basic brewing

Ken Smith of the Boston Beer Company tells us about how he came up with his winning Boysenberry Wheat, which has been included in the Samuael Adams Long Shot six pack.

We head to Fort Collins, Colorado to tour New Belgium Brewing - the home of Fat Tire, Sunshine Wheat, 1554, La Folie, and other great beers.

Chris Colby of Brew Your Own magazine tells how we can turn seed into malt in our own kitchens.

We travel to Kansas City, Missouri (actually Olathe, Kansas) to attend the 24th annual homebrew competition of the Kansas City Biermeisters.

It begins again! We employ five different yeasts to see how they ferment and flavor five small mead batches.

Adam Avery from Avery Brewing in Boulder, Colorado lets us in on some of the behind-the-scenes details of brewing "Collaboration not Litigation Ale" with Vinnie Cilurzo of Russion River Brewing.

Amelia Slayton from Seven Bridges Cooperative joins us to tell us about brewing with organic ingredients and why we should consider it.

We head to Boulder, Colorado for a tour and tasting at Redstone Meadery. You've seen us make mead, now see how the pros do it.

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.