Basic Brewing Radio

Homebrewer Brook Baber drew upon his background as a baker to brew beers using wheat and rye flour in the mash.

Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.

James and Steve taste the fourth in the series featuring single hops brewed into three small batches.

Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.

Steve shares an experiment fermenting a split batch of mead with three dry wine yeasts.

Home meadmaker Tim Leber shares his experiment using sous vide to pasteurize mead after bottling.

Homebrewers Joe Morris, Ed Golden and Bob Keifer join us to share their techniques and recipes for brewing delicious beers without gluten.

We visit Occidental Brewing in Portland, Oregon, to talk to brewer Sam Carroll about brewing delicious German-style beers.

Homebrewer Kevin McEvoy shares his experiment combining sake and beer fermentations into a single beverage with components of each.

Dr. Maitreya Dunham of the University of Washington joins us to talk about a new yeast hybrid her lab has isolated from an open fermentation beer. Tim Leber and Norm Kwasinski share mead and beer brewed with the yeast.

We join Imperial Organic Yeast and Everybody's Brewing to sample two split-wort experiments.

James and Steve taste the third in the Hop Sampler series, featuring hops from the UK and Germany.

We sample delicious sour beers at Cascade Brewing in Portland, Oregon, with Head Brewer Mike Mathis and Lead Blender Kevin Martin.

We roam the floor of Homebrew Con Club Night to sample delicious, and sometimes odd, beers and visit with their talented, sometimes odd, brewers.

Brewer and author Dick Cantwell talks about his book, Eclectic IPA: Pushing the Boundaries of India Pale Ale, which includes IPA recipes with fruit, vegetables, spices, and other tasty ingredients.

James and Steve go round two into comparing small batches brewed with single hops. This week increases the alpha acids with Apollo, Calypso, and Experimental 07270.

Chris Colby, editor of Beer and Wine Journal and author of The Home Brew Recipe Bible and The Methods of Modern Homebrewing, introduces us to a new dry, sparkling version of our favorite style.

The former head brewer at Ozark Beer Company talks about why he shifted his career path toward a smaller place and shares beers and tips.

James and Steve break in a new feature to the podcast by sampling small batches brewed with Cascade, Cluster and Mount Hood hops.

Steve Wilkes of Steve's Brew Shop shares his latest round of meads, which include blueberry and cherry - one of them oaked. We also revisit a cyser to see how it's aging.

Homebrewer Joe Covey joins us again to share his split batch experiments comparing two yeasts in a brown ale and the effect of adding cherries to a gose.

Brewer Sean Slape has used his engineering background and elbow grease to build a small-scale electric brewery just opening in Fayetteville, Arkansas, and already has plans to expand.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing gives us rants and tips for brewing beers with dark grains.

James travels to Paris . . . Arkansas, to visit with Liz Preston and her husband, Preston, about the brewery in their front yard and their efforts to bring good beer and organic farming to their region.

Jon Finch, author of Beer Craft - The No-Nonsense Guide to Making and Enjoying Damn Good Craft Beer at Home, talks about brewing in the UK, beer cocktails and using beer in food.