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:
Sherwin Santiano of the Canadian Malting Barley Technical Center, who trains professional maltsters, gives us tips on malting our own barley at home.
Ricky the Meadmaker of Groennfell and Havoc meaderies joins James and Steve on Mead Day Eve to chat about their favorite honey beverages.
We continue our conversation with Malcolm Frazer of Hop Farm Brewing in Pittsburgh with two English Milds and a NEIPA.
Malcolm Frazer and Melissa Larrick from Hop Farm Brewing in Pittsburgh lead us through a delicious flight of lighter colored beers.
Matt Jannett of Fenn Valley Vineyards talks about his life as a winemaker and a recent experience judging a cider competition.
We hit the floor (not literally) at Homebrew Con Club Night in Pittsburgh to try delicious traditional and not-so-traditional beers and meads.
We join Dr. Matt Winans of Imperial Organic Yeast R and D at Homebrew Con in Pittsburgh to talk making sake at home and Imperial's work to combine different yeast strains into a new one.
Matt Giovanisci joins James to collaborate on formulating a recipe from scratch for a hoppy American favorite.
We head to Pittsburgh for Homebrew Con and collect a series of fun and informative interviews from day one of the conference.
North American transplants David Shotlander and Jonathan Klassen talk about brewing in Gland, Switzerland and taking their brewery to the next level.
We head to Charlotte, North Carolina, to celebrate the first anniversary of Vaulted Oak Brewing with brewer David Carey and co-founder Kiel Arrington.
James and Steve go dark as they test tinctures of toasted coconut, mint, and wild blueberries in a darker beer.
Our Italy correspondent, Tony Manzi of the UBeeRadio podcast, introduces us to the world of Italian Grape Ale – a sometimes tart and funky intersection of wine and beer.
Chris Colby, author of The Homebrew Recipe Bible, Methods of Modern Homebrewing, and How to Make Hard Seltzer, gives us an overview of using yeast in recipe development.
Casey Letellier of Ivory Bill Brewing in Siloam Springs, Arkansas, talks about brewing with Kernza – the first perennial grain. Casey also talks about his recipe development strategy.
