basic brewing

Matt Kirkegaard, editor of Beer and Brewer Magazine fills us in on the state of the hop harvest in Australia and tells us about the beer and brewing culture in his part of the world.

James joins Andy Sparks in his yard as Andy shows off his fancy homegrown hop trellis.

Dr. Andrew McMichael of Western Kentucky University tells us about his History and Science of Beer and Brewing course that incorporates home brewing.

John Palmer, author of How to Brew, shares information from a conference that challenged his concept of what defines an International Bitterness Unit (IBU).

Steve pairs Ancho Chili Country-Style Braised Lamb Ribs with a pair of beers from a recent partigyle brewday.

The Mad Fermentationist Michael Tonsmeire leads us through the second round of his tasty experiments using different sugars in Belgian Beers.

Italian home brewer and beer podcaster Tony Manzi gives us a virtual tour of the beer and home brewing scene in his country.

Got old yeast? Try making starters to bring it back to a full and fruitful life.

Chris Colby from Brew Your Own Magazine gives some advice on hop substitution and tells us about a hybrid sparging method between batch and fly. Also, we get an update on the Utah home brewing legislation from Douglas Wawrzynski.

Steve Wilkes talks about the health effects of homebrew and beer in general with nutritionist Marjorie Fitch-Hilgenberg of the University of Arkansas. Also, we check in on Utah brewing legislation with home brewer Douglas Wawrzynski.

Charlie Papazian shares a bit of homebrew history 30 years after legislation legalizing home brewing passed Congress. Also, home brewer Robb Holmes talks about brewing when it was breaking the law.

Home brewer Anthony Fischer gives James and Steve an overview of advanced yeast storage and propagation techniques he uses in the lab.

James, Steve, and Andy reveal the winners of the "You know you're a home brewer when . . . " contest, read listener letters, and sip rare Belgian beers.

James and Steve steep up some specialty grains to compare how they look and taste.

"How to Brew" author John Palmer helps us walk through mash tun efficiency - how to get the most out of our mash.

Ray Daniels introduces us to the Cicerone program, which is designed to educate beer servers and sellers. Also, Ray talks about education opportunities for home and professional brewers.

Home brewer and home baker John Owen talks about the similarities between baking and brewing and tells us how to make sourdough bread from scratch.

Andy Sparks and Steve Wilkes join James on the patio to brew a partigyle session with leftover ingredients.

In this low-maintenance holiday episode, we share your brewday mishaps to live, laugh and learn.

In the second part of our two-part holiday series, the small batch barleywine from James goes into making a fruitcake from Steve.

Peter Ausenhus of Worth Brewing Company in Northwood, Iowa talks to us about how he's running a professional brewery with homebrew-scale equipment.

In the first part of our two-part holiday series, Steve makes wassail with a small batch barleywine that James brewed.

Chris Colby of Brew Your Own Magazine fills us in on the hop situation and gives us tips to make it through to better, hoppier times.

Benjy Edwards of Columbus, Ohio teaches us about cask conditioning and how we can make Real Ale at home.

Bob Taylor of Anchorage, Alaska shares his knowledge of sake and how he makes it at home during long Alaskan winters.