Basic Brewing Radio

James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.

James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.

Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.

Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.

Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.

Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.

James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.

James and Steve taste individual examples and a blend of a traditional European hop and a relatively new American one.

James and Steve round out a disastrous year with two full hours of brewing disaster letters from listeners.

Glenn Cole, brewer at Hofbrauhaus in St. Louis, takes us through the elaborate decoction process he uses to brew Dunkel.