Basic Brewing Radio

Dr. Chris Hamilton of Hillsdale College talks about his experiment attempting to make practically gluten free beers using Clarity Ferm from White Labs.

Brewer Nathan Traw of Apple Blossom Brewing Company shares some funky beers, including one fermented with sourdough starter.

Homebrewer Alex Baker shares his experiment brewing the same recipe with water from different springs across Michigan.

Home mead maker Tim Leber shares the result of his experiment comparing meads made with musts that have been boiled and have not.

Chris Colby, editor of Beer and Wine Journal, shares his successful weight loss plan that allows him to keep his favorite beverage, while losing pounds.

Homebrewer Bob Stempski shares his experiment comparing beers brewed with no-chill worts aged for eight and four months with a fresh batch.

Vaughn Stewart, brewing manager of Arcadia Brewing in Kalamazoo, Michigan, talks about open fermentation and repitching yeast for many generations.

We join homebrewers and pros to sample and talk about hops and malt grown and produced in Michigan.

We join homebrewer David Curtis in Kalamazoo, Michigan, to evaluate the second round of his experiment comparing different hopping techniques.

The Mad Fermentationist talks about his new book, "American Sour Beers," as we take a tour of sour homebrew at the National Homebrewers Conference.