Basic Brewing Radio

American Homebrew Association Director Gary Glass joins us to talk about four decades of the AHA, ongoing homebrew legislation issues, and the upcoming Homebrew Con and National Homebrew Competition.

In our fifth show of the series, we taste some higher alpha hops and get a surprise result.

Chris Colby, editor of Beer and Wine Journal, shares his strategies to take home more hardware from homebrew competitions.

Dr. Chris Hamilton of Hillsdale College in Michigan shares results of his experiments testing the effects of increased wort gravity and different hop stand temperatures on IBU measurements. He also updates us on his research with Clarity Ferm on gluten in beer.

Engineer Alex Roberts helps James conduct an experiment looking at the effect of varying the flow rate of water through an immersion chiller when chilling wort.

Ricky the Meadmaker from Groennfell Meadery in Vermont talks about an article detailing his techniques that was deeemed "too controversial" to print.

Homebrewer Tommy Caillouet introduces us to an easy-to-brew alcoholic rice beverage that has its roots in ancient Korea.

Homebrewer Brook Baber drew upon his background as a baker to brew beers using wheat and rye flour in the mash.

Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.

James and Steve taste the fourth in the series featuring single hops brewed into three small batches.

Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.

Steve shares an experiment fermenting a split batch of mead with three dry wine yeasts.

Home meadmaker Tim Leber shares his experiment using sous vide to pasteurize mead after bottling.

Homebrewers Joe Morris, Ed Golden and Bob Keifer join us to share their techniques and recipes for brewing delicious beers without gluten.

We visit Occidental Brewing in Portland, Oregon, to talk to brewer Sam Carroll about brewing delicious German-style beers.

Homebrewer Kevin McEvoy shares his experiment combining sake and beer fermentations into a single beverage with components of each.

Dr. Maitreya Dunham of the University of Washington joins us to talk about a new yeast hybrid her lab has isolated from an open fermentation beer. Tim Leber and Norm Kwasinski share mead and beer brewed with the yeast.

We join Imperial Organic Yeast and Everybody's Brewing to sample two split-wort experiments.

James and Steve taste the third in the Hop Sampler series, featuring hops from the UK and Germany.

We sample delicious sour beers at Cascade Brewing in Portland, Oregon, with Head Brewer Mike Mathis and Lead Blender Kevin Martin.

We roam the floor of Homebrew Con Club Night to sample delicious, and sometimes odd, beers and visit with their talented, sometimes odd, brewers.

Brewer and author Dick Cantwell talks about his book, Eclectic IPA: Pushing the Boundaries of India Pale Ale, which includes IPA recipes with fruit, vegetables, spices, and other tasty ingredients.

James and Steve go round two into comparing small batches brewed with single hops. This week increases the alpha acids with Apollo, Calypso, and Experimental 07270.

Chris Colby, editor of Beer and Wine Journal and author of The Home Brew Recipe Bible and The Methods of Modern Homebrewing, introduces us to a new dry, sparkling version of our favorite style.

The former head brewer at Ozark Beer Company talks about why he shifted his career path toward a smaller place and shares beers and tips.