Basic Brewing Radio

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.

Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of adjuncts used in developing recipes.

Matt Giovanisci of the Brew Cabin blog and YouTube channel shares his simplified approach to brewing water chemistry.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.

James and Steve sample tinctures made with lime, Meyer lemon, and organic Minneola tangelo. We also sample Ivory Bill Meyer Lemon Wheat and talk to brewer Casey Letellier about it.

Chris Colby, author of the Home Brew Recipe Bible and Methods of Modern Homebrewing, walks us through the most commonly used specialty malts and grains.

Briony Liebich from flavourlogic.com give us some great advice on honing our senses when we taste our favorite beverage.

Matt Giovanisci of the Brew Cabin YouTube channel and brewcabin.com talks about his approach taking abstract inspiration onto paper and into the fermenter.