Basic Brewing Radio

Homebrewing author Peter Symons talks about his latest historical exploration of beers, Guile Brews, which contains more than a hundred years of recipes from the UK and Ireland.

Gary Glass, director of the American Homebrewers Association, joins us to preview Homebrew Con in Nashville in June and other AHA-related topics.

James travels to the old Fort Chaffee Army base that has a rock 'n roll history and talks to brewer Quintin Willard about his beers and Arkansas Craft Beer Week.

Steve and James sample another round of single-hopped small batches, adding some time in the boil to the recipe.

Homebrewers Adam Amdor and Roy Ventullo share their experiment comparing milk stouts with and without Count Chocula cereal and one beer with cereal added into the fermenter post fermentation.

In the second part of a chat with brewer Chris Nogy, James samples beers from Whistling Springs in southern Missouri.

James and Steve test the results of an experiment comparing different hop stand lengths in the Hop Sampler recipe.

Chris Nogy of Dark Hills Brewery talks about brewing gluten free beers on a farm in southern Missouri.

Scott Janish of Sapwood Cellars and author of The New IPA – A Scientific Guide to Hop Aroma and Flavor gives us tips on dry hopping delicious hazy beers.

Jim Laughren, author of A Beer Drinker's Guide to Knowing and Enjoying Fine Wine, gives us beer folks some tips on demystifying the wine side.

Brook Baber and Dave Bauter share their nine-part experiment using three different flavors of granola bar to brew beer.

James and Steve get together to read 20 letters of brewing woe submitted by listeners.

Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.

Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.

James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.