Basic Brewing Video

James and Steve don the least imaginative Halloween costumes to sample a pale ale brewed with pomegranate juice. They also revisit a 100% rye saison from a previous show.

James brews up a malty Scotch Ale, and Steve heads to the kitchen with special guest, Ed Nicholson, to cook up an amazing habenero hot sauce to pair with it.

James and Steve sample a pale ale fermented in a three-gallon plastic spring water jug.

James and Steve go camping with a Cream Ale bottled in aluminum bottles and fish tacos smoked on a grill.

Craft malting is on the rise. We visit a new craft maltster near Grand Rapids, Michigan, that uses very low-tech methods as a way to get into the business.

We explore Club Night at the National Homebrewers Conference in Grand Rapids, Michigan.

James and Steve take two different approaches to using rye and saison yeast to create some tasty beers - one using only rye as the malt.

James and Steve sample an experiment that compares two non-traditional yeast selections for the stout style.

James brews up a very simple and tasty lager, and Steve pairs it with homemade sauerkraut and other German fare.

James and Steve taste a stepped-up version of the speedy small-batch all grain stout from the previous episode.

James and Steve sample the speedy Mosaic Pale Ale from last episode, and James shows a speedy way to brew a six-pack of all grain beer.

James and Steve brew up a delicious six-pack IPA in less than an hour, from start of brewing to end of cleanup.

James and Steve dissect a homebrew keg and talk about cleaning and replacing important parts.

James shares a pineapple saison that he brewed, and Steve cooks up a seafood stir fry to pair with it.

James and Steve taste a very simple mead made from local honey that would be great for first-time mead makers.

James and Steve scale up a favorite from the past - a strong beer made with fruit and spices from a fruitcake recipe.

James and Steve share a blended braggot, and Steve cooks up a creme brulee based on milk stout ingredients.

James and Steve celebrate Thanksgiving by tasting amazingly hot chili pepper jelly sent in by a viewer.

James steps up his small batch Mole Stout into a full size batch, and Steve uses it to cook up amazing chili with posole and rellenos.

James and Steve bring two worlds together in real time: beer and mead.

James and Steve revisit two low alcohol session beers brewed with rye to make them satisfying and tasty.

Steve shares a refreshing homebrew made with peaches, smoked malt, and brown sugar.

James brews up a hodgepodge saison and packages it in an aluminum pint bottle-can thingy.

James and Steve sample some meads in progress in Steve's kitchen, some from previous episodes.

Ben Mills, owner and brewer of Fossil Cove Brewing in Fayetteville, Arkansas, scales up the sour mash Berliner Weisse recipe that James and Steve brewed on this podcast.

James, Steve, and Andy are shown around five Philadelphia breweries by Bryan Kolesar of thebrewlounge.com.

James, Steve, and Andy check out Club Night at the National Homebrewers Conference in Philadelphia.

James and Steve taste the starter Belgian beer from a previous episode and put its dregs to use in a bigger beer.

James shares a beer with Steve that he brewed with a very unusual ingredient: malted sunflower seeds from the Colorado Malting Company.

James and Steve taste their Mole Stout and start a small Belgian-style beer for use as a starter.

James and Steve dose a single malt and single hop beer with specialty grain teas to test their effect.

James shares his two molasses beers, while Steve whips up a pizza with bacon candied with molasses.

James and Steve rack a small batch stout onto cinnamon, ancho chili, cacao nibs, and vanilla to create a mole beer.

James and Steve taste their small batch New Albion clone and brew up another tasty pale ale for next month's tasting.

Steve brews up a quick and tasty spiced cyser - a cross between a cider and a mead.

James and Steve brew up a six-pack of New Albion Ale - America's first craft beer. And, they challenge viewers to do the same.

James and Steve put a new twist on a Belgian-ish beer by adding molasses to the mix.

James brews an experimental six-pack porter with Nutella, and Steve whips up a Nutella German apple pancake.

Steve walks us through the simple process to create a mead with fresh ginger, almond extract, and vanilla extract.

We visit Gorst Valley Hops in Wisconsin - a company that is reintroducing commercial hop growing to the upper Midwest.

James and Steve are "Brewing Bad" as they use a sour mash to brew a tart beer.

James and Andy talk about their trip to the Great American Beer Festival in Denver, Colorado. They also visit Prost Brewing, Vine Street Brewery, Crooked Stave Artisan Beer Project, and the Sam Adams Longshot brunch, where homebrewers are honored and New Albion Pale Ale is unveiled.

James brews a session beer based on Baby Ale from Hadubim Brewery while Steve bakes a pecan pie to pair.

In this episode recorded while we were in Seattle for the National Homebrewers Conference, we get a tour of Joe Rovito's awesome electric homebrew system.

James joins Bob Stempski in Madison, Wisconsin for one of the best beer events in the county.

James and Steve brew up a hoppy low gravity session beer and pair it with tasty pork tacos.

Zot O'Connor gives the guys a tour of Seattle, including stops at Pike Brewing Company, Two Beers Brewing, and Brouwer's Cafe.

Homebrew clubs show off their beers, creativity, and craziness at the National Homebrewers Conference in Seattle, Washington.

James, Steve, and Andy check out the offerings from the pros at the National Homebrewers Conference in Seattle, Washington.

James heads to Hawaii to visit with Garrett Marrero of Maui Brewing Company and tour his brewery and pub.