cullen and Paul Mech of Discovery World in Milwaukee, Wisconsin tell us about their program to bring ancient brewing recipes back to life.

We continue our series on the emerging local beer scene in northwest Arkansas with a visit to Tanglewood Branch Beer Company and owner J.T. Wampler.

Andy Sparks talks about his new eight-gallon bourbon barrel and his plans for the first beer to go inside it.

Home Brewer Kim Odland from Norway has brewed a beer with an enormous amount of hops added at the end of the boil. Brad Sturgeon from Monmouth College puts it through his lab to look at its IBUs.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

Brewer Sean Terrill joins us to share the results of his experiment comparing step mashing and reverse mashing in producing fermentable worts.

Chris Colby, editor of Brew Your Own magazine, joins James to launch the BYO-BBR Collaborative Experiment on secondary fermenters. They also talk about trimming time off your all grain brew day.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some barrel-aged sour beers with blended ingredients.

Home brewer Bob Stempski shares his technique for infusing vodka with hops to explore different varieties and add some punch to homebrew and commercial beers.

James and Chris Colby, editor of Brew Your Own magazine, go over the results of the BYO-BBR Collaborative Experiment on kettle trub in the fermenter.