Basic Brewing Radio

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.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.

Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.

Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.

Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.

James and Steve take another run at comparing malty, balanced and bitter water profiles. This time with reverse osmosis water and a bit of roasted barley.

Dave Knott of High Gravity in Tulsa (highgravitybrew.com) answers listener questions about kegging equipment and techniques.

Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.