basic brewing

In this first part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

Christian Layke, brewer at Gordon Biersch's Rockville Maryland location, and Mad Fermentationist Mike Tonsmeire work together on a tasty barrel-aged sour.

Can you use 100 percent wheat to brew a beer without flirting with disaster? James gives it a shot.

Gary Glass, director of the American Homebrewers Association, brings us up to date on legislation affecting home brewers across the country.

Chris Colby, editor of Brew Your Own magazine, tells us about a series of articles dedicated to breakfast foods we can use to brew.

Home brewer Mark Zap has been awarded a grant to create a work of art: a brewing sculpture.

Steve's building a menu for a beer dinner, and he's taking us step-by-step through the process. This episode: appetizers.

Steve Wilkes is planning a charity beer dinner, and he takes a moment while things are in the oven to walk us through the process.

Author Stan Hieronymus joins us to talk about his book, Brewing with Wheat - The "Wit" and "Weizen" of World Wheat Styles.

Home brewer Sean Terrill shares the results of his experiment testing how aeration affects the amount of yeast cells generated in starters.

We bring in a panel of experts and data from home brewers to test the effects of a partial boil and adding extract late to the brewpot.

Mike Nealy, president and founder of Malt Munching Mash Monsters, shares the results of his club's experiment comparing nine sugars in Belgian Beer.

James and Steve sample a homebrew elderflower session beer and a commercial elderberry pyment.

Les Howarth, author of The Home Brewer's Recipe Database, joins us to talk about his book that lists the ingredients of nearly 3,000 beers.

Home brewer Scott Mathis shares his experiment splitting a pale ale wort and fermenting it with six different yeasts.

Chris Colby, editor of Brew Your Own magazine, talks about conditioning malt for better milling and answers listener e-mails.

Ryan Thompson-Jewell walks us through some tips on creating or improving homebrew club Web sites. Also, Gary Glass, director of the AHA, brings us up-to-date on homebrew legislation.

Peter Hoey of Odonata Beer Company in Sacramento joins us to talk about launching a new brewery and gives tips for brewing Saisons, Chocolate Stouts, and hoppy Beers.

Steve and James combine a cereal mash and the brew-in-a-bag method to brew up an American Pilsner with homegrown corn meal.

Jeff Britton, president of the Garage Brewers Society of O'Fallon, Missouri, explains his club's current contest centering around mystery ingredients.

Chris Colby, editor of Brew Your Own magazine, joins us to talk about factors affecting foam on beer. Also, we catch up on the BYO-BBR Collaborative Experiment.

James shows off the most extreme small-batch holiday barleywine yet, and Steve makes ice cream with it.

James and Steve end out the year with a little vertical tasting of small-batch holiday barleywines from the past couple of years.

Home brewers Greg Pietsch, Scott Schluter, and Mark Glinski describe a partigyle brewday when they used two mashes to generate a lot of beer.

In the second part of our tour of SakeOne, we go from the fermenter to the tasting room.