Basic Brewing Radio

Neil Walker from the Campaign for Real Ale (CAMRA) talks about his organization's efforts to promote and preserve traditional beer and pubs in the United Kingdom.

Mad Fermentationist Michael Tonsmeire shares beers fermented with "critters" harvested around his home and from bottle dregs. Also, a sour beer dry-hopped in the bottle.

Mad Fermentationist Michael Tonsmeire joins us to share homebrew Berliner Weisse brewed with rhubarb and lemon.

Julia Herz of the Brewers Association previews the Beer and Food Course that she has written with Chef Adam Dulye. Juila gives us advice on pairing beer and food and on aging craft beer and homebrew.

Kevin Mullen of Rare Form Brewing in Troy, New York, talks about working with homebrewers to bring their recipes to life on a larger scale.

Ryan Tockstein of Scratch Brewing in Ava, Illinois, talks about using local ingredients, including those foraged in the woods around his brewery.

Homebrewer James Sites shares his experiment blending sour beer and wine to create a new combination.

We go back to basics with Chris Colby of Beer and Wine Journal as we talk about proper carbonation in beers.

BIAB pioneer Pat Hollingdale makes an appeal for more standardized terminology when sharing brewing recipes.

Denny Conn and Drew Beechum share tips from their book, Experimental Homebrewing: Mad Science in the Pursuit of Great Beer.

Homebrewer Jeff Muse compares a pale ale recipe with extract that has been boiled for 60 minutes against another where the extract has only been boiled for 15.

Homebrewer Dan Kuczmarski shares an experiment trying to dry out sweet beers by adding Brettanomyces and Lactobacillus after bottling.

Brewer Nathan Traw of Apple Blossom Brewing Company shares some funky beers, including one fermented with sourdough starter.

Dr. Chris Hamilton of Hillsdale College talks about his experiment attempting to make practically gluten free beers using Clarity Ferm from White Labs.

Homebrewer Alex Baker shares his experiment brewing the same recipe with water from different springs across Michigan.

Home mead maker Tim Leber shares the result of his experiment comparing meads made with musts that have been boiled and have not.

Chris Colby, editor of Beer and Wine Journal, shares his successful weight loss plan that allows him to keep his favorite beverage, while losing pounds.

Homebrewer Bob Stempski shares his experiment comparing beers brewed with no-chill worts aged for eight and four months with a fresh batch.

Vaughn Stewart, brewing manager of Arcadia Brewing in Kalamazoo, Michigan, talks about open fermentation and repitching yeast for many generations.

We join homebrewers and pros to sample and talk about hops and malt grown and produced in Michigan.

We join homebrewer David Curtis in Kalamazoo, Michigan, to evaluate the second round of his experiment comparing different hopping techniques.

The Mad Fermentationist talks about his new book, "American Sour Beers," as we take a tour of sour homebrew at the National Homebrewers Conference.

We join Casey Letellier and members of the Brewers of Siloam Springs as they sample imperial stouts to go into a whiskey barrel.

Homebrewer Andrew Parr shares his experiment using six different yeasts to ferment a beverage made with pure, grade-A maple syrup.

American Homebrewers Association Director Gary Glass brings us up to speed on the National Homebrew Competition, Homebrewers Conference and legislative efforts.