From Finland, Mika Laitinen, author of Viking Age Brew, tells us how to skip the boil to brew a delicious hoppy beer using historic techniques.

Matt Giovanisci of Brew Cabin and James get metal as they talk about canning your homebrew.

Chris Colby joins James to formulate the recipe for a delicious Belgian-inspired beer and to taste James' Oat Malt Stout.

Matt Giovanisci of Brew Cabin and Josh Secaur of Gambit Brewing join James to formulate a refreshing hybrid brew and to sample Matt's Gingerbread Wit.

Homebrewer Scott Housel helps James evaluate the Mash Your Luck beer from Adam Ross of Twin Span Brewing - a UK-inspired high gravity lager.

James and Steve taste an experiment comparing dry hops floating on top of and sunk into a pale ale.

James talks to Andrew Burns of Dakota County Technical College in Minnesota about his course to bring homebrewers to the professional level.

James and Steve delve into stories of brewing gone wrong from homebrewers from around the world and sample tasty homebrew from Scott Housel.

Homebrewer Scott Housel shares five beers created from a single base saison with James and Adam Ross of Twin Span Brewing.

James and Chris Colby are joined by beer author and historian Peter Symons to evaluate the Pre-prohibition American Lager from a previous episode and formulate a Stout using malted oats.

James and Steve visit with Kort Castleberry, who is now head brewer at New Province Brewing and Flyway Brewing's new Fayetteville, Arkansas, location about his dual responsibilities.

Special guest Josh Secaur from Gambit Brewing in St. Paul joins James and Matt to compare Kentucky Commons and help formulate a Winter Ale recipe.

James and Steve pit two traditional English favorite hops against each other and then blend them to see how they pair together. They also taste a listener-brewed beer with "Pink" hops.

James talks to Matt Giovanisci of Brew Cabin as they sample the Arkansas Porch Steamer and formulate a beer based on a trip to Canada.

The Hop Sampler is back! James and Steve sample three delicious hops from Australia, New Zealand, and the U.S.

We visit with Casey Letellier on the fifth anniversary of Ivory Bill Brewing and take a trip back in time to almost 18 years ago.

James and Steve are guests on Garrett Freeman's Man Made Mead show and sample some of his delicious meads.

Chris Colby of beerandgardeningjournal.com joins James to develop a recipe for a smoked version of a Nuremberg Red Lager. They also taste James' Porter.

James and Steve head to Fayetteville Beer Works to talk to Brian O'Connell about his new brewery with no hot side brewing equipment.

Adam Ross of Twin Span Brewing joins James to put a random spin on recipe development. James and Adam also talk pressure fermentation.

Matt Giovanisci of Brew Cabin joins James to formulate a hot porch version of the famous steamy style.

Chris Colby of beerandgardeningjournal.com joins James to formulate a recipe for an old favorite style.

Homebrewer Scott Housel shares an experiment with James and Steve testing the effects of fermenting under higher pressure.

James, Steve and Tim Leber visit Lost Cause Meadery in San Diego to sample out-of-this-world meads and then get advice from founder Billy Beltz on making delicious meads at home.

James and Matt Giovanisci from Brew Cabin formulate a hoppy red ale and sample Matt's Cold IPA.

Alex Gruber, Tech Support Specialist at Imperial Yeast, gives us all the buttery details about diacetyl - what it is, where it comes from, and how to remove it from our beer.

Barrett Tillman of BlackMan Brewing talks about nomadic brewing and forming partnerships to share his story and build his brand.

Mead Man Tim Leber shares an experiment comparing three methods to extract fruit flavor for a beer or mead.

Chris Colby of beerandgardeningjournal.com joins us to sample the Texas Table Beer and formulate a big peachy IPA.

James and Steve meet new folks, catch up with old friends, and sample tasty things at San Diego Homebrew Con.

Steve Wilkes and Tim Leber share meads in this third recording of a day of meads from the breakfast nook.

James and Steve head to Schaumburg, Illinois, to sample local brews and try Ken Kazmierski's hot dog beer in its native environment.

Matt Giovanisci of Brew Cabin joins James to formulate a Citra-forward hoppy IPA.

Doug Hurst of Metropolitan Brewing in Chicago sits down with James, Steve, and Greig McGill to share samples and tips on brewing deliciously clean lagers.

James and Steve travel to Chicago to sample a vertical tasting of a homebrew with the flavors of an authentic Chicago Hot Dog.

Chris Colby of beerandgardeningjournal.com joins James to design a recipe for a small and satisfying session beer.

James and Steve visit Orthodox Farmhouse Brewing in Washington County, Arkansas, and sample delicious beers with co-founder Jesse Gagnon.

Matt Giovanisci of Brew Cabin joins James to formulate a trans-continental beer based on British Golden Ale.

Tim Leber and Steve Wilkes share some delicious meads they made with desert honey, spruce and cherries.

James along with Chris Colby of beerandgardeningjournal.com help Matt Giovanisci of Brew Cabin make sense of his competition feedback.

Mead Man Tim Leber shares an experiment comparing yeast strains in a strawberry mead and introduces us to steam juicing.

James heads to his hometown to meet with Ben Bell and Justin Potts, who are building Origami Sake to brew with Arkansas rice.

