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:
Omar Al-Nidawi shares beers from the DC Homebrewers Club experiment brewing different styles with Pilsner malt and Sterling hops.
Mad Fermentationist Michael Tonsmeire talks about the brewery he co-founded in Columbia, Maryland, and the challenges of scaling up from homebrew.
David Curtis of Bell's General Store in Kalamazoo talks about Select Centennial Hops and shares lab IBU tests of beers brewed for the Hop Sampler series.
Homebrewer AJ Hart took part in an experimental archeology project on bronze age brewing techniques in Cyprus and collaborated with her husband, Justin, to bring those ideas home.
Engineer Alex Roberts joins James again to test the effects on stirring a wort while it's being chilled by an immersion chiller. They also reverse the chiller's water flow.
Kyle Swallow of Twin Lakes Homebrew Club and Rapps Barren Brewing in Mountain Home, Arkansas, talks about an experiment fermenting one Golden Ale wort with 13 different yeasts.
Homebrewer Chris McKenzie shares his experience collaborating with five other homebrewers in a year-long experiment to design the perfect stout.
James talks to Bradley Riggs of Hawk Moth Brewing in Rogers, Arkansas - a brewery focused on small batch, old-world-style, wood-aged beers.
James and Steve sample an old American standby against a relative newcomer and a hop blend.
We sample a batch of five monster cereal beers brewed from Frankenberry, Boo Berry and Count Chocula.
Steve splits a batch of mead and pitches three different dry beer yeasts to test the effects of each.
We visit Ivory Bill Brewing in Siloam Springs, Arkansas, where long-time friend of the podcast, Casey Letellier, and his partner, Dorothy Hall, are serving up delicious open-fermented, gluten-reduced, English-inspired beers.
Steve and James read a ton of letters about homebrewing disasters from listeners across the globe.
Steve and James taste a batch of hops chosen by Steve's son, Chase, and introduce the concept of Hop Stand Bittering Units (HSBUs).
Casey Helwig and Jess Caudill from Imperial Organic Yeast help James and Steve evaluate an experiment fermenting a kveik strain at two different temperatures.
