basic brewing

Scott Housel asks James, along with Adam Ross and Austin Wadkins of Twin Span Brewing, for advice on brewing two fun and obscure beers. 

Peter Symons, author of True Blue Brews - The Origins of Australian Beer, seeks a looser definition of "lager."

Jason Dunn and Doug Walker from the Inland Empire Brewers homebrew club in California let fate choose the parameters for an upcoming competition.

From Finland, Mika Laitinen, author of Viking Age Brew, tells us how to skip the boil to brew a delicious hoppy beer using historic techniques.

James and Steve sample beers with head brewer Jamie Conway, now of Social Project Brewing, and brewery founder Chris Spence.

James shares a Belgian-inspired Golden Ale that he flavored with Lemondrop hops using a hop stand after the boil.

James and Steve sample an experiment of a 15-Minute Saison recipe comparing T-58 and Belle Saison dry yeasts.

In this second 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.

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.