Basic Brewing Radio

Adam Ross of Twin Span Brewing shares a tart historical American beer style as his response to the Mash Your Luck challenge.

Author Chris Colby joins James to formulate a recipe for a Strong Belgian Golden Ale with notes of tropical fruity hops.

Adam Ross of Twin Span Brewing, homebrewer Scott Housel, and author Chris Colby taste two beers James brewed to meet his Mash Your Luck challenge: a starter Pilsner and a huge, dark beer with south-of-the-border influences.

Four professional brewers from across the United States answer listener questions about going pro in today's craft beer world.

Members of the Inland Empire Homebrew Club pit six delicious beers against each other in the first ever Mash Your Luck competition.

In the second part of a conversation on Steve Wilkes' porch, we talk to native Bavarian Detlef Koertge about his homebrewing and more on German beer culture. Steve's son, Chase, also chats about beers in NYC.

We sit on Steve Wilkes' porch to have beers and conversation with Detlef Koertge, a homebrewer with roots in Bavaria.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing help James compare his two Honey IPAs, and the group brainstorm on a recipe for Matt's holiday beer.

Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, helps James formulate a giant lager with advanced brewing techniques.

James shares his Mash Your Luck "Malt Liquor" with Chris Colby, Adam Ross, and Scott Housel. He rolls the dice again for another challenging beer.

Homebrewer Scott Housel shares his tart and smoky interpretation of a delicious Historical German beer.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing join James to taste his Honey IPA and to plan the next version. Matt also takes the Mash Your Luck challenge.

Adam Ross of Twin Span Brewing shares four beers brewed with terpenes – three with hop terpenes, and one with terpenes from hops' wacky cousin. Scott Housel helps James sample.

James is joined by Adam Ross of Twin Span Brewing, Scott Housel, and Steve Wilkes as they taste Steve's Mash Your Luck braggot.

Sean Terrill of Two Mile Brewing Company in Leadville, Colorado, talks about serving tourists at the highest altitude brewery in the country and takes his chances at Mash Your Luck.

Scott Housel asks James, along with Adam Ross and Austin Wadkins of Twin Span Brewing, for advice on brewing two fun and obscure beers.

Peter Symons, author of True Blue Brews - The Origins of Australian Beer, seeks a looser definition of "lager."

Jason Dunn and Doug Walker from the Inland Empire Brewers homebrew club in California let fate choose the parameters for an upcoming competition.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing Company join James to taste his Double IPA and formulate another hoppy kveik beer.

Chris Colby joins James to taste the Fruit Stout pasteurization experiment and to formulate a big American Malt Liquor.

Scott Housel shares two beers - one big and one small - based on the Mash Your Luck challenge of Steve Wilkes.

James is joined by Matt Giovanisci of Brew Cabin and Swim University and Josh Secaur of Gambit Brewing in St. Paul, Minnesota, as they compare their White IPAs.

Chris Colby and Steve Wilkes join James to taste Steve's Kölsch and to formulate an experimental beer using pasteurization to preserve fruit flavor.

Matt Giovanisci and Josh Secaur join James to formulate a big, hoppy beer and to sample homebrew from Matt.

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

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

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

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.

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

Steve Wilkes joins James to formulate a recipe for a big, black, bitter British Braggot.

Chris Colby, author of the Homebrew Recipe Bible, joins James to taste the Hoppy Raw Ale and to formulate a Kölsch for Steve Wilkes.

Chris Colby joins James to taste their Belgian Single and to formulate a Hoppy Raw Ale.

Matt Giovanisci of Brew Cabin shares a whirlpool hopping experiment in his quest to brew the perfect hazy IPA.

Garrett Freeman from Man Made Mead shares a mead hop sampler with James and Steve that shows off five tasty hops.

Scott Housel shares his Mash Your Luck beer with Adam Ross of Twin Span Brewing and James, and they talk about food safety with low- and non-alcohol beers.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing join James to taste the Fresca Shandler and formulate a saison recipe.

Ben Bell of Origami Sake gives James a tour of the tasting tent at the annual gathering of the North American sake industry.

Haven Schultz joins James and Steve as they taste the beers of Bru Club members that met the Mash Your Luck challenge.

From Finland, Mika Laitinen, author of Viking Age Brew, tells us how to skip the boil to brew a delicious hoppy beer using historic techniques.

