Basic Brewing Radio

We join Casey Letellier and members of the Brewers of Siloam Springs as they sample imperial stouts to go into a whiskey barrel.

Homebrewer Andrew Parr shares his experiment using six different yeasts to ferment a beverage made with pure, grade-A maple syrup.

American Homebrewers Association Director Gary Glass brings us up to speed on the National Homebrew Competition, Homebrewers Conference and legislative efforts.

Homebrewer David Curtis shares his experiment comparing mash hopping, first wort hopping and traditional 60-minute boil hopping.

Chris White, founder of White Labs Yeast, talks about a survey comparing the effect of different yeast strains on bitterness levels of finished beer. We also talk about safety issues and whether eating yeast will stave off drunkenness.

Brew in a Bag pioneer Pat Hollingdale and Brew in a Bag enthusiast Bob Stempski talk about the legacy of the technique and the myths surrounding it.

We go back to the basics with Chris Colby, editor of Beer and Wine Journal, who talks about adjunct grains.

Brian Sprague talks about his farm and brewery in Venango, Pennsylvania, where hops and barley are grown and turned into beer.

Sour homebrewer Gail Williams shares two experiments: testing whether Brettanomyces preserves hop character and whether pasta makes a contribution to a sour beer in the fermenter.

Chase Healey of Prairie Artisan Ales in Tulsa, Oklahoma, talks about his quickly up-and-coming funky brewery and some of his tasty beers.