Basic Brewing Video

James and Steve scale up a favorite from the past - a strong beer made with fruit and spices from a fruitcake recipe.

James and Steve share a blended braggot, and Steve cooks up a creme brulee based on milk stout ingredients.

James and Steve celebrate Thanksgiving by tasting amazingly hot chili pepper jelly sent in by a viewer.

James steps up his small batch Mole Stout into a full size batch, and Steve uses it to cook up amazing chili with posole and rellenos.

James and Steve bring two worlds together in real time: beer and mead.

James and Steve revisit two low alcohol session beers brewed with rye to make them satisfying and tasty.

Steve shares a refreshing homebrew made with peaches, smoked malt, and brown sugar.

James brews up a hodgepodge saison and packages it in an aluminum pint bottle-can thingy.

James and Steve sample some meads in progress in Steve's kitchen, some from previous episodes.

Ben Mills, owner and brewer of Fossil Cove Brewing in Fayetteville, Arkansas, scales up the sour mash Berliner Weisse recipe that James and Steve brewed on this podcast.

James, Steve, and Andy are shown around five Philadelphia breweries by Bryan Kolesar of thebrewlounge.com.

James, Steve, and Andy check out Club Night at the National Homebrewers Conference in Philadelphia.

James and Steve taste the starter Belgian beer from a previous episode and put its dregs to use in a bigger beer.

James shares a beer with Steve that he brewed with a very unusual ingredient: malted sunflower seeds from the Colorado Malting Company.

James and Steve taste their Mole Stout and start a small Belgian-style beer for use as a starter.