Basic Brewing Video

James and Steve sample a hoppy ale based on a previous short-boil, late-hopped beer. What will rye bring to the table?

James and Steve taste a homebrew Pilsner that features rice cooked in the Instant Pot as an adjunct.

James and Steve sample an extract beer that has been brewed with no boil – just a hop stand at pasteurization temperature.

James and Steve sample a Hazy IPA that was only boiled for thirty minutes and double-hopped with Simcoe and Denali during a 30-minute hop stand.

James and Steve power through a fun brew day full of missteps to make four beers out of a single mash. They also introduce a new feature: "Did I Ruin It?"

James and Steve taste the melomel (fruit mead) with flavors inspired by the country of Turkey that Steve started on the October 13, 2017 episode of the show.

James and Steve taste a tart and hoppy small batch experiment that was kettle soured using probiotics in an Instant Pot pressure cooker.

James and Steve taste a 15-minute, all grain, SMASH, hop stand pale ale brewed with American two-row and Cascade hops. Is it a New England IPA?

James shares a Belgian-inspired Golden Ale that he flavored with Lemondrop hops using a hop stand after the boil.

James and Steve sample an experiment of a 15-Minute Saison recipe comparing T-58 and Belle Saison dry yeasts.

James brews up a very tasty extract Saison using the 15-minute boil technique.

James and Steve sample two Pilsners they brewed that were fermented at room temperature instead of lager temps.

James brews up a chocolaty rich stout using a family-sized box of monster breakfast cereal.

Steve walks us step by step through the process of making a delicious honey, fruit and spice beverage.

James and Steve sample a homebrew pale ale with hops added at a slightly chilled temperature post-boil. Plus, they try a bonus 100% wheat beer.

James uses the SCOBY mother from kombucha to kettle sour an experimental 100% rye session beer.

James and Steve show how to make kombucha from scratch using a commercial bottle and then step up the flavor by dry hopping it.

Steve responds to a challenge from James to make something tasty with some sweet sorghum syrup.

James uses Maris Otter liquid extract along with steeping grains and home roasted coffee to brew a chewy, dark coffee beer.

James and Steve sample two meads made from one small batch. One is plain and sparkling, while the other has natural peach flavoring added.

James and Steve sample a refreshing American Pale Ale brewed with a late-boil addition of grapefruit juice.

Steve adds a bit of beechwood smoked malt to a traditional English style to bring a little campfire to the party.

James brews up a Belgian-inspired beer with sweet sorghum syrup and takes us on a field trip to Cane Hill, Arkansas, to see how they make it.

James splits a batch of porter to add coconut and chocolate flavors along with ancho and cinnamon.

Steve Wilkes gives us a personal tour of his brand new LHBS, Steve's Brew Shop.

James and Steve taste tart low-gravity beers soured with probiotics and flavored with tart cherries, mango, and peaches.

James and Steve show their technique for ditching the bottling bucket when packaging small batches of beer.

James and Steve poach fruit in a blackberry beer, hoppy cyser and molasses mead using the sous vide technique.

Steve uses his High Gravity electric brewing system to cook up a delicious sous vide steak and pairs it with a very tasty hopped cyser.

James and Steve sample a kettle-soured beer made of malted rye and brewed to show off the flavor and aroma of Simcoe hops.

Steve helps James sample two English-inspired session beers brewed with malted rye to maintain mouthfeel while reducing alcohol.

James brews up another incarnation of his Rye Wit – this time with Nelson Sauvin hops. Steve puts his new High Gravity electric BIAB system to use for a tasty ESB.

James heads to New Zealand to check out the hop fields and production facilities in the Nelson region.

James uses his oven and some patience to turn Vienna malt into a homebrew version of crystal malt. Steve helps sample a beer made from it.

Steve answers James' challenge to make a cocktail out of a sweet mead by creating a tasty Manhattan.

Steve makes vermouth from his homemade wine and uses it to serve up a very tasty vodka martini.

James and Steve square off in a challenge to brew with northwest Arkansas molasses.

James brews up the latest version of his tasty pale ale with the short brew day and takes us through the process. Steve samples.

James brews up an Oktoberfest to meet a tight deadline and accidentally brews a tasty session version of the style.

Steve shares a saison brewed with spices and Cointreau that is the small beer from a partigyle brew.

James and Steve taste a Belgian style ale brewed with brown sugar, and Steve offers a challenge based on Ozark molasses.

James and Steve sample two all grain pale ales that have only been boiled for thirty minutes. How will the shorter boil time affect the brews?

James and Steve taste a Maibock that has been fermenting and lagering for about three months. They also pair it with carrot cake.

James and Steve taste the results of a split batch experiment comparing US 05 vs Nottingham yeast.

James and Steve sample the second beer from their partigyle brew - a brown beer aged on ancho peppers and cherries.

We sample the first-runnings beer from our partigyle brewing session, along with a quick and delicious chicken dish that you can cook while brewing.

James brews up a tasty tart beer with canned gooseberries.

We continue our series as Steve brews up a smaller second beer from a single mash.

Steve brews up two beers from one mash. In the first installment, he addresses the first runnings.

James brews a tart session ale using a sour wort process, and Steve cooks up a blueberry and lavender syrup to add to the beer as a balance.