Basic Brewing Radio
Summary: Basic Brewing Radio is a weekly show about craft beverages and brewing them in your own home. We take the mystery and fear out of brewing the best beer in the world. Look for our podcast in the iTunes Music Store - it's free!
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- Artist: James Spencer
- Copyright: Active Voicing 2024
Podcasts:
Christopher Owen and Ted Doll from the Louisville, Kentucky LAGERS, club share their experiment using roasted specialty grains in the mash, hot steeping, and cold steeping.
Sean Terrill from Two Mile Brewing Company shares tips on how to brew with chilis in a way that will give flavor without burning off our taste buds.
Neil Walker from the Campaign for Real Ale (CAMRA) talks about his organization's efforts to promote and preserve traditional beer and pubs in the United Kingdom.
Mad Fermentationist Michael Tonsmeire shares beers fermented with "critters" harvested around his home and from bottle dregs. Also, a sour beer dry-hopped in the bottle.
Mad Fermentationist Michael Tonsmeire joins us to share homebrew Berliner Weisse brewed with rhubarb and lemon.
Julia Herz of the Brewers Association previews the Beer and Food Course that she has written with Chef Adam Dulye. Juila gives us advice on pairing beer and food and on aging craft beer and homebrew.
Kevin Mullen of Rare Form Brewing in Troy, New York, talks about working with homebrewers to bring their recipes to life on a larger scale.
Ryan Tockstein of Scratch Brewing in Ava, Illinois, talks about using local ingredients, including those foraged in the woods around his brewery.
Homebrewer James Sites shares his experiment blending sour beer and wine to create a new combination.
We go back to basics with Chris Colby of Beer and Wine Journal as we talk about proper carbonation in beers.
BIAB pioneer Pat Hollingdale makes an appeal for more standardized terminology when sharing brewing recipes.
Denny Conn and Drew Beechum share tips from their book, Experimental Homebrewing: Mad Science in the Pursuit of Great Beer.
Homebrewer Jeff Muse compares a pale ale recipe with extract that has been boiled for 60 minutes against another where the extract has only been boiled for 15.
Homebrewer Dan Kuczmarski shares an experiment trying to dry out sweet beers by adding Brettanomyces and Lactobacillus after bottling.
Dr. Chris Hamilton of Hillsdale College talks about his experiment attempting to make practically gluten free beers using Clarity Ferm from White Labs.
