Basic Brewing Radio

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.

Homebrewer David Curtis shares his experiment comparing mash hopping, first wort hopping and traditional 60-minute boil hopping.

Chris White, founder of White Labs Yeast, talks about a survey comparing the effect of different yeast strains on bitterness levels of finished beer. We also talk about safety issues and whether eating yeast will stave off drunkenness.

Brew in a Bag pioneer Pat Hollingdale and Brew in a Bag enthusiast Bob Stempski talk about the legacy of the technique and the myths surrounding it.

We go back to the basics with Chris Colby, editor of Beer and Wine Journal, who talks about adjunct grains.

Brian Sprague talks about his farm and brewery in Venango, Pennsylvania, where hops and barley are grown and turned into beer.

Sour homebrewer Gail Williams shares two experiments: testing whether Brettanomyces preserves hop character and whether pasta makes a contribution to a sour beer in the fermenter.

Chase Healey of Prairie Artisan Ales in Tulsa, Oklahoma, talks about his quickly up-and-coming funky brewery and some of his tasty beers.

Chris Colby of Beer and Wine Journal shares his multi-year strategy of brewing tasty sour beers at home.

In the final stop of introducing the new breweries of northwest Arkansas, we interview owners Evan McDonald and Sammy Stephenson along with brewer Nathan Traw.

Homebrewer Tyson Schindler shares his experiment splitting a stout into smaller batches and flavoring them differently.

Toxicologist Paul joins us for the third part of our exploration of whether our ingredients, processes, or equipment are hazardous.

Icelandic homebrewers Eyvindur Karlsson and Sigurdur Gudbrandsson talk about the brewing culture in their country and their method of stepping up BIAB.

Homebrewer Karl Kornfeld talks about his experiment brewing a beer using only sourdough starter for yeast. He also shares a Star Trek inspired beer.

Chris Colby of Beer and Wine Journal shares tips on scaling up and scaling down homebrew batches and recipes.

Homebrewer Dan Pixley takes us through an ongoing experiment brewing sour beers from commercial dregs. Also, Dr. Martin O'Neill talks about the new brewing program at Auburn University.

Homebrewer Matthew Jannette shares his experiment combining two of our favorite things: beer and cheese.

Gary Glass, director of the American Homebrewers Association, explains the new registration procedure for the National Homebrew Competition and looks forward to the National Homebrewers Conference in June.

Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.