Matt Giovanisci from Brew Cabin joins James to formulate a delicious dark session beer and to taste James' Italian Pilsner and Vienna Lager.

Chris Colby, editor of beerandgardeningjournal.com and author of the Homebrew Recipe Bible, joins James to come up with a recipe for a big golden lager.

James and Steve taste a mead experiment with Tim Leber comparing white, red, and black currants. Also, they sample a delicious lychee blossom honey mead.

James and Steve finish their rounds at Frost Fest to talk to brewers about brewing hoppy beers, sour beers, and thriving as small-scale brewers.

James and Steve continue to brave the slightly chilly weather to sample delicious beers and talk to talented brewers at Frost Fest in Fayetteville, Arkansas.

James and Steve brave chilly weather and a bit of wind to sample delicious beers at the sold-out Frost Fest in Fayetteville, Arkansas.

James and Steve sample tasty beers with Matt Thompson and Daniel Stubblefield at their recently combined brewery and homebrew shop.

Matt Giovanisci of Brew Cabin joins James to formulate a recipe for a hoppy version of the traditional German Pilsner.

Chris Colby, author of the Homebrew Recipe Bible and editor of beerandgardeningjournal.com, walks us through formulating two delicious amber beers.

Mika Laitinen, author of Viking Age Brew and brewingnordic.com, tells us how to use every part of the birch tree to make delicious beers.

James and Steve sample beers with head brewer Jamie Conway, now of Social Project Brewing, and brewery founder Chris Spence.

James and Steve sample non-beer things they've made recently and experiment with ways to add sweetness and acidity at serving time.

James and Steve read tales of brewing gone bad from listeners, and they drink some delicious homebrew to pair with it from Scott Housel.

James visits with Marshall Schott, founder of Brulosophy, about the state of homebrewing and the advancements we've seen in the past several years.

Chris Colby, author of The Homebrew Recipe Bible and editor of beerandgardeningjournal.com, tastes James' winter ale and formulates a recipe for a raspberry wheat.

Adam Ross from Twin Span Brewing shares four delicious beers and a tasty seltzer that use a variety of brewing techniques.

Matt Giovanisci from Brew Cabin joins James to sample a Belgian Wit and plan a delicious Belgian Tripel.

James and Steve sample some seasonal tinctures in a holiday beer that James and Chris Colby formulated on this show last month.

Adam Ross from Twin Span Brewing in Iowa shares some beers with James and Steve that were fermented under higher pressure.

Mead man Tim Leber leads James and Steve through an experiment comparing American, French and Hungarian Oak in a simple mead.

James and some old friends join Rose Schweikhart in the Beer Park next to Superior Bathhouse Brewery to sample beers in a National Park.

Chris Colby of beerandgardeningjournal.com walks James through the process of formulating a recipe for a spiced holiday beer.

James and Steve sample a dark beer flavored with tinctures of five different flavors you probably don't associate with dark beers.

James and Matt Giovanisci of Brew Cabin taste Matt's American Amber Ale and collaborate on an unconventional Belgian Witbier recipe.

James and Steve head to the parking lot of High Gravity Fermentations to sample beers at the Tulsa Craft Beer Invitational.

Brian Welzbacher, Oklahoma beer historian, talks about the challenging history of beer and brewing in the Sooner State.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, walks us through formulating a recipe for a delicious dark beer.

Sherwin Santiano of the Canadian Malting Barley Technical Center, who trains professional maltsters, gives us tips on malting our own barley at home.

Ricky the Meadmaker of Groennfell and Havoc meaderies joins James and Steve on Mead Day Eve to chat about their favorite honey beverages.

We continue our conversation with Malcolm Frazer of Hop Farm Brewing in Pittsburgh with two English Milds and a NEIPA.

Malcolm Frazer and Melissa Larrick from Hop Farm Brewing in Pittsburgh lead us through a delicious flight of lighter colored beers.

Matt Jannett of Fenn Valley Vineyards talks about his life as a winemaker and a recent experience judging a cider competition.

We hit the floor (not literally) at Homebrew Con Club Night in Pittsburgh to try delicious traditional and not-so-traditional beers and meads.

We join Dr. Matt Winans of Imperial Organic Yeast R and D at Homebrew Con in Pittsburgh to talk making sake at home and Imperial's work to combine different yeast strains into a new one.

Matt Giovanisci joins James to collaborate on formulating a recipe from scratch for a hoppy American favorite.

We head to Pittsburgh for Homebrew Con and collect a series of fun and informative interviews from day one of the conference.

North American transplants David Shotlander and Jonathan Klassen talk about brewing in Gland, Switzerland and taking their brewery to the next level.

We head to Charlotte, North Carolina, to celebrate the first anniversary of Vaulted Oak Brewing with brewer David Carey and co-founder Kiel Arrington.

James and Steve go dark as they test tinctures of toasted coconut, mint, and wild blueberries in a darker beer.

Our Italy correspondent, Tony Manzi of the UBeeRadio podcast, introduces us to the world of Italian Grape Ale – a sometimes tart and funky intersection of wine and beer.

Chris Colby, author of The Homebrew Recipe Bible, Methods of Modern Homebrewing, and How to Make Hard Seltzer, gives us an overview of using yeast in recipe development.

Casey Letellier of Ivory Bill Brewing in Siloam Springs, Arkansas, talks about brewing with Kernza – the first perennial grain. Casey also talks about his recipe development strategy.

