Basic Brewing Radio

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.

Steve shares a Belgian Wit chili pepper experiment and sums up his time as owner of Steve's Brew Shop.

We catch up with Mark and Ryan Smith at Natural State Beer following their taking GABF gold for their maibock.

We travel to Tulsa to sample beers from the Oklahoma breweries gathered for the festival in High Gravity's parking lot.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about his experiments adding hop oils to beer post-fermentation.

James and Steve brave the summertime hot porch to sample three Belgian-inspired beers brewed with offbeat dark sugars.

Father-son team Jeff and Matt Joseph are building on years of homebrewing experience in their brewery in Eureka Springs, Arkansas.

Dr. Keith Villa, founder of Blue Moon and CERIA Brewing and author of Brewing with Cannabis, gives us tips on brewing non-alcoholic beers and adding THC.

Adam Ross of Twin Span Brewing presents the pros and cons of a long list of different forms of fruit for use in brewing.

Dr. Matt Winans, R and D Scientist at Imperial Organic Yeast, answers questions about traditional Norwegian farmhouse yeast.

Steve shares three delicious meads he made this past year with different strains of yeast typically used for brewing beer.

Steve and James pay a visit to Core Brewing in Springdale, Arkansas, to sample some big barrel-aged beers, refreshing hard seltzers, and ready-to-drink cocktails.

We talk to Kim Welch of Creature Craft Soda in Joplin, Missouri, about her innovative kombucha, water kefir and other delicious fermented products.

James and Steve taste wheat beers with malty, bitter, and balanced water profiles. They also add a fourth with filtered tap water.

Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.

Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.

Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.

Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.

James and Steve take another run at comparing malty, balanced and bitter water profiles. This time with reverse osmosis water and a bit of roasted barley.

Dave Knott of High Gravity in Tulsa (highgravitybrew.com) answers listener questions about kegging equipment and techniques.

Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.

Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.

Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.

Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?

Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.

Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.

Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.

Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.

Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.

James sits down to sample a flight with Alton Huebner, brewer of the newly-reopened Apple Blossom Brewing Company.

Homebrewer Nick Johnson shares his ambitious experiment brewing graf with apple juice along with four malt extracts and five yeast strains.

James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.

James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.

Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.

Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.

Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.

Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.

James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.

James and Steve taste individual examples and a blend of a traditional European hop and a relatively new American one.

James and Steve round out a disastrous year with two full hours of brewing disaster letters from listeners.

Glenn Cole, brewer at Hofbrauhaus in St. Louis, takes us through the elaborate decoction process he uses to brew Dunkel.

Homebrewer Matt Giovanisci talks about living the dream of turning a spare garage into a perfect spot to brew.

Longtime listener Greig McGill of Brewaucracy in Hamilton, New Zealand, collaborates with James on a deliciously hoppy low-gravity rye and wheat beer.

James and Steve sample three dark beers made with malts designed to contribute color over roastiness.

Homebrewer Bruce Hanley shares his version of a traditional Ethiopian mead made of honey with gesho leaves and stems.

Amahl Turczyn, author of A Year of Good Beer - a page-a-day calendar, joins us to talk about the process of turning beer in to vinegar.

In the 18th episode of the series, James and Steve taste a Hop Sampler with two very popular hops and a blend of the two.