Basic Brewing Radio

Chris Colby, editor of Beer and Wine Journal and author of Methods of Modern Homebrewing, gives us advice on when and where to use interesting ingredients to bring some unique flavor to our beer.

Grant Chandler from Lost 40 Brewing in Little Rock shares some delicious beers aged in barrels and brewed with fun ingredients, such as honeysuckle, strawberries, and locally harvested yeast.

Butch Heilshorn, author of "Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers," tells us how he brews new beers with roots to the past.

We visit JJ's Brewing Company in Fayetteville, Arkansas, to talk to Jennifer "Muck" Muckerman and Andrew Porter about brewing American Lagers and other beers to convert customers to local brews.

Homebrewer Joe Covey shares his Saison experiment comparing a split wort fermented with Safbrew T-58 and Danstar Belle Saison yeasts.

Homebrewer James Sandford talks about how he and his wife, Lucy, rose to the challenge to brew a beer with powdered pig's blood.

James and Steve take a break after shooting videos to share some of Steve's meads and talk mead making tips.

Chris Colby, editor of Beer and Wine Journal, tells us about the wine, honey, bread and beer beverage he brews based on the Hymn to Ninkasi.

We visit the taproom at High Gravity in Tulsa where Dave Knott, Amanda Schley and Tim Schley give us tips on brewing delicious beers under 4% ABV.

Brian Sorensen, author of Arkansas Beer: An Intoxicating History, joins James on the porch for a couple of beers and a chat on the history of beer in The Natural State.