Chris Colby, author of the Homebrew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of adjuncts used in developing recipes.

Matt Giovanisci of the Brew Cabin blog and YouTube channel shares his simplified approach to brewing water chemistry.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, talks about his hopping strategies in modern hoppy beers.

James and Steve sample tinctures made with lime, Meyer lemon, and organic Minneola tangelo. We also sample Ivory Bill Meyer Lemon Wheat and talk to brewer Casey Letellier about it.

Chris Colby, author of the Home Brew Recipe Bible and Methods of Modern Homebrewing, walks us through the most commonly used specialty malts and grains.

Briony Liebich from flavourlogic.com give us some great advice on honing our senses when we taste our favorite beverage.

Matt Giovanisci of the Brew Cabin YouTube channel and brewcabin.com talks about his approach taking abstract inspiration onto paper and into the fermenter.

Chris Colby, author of The Home Brew Recipe Bible and Methods of Modern Homebrewing, gives us an overview of the most basic of beer ingredients.

James and Steve use tincures made from dark sweet cherries, strawberries and jalapeños to liven up a basic pale ale.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing, explains the numbers related to writing recipes and brewing beer.

Mika Laitinen, author of Viking Age Brew and brewingnordic.com, talks about the challenges and rewards of brewing with rye.

Andy Coates brings us up to date on hazy beers, small batch blended barrels, and new gear at Ozark.

James and Steve play with tinctures made with dried chilis to dose into a tasty little pale ale.

Alex Gruber from Imperial Organic Yeast technical support walks us through the process of diagnosing troubled fermentations.

We get to know Julia Herz as she takes the reins as Executive Director of the American Homebrewers Association.

Adam Ross from Twin Span Brewing talks about his barleywine infused with Mexican punch along with a rosemary and spruce beer and brewing under pressure.

James attends a brew day at Fossil Cove Brewing to witness the recreation of a historic New Albion Brewing recipe with craft beer pioneer Jack McAuliffe.

It's the longest one ever! James and Steve sit on the porch and read a stack of stories about brewing gone wrong sent in by listeners from around the world.

Chris Colby, author of How to Make Hard Seltzer and the Homebrew Recipe Bible, talks about traditional Christmas beers from Norway.

James and Steve compare beers made with Active Dry and Rapid Rise bread yeast against one made with US-05.

Dow Scoggins and Michael Conger from the U. S. Open Beer Championship talk about their competition and give a bit of advice for competing and judging.

Sean Slape of Crisis Brewing Company catches us up on his work to expand his once tiny brewery into a successful small brewery through brewing delicious beers.

Johann the Brewer from Mountain Fork Brewery talks about brewing traditionally-inspired beers with river water in southeastern Oklahoma.

Dan Schreffler of Space Time Mead and Cider Works shares a mead made with yeast sent to the edge of space along with three other delicious meads.

Matt Giovanisci of the Brew Cabin YouTube channel walks us through how he built a keezer that is ideal for his home brewery.

Peter Symons, author of Guile Brews, talks about the process of using brewing software to design partigyle beers.

Steve shares a Belgian Wit chili pepper experiment and sums up his time as owner of Steve's Brew Shop.

We catch up with Mark and Ryan Smith at Natural State Beer following their taking GABF gold for their maibock.

We travel to Tulsa to sample beers from the Oklahoma breweries gathered for the festival in High Gravity's parking lot.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about his experiments adding hop oils to beer post-fermentation.

James and Steve brave the summertime hot porch to sample three Belgian-inspired beers brewed with offbeat dark sugars.

Father-son team Jeff and Matt Joseph are building on years of homebrewing experience in their brewery in Eureka Springs, Arkansas.

Dr. Keith Villa, founder of Blue Moon and CERIA Brewing and author of Brewing with Cannabis, gives us tips on brewing non-alcoholic beers and adding THC.

Adam Ross of Twin Span Brewing presents the pros and cons of a long list of different forms of fruit for use in brewing.

Dr. Matt Winans, R and D Scientist at Imperial Organic Yeast, answers questions about traditional Norwegian farmhouse yeast.

Steve shares three delicious meads he made this past year with different strains of yeast typically used for brewing beer.

Steve and James pay a visit to Core Brewing in Springdale, Arkansas, to sample some big barrel-aged beers, refreshing hard seltzers, and ready-to-drink cocktails.

We talk to Kim Welch of Creature Craft Soda in Joplin, Missouri, about her innovative kombucha, water kefir and other delicious fermented products.

James and Steve taste wheat beers with malty, bitter, and balanced water profiles. They also add a fourth with filtered tap water.

Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.

Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.

Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.

Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.

Chris Colby, author of How to Make Hard Seltzer, says partial mashing is still relevant in today's homebrewing world.

James and Steve take another run at comparing malty, balanced and bitter water profiles. This time with reverse osmosis water and a bit of roasted barley.

Dave Knott of High Gravity in Tulsa (highgravitybrew.com) answers listener questions about kegging equipment and techniques.

Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.

Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.

Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.

Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?

Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.

Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.

Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.

Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.

Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.

James sits down to sample a flight with Alton Huebner, brewer of the newly-reopened Apple Blossom Brewing Company.

