basic brewing

David Myers from Redstone Meadery gives us a preview of the upcoming International Mead Festival in Denver. David also has some advice for our upcoming multi-batch mead experiment.

Researcher Dr. Jay Gottfried explains how the sense of smell works and how a study he's conducting may help us to improve our brews by being able to smell more accurately.

We talk about three ways to get a smoky flavor into your homebrews, and Steve whips up a smoked salmon pasta with a mouth-watering appetizer.

Connie Rieper-Estes and Leigh Nogy from Dark Hills Brewery talk with us about brewing gluten free beer at home and their dream of founding a commercial gluten free brewery.

John Palmer, author of How to Brew, walks us through the potentially intimidating topic of pH. John tells us how to measure pH and what to do with our measurements to improve our beers.

Dale Katechis, the "Dale" behind Dale's Pale Ale and other tasty brews, gives us a tour around Oskar Blues, the first American microbrewery to put beer in cans.

We get input from our listeners on "home brewing" vs. "craft brewing" and extract vs. all grain.

James, Andy Sparks and Steve Wilkes collaborate to taste home brewer Michael Tonsmeire's experiment comparing six different sugars in Belgian beers.

We check in one last time with the 2006 Mead Experiment and talk a bit about small batches.

Chris Colby, editor of Brew Your Own magazine, walks us through the hoops and hurdles home brewers have to go through to brew American Pilsner, the most maligned of all styles.

Ed Westemeier, communications director of the Beer Judge Certification Program (BJCP), gives us the history behind the organization and talks about its role in brewing today.

Kevin DeLange gives us a tour of his award-winning brewery in Aurora, Colorado.

We continue our discussion about the history of beer in the USA with Maureen Ogle, author of Ambitious Brew - The Story of American Beer. Part two takes us from Prohibition to present day.

We learn about the history of beer in the USA from Maureen Ogle, author of Ambitious Brew - The Story of American Beer. Part one takes us from the Pilgrims to Prohibition.

Steve and James brew up a six-pack's worth of Robust Porter and talk about ten useful gadgets for home brewing.

Chris Colby, editor of Brew Your Own Magazine, walks us through the age-old process of decoction mashing.

John Palmer, author of How to Brew, joins us to answer frequently asked questions on home brewing. John also tells us the causes of common off flavors.

We're invited to a group brew celebrating Teach a Friend to Homebrew Day, and we're treated to a tour of a cool homebrew system by Mark Smith, the event's host.

Andy, Brian and James spend some time chatting with Adam Avery of Avery Brewing. Adam talks about making the move from home brewer to brewery owner, dry hopping and making big beers at home.

Andy Sparks and James Spencer join Brian Warren and John Holder in Denver to taste the last round of samples in the Hot Side Aeration experiment. We also get feedback about the experiment from John Palmer.

Steve spends a day in the kitchen using five homebrews as ingredients in a traditional holiday meal. James and Steve pair the wonderful dishes with an oyster stout and a spiced ale.

Rick Sellers from Pacific Brew News Radio reports on a California brewing competition for women only. Also, Chris Colby from BYO explains high-end RIMS and HERMS brewing systems.

We travel to Fort Collins, Colorado to speak with Eric Salazar and Peter Bouckaert of New Belgium Brewing.

Homebrewing guru Charlie Papazian shows us around his home brewery. Then, we sit down to sip a couple of homebrews and chat about homebrewing and beer in general.

Thanks to a demonstration hosted by the Brewers Association, we see what happens behind the scenes in the judging of the Great American Beer Festival competition.