Basic Brewing Radio

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.

Johann the Brewer from Mountain Fork Brewery talks about brewing traditionally-inspired beers with river water in southeastern Oklahoma.

Dan Schreffler of Space Time Mead and Cider Works shares a mead made with yeast sent to the edge of space along with three other delicious meads.

Matt Giovanisci of the Brew Cabin YouTube channel walks us through how he built a keezer that is ideal for his home brewery.

Peter Symons, author of Guile Brews, talks about the process of using brewing software to design partigyle beers.

Steve shares a Belgian Wit chili pepper experiment and sums up his time as owner of Steve's Brew Shop.

We catch up with Mark and Ryan Smith at Natural State Beer following their taking GABF gold for their maibock.

We travel to Tulsa to sample beers from the Oklahoma breweries gathered for the festival in High Gravity's parking lot.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about his experiments adding hop oils to beer post-fermentation.

James and Steve brave the summertime hot porch to sample three Belgian-inspired beers brewed with offbeat dark sugars.

Father-son team Jeff and Matt Joseph are building on years of homebrewing experience in their brewery in Eureka Springs, Arkansas.

Dr. Keith Villa, founder of Blue Moon and CERIA Brewing and author of Brewing with Cannabis, gives us tips on brewing non-alcoholic beers and adding THC.

Adam Ross of Twin Span Brewing presents the pros and cons of a long list of different forms of fruit for use in brewing.

Dr. Matt Winans, R and D Scientist at Imperial Organic Yeast, answers questions about traditional Norwegian farmhouse yeast.

Steve shares three delicious meads he made this past year with different strains of yeast typically used for brewing beer.

Steve and James pay a visit to Core Brewing in Springdale, Arkansas, to sample some big barrel-aged beers, refreshing hard seltzers, and ready-to-drink cocktails.

We talk to Kim Welch of Creature Craft Soda in Joplin, Missouri, about her innovative kombucha, water kefir and other delicious fermented products.

James and Steve taste wheat beers with malty, bitter, and balanced water profiles. They also add a fourth with filtered tap water.

Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.