Homebrewer Nick Johnson shares his ambitious experiment brewing graf with apple juice along with four malt extracts and five yeast strains.

James and Steve sample small batches brewed with specialty malts from Sugar Creek Malt Company – lavender smoke, crystal rye, and bourbon barrel aged chocolate malt.

James and Steve taste small batches with Swedish hops sent by listener Marcus: Svalof Mauritz, Korsta and Hulla Norrgard.

Caleb Michalke and John Beal from Sugar Creek Malt Company in Indiana talk about using traditional techniques to create some innovative malts.

Casey Helwig from Imperial Organic Yeast walks us through three standard procedures to test the quality of our wort.

Chris Colby, author of How to Make Hard Seltzer, addresses some of the factors in keeping yeast happy and healthy in fermentations.

Garrett from the Man Made Mead YouTube channel walks us through four experiments he's done challenging traditional wisdom in brewing meads.

James talks with Grant Heuer, Lucas Greta and Betsy Duffy from Gezellig Brewing in Newton, Iowa, about their recent extremely sucessful competition performance.

James and Steve taste individual examples and a blend of a traditional European hop and a relatively new American one.

James and Steve round out a disastrous year with two full hours of brewing disaster letters from listeners.

Glenn Cole, brewer at Hofbrauhaus in St. Louis, takes us through the elaborate decoction process he uses to brew Dunkel.

Homebrewer Matt Giovanisci talks about living the dream of turning a spare garage into a perfect spot to brew.

Longtime listener Greig McGill of Brewaucracy in Hamilton, New Zealand, collaborates with James on a deliciously hoppy low-gravity rye and wheat beer.

James and Steve sample three dark beers made with malts designed to contribute color over roastiness.

Homebrewer Bruce Hanley shares his version of a traditional Ethiopian mead made of honey with gesho leaves and stems.

Amahl Turczyn, author of A Year of Good Beer - a page-a-day calendar, joins us to talk about the process of turning beer in to vinegar.

In the 18th episode of the series, James and Steve taste a Hop Sampler with two very popular hops and a blend of the two.

Glenn Cole of Midwest Ale Works talks about a beer designed to raise money and awareness for farmers and communities devastated by this past summer's derecho.

Chris Colby, author of How to Make Hard Seltzer, gives us ideas to brew some tasty holiday beers and answers questions about flavoring seltzer and using potatoes in brewing.

Mike Tonsmeire, the Mad Fermentationist and co-founder of Sapwood Cellars, gives us tips on going back to the roots of the Imperial Stout style.

Adam Ross of Twin Span Brewing talks about a German barley beer pretending to be a wheat beer and a traditional Mexican pineapple drink.

We head to Eureka Springs, Arkansas, to visit with Dave Hartmann and Wendy Reese Hartmann who decided to leave the big brewery life and get small.

James and Steve dive into the fourth malt sampler comparing two wheats and American two-row, and Steve gets on his soapbox.

Chris Colby, author of How to Make Hard Seltzer, talks about the challenges that come with brewing this fizzy brew.

We visit the farm of Caleb Hutcherson where he keeps bees that he has collected from wild swarms and invasive hives.

Sandor Katz, author of Wild Fermentation and The Art of Fermentation, joins us to talk about using lactic fermentation to preserve vegetables and make them more tasty.

Chris Colby, author of How To Make Hard Seltzers, goes back to basics about our favorite brewing gas.

Heurich House Museum in Washington DC collaborates with ANXO Cidery to revive a prohibition-era cider. Cider maker Sam Fitz walks us through the proces and talks about single-variety non-adjunct ciders.

A longtime friend shares his journey of recovery.

Marcus Baskerville of Weathered Souls Brewing in San Antonio talks about his Black Is Beautiful Imperial Stout and the social initiative connected with it.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, walks us through the steps of harvesting, storing and reusing Kveik and other farmhouse yeasts.

Homebrewer Nick Tier sent some brewing yeast above the atmosphere and brewed a beer with it. James and Steve test the results.

James and Steve evaluate the third in the Malt Sampler series, which was more fun and informative than expected.

Dan Schreffler of Space Time Mead and Cider shares four delicious beverages – three based on honey and one made from maple syrup.

After a temporary move to neighboring Rogers, Arkansas, Bentonville Brewing now has a physical-distancing-friendly new location in their home town.

James and Tim taste the second round of meads. These are made with fruit – naranjilla, maranon, and a tropical fruit blend.

Mead maker Tim Leber joins James to share the first of a two-part series. James and Tim taste kveik mead (hopped and unhopped), ice cider, and a beet mead.

James and Steve taste the second round of the malt sampler, comparing three small batches brewed with different base malts. Also, Steve talks about his recent illness, and Gary Glass previews Homebrew Con Online.

Jonathan Ettlie from National Chemicals talks about the TACT WINS strategy of cleaning and whether homebrew sanitizers are effective against coronavirus.

Kristy Huff and Ben Folta from Norfork Brewing in Norfork, Arkansas, talk about big capacity, small town brewing and fermenting with a local native yeast.

Lars Marius Garshol, author of Larsblog and Historical Brewing Techniques – The Lost Art of Farmhouse Brewing, talks about his work documenting traditional beers and trying duplicate them at home.

Phil Nigash, formerly of My Life as a Foodie - now of cyclingoc.com, talks with James about smart cooking with beer during social distancing.

