Basic Brewing Video

James and Steve taste a tart and hoppy small batch experiment that was kettle soured using probiotics in an Instant Pot pressure cooker.

James and Steve taste a 15-minute, all grain, SMASH, hop stand pale ale brewed with American two-row and Cascade hops. Is it a New England IPA?

James shares a Belgian-inspired Golden Ale that he flavored with Lemondrop hops using a hop stand after the boil.

James and Steve sample an experiment of a 15-Minute Saison recipe comparing T-58 and Belle Saison dry yeasts.

James brews up a very tasty extract Saison using the 15-minute boil technique.

James and Steve sample two Pilsners they brewed that were fermented at room temperature instead of lager temps.

James brews up a chocolaty rich stout using a family-sized box of monster breakfast cereal.

Steve walks us step by step through the process of making a delicious honey, fruit and spice beverage.

James and Steve sample a homebrew pale ale with hops added at a slightly chilled temperature post-boil. Plus, they try a bonus 100% wheat beer.

James uses the SCOBY mother from kombucha to kettle sour an experimental 100% rye session beer.

James and Steve show how to make kombucha from scratch using a commercial bottle and then step up the flavor by dry hopping it.

Steve responds to a challenge from James to make something tasty with some sweet sorghum syrup.

James uses Maris Otter liquid extract along with steeping grains and home roasted coffee to brew a chewy, dark coffee beer.

James and Steve sample two meads made from one small batch. One is plain and sparkling, while the other has natural peach flavoring added.

James and Steve sample a refreshing American Pale Ale brewed with a late-boil addition of grapefruit juice.