Basic Brewing Radio

Kristy Huff and Ben Folta from Norfork Brewing in Norfork, Arkansas, talk about big capacity, small town brewing and fermenting with a local native yeast.

Lars Marius Garshol, author of Larsblog and Historical Brewing Techniques – The Lost Art of Farmhouse Brewing, talks about his work documenting traditional beers and trying duplicate them at home.

Phil Nigash, formerly of My Life as a Foodie - now of cyclingoc.com, talks with James about smart cooking with beer during social distancing.

James and Steve practice social distancing while sampling three tasty hops from the Old World.

Adam Ross, head brewer at Twin Span Brewing, brings a counterpoint defense of Brown Ales in response to Chris Colby's previous rant.

Homebrew author Chris Colby gives us tips on brewing the best example of his least favorite style of beer.

Tricia and Joe Marshall of Lilly Belle Meads in Lancaster, New York, share five delicious honey-based beverages. Our friend, Paul Morstad, helps to sample.

James and Steve venture into the future with a new series, comparing three malts brewed in small batches.

Homebrewing author Peter Symons talks about his latest historical exploration of beers, Guile Brews, which contains more than a hundred years of recipes from the UK and Ireland.

Gary Glass, director of the American Homebrewers Association, joins us to preview Homebrew Con in Nashville in June and other AHA-related topics.

James travels to the old Fort Chaffee Army base that has a rock 'n roll history and talks to brewer Quintin Willard about his beers and Arkansas Craft Beer Week.

Steve and James sample another round of single-hopped small batches, adding some time in the boil to the recipe.

Homebrewers Adam Amdor and Roy Ventullo share their experiment comparing milk stouts with and without Count Chocula cereal and one beer with cereal added into the fermenter post fermentation.

In the second part of a chat with brewer Chris Nogy, James samples beers from Whistling Springs in southern Missouri.

James and Steve test the results of an experiment comparing different hop stand lengths in the Hop Sampler recipe.

Chris Nogy of Dark Hills Brewery talks about brewing gluten free beers on a farm in southern Missouri.

Scott Janish of Sapwood Cellars and author of The New IPA – A Scientific Guide to Hop Aroma and Flavor gives us tips on dry hopping delicious hazy beers.

Jim Laughren, author of A Beer Drinker's Guide to Knowing and Enjoying Fine Wine, gives us beer folks some tips on demystifying the wine side.

Brook Baber and Dave Bauter share their nine-part experiment using three different flavors of granola bar to brew beer.

James and Steve get together to read 20 letters of brewing woe submitted by listeners.

Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.

Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.

James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.

James talks to Mark Smith, alumnus of the Basic Brewing podcasts, and Head Brewer Will Sonneman about Natural State Beer Company, which opens soon.

Scott Janish, author of The New IPA - A Scientific Guide to Hop Aroma and Flavor, talks about hopping on the hot side for hazy, juicy beers.