Basic Brewing Radio

Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.

Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.

Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?

Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.

Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.

Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.

Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.

Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.

James sits down to sample a flight with Alton Huebner, brewer of the newly-reopened Apple Blossom Brewing Company.

Homebrewer Nick Johnson shares his ambitious experiment brewing graf with apple juice along with four malt extracts and five yeast strains.

James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.

James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.

Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.

Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.

Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.

Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.

James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.

James and Steve taste individual examples and a blend of a traditional European hop and a relatively new American one.

James and Steve round out a disastrous year with two full hours of brewing disaster letters from listeners.

Glenn Cole, brewer at Hofbrauhaus in St. Louis, takes us through the elaborate decoction process he uses to brew Dunkel.

Homebrewer Matt Giovanisci talks about living the dream of turning a spare garage into a perfect spot to brew.

Longtime listener Greig McGill of Brewaucracy in Hamilton, New Zealand, collaborates with James on a deliciously hoppy low-gravity rye and wheat beer.

James and Steve sample three dark beers made with malts designed to contribute color over roastiness.

Homebrewer Bruce Hanley shares his version of a traditional Ethiopian mead made of honey with gesho leaves and stems.

Amahl Turczyn, author of A Year of Good Beer - a page-a-day calendar, joins us to talk about the process of turning beer in to vinegar.