James and Steve practice social distancing while sampling three tasty hops from the Old World.

Adam Ross, head brewer at Twin Span Brewing, brings a counterpoint defense of Brown Ales in response to Chris Colby's previous rant.

Homebrew author Chris Colby gives us tips on brewing the best example of his least favorite style of beer.

Tricia and Joe Marshall of Lilly Belle Meads in Lancaster, New York, share five delicious honey-based beverages. Our friend, Paul Morstad, helps to sample.

James and Steve venture into the future with a new series, comparing three malts brewed in small batches.

Homebrewing author Peter Symons talks about his latest historical exploration of beers, Guile Brews, which contains more than a hundred years of recipes from the UK and Ireland.

Gary Glass, director of the American Homebrewers Association, joins us to preview Homebrew Con in Nashville in June and other AHA-related topics.

James travels to the old Fort Chaffee Army base that has a rock 'n roll history and talks to brewer Quintin Willard about his beers and Arkansas Craft Beer Week.

Steve and James sample another round of single-hopped small batches, adding some time in the boil to the recipe.

Homebrewers Adam Amdor and Roy Ventullo share their experiment comparing milk stouts with and without Count Chocula cereal and one beer with cereal added into the fermenter post fermentation.

In the second part of a chat with brewer Chris Nogy, James samples beers from Whistling Springs in southern Missouri.

James and Steve test the results of an experiment comparing different hop stand lengths in the Hop Sampler recipe.

Chris Nogy of Dark Hills Brewery talks about brewing gluten free beers on a farm in southern Missouri.

Scott Janish of Sapwood Cellars and author of The New IPA – A Scientific Guide to Hop Aroma and Flavor gives us tips on dry hopping delicious hazy beers.

Jim Laughren, author of A Beer Drinker's Guide to Knowing and Enjoying Fine Wine, gives us beer folks some tips on demystifying the wine side.

Brook Baber and Dave Bauter share their nine-part experiment using three different flavors of granola bar to brew beer.

James and Steve get together to read 20 letters of brewing woe submitted by listeners.

Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.

Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.

James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.

James talks to Mark Smith, alumnus of the Basic Brewing podcasts, and Head Brewer Will Sonneman about Natural State Beer Company, which opens soon.

Scott Janish, author of The New IPA - A Scientific Guide to Hop Aroma and Flavor, talks about hopping on the hot side for hazy, juicy beers.

James and Steve celebrate Halloween by tasting Hop Sampler number thirteen.

James samples offbeat and delicious beers in Little Rock with Rebel Kettle founder John Lee.

James visits with Grant Chandler, quality manager of Lost Forty Brewing, and samples beer from Arkansas' largest brewery.

Author and historian Maureen Ogle talks about the revision of her book documenting the history of the American beer culture and industry.

Homebrewer Ryan Deaver tells us about Tchoukoutou, a fresh, sour sorghum beer he discovered while living in Benin.

Aaron Mayer of Pine Bluffs Distilling talks about the process of brewing beer for spirits with local malt from Wyoming Malting Company.

James and Steve taste the twelfth in their series of comparing a set of three hops brewed in small batches.

Chris Colby, editor of Beer and Wine Journal, takes us through the process of creating new hop varieties and putting them through the paces.

Matt Thompson tells us how he and his business partner went from novice homebrewers to professional brewers and brewery owners in a very short time.

Mika Laitinen, author of Viking Age Brew - The Craft of Brewing Sahti Farmhouse Ale, gives us tips on brewing this ancient Finnish beer.

Omar Al-Nidawi shares his club's English Bitter experiment comparing Caramunich 1, Dingemans Cara 45, Carastan and Opal 44. Also, there's a 100 percent Red X beer.

Scott Janish of Sapwood Cellars and author of The New IPA: A Scientific Guide to Hop Aroma and Flavor gives us tips on preserving hazy hoppy goodness.

James and Steve sit down with the Mad Fermentationist to talk hoppy beers, sour beers and Sapwood Cellars.

James and Steve sample some tasty beers at the Social Club of Providence Homebrew Con and talk to the brewers who made them.

James' son, Drew, joins the panel as they taste three beers made with low alpha acid European hops.

Casey Helwig from Imperial Organic Yeast leads James and Steve through two split-wort experiments at Homebrew Con that compare six different yeasts.

Members of the Rhode Island Brewing Society share their experiment comparing six different yeast strains in New England IPAs.

James and Steve explore Homebrew Con's incredible night of delicious brews and creative brewers.

James and Steve add a bonus round to the hop sampler as they taste three hops that you'd think would be easy to pick out.

Chris Colby of Beer and Wine Journal explores our favorite dark beers and gives us recipe tips. Also, Gary Glass of the AHA shares a homebrew legislation update.

We travel to the parking lot of High Gravity (Pippin's Taproom) to sample from commercial breweries and homebrewers across Oklahoma.

Homebrewer Steve Frank submits our first guest Hop Sampler ever, featuring African Queen, Southern Aroma, Southern Passion and Sabro.

Homebrewer and alumnus of Basic Brewing Radio, Jamie Conway, joins the team at Core Brewing, where they're refocusing their company's priorities.

It's Hop Sampler number nine, pitting three nicely fruity hop varieties against each other.

