Basic Brewing Radio

Steve shares an experiment fermenting a split batch of mead with three dry wine yeasts.

Home meadmaker Tim Leber shares his experiment using sous vide to pasteurize mead after bottling.

Homebrewers Joe Morris, Ed Golden and Bob Keifer join us to share their techniques and recipes for brewing delicious beers without gluten.

We visit Occidental Brewing in Portland, Oregon, to talk to brewer Sam Carroll about brewing delicious German-style beers.

Homebrewer Kevin McEvoy shares his experiment combining sake and beer fermentations into a single beverage with components of each.

Dr. Maitreya Dunham of the University of Washington joins us to talk about a new yeast hybrid her lab has isolated from an open fermentation beer. Tim Leber and Norm Kwasinski share mead and beer brewed with the yeast.

We join Imperial Organic Yeast and Everybody's Brewing to sample two split-wort experiments.

James and Steve taste the third in the Hop Sampler series, featuring hops from the UK and Germany.

We sample delicious sour beers at Cascade Brewing in Portland, Oregon, with Head Brewer Mike Mathis and Lead Blender Kevin Martin.

We roam the floor of Homebrew Con Club Night to sample delicious, and sometimes odd, beers and visit with their talented, sometimes odd, brewers.

Brewer and author Dick Cantwell talks about his book, Eclectic IPA: Pushing the Boundaries of India Pale Ale, which includes IPA recipes with fruit, vegetables, spices, and other tasty ingredients.

James and Steve go round two into comparing small batches brewed with single hops. This week increases the alpha acids with Apollo, Calypso, and Experimental 07270.

Chris Colby, editor of Beer and Wine Journal and author of The Home Brew Recipe Bible and The Methods of Modern Homebrewing, introduces us to a new dry, sparkling version of our favorite style.

The former head brewer at Ozark Beer Company talks about why he shifted his career path toward a smaller place and shares beers and tips.

James and Steve break in a new feature to the podcast by sampling small batches brewed with Cascade, Cluster and Mount Hood hops.

Steve Wilkes of Steve's Brew Shop shares his latest round of meads, which include blueberry and cherry - one of them oaked. We also revisit a cyser to see how it's aging.

Homebrewer Joe Covey joins us again to share his split batch experiments comparing two yeasts in a brown ale and the effect of adding cherries to a gose.

Brewer Sean Slape has used his engineering background and elbow grease to build a small-scale electric brewery just opening in Fayetteville, Arkansas, and already has plans to expand.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing gives us rants and tips for brewing beers with dark grains.

James travels to Paris . . . Arkansas, to visit with Liz Preston and her husband, Preston, about the brewery in their front yard and their efforts to bring good beer and organic farming to their region.

Jon Finch, author of Beer Craft - The No-Nonsense Guide to Making and Enjoying Damn Good Craft Beer at Home, talks about brewing in the UK, beer cocktails and using beer in food.

James and Steve sample a big bourbon-barrel-aged Russian Imperial Stout that they contributed to and talk to barrel owner and project coordinator Reece Morrison.

Omar Al-Nidawi, education co-chair of the DC Homebrewers Club, talks about an experiment comparing a dozen different brewing adjuncts. James and Steve are joined by Reece Morrison to sample.

James and Steve sample and evaluate a small batch experiment comparing three beers brewed with hop stands set at different temperatures.

Brewer Zac Smith likes his beer like he likes his pizza and radio: local. James talks to Zac about his Reinheitsgebot-inspired approach to brewing quaffable session beers.

Homebrewer Chris McKenzie wanted to perfect a recipe for Red IPA, so he brewed nothing but that style for a whole year. Then, he sent his beer to a competition to see what the judges thought.

We visit American Solera in Tulsa, which was named Best New Brewery in the U.S. in 2016 by RateBeer, and talk to founder Chase Healey about hoppy, fruity, and funky beers.

John Palmer, author of How to Brew, shares brewing tips for one of the most controversial styles today - New England IPA.

AHA Director Gary Glass updates us on the National Homebrew Competition, HomebrewCon, and who homebrews nowadays.

James talks about the results of a trio of split batch experiments using different strains of yeast with homebrewer Joe Covey.

Homebrewer Brock Masters shares his experiment attempting to remove alcohol from a hoppy homebrew while preserving the freshness of the flavor and aroma.

Author Peter Symons shares his second book, "6 O'CLOCK Brews: Home Brewing More Old Australian Beers," which includes recipes for historic Australian beers and some of the British imports that influenced them.

James and Steve read stories of woe from listeners as they share brewing disasters from the past year.

We sip beers with Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park, Arkansas, and get some tips on brewing some tasty beers.

Chris Colby, editor of Beer and Wine Journal and author of Methods of Modern Homebrewing, gives us advice on when and where to use interesting ingredients to bring some unique flavor to our beer.

Grant Chandler from Lost 40 Brewing in Little Rock shares some delicious beers aged in barrels and brewed with fun ingredients, such as honeysuckle, strawberries, and locally harvested yeast.

Butch Heilshorn, author of "Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers," tells us how he brews new beers with roots to the past.

We visit JJ's Brewing Company in Fayetteville, Arkansas, to talk to Jennifer "Muck" Muckerman and Andrew Porter about brewing American Lagers and other beers to convert customers to local brews.

Homebrewer Joe Covey shares his Saison experiment comparing a split wort fermented with Safbrew T-58 and Danstar Belle Saison yeasts.

Homebrewer James Sandford talks about how he and his wife, Lucy, rose to the challenge to brew a beer with powdered pig's blood.

James and Steve take a break after shooting videos to share some of Steve's meads and talk mead making tips.

Chris Colby, editor of Beer and Wine Journal, tells us about the wine, honey, bread and beer beverage he brews based on the Hymn to Ninkasi.

We visit the taproom at High Gravity in Tulsa where Dave Knott, Amanda Schley and Tim Schley give us tips on brewing delicious beers under 4% ABV.

Brian Sorensen, author of Arkansas Beer: An Intoxicating History, joins James on the porch for a couple of beers and a chat on the history of beer in The Natural State.

Evan Sallee and Matt Hauck, two of the founders of Fair State Brewing Cooperative in Minneapolis, join us to talk about hoppy and sour beers and their business model.

Jennifer Talley, author of Session Beers - Brewing for Flavor and Balance, give us tips on brewing lower gravity beers that are tasty and satisfying.

Joe Pond, founder of Olvalde Farmhouse Ales, talks about brewing rustic beers based on local and native ingredients on a Rollingstone, Minnesota, family farm.

Owen Lingley, Jess Caudill and Jason Stepper from Imperial Organic Yeast talk about their fairly new company and answer questions from listeners.

Ozark Beer founder, Andy Coates, and head brewer, Jesse Gagnon, talk new building, yogurt-soured Berliner Weisse, Buckminster Fuller-inspired beer, and Bourbon Double Cream Stout.

Zack Taggart, lab manager at 42 North Brewing, continues his presentation on setting up a homebrew lab by talking about isolating and propagating yeast and bacteria.