Basic Brewing Radio

Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.

Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.

Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.

Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.

James and Steve take another run at comparing malty, balanced and bitter water profiles. This time with reverse osmosis water and a bit of roasted barley.

Dave Knott of High Gravity in Tulsa (highgravitybrew.com) answers listener questions about kegging equipment and techniques.

Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.

Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.

Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.

Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?

Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.

Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.

Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.

Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.

Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.

James sits down to sample a flight with Alton Huebner, brewer of the newly-reopened Apple Blossom Brewing Company.

Homebrewer Nick Johnson shares his ambitious experiment brewing graf with apple juice along with four malt extracts and five yeast strains.

James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.

James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.

Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.

Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.

Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.

Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.

James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.