Basic Brewing Radio

Adam Ross from Twin Span Brewing in Iowa shares some beers with James and Steve that were fermented under higher pressure.

Mead man Tim Leber leads James and Steve through an experiment comparing American, French and Hungarian Oak in a simple mead.

James and some old friends join Rose Schweikhart in the Beer Park next to Superior Bathhouse Brewery to sample beers in a National Park.

Chris Colby of beerandgardeningjournal.com walks James through the process of formulating a recipe for a spiced holiday beer.

James and Steve sample a dark beer flavored with tinctures of five different flavors you probably don't associate with dark beers.

James and Matt Giovanisci of Brew Cabin taste Matt's American Amber Ale and collaborate on an unconventional Belgian Witbier recipe.

James and Steve head to the parking lot of High Gravity Fermentations to sample beers at the Tulsa Craft Beer Invitational.

Brian Welzbacher, Oklahoma beer historian, talks about the challenging history of beer and brewing in the Sooner State.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, walks us through formulating a recipe for a delicious dark beer.

Sherwin Santiano of the Canadian Malting Barley Technical Center, who trains professional maltsters, gives us tips on malting our own barley at home.

Ricky the Meadmaker of Groennfell and Havoc meaderies joins James and Steve on Mead Day Eve to chat about their favorite honey beverages.

We continue our conversation with Malcolm Frazer of Hop Farm Brewing in Pittsburgh with two English Milds and a NEIPA.

Malcolm Frazer and Melissa Larrick from Hop Farm Brewing in Pittsburgh lead us through a delicious flight of lighter colored beers.

Matt Jannett of Fenn Valley Vineyards talks about his life as a winemaker and a recent experience judging a cider competition.

We hit the floor (not literally) at Homebrew Con Club Night in Pittsburgh to try delicious traditional and not-so-traditional beers and meads.

We join Dr. Matt Winans of Imperial Organic Yeast R and D at Homebrew Con in Pittsburgh to talk making sake at home and Imperial's work to combine different yeast strains into a new one.

Matt Giovanisci joins James to collaborate on formulating a recipe from scratch for a hoppy American favorite.

We head to Pittsburgh for Homebrew Con and collect a series of fun and informative interviews from day one of the conference.

North American transplants David Shotlander and Jonathan Klassen talk about brewing in Gland, Switzerland and taking their brewery to the next level.

We head to Charlotte, North Carolina, to celebrate the first anniversary of Vaulted Oak Brewing with brewer David Carey and co-founder Kiel Arrington.

James and Steve go dark as they test tinctures of toasted coconut, mint, and wild blueberries in a darker beer.

Our Italy correspondent, Tony Manzi of the UBeeRadio podcast, introduces us to the world of Italian Grape Ale – a sometimes tart and funky intersection of wine and beer.

Chris Colby, author of The Homebrew Recipe Bible, Methods of Modern Homebrewing, and How to Make Hard Seltzer, gives us an overview of using yeast in recipe development.

Casey Letellier of Ivory Bill Brewing in Siloam Springs, Arkansas, talks about brewing with Kernza – the first perennial grain. Casey also talks about his recipe development strategy.

Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of adjuncts used in developing recipes.

Matt Giovanisci of the Brew Cabin blog and YouTube channel shares his simplified approach to brewing water chemistry.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.

James and Steve sample tinctures made with lime, Meyer lemon, and organic Minneola tangelo. We also sample Ivory Bill Meyer Lemon Wheat and talk to brewer Casey Letellier about it.

Chris Colby, author of the Home Brew Recipe Bible and Methods of Modern Homebrewing, walks us through the most commonly used specialty malts and grains.

Briony Liebich from flavourlogic.com give us some great advice on honing our senses when we taste our favorite beverage.

Matt Giovanisci of the Brew Cabin YouTube channel and brewcabin.com talks about his approach taking abstract inspiration onto paper and into the fermenter.

Chris Colby, author of The Home Brew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of the most basic of beer ingredients.

James and Steve use tincures made from dark sweet cherries, strawberries and jalapeños to liven up a basic pale ale.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, explains the numbers related to writing recipes and brewing beer.

Mika Laitinen, author of Viking Age Brew and brewingnordic.com, talks about the challenges and rewards of brewing with rye.

Andy Coates brings us up to date on hazy beers, small batch blended barrels, and new gear at Ozark.

James and Steve play with tinctures made with dried chilis to dose into a tasty little pale ale.

Alex Gruber from Imperial Organic Yeast technical support walks us through the process of diagnosing troubled fermentations.

We get to know Julia Herz as she takes the reins as Executive Director of the American Homebrewers Association.

Adam Ross from Twin Span Brewing talks about his barleywine infused with Mexican punch along with a rosemary and spruce beer and brewing under pressure.

James attends a brew day at Fossil Cove Brewing to witness the recreation of a historic New Albion Brewing recipe with craft beer pioneer Jack McAuliffe.

It's the longest one ever! James and Steve sit on the porch and read a stack of stories about brewing gone wrong sent in by listeners from around the world.

Chris Colby, author of How to Make Hard Seltzer and the Homebrew Recipe Bible, talks about traditional Christmas beers from Norway.

James and Steve compare beers made with Active Dry and Rapid Rise bread yeast against one made with US-05.

Dow Scoggins and Michael Conger from the U. S. Open Beer Championship talk about their competition and give a bit of advice for competing and judging.

Sean Slape of Crisis Brewing Company catches us up on his work to expand his once tiny brewery into a successful small brewery through brewing delicious beers.

Johann the Brewer from Mountain Fork Brewery talks about brewing traditionally-inspired beers with river water in southeastern Oklahoma.

Dan Schreffler of Space Time Mead and Cider Works shares a mead made with yeast sent to the edge of space along with three other delicious meads.

Matt Giovanisci of the Brew Cabin YouTube channel walks us through how he built a keezer that is ideal for his home brewery.

Peter Symons, author of Guile Brews, talks about the process of using brewing software to design partigyle beers.