Basic Brewing Radio

Ryan Richardson of The Mead House podcast shares half a dozen fun and delicious meads.

Nick Chute, head brewer of 56 Brewing in Minneapolis, shares some delicious beers and some tips on how to brew similar ones at home.

Zack Taggart, lab manager at 42 North Brewing, tells us how to set up our own homebrew lab to analyze yeast health and count cell population.

Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.

Kevin Welch of Boom Island Brewing in Minneapolis has turned passion for music and Belgian beers into a commercial operation designed to carry on a long tradition.

We meet up with the Brulosophy crew at HomebrewCon in Minneapolis to evaluate two varieties of hops, and we chat with brewers and brewing experts on the Club Night floor.

Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.

Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.

Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.

Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.

Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.

Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.

James and Steve sit down during a brew day to talk about how to calculate and predict starting and finishing gravity levels of beers.

Homebrewer Aaron Winey shares his experiment brewing an American blonde ale using water from four different sources.

Homebrewer-turned-pro Nathaniel Senff of Lightheart Brewing talks about being a part of the collaborative Callister Brewing in Vancouver, British Columbia.

In this second part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

In this first part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

Homebrewer Scott Koue shares his experience in fermenting beer in the same kettle that he used to boil the wort.

Homebrewers Ron Schmidt and Jamie Conway share their collaborative stout that was split to age on vanilla and a rye whiskey barrel.

James wanders around Frost Fest in Fayetteville, Arkansas, to sample beers and get some homebrewing tips from professional brewers.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, talks about hop substitution and ways to change up the hopping of your beers.

Ricky the Meadmaker from Groennfell and Havoc Meaderies in Vermont talks about sharing his recipes online and shares his best meadmaking practices.

Homebrewer Ryan Deaver joins us to talk about spontaneously fermented palm wine he researched in the west African country of Benin.

Brad Ring and Betsy Parks from Brew Your Own magazine talk about their new Big Book of Homebrewing and share tips on coming up with your own homebrew recipes.

Gary Glass, director of the American Homebrewers Association, updates us on the state of our hobby, upcoming National Homebrew Competition deadlines and new events at the Minneapolis HomebrewCon.

Homebrewer Will Schumacher talks about his experiments brewing with spruce that he foraged from his time in Switzerland.

James and Steve take advantage of a beautiful day to sample three porters on the porch, all from the same batch.

James and Steve carry on the tradition of sharing stories from listeners of brew days gone bad.

Marshall Schott and Malcolm Frazer from Brulosophy.com share their experiments - the effect of keeping the lid on during the boil and not boiling a Berliner Weisse.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, gives us tips on carving time out during the holidays for the important thing - brewing.

Steve Wilkes is now the owner of a shiny new local homebrew shop in Fayetteville, Arkansas. He talks about the process of starting the shop and plans for the future.

Mad Fermentationist Mike Tonsmeire shares his techniques for brewing tart beers with lots of hop character, and he samples three interpretations from James.

We continue the discussion with Gard Karlsnes, who runs the pilot brewery at Aass Brewery in Norway. This time, we sample a ginger beer and Christmas stout. Part two of two.

Gard Karlsnes runs the pilot brewery at Aass Brewery in Norway and is expanding its horizons beyond Reinheitsgebot roots. Part one of two.

Chris Gagne of Hermit Thrush Brewing in Brattleboro, Vermont, talks about brewing beer with only wild yeast he's harvested from the environment.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, shares tips on how to make your cream ale stand out in a competition setting.

Homebrewer Jason Jackson shares four versions of his saison enhanced with vegetables from his garden. Steve Wilkes helps sample.

Our series on northwest Arkansas brewing continues with New Province Brewing in Rogers and a visit with owner-head brewer Derek McEnroe.

Author Stan Hieronymus talks about his latest book that takes a look at how American brewers are using local ingredients to put their stamp on our favorite beverage.

Josh Chapman, head brewer of Bluejacket in Washington DC, shows us around what Mike Tonsmeire describes as the "Disney World of Brewpubs."

Chris Colby, editor of Beer and Wine Journal and author of The Homebrew Recipe Bible, walks us through tannins: when they're good or bad and how to control them in our beer.

Ricky the Meadmaker returns to the program with his wife and business partner, Kelly Klein, to share some wonderful "beer-strength" meads and tips for our own meads.

Brulosophy team member Jake Huolihan shares two experiments comparing vitality vs viability starters and batch vs no sparging.

We join head brewer Nathan Zeender in 3-D at the production brewery of Right Proper in the Brookland neighborhood of Washington D.C.

Homebrewer and beer historian Dave Janssen talks about grisette, a tasty obscure Belgian style, and how it relates to saison.

Mike Tonsmeire, the Mad Fermentationist, shares an experiment around his dining room table splitting a funky beer batch and adding five different honey varieties.

Chris Colby, editor of Beer and Wine Journal, talks about the latest thing in IPAs - fruit!

We sample two delicious Mad Fermentationist beers from the source: a stout reinvigorated with specialty grain tea and a New England IPA.

We take part in sampling an experiment testing the effect of gelatin on a tasty, cloudy, hoppy East Coast pale ale.

Christian Layke, brewer at Gordon Biersch's Rockville Maryland location, and Mad Fermentationist Mike Tonsmeire work together on a tasty barrel-aged sour.