Basic Brewing Radio

Ken Smith of the Boston Beer Company tells us about how he came up with his winning Boysenberry Wheat, which has been included in the Samuael Adams Long Shot six pack.

Chris Colby of Brew Your Own magazine tells how we can turn seed into malt in our own kitchens.

We travel to Kansas City, Missouri (actually Olathe, Kansas) to attend the 24th annual homebrew competition of the Kansas City Biermeisters.

Adam Avery from Avery Brewing in Boulder, Colorado lets us in on some of the behind-the-scenes details of brewing "Collaboration not Litigation Ale" with Vinnie Cilurzo of Russion River Brewing.

Amelia Slayton from Seven Bridges Cooperative joins us to tell us about brewing with organic ingredients and why we should consider it.

David Myers from Redstone Meadery gives us a preview of the upcoming International Mead Festival in Denver. David also has some advice for our upcoming multi-batch mead experiment.

Researcher Dr. Jay Gottfried explains how the sense of smell works and how a study he's conducting may help us to improve our brews by being able to smell more accurately.

Connie Rieper-Estes and Leigh Nogy from Dark Hills Brewery talk with us about brewing gluten free beer at home and their dream of founding a commercial gluten free brewery.

John Palmer, author of How to Brew, walks us through the potentially intimidating topic of pH. John tells us how to measure pH and what to do with our measurements to improve our beers.

We get input from our listeners on "home brewing" vs. "craft brewing" and extract vs. all grain.