Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.

06-03-21 - Partial Mash Promulgation

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James and Steve evaluate an experiment adding priming sugar to beers bottled from a keg.

05-30-24 - Keg Fill Priming Experiment

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, shares three hoppy sours and tips on working with hops, barrels, and blending.

05-23-24 - Sapwood Cellars Hoppy Sours

Scott Lafontaine, flavor chemist and assistant professor in food science at the University of Arkansas, shares ground-breaking research in malting rice for brewing.

05-16-24 - Rice Malting Experiment

Homebrewer Scott Housell shares his experiment that split a wort into a Saison and a hoppy Pale Ale. Adam Ross of Twin Span also talks about CBC in Vegas.

05-09-24 - Saison - Pale Ale Split Batch

James gets together with Matt from Brew Cabin and Josh from Gambit Brewing to formulate a 100% Wheat Raw White IPA.

06-03-21 - Partial Mash Promulgation

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