Basic Brewing Radio

Brewer Zac Smith likes his beer like he likes his pizza and radio: local. James talks to Zac about his Reinheitsgebot-inspired approach to brewing quaffable session beers.

Homebrewer Chris McKenzie wanted to perfect a recipe for Red IPA, so he brewed nothing but that style for a whole year. Then, he sent his beer to a competition to see what the judges thought.

We visit American Solera in Tulsa, which was named Best New Brewery in the U.S. in 2016 by RateBeer, and talk to founder Chase Healey about hoppy, fruity, and funky beers.

John Palmer, author of How to Brew, shares brewing tips for one of the most controversial styles today - New England IPA.

AHA Director Gary Glass updates us on the National Homebrew Competition, HomebrewCon, and who homebrews nowadays.

James talks about the results of a trio of split batch experiments using different strains of yeast with homebrewer Joe Covey.

Homebrewer Brock Masters shares his experiment attempting to remove alcohol from a hoppy homebrew while preserving the freshness of the flavor and aroma.

Author Peter Symons shares his second book, "6 O'CLOCK Brews: Home Brewing More Old Australian Beers," which includes recipes for historic Australian beers and some of the British imports that influenced them.

James and Steve read stories of woe from listeners as they share brewing disasters from the past year.

We sip beers with Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park, Arkansas, and get some tips on brewing some tasty beers.