Matt Giovanisci of Brew Cabin and James get metal as they talk about canning your homebrew.

Chris Colby joins James to formulate the recipe for a delicious Belgian-inspired beer and to taste James' Oat Malt Stout.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing join James to formulate a refreshing hybrid brew and to sample Matt's Gingerbread Wit.

Homebrewer Scott Housel helps James evaluate the Mash Your Luck beer from Adam Ross of Twin Span Brewing - a UK-inspired high gravity lager.

James and Steve taste an experiment comparing dry hops floating on top of and sunk into a pale ale.

James talks to Andrew Burns of Dakota County Technical College in Minnesota about his course to bring homebrewers to the professional level.

James and Steve sit down with Desiree and Dave from High Gravity in Tulsa to sip delicious beers and talk homebrew past, present, and future.

James and Steve delve into stories of brewing gone wrong from homebrewers from around the world and sample tasty homebrew from Scott Housel.

Homebrewer Scott Housel shares five beers created from a single base saison with James and Adam Ross of Twin Span Brewing.

James and Chris Colby are joined by beer author and historian Peter Symons to evaluate the Pre-prohibition American Lager from a previous episode and formulate a Stout using malted oats.

James and Steve visit with Kort Castleberry, who is now head brewer at New Province Brewing and Flyway Brewing's new Fayetteville, Arkansas, location about his dual responsibilities.

Special guest Josh Secaur from Gambit Brewing in St. Paul joins James and Matt to compare Kentucky Commons and help formulate a Winter Ale recipe.

James and Steve pit two traditional English favorite hops against each other and then blend them to see how they pair together. They also taste a listener-brewed beer with "Pink" hops.

Haven Schultz from The Bru Club joins James to talk about his organization and roll the virtual dice for a club challenge.

James is joined by Chris Colby of beerandgardeningjournal.com as they taste their Smoked Rotbier and formulate a recipe for a long lost American style.

James talks to Matt Giovanisci of Brew Cabin as they sample the Arkansas Porch Steamer and formulate a beer based on a trip to Canada.

The Hop Sampler is back! James and Steve sample three delicious hops from Australia, New Zealand, and the U.S.

We visit with Casey Letellier on the fifth anniversary of Ivory Bill Brewing and take a trip back in time to almost 18 years ago.

James and Steve are guests on Garrett Freeman's Man Made Mead show and sample some of his delicious meads.

Chris Colby of beerandgardeningjournal.com joins James to develop a recipe for a smoked version of a Nuremberg Red Lager. They also taste James' Porter.

James and Steve head to Fayetteville Beer Works to talk to Brian O'Connell about his new brewery with no hot side brewing equipment.

Adam Ross of Twin Span Brewing joins James to put a random spin on recipe development. James and Adam also talk pressure fermentation.

Matt Giovanisci of Brew Cabin joins James to formulate a hot porch version of the famous steamy style.

Chris Colby of beerandgardeningjournal.com joins James to formulate a recipe for an old favorite style.

Homebrewer Scott Housel shares an experiment with James and Steve testing the effects of fermenting under higher pressure.

James, Steve and Tim Leber visit Lost Cause Meadery in San Diego to sample out-of-this-world meads and then get advice from founder Billy Beltz on making delicious meads at home.

James and Matt Giovanisci from Brew Cabin formulate a hoppy red ale and sample Matt's Cold IPA.

Alex Gruber, Tech Support Specialist at Imperial Yeast, gives us all the buttery details about diacetyl - what it is, where it comes from, and how to remove it from our beer.

Barrett Tillman of BlackMan Brewing talks about nomadic brewing and forming partnerships to share his story and build his brand.

Mead Man Tim Leber shares an experiment comparing three methods to extract fruit flavor for a beer or mead.

Chris Colby of beerandgardeningjournal.com joins us to sample the Texas Table Beer and formulate a big peachy IPA.

James and Steve meet new folks, catch up with old friends, and sample tasty things at San Diego Homebrew Con.

Steve Wilkes and Tim Leber share meads in this third recording of a day of meads from the breakfast nook.

James and Steve head to Schaumburg, Illinois, to sample local brews and try Ken Kazmierski's hot dog beer in its native environment.

Matt Giovanisci of Brew Cabin joins James to formulate a Citra-forward hoppy IPA.

Doug Hurst of Metropolitan Brewing in Chicago sits down with James, Steve, and Greig McGill to share samples and tips on brewing deliciously clean lagers.

