Basic Brewing Radio

James and Steve add a bonus round to the hop sampler as they taste three hops that you'd think would be easy to pick out.

Chris Colby of Beer and Wine Journal explores our favorite dark beers and gives us recipe tips. Also, Gary Glass of the AHA shares a homebrew legislation update.

We travel to the parking lot of High Gravity (Pippin's Taproom) to sample from commercial breweries and homebrewers across Oklahoma.

Homebrewer Steve Frank submits our first guest Hop Sampler ever, featuring African Queen, Southern Aroma, Southern Passion and Sabro.

Homebrewer and alumnus of Basic Brewing Radio, Jamie Conway, joins the team at Core Brewing, where they're refocusing their company's priorities.

It's Hop Sampler number nine, pitting three nicely fruity hop varieties against each other.

Homebrewer Doug Wawrzynski tells us how he's using kombucha to kick-start sour fermentations, such as sauerkraut, sourdough and kettle-soured beers.

Brad Coker is starting up a new craft malthouse in northwest Arkansas. He shares his techniques of malting small batches of grain at home.

James samples beers with Ben Mills of Fossil Cove Brewing in Fayetteville, Arkansas, and learns about the brewery's recent expansion.

James and Steve taste hops from New Zealand, and James faces a possible equipment contamination.

Omar Al-Nidawi shares beers from the DC Homebrewers Club experiment brewing different styles with Pilsner malt and Sterling hops.

Mad Fermentationist Michael Tonsmeire talks about the brewery he co-founded in Columbia, Maryland, and the challenges of scaling up from homebrew.

David Curtis of Bell's General Store in Kalamazoo talks about Select Centennial Hops and shares lab IBU tests of beers brewed for the Hop Sampler series.

Homebrewer AJ Hart took part in an experimental archeology project on bronze age brewing techniques in Cyprus and collaborated with her husband, Justin, to bring those ideas home.

Engineer Alex Roberts joins James again to test the effects on stirring a wort while it's being chilled by an immersion chiller. They also reverse the chiller's water flow.

Kyle Swallow of Twin Lakes Homebrew Club and Rapps Barren Brewing in Mountain Home, Arkansas, talks about an experiment fermenting one Golden Ale wort with 13 different yeasts.

Homebrewer Chris McKenzie shares his experience collaborating with five other homebrewers in a year-long experiment to design the perfect stout.

James talks to Bradley Riggs of Hawk Moth Brewing in Rogers, Arkansas - a brewery focused on small batch, old-world-style, wood-aged beers.

James and Steve sample an old American standby against a relative newcomer and a hop blend.

We sample a batch of five monster cereal beers brewed from Frankenberry, Boo Berry and Count Chocula.

Steve splits a batch of mead and pitches three different dry beer yeasts to test the effects of each.

We visit Ivory Bill Brewing in Siloam Springs, Arkansas, where long-time friend of the podcast, Casey Letellier, and his partner, Dorothy Hall, are serving up delicious open-fermented, gluten-reduced, English-inspired beers.

Steve and James read a ton of letters about homebrewing disasters from listeners across the globe.

Steve and James taste a batch of hops chosen by Steve's son, Chase, and introduce the concept of Hop Stand Bittering Units (HSBUs).

Casey Helwig and Jess Caudill from Imperial Organic Yeast help James and Steve evaluate an experiment fermenting a kveik strain at two different temperatures.