The Podcast App
By James Spencer
Basic Brewing Radio is a weekly chat about homebrewing - brewing the best beer and mead in the world in your own home.
10-22-20 Midwest Legend
Glenn Cole of Midwest Ale Works talks about a beer designed to raise money and awareness for farmers and communities devastated by this past summer's derecho.
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.
Mead maker Tim Leber joins James to share the first of a two-part series. James and Tim taste kveik mead (hopped and unhopped), ice cider, and a beet mead.
James and Steve taste the second round of the malt sampler, comparing three small batches brewed with different base malts. Also, Steve talks about his recent illness, and Gary Glass previews Homebrew Con Online.
Jonathan Ettlie from National Chemicals talks about the TACT WINS strategy of cleaning and whether homebrew sanitizers are effective against coronavirus.
Kristy Huff and Ben Folta from Norfork Brewing in Norfork, Arkansas, talk about big capacity, small town brewing and fermenting with a local native yeast.
Lars Marius Garshol, author of Larsblog and Historical Brewing Techniques – The Lost Art of Farmhouse Brewing, talks about his work documenting traditional beers and trying duplicate them at home.
Phil Nigash, formerly of My Life as a Foodie - now of cyclingoc.com, talks with James about smart cooking with beer during social distancing.
James and Steve practice social distancing while sampling three tasty hops from the Old World.
Adam Ross, head brewer at Twin Span Brewing, brings a counterpoint defense of Brown Ales in response to Chris Colby's previous rant.
Homebrew author Chris Colby gives us tips on brewing the best example of his least favorite style of beer.
Tricia and Joe Marshall of Lilly Belle Meads in Lancaster, New York, share five delicious honey-based beverages. Our friend, Paul Morstad, helps to sample.
James and Steve venture into the future with a new series, comparing three malts brewed in small batches.
Homebrewing author Peter Symons talks about his latest historical exploration of beers, Guile Brews, which contains more than a hundred years of recipes from the UK and Ireland.
Gary Glass, director of the American Homebrewers Association, joins us to preview Homebrew Con in Nashville in June and other AHA-related topics.
James travels to the old Fort Chaffee Army base that has a rock 'n roll history and talks to brewer Quintin Willard about his beers and Arkansas Craft Beer Week.
Steve and James sample another round of single-hopped small batches, adding some time in the boil to the recipe.
Homebrewers Adam Amdor and Roy Ventullo share their experiment comparing milk stouts with and without Count Chocula cereal and one beer with cereal added into the fermenter post fermentation.
In the second part of a chat with brewer Chris Nogy, James samples beers from Whistling Springs in southern Missouri.
James and Steve test the results of an experiment comparing different hop stand lengths in the Hop Sampler recipe.
Chris Nogy of Dark Hills Brewery talks about brewing gluten free beers on a farm in southern Missouri.
Scott Janish of Sapwood Cellars and author of The New IPA – A Scientific Guide to Hop Aroma and Flavor gives us tips on dry hopping delicious hazy beers.
Jim Laughren, author of A Beer Drinker's Guide to Knowing and Enjoying Fine Wine, gives us beer folks some tips on demystifying the wine side.
Brook Baber and Dave Bauter share their nine-part experiment using three different flavors of granola bar to brew beer.
James and Steve get together to read 20 letters of brewing woe submitted by listeners.
Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.
Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.
James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.
James talks to Mark Smith, alumnus of the Basic Brewing podcasts, and Head Brewer Will Sonneman about Natural State Beer Company, which opens soon.
Scott Janish, author of The New IPA - A Scientific Guide to Hop Aroma and Flavor, talks about hopping on the hot side for hazy, juicy beers.
James and Steve celebrate Halloween by tasting Hop Sampler number thirteen.