Basic Brewing Radio

Chris Colby, editor of Beer and Wine Journal, talks about the latest thing in IPAs - fruit!

We sample two delicious Mad Fermentationist beers from the source: a stout reinvigorated with specialty grain tea and a New England IPA.

We take part in sampling an experiment testing the effect of gelatin on a tasty, cloudy, hoppy East Coast pale ale.

Christian Layke, brewer at Gordon Biersch's Rockville Maryland location, and Mad Fermentationist Mike Tonsmeire work together on a tasty barrel-aged sour.

We roam the floor of Club Night at Baltimore Homebrew Con to find interesting brewers who brew delicious beers and get brewing tips.

Roving reporter Will Gallaspy picks the brain of Kelly Ryan, brewer at Fork and Brewer in Wellington, New Zealand.

Roving reporter Will Gallaspy catches pioneering New Zealand craft brewer Ben Middlemiss and talks to him about how good beer came to the Kiwis.

Denny Conn and Drew Beechum, authors of Homebrew All Stars, divine which category of brewer Steve and James fit into.

Chris Colby, editor of Beer and Wine Jounal, dives into the details on foam – how it's created and the positive and negative factors affecting it.

John Palmer, homebrew guru, shares his top five brewing priorities in his keynote presentation at the New Zealand Homebrew Conference.

White Labs Yeast founder, Dr. Chris White, shares some yeast science and practical homebrewing advice at the New Zealand Homebrew Conference.

In this panel from the New Zealand Homebrewers Conference, pro and home brewers share advice and experience in brewing delicious sour beers.

Chris Colby, editor of Beer and Wine Journal, dives deeply into science as he describes how enzymes work on a microscopic level and how that applies to your mash tun.

Ray Found from Brulosophy.com shares two experiments: one on the effects of spent grains in the boil and another on sparging with room temperature water.

James moderates a panel from NZHC with Tasty McDole, Will Gallaspy and Nick Wiseman on brewing with common sense.

We head to New Zealand for the first homebrew conference in Nelson and take part in a brewing demonstration.

While James, Andy and Chris head to New Zealand, we celebrate our first 500 episodes with this look back.

Homebrewer James Sites shares another round of his tasty sour beer and wine hybrids fermented with his own house sour culture.

James Altwies of Gorst Valley Hops give us some excellent advice on making sure our homegrown hops get a good start on the season.

Chris Colby, editor of Beer and Wine Journal, talks about how time affects the levels of alpha acids in hops and how to slow their fading.

Mary Pelletieri, author of Quality Management: Essential Planning for Breweries, joins us to talk about how to bring quality management practices into our home breweries.

We continue our introductions to northwest Arkansas breweries as we visit with Katie and Beau Boykin of Bentonville Brewing.

Peter Symons joins us from Sydney to talk about Bronzed Brews, his new book exploring the history of Australian brewing.

Malcolm Frazer of Brulosophy.com shares his experiment comparing the results of adding sugar to the fermenter all at once vs staggered over time.

Chris Colby, editor of Beer and Wine Journal, shares tips on hitting original gravity if things go awry during the brew day.