Basic Brewing Video

James brews up a delicious beer inspired by German ingredients and fermented warm with kveik yeast on the porch.

Steve shares an experiment looking at the effects of adding conditioning yeast to a dunkel at bottling time.

James uses delicious local honey and bread yeast to make a tasty mead with apple juice.

James brews up a delicious hoppy beer on his summertime porch with an old packet of Imperial Kveiking yeast.

James brews up a big, delicious golden ale that straddles two Belgian-inspired styles.

James brews up a big, delicious, socially conscious beer based on a recipe from Weathered Souls Brewing in San Antonio.

James brews up an ale based on a traditional Lithuanian style that uses the oven to add flavor to the mash.

James brews up a very quick and easy Cream Ale with flaked maize and juicy Hallertau Blanc hops.

James and Steve continue to drink from a distance as they sample a Brown Ale brewed from a listener recipe.

James and Steve practice distant social drinking as they sample a SMASH beer brewed with Pale Ale malt and Cascade hops, only boiling for 15 minutes.

James brews up a mild ale based on a recipe from 1886 using Dark Karo Syrup.

James and Steve celebrate St. Patrick's Day with a black lager paired with corned beef and cabbage from the Instant Pot.

James and Steve sample the first in their series of small all grain batches designed to evaluate malt characteristics. (Steve feels much better now.)

James brews up a tasty, malty lager and pairs it with shredded chicken tacos with salsa verde from the Instant Pot.

Steve shares an accidental split batch experiment comparing Imperial Dry Hop and Napoleon yeast strains.

James uses Amarillo Cryo hops to dry hop in the fermenter to brew a juicy and delicious IPA.

James updates a short-boil extract recipe with a bunch of leftover hops added into the fermenter.

James brews up a split batch of a very simple cider, spiking half of it with cinnamon whiskey.

James brews up a big, dark Belgian-inspired beer for the holiday season and pairs it with a special sweet surprise from the oven for Steve.

James uses Vienna malt from Wyoming to brew a simple, delicious SMASH beer with Kolsch yeast.

James uses bourbon from Wyoming to add a bit of flavor and depth to a tasty easy-to-brew stout.

James and Steve taste a beer that was bottled with brettanomyces six months ago to see how the flavors are developing.

James uses a Kveik yeast strain from Bootleg Biology to ferment a hoppy IPA at 90F (32C) on his front porch.

James uses kveik yeast to put a twist on an ancient style from Finland that uses no hops and no boil.

Steve steps into no-chill brewing with this dry-hopped amber ale brewed at his shop on Big Brew Day.

James brews up a tasty brown session beer based on a classic British style, using no-chill with dry hopping in the fermenter.

James ferments Kveik yeast from Bootleg Biology at high temperature to see if it ferments as cleanly as expected.

James brews up a no-chill, room temp. "lager" that's perfect for quenching summer thirsts.

James continues his experiments with no-chill brewing as he adds juicy hops at the end of the boil in a Belgian-inspired golden ale.

Steve brews up a deliciously drinkable black beer with hints of smoke, fermented at room temperature.

James puts his Instant Pot to good use to brew up an all-grain, hoppy IPA.

James brews up a very simple, but very tasty, style that's usually lagered. It's made even more easy by not chilling the wort after the boil.

James brews up a beer based on Bell's Two Hearted Ale with hops straight from the brewery. Will it measure up?

James uses the no-chill method to brew a golden ale that has Brettanomyces added into the bottling bucket for funky flavors.

Steve brews up a very tasty wheat beer with blood orange extract and spices.

For the first brew of the year, James brews a simple, tasty pale ale with low alcohol and calories.

James and his son, Drew, brew six-pack batches of single-hopped extract beers to compare Willamette, Amarillo, and Falconer's Flight.

Steve brews up a delicious high gravity beer in time for the holiday season and shows us the grains that make this beer special.

James and Steve sample a split wort batch of beer fermented at 68F (20C) and 90F (32C) with Loki from Imperial Organic Yeast.

James turns a collection of hops left over from hop sampling experiments into a super easy delicious pale ale with no boil time.

James tries his hand at brewing a 2,000 year old beverage and conducts an experiment comparing bread yeast with German wheat beer yeast.

James carries on the tradition of brewing a beer with a monster cereal. This one goes a little sour with Boo Berry and Rakau hops.

James uses enzymes in an attempt to lower the final gravity of a pale ale to imitate the dryness of "brut" beers.

James brews up a tart and tasty beer on his porch in the heat of the summer with yeast from Lithuania, by way of a listener in Denmark.

James puts a more modern twist on a recipe shared by Ed Nicholson four years ago using homegrown habanero peppers in a tasty hot sauce.

James and his son, Drew, share a beer they brewed together. Steve and his son, Chase, help sample on the patio.

Following success with his Rosemary IPA, James brews another eclectic IPA with cucumber and Meyer lemon.

In the heat of summer, James and Steve sample a big, dark beer that has been flavored with an oak spiral.

James brews up an "eclectic" IPA with rosemary from the garden and pairs it with pork chops in creamy mushroom wine sauce from the Instant Pot.

Steve turns a mistake in filling an order at his shop into a delicious, dark, beer-mead hybrid.