Homebrewer Doug Wawrzynski tells us how he's using kombucha to kick-start sour fermentations, such as sauerkraut, sourdough and kettle-soured beers.

Brad Coker is starting up a new craft malthouse in northwest Arkansas. He shares his techniques of malting small batches of grain at home.

James samples beers with Ben Mills of Fossil Cove Brewing in Fayetteville, Arkansas, and learns about the brewery's recent expansion.

James and Steve taste hops from New Zealand, and James faces a possible equipment contamination.

Omar Al-Nidawi shares beers from the DC Homebrewers Club experiment brewing different styles with Pilsner malt and Sterling hops.

Mad Fermentationist Michael Tonsmeire talks about the brewery he co-founded in Columbia, Maryland, and the challenges of scaling up from homebrew.

David Curtis of Bell's General Store in Kalamazoo talks about Select Centennial Hops and shares lab IBU tests of beers brewed for the Hop Sampler series.

Homebrewer AJ Hart took part in an experimental archeology project on bronze age brewing techniques in Cyprus and collaborated with her husband, Justin, to bring those ideas home.

Engineer Alex Roberts joins James again to test the effects on stirring a wort while it's being chilled by an immersion chiller. They also reverse the chiller's water flow.

Kyle Swallow of Twin Lakes Homebrew Club and Rapps Barren Brewing in Mountain Home, Arkansas, talks about an experiment fermenting one Golden Ale wort with 13 different yeasts.

Homebrewer Chris McKenzie shares his experience collaborating with five other homebrewers in a year-long experiment to design the perfect stout.

James talks to Bradley Riggs of Hawk Moth Brewing in Rogers, Arkansas - a brewery focused on small batch, old-world-style, wood-aged beers.

James and Steve sample an old American standby against a relative newcomer and a hop blend.

We sample a batch of five monster cereal beers brewed from Frankenberry, Boo Berry and Count Chocula.

Steve splits a batch of mead and pitches three different dry beer yeasts to test the effects of each.

We visit Ivory Bill Brewing in Siloam Springs, Arkansas, where long-time friend of the podcast, Casey Letellier, and his partner, Dorothy Hall, are serving up delicious open-fermented, gluten-reduced, English-inspired beers.

Steve and James read a ton of letters about homebrewing disasters from listeners across the globe.

Steve and James taste a batch of hops chosen by Steve's son, Chase, and introduce the concept of Hop Stand Bittering Units (HSBUs).

Casey Helwig and Jess Caudill from Imperial Organic Yeast help James and Steve evaluate an experiment fermenting a kveik strain at two different temperatures.

American Homebrew Association Director Gary Glass joins us to talk about four decades of the AHA, ongoing homebrew legislation issues, and the upcoming Homebrew Con and National Homebrew Competition.

In our fifth show of the series, we taste some higher alpha hops and get a surprise result.

Chris Colby, editor of Beer and Wine Journal, shares his strategies to take home more hardware from homebrew competitions.

Dr. Chris Hamilton of Hillsdale College in Michigan shares results of his experiments testing the effects of increased wort gravity and different hop stand temperatures on IBU measurements. He also updates us on his research with Clarity Ferm on gluten in beer.

Engineer Alex Roberts helps James conduct an experiment looking at the effect of varying the flow rate of water through an immersion chiller when chilling wort.

Ricky the Meadmaker from Groennfell Meadery in Vermont talks about an article detailing his techniques that was deeemed "too controversial" to print.

Homebrewer Tommy Caillouet introduces us to an easy-to-brew alcoholic rice beverage that has its roots in ancient Korea.

Homebrewer Brook Baber drew upon his background as a baker to brew beers using wheat and rye flour in the mash.

Homebrewer Caleb Buck of archaicpursuit.com shares some delicious sour beers and startling early results of his sour IBU experiment.

James and Steve taste the fourth in the series featuring single hops brewed into three small batches.

Anderson Valley Brewing Company brewmaster Fal Allen talks about his new book, Gose: Brewing a Classic German Beer for the Modern Era.

Steve shares an experiment fermenting a split batch of mead with three dry wine yeasts.

Home meadmaker Tim Leber shares his experiment using sous vide to pasteurize mead after bottling.

Homebrewers Joe Morris, Ed Golden and Bob Keifer join us to share their techniques and recipes for brewing delicious beers without gluten.

We visit Occidental Brewing in Portland, Oregon, to talk to brewer Sam Carroll about brewing delicious German-style beers.

Homebrewer Kevin McEvoy shares his experiment combining sake and beer fermentations into a single beverage with components of each.

Dr. Maitreya Dunham of the University of Washington joins us to talk about a new yeast hybrid her lab has isolated from an open fermentation beer. Tim Leber and Norm Kwasinski share mead and beer brewed with the yeast.

We join Imperial Organic Yeast and Everybody's Brewing to sample two split-wort experiments.

James and Steve taste the third in the Hop Sampler series, featuring hops from the UK and Germany.

We sample delicious sour beers at Cascade Brewing in Portland, Oregon, with Head Brewer Mike Mathis and Lead Blender Kevin Martin.

We roam the floor of Homebrew Con Club Night to sample delicious, and sometimes odd, beers and visit with their talented, sometimes odd, brewers.

