Basic Brewing Radio

We join head brewer Nathan Zeender in 3-D at the production brewery of Right Proper in the Brookland neighborhood of Washington D.C.

Homebrewer and beer historian Dave Janssen talks about grisette, a tasty obscure Belgian style, and how it relates to saison.

Mike Tonsmeire, the Mad Fermentationist, shares an experiment around his dining room table splitting a funky beer batch and adding five different honey varieties.

Chris Colby, editor of Beer and Wine Journal, talks about the latest thing in IPAs - fruit!

We sample two delicious Mad Fermentationist beers from the source: a stout reinvigorated with specialty grain tea and a New England IPA.

We take part in sampling an experiment testing the effect of gelatin on a tasty, cloudy, hoppy East Coast pale ale.

Christian Layke, brewer at Gordon Biersch's Rockville Maryland location, and Mad Fermentationist Mike Tonsmeire work together on a tasty barrel-aged sour.

We roam the floor of Club Night at Baltimore Homebrew Con to find interesting brewers who brew delicious beers and get brewing tips.

Roving reporter Will Gallaspy picks the brain of Kelly Ryan, brewer at Fork and Brewer in Wellington, New Zealand.

Roving reporter Will Gallaspy catches pioneering New Zealand craft brewer Ben Middlemiss and talks to him about how good beer came to the Kiwis.