Basic Brewing Radio

Homebrewer James Sites shares another round of his tasty sour beer and wine hybrids fermented with his own house sour culture.

James Altwies of Gorst Valley Hops give us some excellent advice on making sure our homegrown hops get a good start on the season.

Chris Colby, editor of Beer and Wine Journal, talks about how time affects the levels of alpha acids in hops and how to slow their fading.

Mary Pelletieri, author of Quality Management: Essential Planning for Breweries, joins us to talk about how to bring quality management practices into our home breweries.

We continue our introductions to northwest Arkansas breweries as we visit with Katie and Beau Boykin of Bentonville Brewing.

Peter Symons joins us from Sydney to talk about Bronzed Brews, his new book exploring the history of Australian brewing.

Malcolm Frazer of Brulosophy.com shares his experiment comparing the results of adding sugar to the fermenter all at once vs staggered over time.

Chris Colby, editor of Beer and Wine Journal, shares tips on hitting original gravity if things go awry during the brew day.

Homebrewer Phillip McDaniel shares samples of crystal malt he made and his technique for making it.

Michael Tonsmeire, the Mad Fermentationist, shares his ten tips of what to consider when coming up with a beer recipe.