Basic Brewing Radio

Brook Baber and Dave Bauter share their nine-part experiment using three different flavors of granola bar to brew beer.

James and Steve get together to read 20 letters of brewing woe submitted by listeners.

Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.

Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.

James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.

James talks to Mark Smith, alumnus of the Basic Brewing podcasts, and Head Brewer Will Sonneman about Natural State Beer Company, which opens soon.

Scott Janish, author of The New IPA - A Scientific Guide to Hop Aroma and Flavor, talks about hopping on the hot side for hazy, juicy beers.

James and Steve celebrate Halloween by tasting Hop Sampler number thirteen.

James samples offbeat and delicious beers in Little Rock with Rebel Kettle founder John Lee.

James visits with Grant Chandler, quality manager of Lost Forty Brewing, and samples beer from Arkansas' largest brewery.

Author and historian Maureen Ogle talks about the revision of her book documenting the history of the American beer culture and industry.

Homebrewer Ryan Deaver tells us about Tchoukoutou, a fresh, sour sorghum beer he discovered while living in Benin.

Aaron Mayer of Pine Bluffs Distilling talks about the process of brewing beer for spirits with local malt from Wyoming Malting Company.

James and Steve taste the twelfth in their series of comparing a set of three hops brewed in small batches.

Chris Colby, editor of Beer and Wine Journal, takes us through the process of creating new hop varieties and putting them through the paces.

Matt Thompson tells us how he and his business partner went from novice homebrewers to professional brewers and brewery owners in a very short time.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, gives us tips on brewing this ancient Finnish beer.

Omar Al-Nidawi shares his club's English Bitter experiment comparing Caramunich 1, Dingemans Cara 45, Carastan and Opal 44. Also, there's a 100 percent Red X beer.

Scott Janish of Sapwood Cellars and author of The New IPA: A Scientific Guide to Hop Aroma and Flavor gives us tips on preserving hazy hoppy goodness.

James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.

James and Steve sample some tasty beers at the Social Club of Providence Homebrew Con and talk to the brewers who made them.

James' son, Drew, joins the panel as they taste three beers made with low alpha acid European hops.

Casey Helwig from Imperial Organic Yeast leads James and Steve through two split-wort experiments at Homebrew Con that compare six different yeasts.

Members of the Rhode Island Brewing Society share their experiment comparing six different yeast strains in New England IPAs.

James and Steve explore Homebrew Con's incredible night of delicious brews and creative brewers.