Brewer and author Dick Cantwell talks about his book, Eclectic IPA: Pushing the Boundaries of India Pale Ale, which includes IPA recipes with fruit, vegetables, spices, and other tasty ingredients.

James and Steve go round two into comparing small batches brewed with single hops. This week increases the alpha acids with Apollo, Calypso, and Experimental 07270.

Chris Colby, editor of Beer and Wine Journal and author of The Home Brew Recipe Bible and The Methods of Modern Homebrewing, introduces us to a new dry, sparkling version of our favorite style.

The former head brewer at Ozark Beer Company talks about why he shifted his career path toward a smaller place and shares beers and tips.

James and Steve break in a new feature to the podcast by sampling small batches brewed with Cascade, Cluster and Mount Hood hops.

Steve Wilkes of Steve's Brew Shop shares his latest round of meads, which include blueberry and cherry - one of them oaked. We also revisit a cyser to see how it's aging.

Homebrewer Joe Covey joins us again to share his split batch experiments comparing two yeasts in a brown ale and the effect of adding cherries to a gose.

Brewer Sean Slape has used his engineering background and elbow grease to build a small-scale electric brewery just opening in Fayetteville, Arkansas, and already has plans to expand.

Chris Colby, author of The Homebrew Recipe Bible and Methods of Modern Homebrewing gives us rants and tips for brewing beers with dark grains.

James travels to Paris . . . Arkansas, to visit with Liz Preston and her husband, Preston, about the brewery in their front yard and their efforts to bring good beer and organic farming to their region.

Jon Finch, author of Beer Craft - The No-Nonsense Guide to Making and Enjoying Damn Good Craft Beer at Home, talks about brewing in the UK, beer cocktails and using beer in food.

James and Steve sample a big bourbon-barrel-aged Russian Imperial Stout that they contributed to and talk to barrel owner and project coordinator Reece Morrison.

Omar Al-Nidawi, education co-chair of the DC Homebrewers Club, talks about an experiment comparing a dozen different brewing adjuncts. James and Steve are joined by Reece Morrison to sample.

James and Steve sample and evaluate a small batch experiment comparing three beers brewed with hop stands set at different temperatures.

Brewer Zac Smith likes his beer like he likes his pizza and radio: local. James talks to Zac about his Reinheitsgebot-inspired approach to brewing quaffable session beers.

Homebrewer Chris McKenzie wanted to perfect a recipe for Red IPA, so he brewed nothing but that style for a whole year. Then, he sent his beer to a competition to see what the judges thought.

We visit American Solera in Tulsa, which was named Best New Brewery in the U.S. in 2016 by RateBeer, and talk to founder Chase Healey about hoppy, fruity, and funky beers.

John Palmer, author of How to Brew, shares brewing tips for one of the most controversial styles today - New England IPA.

AHA Director Gary Glass updates us on the National Homebrew Competition, HomebrewCon, and who homebrews nowadays.

James talks about the results of a trio of split batch experiments using different strains of yeast with homebrewer Joe Covey.

Homebrewer Brock Masters shares his experiment attempting to remove alcohol from a hoppy homebrew while preserving the freshness of the flavor and aroma.

Author Peter Symons shares his second book, "6 O'CLOCK Brews: Home Brewing More Old Australian Beers," which includes recipes for historic Australian beers and some of the British imports that influenced them.

James and Steve read stories of woe from listeners as they share brewing disasters from the past year.

We sip beers with Rose Schweikhart of Superior Bathhouse Brewery in Hot Springs National Park, Arkansas, and get some tips on brewing some tasty beers.

Chris Colby, editor of Beer and Wine Journal and author of Methods of Modern Homebrewing, gives us advice on when and where to use interesting ingredients to bring some unique flavor to our beer.

Grant Chandler from Lost 40 Brewing in Little Rock shares some delicious beers aged in barrels and brewed with fun ingredients, such as honeysuckle, strawberries, and locally harvested yeast.

Butch Heilshorn, author of "Against All Hops: Techniques and Philosophy for Creating Extraordinary Botanical Beers," tells us how he brews new beers with roots to the past.

We visit JJ's Brewing Company in Fayetteville, Arkansas, to talk to Jennifer "Muck" Muckerman and Andrew Porter about brewing American Lagers and other beers to convert customers to local brews.

Homebrewer Joe Covey shares his Saison experiment comparing a split wort fermented with Safbrew T-58 and Danstar Belle Saison yeasts.

Homebrewer James Sandford talks about how he and his wife, Lucy, rose to the challenge to brew a beer with powdered pig's blood.

James and Steve take a break after shooting videos to share some of Steve's meads and talk mead making tips.

Chris Colby, editor of Beer and Wine Journal, tells us about the wine, honey, bread and beer beverage he brews based on the Hymn to Ninkasi.

We visit the taproom at High Gravity in Tulsa where Dave Knott, Amanda Schley and Tim Schley give us tips on brewing delicious beers under 4% ABV.

Brian Sorensen, author of Arkansas Beer: An Intoxicating History, joins James on the porch for a couple of beers and a chat on the history of beer in The Natural State.

Evan Sallee and Matt Hauck, two of the founders of Fair State Brewing Cooperative in Minneapolis, join us to talk about hoppy and sour beers and their business model.

Jennifer Talley, author of Session Beers - Brewing for Flavor and Balance, give us tips on brewing lower gravity beers that are tasty and satisfying.

