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.
07-22-21 - Creature Craft Soda
We talk to Kim Welch of Creature Craft Soda in Joplin, Missouri, about her innovative kombucha, water kefir and other delicious fermented products.
James and Steve taste wheat beers with malty, bitter, and balanced water profiles. They also add a fourth with filtered tap water.
Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.
Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.
Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.
Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.
Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.
James and Steve take another run at comparing malty, balanced and bitter water profiles. This time with reverse osmosis water and a bit of roasted barley.
Dave Knott of High Gravity in Tulsa (highgravitybrew.com) answers listener questions about kegging equipment and techniques.
Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.
Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.
Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.
Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?
Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.
Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.
Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.
Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.
Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.
James sits down to sample a flight with Alton Huebner, brewer of the newly-reopened Apple Blossom Brewing Company.
Homebrewer Nick Johnson shares his ambitious experiment brewing graf with apple juice along with four malt extracts and five yeast strains.
James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.
James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.
Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.
Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.
Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.
Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.
James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.
James and Steve taste individual examples and a blend of a traditional European hop and a relatively new American one.
James and Steve round out a disastrous year with two full hours of brewing disaster letters from listeners.
Glenn Cole, brewer at Hofbrauhaus in St. Louis, takes us through the elaborate decoction process he uses to brew Dunkel.
Homebrewer Matt Giovanisci talks about living the dream of turning a spare garage into a perfect spot to brew.
Longtime listener Greig McGill of Brewaucracy in Hamilton, New Zealand, collaborates with James on a deliciously hoppy low-gravity rye and wheat beer.
James and Steve sample three dark beers made with malts designed to contribute color over roastiness.
Homebrewer Bruce Hanley shares his version of a traditional Ethiopian mead made of honey with gesho leaves and stems.
Amahl Turczyn, author of A Year of Good Beer - a page-a-day calendar, joins us to talk about the process of turning beer in to vinegar.
In the 18th episode of the series, James and Steve taste a Hop Sampler with two very popular hops and a blend of the two.
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.