Basic Brewing Radio

Joe Pond, founder of Olvalde Farmhouse Ales, talks about brewing rustic beers based on local and native ingredients on a Rollingstone, Minnesota, family farm.

Owen Lingley, Jess Caudill and Jason Stepper from Imperial Organic Yeast talk about their fairly new company and answer questions from listeners.

Ozark Beer founder, Andy Coates, and head brewer, Jesse Gagnon, talk new building, yogurt-soured Berliner Weisse, Buckminster Fuller-inspired beer, and Bourbon Double Cream Stout.

Zack Taggart, lab manager at 42 North Brewing, continues his presentation on setting up a homebrew lab by talking about isolating and propagating yeast and bacteria.

Ryan Richardson of The Mead House podcast shares half a dozen fun and delicious meads.

Nick Chute, head brewer of 56 Brewing in Minneapolis, shares some delicious beers and some tips on how to brew similar ones at home.

Zack Taggart, lab manager at 42 North Brewing, tells us how to set up our own homebrew lab to analyze yeast health and count cell population.

Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.

Kevin Welch of Boom Island Brewing in Minneapolis has turned passion for music and Belgian beers into a commercial operation designed to carry on a long tradition.

We meet up with the Brulosophy crew at HomebrewCon in Minneapolis to evaluate two varieties of hops, and we chat with brewers and brewing experts on the Club Night floor.

Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.

Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.

Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.

Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.

Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.

Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.

James and Steve sit down during a brew day to talk about how to calculate and predict starting and finishing gravity levels of beers.

Homebrewer Aaron Winey shares his experiment brewing an American blonde ale using water from four different sources.

Homebrewer-turned-pro Nathaniel Senff of Lightheart Brewing talks about being a part of the collaborative Callister Brewing in Vancouver, British Columbia.

In this second part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

In this first part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

Homebrewer Scott Koue shares his experience in fermenting beer in the same kettle that he used to boil the wort.

Homebrewers Ron Schmidt and Jamie Conway share their collaborative stout that was split to age on vanilla and a rye whiskey barrel.

James wanders around Frost Fest in Fayetteville, Arkansas, to sample beers and get some homebrewing tips from professional brewers.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, talks about hop substitution and ways to change up the hopping of your beers.