Basic Brewing Radio

Homebrewer Ryan Deaver tells us about Tchoukoutou, a fresh, sour sorghum beer he discovered while living in Benin.

Aaron Mayer of Pine Bluffs Distilling talks about the process of brewing beer for spirits with local malt from Wyoming Malting Company.

James and Steve taste the twelfth in their series of comparing a set of three hops brewed in small batches.

Chris Colby, editor of Beer and Wine Journal, takes us through the process of creating new hop varieties and putting them through the paces.

Matt Thompson tells us how he and his business partner went from novice homebrewers to professional brewers and brewery owners in a very short time.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, gives us tips on brewing this ancient Finnish beer.

Omar Al-Nidawi shares his club's English Bitter experiment comparing Caramunich 1, Dingemans Cara 45, Carastan and Opal 44. Also, there's a 100 percent Red X beer.

Scott Janish of Sapwood Cellars and author of The New IPA: A Scientific Guide to Hop Aroma and Flavor gives us tips on preserving hazy hoppy goodness.

James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.

James and Steve sample some tasty beers at the Social Club of Providence Homebrew Con and talk to the brewers who made them.

James' son, Drew, joins the panel as they taste three beers made with low alpha acid European hops.

Casey Helwig from Imperial Organic Yeast leads James and Steve through two split-wort experiments at Homebrew Con that compare six different yeasts.

Members of the Rhode Island Brewing Society share their experiment comparing six different yeast strains in New England IPAs.

James and Steve explore Homebrew Con's incredible night of delicious brews and creative brewers.

James and Steve add a bonus round to the hop sampler as they taste three hops that you'd think would be easy to pick out.

Chris Colby of Beer and Wine Journal explores our favorite dark beers and gives us recipe tips. Also, Gary Glass of the AHA shares a homebrew legislation update.

We travel to the parking lot of High Gravity (Pippin's Taproom) to sample from commercial breweries and homebrewers across Oklahoma.

Homebrewer Steve Frank submits our first guest Hop Sampler ever, featuring African Queen, Southern Aroma, Southern Passion and Sabro.

Homebrewer and alumnus of Basic Brewing Radio, Jamie Conway, joins the team at Core Brewing, where they're refocusing their company's priorities.

It's Hop Sampler number nine, pitting three nicely fruity hop varieties against each other.

Homebrewer Doug Wawrzynski tells us how he's using kombucha to kick-start sour fermentations, such as sauerkraut, sourdough and kettle-soured beers.

Brad Coker is starting up a new craft malthouse in northwest Arkansas. He shares his techniques of malting small batches of grain at home.

James samples beers with Ben Mills of Fossil Cove Brewing in Fayetteville, Arkansas, and learns about the brewery's recent expansion.

James and Steve taste hops from New Zealand, and James faces a possible equipment contamination.

Omar Al-Nidawi shares beers from the DC Homebrewers Club experiment brewing different styles with Pilsner malt and Sterling hops.

Mad Fermentationist Michael Tonsmeire talks about the brewery he co-founded in Columbia, Maryland, and the challenges of scaling up from homebrew.

David Curtis of Bell's General Store in Kalamazoo talks about Select Centennial Hops and shares lab IBU tests of beers brewed for the Hop Sampler series.

Homebrewer AJ Hart took part in an experimental archeology project on bronze age brewing techniques in Cyprus and collaborated with her husband, Justin, to bring those ideas home.

Engineer Alex Roberts joins James again to test the effects on stirring a wort while it's being chilled by an immersion chiller. They also reverse the chiller's water flow.

Kyle Swallow of Twin Lakes Homebrew Club and Rapps Barren Brewing in Mountain Home, Arkansas, talks about an experiment fermenting one Golden Ale wort with 13 different yeasts.

Homebrewer Chris McKenzie shares his experience collaborating with five other homebrewers in a year-long experiment to design the perfect stout.

James talks to Bradley Riggs of Hawk Moth Brewing in Rogers, Arkansas - a brewery focused on small batch, old-world-style, wood-aged beers.

James and Steve sample an old American standby against a relative newcomer and a hop blend.

We sample a batch of five monster cereal beers brewed from Frankenberry, Boo Berry and Count Chocula.

Steve splits a batch of mead and pitches three different dry beer yeasts to test the effects of each.

We visit Ivory Bill Brewing in Siloam Springs, Arkansas, where long-time friend of the podcast, Casey Letellier, and his partner, Dorothy Hall, are serving up delicious open-fermented, gluten-reduced, English-inspired beers.

Steve and James read a ton of letters about homebrewing disasters from listeners across the globe.

Steve and James taste a batch of hops chosen by Steve's son, Chase, and introduce the concept of Hop Stand Bittering Units (HSBUs).

Casey Helwig and Jess Caudill from Imperial Organic Yeast help James and Steve evaluate an experiment fermenting a kveik strain at two different temperatures.

American Homebrew Association Director Gary Glass joins us to talk about four decades of the AHA, ongoing homebrew legislation issues, and the upcoming Homebrew Con and National Homebrew Competition.

In our fifth show of the series, we taste some higher alpha hops and get a surprise result.

Chris Colby, editor of Beer and Wine Journal, shares his strategies to take home more hardware from homebrew competitions.

Dr. Chris Hamilton of Hillsdale College in Michigan shares results of his experiments testing the effects of increased wort gravity and different hop stand temperatures on IBU measurements. He also updates us on his research with Clarity Ferm on gluten in beer.

Engineer Alex Roberts helps James conduct an experiment looking at the effect of varying the flow rate of water through an immersion chiller when chilling wort.

Ricky the Meadmaker from Groennfell Meadery in Vermont talks about an article detailing his techniques that was deeemed "too controversial" to print.

Homebrewer Tommy Caillouet introduces us to an easy-to-brew alcoholic rice beverage that has its roots in ancient Korea.

Homebrewer Brook Baber drew upon his background as a baker to brew beers using wheat and rye flour in the mash.

Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.

James and Steve taste the fourth in the series featuring single hops brewed into three small batches.

Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.