Basic Brewing Radio

Chris Colby, author of How to Make Hard Seltzer, gives us ideas to brew some tasty holiday beers and answers questions about flavoring seltzer and using potatoes in brewing.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, gives us tips on going back to the roots of the Imperial Stout style.

Adam Ross of Twin Span Brewing talks about a German barley beer pretending to be a wheat beer and a traditional Mexican pineapple drink.

We head to Eureka Springs, Arkansas, to visit with Dave Hartmann and Wendy Reese Hartmann who decided to leave the big brewery life and get small.

James and Steve dive into the fourth malt sampler comparing two wheats and American two-row, and Steve gets on his soapbox.

Chris Colby, author of How to Make Hard Seltzer, talks about the challenges that come with brewing this fizzy brew.

We visit the farm of Caleb Hutcherson where he keeps bees that he has collected from wild swarms and invasive hives.

Sandor Katz, author of Wild Fermentation and The Art of Fermentation, joins us to talk about using lactic fermentation to preserve vegetables and make them more tasty.

Chris Colby, author of How To Make Hard Seltzers, goes back to basics about our favorite brewing gas.

Heurich House Museum in Washington DC collaborates with ANXO Cidery to revive a prohibition-era cider. Cider maker Sam Fitz walks us through the proces and talks about single-variety non-adjunct ciders.

A longtime friend shares his journey of recovery.

James and Steve blindly sample small batches with two delicious and popular hops by themselves and a third batch that's a blend between the two.

Homebrewer Mark Stevens shares an experiment using extreme low and high mash temps to limit the alcohol on tasty pale ales.

Marcus Baskerville of Weathered Souls Brewing in San Antonio talks about his Black Is Beautiful Imperial Stout and the social initiative connected with it.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, walks us through the steps of harvesting, storing and reusing Kveik and other farmhouse yeasts.

Homebrewer Nick Tier sent some brewing yeast above the atmosphere and brewed a beer with it. James and Steve test the results.

James and Steve evaluate the third in the Malt Sampler series, which was more fun and informative than expected.

Dan Schreffler of Space Time Mead and Cider shares four delicious beverages – three based on honey and one made from maple syrup.

After a temporary move to neighboring Rogers, Arkansas, Bentonville Brewing now has a physical-distancing-friendly new location in their home town.

James and Tim taste the second round of meads. These are made with fruit – naranjilla, maranon, and a tropical fruit blend.