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.
04-15-21 - Wild Meads
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.
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.