Basic Brewing Radio

Chris Colby, editor of Beer and Wine Journal, shares his strategies to take home more hardware from homebrew competitions.

Dr. Chris Hamilton of Hillsdale College in Michigan shares results of his experiments testing the effects of increased wort gravity and different hop stand temperatures on IBU measurements. He also updates us on his research with Clarity Ferm on gluten in beer.

Engineer Alex Roberts helps James conduct an experiment looking at the effect of varying the flow rate of water through an immersion chiller when chilling wort.

Ricky the Meadmaker from Groennfell Meadery in Vermont talks about an article detailing his techniques that was deeemed "too controversial" to print.

Homebrewer Tommy Caillouet introduces us to an easy-to-brew alcoholic rice beverage that has its roots in ancient Korea.

Homebrewer Brook Baber drew upon his background as a baker to brew beers using wheat and rye flour in the mash.

Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.

James and Steve taste the fourth in the series featuring single hops brewed into three small batches.

Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.

Steve shares an experiment fermenting a split batch of mead with three dry wine yeasts.