Basic Brewing Radio

Our Italy correspondent, Tony Manzi of the UBeeRadio podcast, introduces us to the world of Italian Grape Ale – a sometimes tart and funky intersection of wine and beer.

Chris Colby, author of The Homebrew Recipe Bible, Methods of Modern Homebrewing, and How to Make Hard Seltzer, gives us an overview of using yeast in recipe development.

Casey Letellier of Ivory Bill Brewing in Siloam Springs, Arkansas, talks about brewing with Kernza – the first perennial grain. Casey also talks about his recipe development strategy.

Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of adjuncts used in developing recipes.

Matt Giovanisci of the Brew Cabin blog and YouTube channel shares his simplified approach to brewing water chemistry.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.

James and Steve sample tinctures made with lime, Meyer lemon, and organic Minneola tangelo. We also sample Ivory Bill Meyer Lemon Wheat and talk to brewer Casey Letellier about it.

Chris Colby, author of the Home Brew Recipe Bible and Methods of Modern Homebrewing, walks us through the most commonly used specialty malts and grains.

Briony Liebich from flavourlogic.com give us some great advice on honing our senses when we taste our favorite beverage.

Matt Giovanisci of the Brew Cabin YouTube channel and brewcabin.com talks about his approach taking abstract inspiration onto paper and into the fermenter.

Chris Colby, author of The Home Brew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of the most basic of beer ingredients.

James and Steve use tincures made from dark sweet cherries, strawberries and jalapeños to liven up a basic pale ale.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, explains the numbers related to writing recipes and brewing beer.

Mika Laitinen, author of Viking Age Brew and brewingnordic.com, talks about the challenges and rewards of brewing with rye.

Andy Coates brings us up to date on hazy beers, small batch blended barrels, and new gear at Ozark.

James and Steve play with tinctures made with dried chilis to dose into a tasty little pale ale.

Alex Gruber from Imperial Organic Yeast technical support walks us through the process of diagnosing troubled fermentations.

We get to know Julia Herz as she takes the reins as Executive Director of the American Homebrewers Association.

Adam Ross from Twin Span Brewing talks about his barleywine infused with Mexican punch along with a rosemary and spruce beer and brewing under pressure.

James attends a brew day at Fossil Cove Brewing to witness the recreation of a historic New Albion Brewing recipe with craft beer pioneer Jack McAuliffe.

It's the longest one ever! James and Steve sit on the porch and read a stack of stories about brewing gone wrong sent in by listeners from around the world.

Chris Colby, author of How to Make Hard Seltzer and the Homebrew Recipe Bible, talks about traditional Christmas beers from Norway.

James and Steve compare beers made with Active Dry and Rapid Rise bread yeast against one made with US-05.

Dow Scoggins and Michael Conger from the U. S. Open Beer Championship talk about their competition and give a bit of advice for competing and judging.

Sean Slape of Crisis Brewing Company catches us up on his work to expand his once tiny brewery into a successful small brewery through brewing delicious beers.