James and Steve travel to Chicago to sample a vertical tasting of a homebrew with the flavors of an authentic Chicago Hot Dog.

Chris Colby of beerandgardeningjournal.com joins James to design a recipe for a small and satisfying session beer.

James and Steve visit Orthodox Farmhouse Brewing in Washington County, Arkansas, and sample delicious beers with co-founder Jesse Gagnon.

Matt Giovanisci of Brew Cabin joins James to formulate a trans-continental beer based on British Golden Ale.

Tim Leber and Steve Wilkes share some delicious meads they made with desert honey, spruce and cherries.

James along with Chris Colby of beerandgardeningjournal.com help Matt Giovanisci of Brew Cabin make sense of his competition feedback.

Mead Man Tim Leber shares an experiment comparing yeast strains in a strawberry mead and introduces us to steam juicing.

James heads to his hometown to meet with Ben Bell and Justin Potts, who are building Origami Sake to brew with Arkansas rice.

Matt Giovanisci from Brew Cabin joins James to formulate a delicious dark session beer and to taste James' Italian Pilsner and Vienna Lager.

Chris Colby, editor of beerandgardeningjournal.com and author of the Homebrew Recipe Bible, joins James to come up with a recipe for a big golden lager.

James and Steve taste a mead experiment with Tim Leber comparing white, red, and black currants. Also, they sample a delicious lychee blossom honey mead.

James and Steve finish their rounds at Frost Fest to talk to brewers about brewing hoppy beers, sour beers, and thriving as small-scale brewers.

James and Steve continue to brave the slightly chilly weather to sample delicious beers and talk to talented brewers at Frost Fest in Fayetteville, Arkansas.

James and Steve brave chilly weather and a bit of wind to sample delicious beers at the sold-out Frost Fest in Fayetteville, Arkansas.

James and Steve sample tasty beers with Matt Thompson and Daniel Stubblefield at their recently combined brewery and homebrew shop.

Matt Giovanisci of Brew Cabin joins James to formulate a recipe for a hoppy version of the traditional German Pilsner.

Chris Colby, author of the Homebrew Recipe Bible and editor of beerandgardeningjournal.com, walks us through formulating two delicious amber beers.

Mika Laitinen, author of Viking Age Brew and brewingnordic.com, tells us how to use every part of the birch tree to make delicious beers.

James and Steve sample beers with head brewer Jamie Conway, now of Social Project Brewing, and brewery founder Chris Spence.

James and Steve sample non-beer things they've made recently and experiment with ways to add sweetness and acidity at serving time.

James and Steve read tales of brewing gone bad from listeners, and they drink some delicious homebrew to pair with it from Scott Housel.

James visits with Marshall Schott, founder of Brulosophy, about the state of homebrewing and the advancements we've seen in the past several years.

Chris Colby, author of The Homebrew Recipe Bible and editor of beerandgardeningjournal.com, tastes James' winter ale and formulates a recipe for a raspberry wheat.

Adam Ross from Twin Span Brewing shares four delicious beers and a tasty seltzer that use a variety of brewing techniques.

Matt Giovanisci from Brew Cabin joins James to sample a Belgian Wit and plan a delicious Belgian Tripel.

James and Steve sample some seasonal tinctures in a holiday beer that James and Chris Colby formulated on this show last month.

Adam Ross from Twin Span Brewing in Iowa shares some beers with James and Steve that were fermented under higher pressure.

Mead man Tim Leber leads James and Steve through an experiment comparing American, French and Hungarian Oak in a simple mead.

James and some old friends join Rose Schweikhart in the Beer Park next to Superior Bathhouse Brewery to sample beers in a National Park.

Chris Colby of beerandgardeningjournal.com walks James through the process of formulating a recipe for a spiced holiday beer.

James and Steve sample a dark beer flavored with tinctures of five different flavors you probably don't associate with dark beers.

James and Matt Giovanisci of Brew Cabin taste Matt's American Amber Ale and collaborate on an unconventional Belgian Witbier recipe.

James and Steve head to the parking lot of High Gravity Fermentations to sample beers at the Tulsa Craft Beer Invitational.

Brian Welzbacher, Oklahoma beer historian, talks about the challenging history of beer and brewing in the Sooner State.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, walks us through formulating a recipe for a delicious dark beer.