basic brewing

Ryan Thompson-Jewell walks us through some tips on creating or improving homebrew club Web sites. Also, Gary Glass, director of the AHA, brings us up-to-date on homebrew legislation.

Peter Hoey of Odonata Beer Company in Sacramento joins us to talk about launching a new brewery and gives tips for brewing Saisons, Chocolate Stouts, and hoppy Beers.

Steve and James combine a cereal mash and the brew-in-a-bag method to brew up an American Pilsner with homegrown corn meal.

Jeff Britton, president of the Garage Brewers Society of O'Fallon, Missouri, explains his club's current contest centering around mystery ingredients.

Chris Colby, editor of Brew Your Own magazine, joins us to talk about factors affecting foam on beer. Also, we catch up on the BYO-BBR Collaborative Experiment.

James shows off the most extreme small-batch holiday barleywine yet, and Steve makes ice cream with it.

James and Steve end out the year with a little vertical tasting of small-batch holiday barleywines from the past couple of years.

Home brewers Greg Pietsch, Scott Schluter, and Mark Glinski describe a partigyle brewday when they used two mashes to generate a lot of beer.

In the second part of our tour of SakeOne, we go from the fermenter to the tasting room.

Chris Colby, editor of Brew Your Own magazine, talks about an experiment mixing yeast strains in homebrew. Also, we launch our third collaborative experiment.

Derrick Johnson of MrBeerFans.com shares advice on how Mr. Beer brewers should up their game. Also, listener feedback on pumpkin beers.

Steve's back in the kitchen, cooking up two Thanksgiving holiday treats: Sweet Potato Pie and Sweet Potato Beer.

Does pumpkin really make an impact on beer flavor? Home brewers Joel Neal and Phil Saylor share the results of their pumpkin beer experiment.

Joe Bair of Princeton Homebrew talks about his groundbreaking experiments in using the heat of the sun to brew beer.

Chris Colby, Andy Sparks, and Mark Smith join James to evaluate the second collaborative experiment with Brew Your Own Magazine.

In the first part of a two-part tour, we head to Forest Grove, Oregon and see how Sake is brewed at SakeOne.

We talk with American Homebrewers Association Director Gary Glass about goings-on at the AHA, how to start a club, and the legal status of home brewing in Kentucky.

We get into the Halloween holiday spirit as we introduce a new feature: "Will It Mash?" James creates a monster mash by adding Frankenberry cereal.

Live in an apartment or other small space? That's not a reason not to get into brewing.

Home brewer Kai Troester brings us a bit of insight into brewing techniques from 1860s Germany from texts that he has translated from that time.

We tour the small and adventurous Upright Brewing Company in Portland, Oregon and talk to Head Brewer Alex Ganum.

In our final audio interview from our Portland trip, we visit Upright Brewing Company and talk to head brewer Alex Ganum.

Mad Fermentationist Michael Tonsmeire and fellow brewer Nathan Zeender talk about their experiments with solera brewing and barrel aging.

Jeff Bearer from Craft Beer Radio steps in to bring us interviews with the 2009 Sam Adams Longshot finalists and the results of the competition.

Steve shares the results of his experiment comparing five different chili peppers in the same base beer.