basic brewing

Chris Colby, editor of Brew Your Own magazine, give us tips on how to build our own kegerator at home. Chris also updates us on the world hop situation.

A collection of short interviews from Denver: David Myers of Redstone Meadery, Pro-Am brewer David Schollmeyer, author Maureen Ogle, and Greg Koch of Stone Brewery.

James and Andy sit on the deck and think back on the fun times at the Great American Beer Festival.

We talk to home brewers Vickie Watson and Ken Dollar from Mississippi, where home brewing is illegal. We also talk to Mazen Hajjar, owner of the first brewpub in Beirut, Lebanon.

James and Andy get brewing tips from Jake O'Mara from Odell Brewing Company and Taylor Rees and Alan Johnson of Great Divide.

In our first episode back from the Great American Beer Festival, we talk to the winners and runners up in the Sam Adams LongShot competition.

James challenges Rick Sellers of Pacific Brew News and Draft Magazine to take us on a tour of the best beer in the country.

James and Andy sit on the deck, talk about how to take care of homegrown hops at the end of the season, and answer some listener e-mail.

Steve Mazylewski, brewer at The Hog Haus in Fayetteville, Arkansas, sits down with James and Steve to sample his Oktoberfest, Pumpkin Spice Ale and IPA.

Erin Von Feldt from Bordinos restaurant in Fayetteville, Arkansas mixes it up with Steve Wilkes as they make beer cocktails.

Andy Davison, chairman of the Australian National Homebrewing Conference, talks with us about preparations for their inaugural event. Also, Brett Joyce, president of Rogue tells us about their venture into growing hops.

Chris Colby, editor of Brew Your Own magazine, explains the process of sour mashing. Whether you're adjusting pH or making a sour beer, Chris says sour mashing is easy to do.

James and Steve roast their own coffee on the patio with a hot air popcorn popper from a bygone era.

Home brewer Kai Troester explains the concept of attenuation, the factors that affect it and how we can test the attenuation potential of our wort.

Home brewer John Chubick of Bloomington, Illinois joins us to talk about his homebrew hop dryer, stir plate and temperature controller.

James and Andy try out one of the hop stretching methods explained by Chris Colby on the previous show: steeping hops in a French press coffee maker.

Steve whips up a unique smoked duck Asian pizza recipe to pair with home brewed Sake from viewer Bob Taylor.

Chris Colby, editor of Brew Your Own magazine, explains some tips on how to get the most out of our precious hops. Also, how to use a French press coffee maker in the process.

Home brewer and coffee roaster Scott Koue of San Francisco joins us to talk about roasting our own coffee. Home roasted coffee can add more creative control into home brewed coffee beers.

It's the final installment of the Base Malt Experiment as we use liquid yeast to ferment beers made with and without hops.

Scientist and home brewer Fred Johnson of Apex North Carolina shares his experiment comparing fermenter shaking against aquarium pumping for aeration. Also, advice for cleaning Better Bottles.

We sit down with Mike Dewey of Mt. Carmel Brewing Company in Cincinnati, Ohio - a commercial home-based brewery.

Chris Colby of Brew Your Own Magazine explains the Belgian technique of turbid mashing, which makes the most of limited mash tun space.

Steve Wilkes joins brewer Mike Dewey on a tour of Mt. Carmel Brewing Co. in Cincinnati - a commercial home brewery.

Our National Homebrewers Conference coverage from Cincinnati concludes with an interview from Randy Mosher. Randy talks about Belgian beer history and culture he found in a rare book.