Basic Brewing Radio

Our series on the budding northwest Arkansas craft beer scene continues with Ben Mills of Fossil Cove Brewing Company.

Dan Dettmers of Gorst Valley Hops tells us how to properly harvest, dry and store our homegrown hops.

James and Andy brew up a recipe based on New Albion ale under the supervision of New Albion founder Jack McAuliffe.

We continue our series on the emerging craft beer culture in northwest Arkansas with Steve Rehbock of Saddlebock Brewing.

Beer guy Brad Magerkurth talks about getting a homebrew from the President and Chris Colby gives tips on brewing with seeds and nuts.

Home brewer Tyrone Harris shares his experiment adding a bunch of hops to a wort after the boil, then splitting it and fermenting with six different yeasts.

James pays a visit to the experimental hopyard of Gorst Valley Hops in Wisconsin to talk to horticulturist James Altwies.

James travels to Madison, Wisconsin to join Bob Stempski for one of the best beer events in the U.S.

Michael Fairbrother from Moonlight Meadery shares his experience in going from being a home brewer to the owner of a quickly growing meadery. He also answers your questions.

James, Andy Davison of the Australian National Homebrew Conference, and Chris Colby, editor of Brew Your Own magazine launch a collaborative experiment to test the effects of different wort chilling methods.

Montreal home brewer Sean Coates turns a stinky mash into a refreshing, tart summer brew.

Zot O'Connor presents examples from a two-year continuation of our experiment on aging beers in different conditions.

Karl Vanevenhoven from Yakima Chief shares some experimental hops and tells us how new hop varieties are born and developed.

Home brewers Bob Stempski and Noam Shalev compare beers brewed with traditional chilling techniques with no-chill batches.

Home brewer Tim Leber shares his experiment comparing fruit added to a mead in the primary and in the secondary.

James takes a break from vacation to interview Kim Lutz, lead brewer of the Maui Brewing Company brewpub.

James and Chris Colby, editor of Brew Your Own magazine, take a look at the results of the BYO-BBR Collaborative Experiment testing the effect of racking to a secondary fermenter.

Mark Emiley of the Washington Homebrewers Association gives us a preview of the Seattle American Homebrewers Conference and tells us what Sasquatch would drink.

Craft brewing pioneer Jack McAuliffe shares the story of his founding America's first microbrewery - New Albion of Sonoma, California.

Kevin Cullen and Paul Mech of Discovery World in Milwaukee, Wisconsin tell us about their program to bring ancient brewing recipes back to life.

We continue our series on the emerging local beer scene in northwest Arkansas with a visit to Tanglewood Branch Beer Company and owner J.T. Wampler.

Andy Sparks talks about his new eight-gallon bourbon barrel and his plans for the first beer to go inside it.

Home Brewer Kim Odland from Norway has brewed a beer with an enormous amount of hops added at the end of the boil. Brad Sturgeon from Monmouth College puts it through his lab to look at its IBUs.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

Brewer Sean Terrill joins us to share the results of his experiment comparing step mashing and reverse mashing in producing fermentable worts.