Basic Brewing Radio

Mark Emiley of the Washington Homebrewers Association gives us a preview of the Seattle American Homebrewers Conference and tells us what Sasquatch would drink.

Craft brewing pioneer Jack McAuliffe shares the story of his founding America's first microbrewery - New Albion of Sonoma, California.

Kevin Cullen and Paul Mech of Discovery World in Milwaukee, Wisconsin tell us about their program to bring ancient brewing recipes back to life.

We continue our series on the emerging local beer scene in northwest Arkansas with a visit to Tanglewood Branch Beer Company and owner J.T. Wampler.

Andy Sparks talks about his new eight-gallon bourbon barrel and his plans for the first beer to go inside it.

Home Brewer Kim Odland from Norway has brewed a beer with an enormous amount of hops added at the end of the boil. Brad Sturgeon from Monmouth College puts it through his lab to look at its IBUs.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

Brewer Sean Terrill joins us to share the results of his experiment comparing step mashing and reverse mashing in producing fermentable worts.

Chris Colby, editor of Brew Your Own magazine, joins James to launch the BYO-BBR Collaborative Experiment on secondary fermenters. They also talk about trimming time off your all grain brew day.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some barrel-aged sour beers with blended ingredients.

Home brewer Bob Stempski shares his technique for infusing vodka with hops to explore different varieties and add some punch to homebrew and commercial beers.

James and Chris Colby, editor of Brew Your Own magazine, go over the results of the BYO-BBR Collaborative Experiment on kettle trub in the fermenter.

Ottawa, Canada home brewer Pete Hickey joins us to tell us how he brews in the extremely cold Canadian winter.

It's a trifecta: We have a triangle test of a fermenter experiment, sample our Zombie Apocalypse beer, and hear about brewing on a frozen Wisconsin lake.

Home brewer Patrick Bresnahan shares his bourbon stout experiment, trying to find the proper amount of bourbon to add to the beer.

Home brewer Christopher Owen shares the Belgian yeast experiment he conducted with the Louisville, Kentucky LAGERS club.

Jesse Core of Core Brewing in Springdale, Arkansas, tells us about his jump into pro brewing.

Matt Becker of New Brew Thursday shares his experiment brewing and blending beers made with commercial and homemade sour culture blends.

Chris Colby, editor of Brew Your Own magazine, starts the year off with a new collaborative experiment and tips on tweaking your process.

James and Steve read letters from listeners about batches of brew that didn't go the way they had been planned.

Brewers Kasey Loman and Jen Royer invade the home of non-brewers and brew up a batch of beer.

Andy Sparks shows off his home brewery in progress: a remote-controlled, high-tech electric dream machine.

James and Chris Colby, editor of Brew Your Own magazine, go over the data from the experiment comparing different fermenter types.

James and Steve read listener recommendations about software designed to better your brew.

Sadhaka Rajanatha of Kauai's Hindu Monastery shares some 17-year-old mead and his experiences as brewer for his fellow monks.