Basic Brewing Video

Steve adds a bit of beechwood smoked malt to a traditional English style to bring a little campfire to the party.

James brews up a Belgian-inspired beer with sweet sorghum syrup and takes us on a field trip to Cane Hill, Arkansas, to see how they make it.

James splits a batch of porter to add coconut and chocolate flavors along with ancho and cinnamon.

Steve Wilkes gives us a personal tour of his brand new LHBS, Steve's Brew Shop.

Steve Wilkes gives us a personal tour of his brand new LHBS, Steve's Brew Shop.

James and Steve taste tart low-gravity beers soured with probiotics and flavored with tart cherries, mango, and peaches.

James and Steve show their technique for ditching the bottling bucket when packaging small batches of beer.

James and Steve poach fruit in a blackberry beer, hoppy cyser and molasses mead using the sous vide technique.

Steve uses his High Gravity electric brewing system to cook up a delicious sous vide steak and pairs it with a very tasty hopped cyser.

James and Steve sample a kettle-soured beer made of malted rye and brewed to show off the flavor and aroma of Simcoe hops.

Steve helps James sample two English-inspired session beers brewed with malted rye to maintain mouthfeel while reducing alcohol.

James brews up another incarnation of his Rye Wit – this time with Nelson Sauvin hops. Steve puts his new High Gravity electric BIAB system to use for a tasty ESB.

James heads to New Zealand to check out the hop fields and production facilities in the Nelson region.

James uses his oven and some patience to turn Vienna malt into a homebrew version of crystal malt. Steve helps sample a beer made from it.

Steve answers James' challenge to make a cocktail out of a sweet mead by creating a tasty Manhattan.