basic brewing

James joins Mehmet Kadiev, head brewer, and David Mathews, assistant brewer, at the Hog Haus brewery in Fayetteville, Arkansas, as they brew two beers from one mash.

Mead maker Mike Lozano walks us through making a pyment using a wine kit as a shortcut. Also, Douglas Wawrzynski fills us in on the victory in Utah.

Steve whips up a delicious bread pudding to celebrate fat Tuesday, using Ice Barleywine sauce as a topper.

James talks to home brewer Sam Scott of Hamilton, New Jersey about a method he's using to harvest yeast from a carboy during primary fermentation. Also, we get another homebrew legislation update.

James and Steve freeze a beer and melt the good stuff out of it.

Andy and James join home brewers Kasey Loman and Jen Royer as they brew a batch of beer using maple sap as most of the brew water. We also learn how sap is harvested.

In this "extra" episode, Douglas Wawrzynski interviews Gary Glass, director of the American Homebrewers Association, on a victory for home brewing in Utah and on legislation efforts across the country.

Mead maker Mike Lozano joins James, Steve, and Andy as they take part in his experiment comparing six different honey varieties in mead.

Don't have space to plant hops? Don't be too sure. Chris Colby, editor of Brew Your Own magazine, brings us up to date on his efforts to grow hops in containers.

James and Steve reuse the yeast from a vanilla coffee porter to ferment a pumpkin spice ale.

Home brewer Kai Troester shares some tips and techniques he's found while researching German brewing. Also, we get an update on beer-related legislation across the country.

James and Steve experiment with two different methods of using coffee in brewing porters.

Matt Brynildson, brewmaster at Firestone Walker Brewing, walks us through a vertical tasting of 10, 11 and 12. Matt talks about blending, wood aging, bottle aging and more.

Chris Colby, editor of Brew Your Own magazine, tells us how to ferment in Corny kegs . . . and why.

Bruce Swiecicki, senior technical advisor for the National Propane Gas Association, joins us to answer your questions about propane safety and getting the most out of your propane burner setup.

Our first episode of the year features the last brewing session of 2008: a barleywine with James, Andy and Casey Letellier. Casey gives us his perspective on beer and brewing in England and the U.S.

On the last episode of 2008, James and Steve help listeners air their frustrations with the remarks of the uninitiated.

James and Steve sip the barleywine from a year ago and break in a new one for 2008 . . . and beyond.

Chris Colby, editor of Brew Your Own magazine, tells us about smoked beers and how to make our own at home.

James and Steve brew up a Pumpkin Ale while enjoying a delicious Barleywine with Maple sent in by a viewer.

Michael Tonsmeire, The Mad Fermentationist, leads James, Steve, and Andy through an exercise of blending beers together to create better ones.

We celebrate Thanksgiving week by remembering our beer dinner with the Brett Pack. Join James and Andy for dinner with Adam Avery, Vinnie Cilurzo, Rob Tod, Tomme Arthur, and Sam Calagione.

James and Steve enjoy a low-gravity session beer and theorize on the effect of thin mashes on efficiency.

Home brewer Kai Troester joins us again to take us through his extensive experiments on the factors affecting attenuation in the mash tun.

James and Steve are outstanding in their field! Actually, they're sitting in a patch of barley, drinking Belgian Brunettes.