Basic Brewing Radio

Chris Colby of Beer and Wine Journal shares tips on brewing high gravity barleywines.

James and Steve read listener disaster letters and taste some bottles of homebrew past from James' cellar.

Toxicologist Paul joins us again to follow up on your questions about possible toxic materials in homebrew.

Homebrewer Bryan Gold shares tips on brewing his award-winning saison and saisons with fruit.

James and Steve blend finished beers and honey beverages before bottling to find a tasty braggot.

Paul, a homebrewer and toxicologist, answers your concerns about materials and chemicals we use in our favorite hobby.

Chris Colby and Denny Conn join James to go over the results of adding increasing amounts of gypsum to an American IPA.

Home meadmaker Matt Weide shares meads that have been made from a split batch and bochet - a mead from burnt honey.

Desiree Knott of High Gravity in Tulsa talks about lessons learned in starting and running a successful LHBS.

Homebrewers Brook Baber and David Bauter share fruit beers inspired by Stephen King, brewed with apple and pineapple juice.

Homebrewer Ethan Tripp shares the result of his barrel project where he harvests sour beer every six months and replaces it with fresh beer.

James heads to formerly dry Benton County, Arkansas, with Andy Sparks to visit with Andy Coates of Ozark Beer Company and sample some homebrews.

Chris Colby of Beer and Wine Journal gives us details on brewing tasty German wheat beers and kicks off an experiment on brewing hoppy beers.

Dick Cantwell, author of The Brewers Association's Guide to Starting Your Own Brewery, talks about going pro.

Chris Lohring, brewer at Notch Brewing in Massachusetts, shares tips on brewing satisfying lower gravity beers.