Joe Pond, founder of Olvalde Farmhouse Ales, talks about brewing rustic beers based on local and native ingredients on a Rollingstone, Minnesota, family farm.

Owen Lingley, Jess Caudill and Jason Stepper from Imperial Organic Yeast talk about their fairly new company and answer questions from listeners.

Ozark Beer founder, Andy Coates, and head brewer, Jesse Gagnon, talk new building, yogurt-soured Berliner Weisse, Buckminster Fuller-inspired beer, and Bourbon Double Cream Stout.

Zack Taggart, lab manager at 42 North Brewing, continues his presentation on setting up a homebrew lab by talking about isolating and propagating yeast and bacteria.

Ryan Richardson of The Mead House podcast shares half a dozen fun and delicious meads.

Nick Chute, head brewer of 56 Brewing in Minneapolis, shares some delicious beers and some tips on how to brew similar ones at home.

Zack Taggart, lab manager at 42 North Brewing, tells us how to set up our own homebrew lab to analyze yeast health and count cell population.

Former meadmaker of the year Matt Weide joins us at HomebrewCon in Minneapolis to share meads made with walnuts, peanuts and ginger. He also shares a couple of bochet (burnt) meads.

Kevin Welch of Boom Island Brewing in Minneapolis has turned passion for music and Belgian beers into a commercial operation designed to carry on a long tradition.

We meet up with the Brulosophy crew at HomebrewCon in Minneapolis to evaluate two varieties of hops, and we chat with brewers and brewing experts on the Club Night floor.

Steve Wilkes and Casey Letellier help James evaluate an experiment comparing three beers with single hop additions at 60 minutes, 30 minutes and flameout.

Stuart Keating gives us brewing tips and explains why his brewery brews beers described as the "smallest and weirdest" in St. Louis.

Phil Nigash of the podcast My Life As a Foodie joins us to talk about restarting his show and getting into brewing kombucha at home.

Sean Terrill of Two Mile Brewing in Leadville, Colorado, talks about his study and article examining the effect of mash temperature on attenuation rates of three yeast strains.

Homebrewer Jamie Conway joins James and Steve as they taste beers and meads with different approaches to integrating fruit character.

Chris Colby of Beer and Wine Journal gets into the details about step mashing and how we can use it to control the character of our beers.

James and Steve sit down during a brew day to talk about how to calculate and predict starting and finishing gravity levels of beers.

Homebrewer Aaron Winey shares his experiment brewing an American blonde ale using water from four different sources.

Homebrewer-turned-pro Nathaniel Senff of Lightheart Brewing talks about being a part of the collaborative Callister Brewing in Vancouver, British Columbia.

In this second part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

In this first part of a two-parter, Casey Letellier, currently brewing at West Mountain Brewing Company, talks about his plans to open his own – Ivory Bill Brewing.

Homebrewer Scott Koue shares his experience in fermenting beer in the same kettle that he used to boil the wort.

Homebrewers Ron Schmidt and Jamie Conway share their collaborative stout that was split to age on vanilla and a rye whiskey barrel.

James wanders around Frost Fest in Fayetteville, Arkansas, to sample beers and get some homebrewing tips from professional brewers.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, talks about hop substitution and ways to change up the hopping of your beers.

Ricky the Meadmaker from Groennfell and Havoc Meaderies in Vermont talks about sharing his recipes online and shares his best meadmaking practices.

Homebrewer Ryan Deaver joins us to talk about spontaneously fermented palm wine he researched in the west African country of Benin.

Brad Ring and Betsy Parks from Brew Your Own magazine talk about their new Big Book of Homebrewing and share tips on coming up with your own homebrew recipes.

Gary Glass, director of the American Homebrewers Association, updates us on the state of our hobby, upcoming National Homebrew Competition deadlines and new events at the Minneapolis HomebrewCon.

Homebrewer Will Schumacher talks about his experiments brewing with spruce that he foraged from his time in Switzerland.

James and Steve take advantage of a beautiful day to sample three porters on the porch, all from the same batch.

James and Steve carry on the tradition of sharing stories from listeners of brew days gone bad.

Marshall Schott and Malcolm Frazer from Brulosophy.com share their experiments - the effect of keeping the lid on during the boil and not boiling a Berliner Weisse.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, gives us tips on carving time out during the holidays for the important thing - brewing.

Steve Wilkes is now the owner of a shiny new local homebrew shop in Fayetteville, Arkansas. He talks about the process of starting the shop and plans for the future.

Mad Fermentationist Mike Tonsmeire shares his techniques for brewing tart beers with lots of hop character, and he samples three interpretations from James.

We continue the discussion with Gard Karlsnes, who runs the pilot brewery at Aass Brewery in Norway. This time, we sample a ginger beer and Christmas stout. Part two of two.

Gard Karlsnes runs the pilot brewery at Aass Brewery in Norway and is expanding its horizons beyond Reinheitsgebot roots. Part one of two.

Chris Gagne of Hermit Thrush Brewing in Brattleboro, Vermont, talks about brewing beer with only wild yeast he's harvested from the environment.

Chris Colby, editor of Beer and Wine Journal and author of the Homebrew Recipe Bible, shares tips on how to make your cream ale stand out in a competition setting.

Homebrewer Jason Jackson shares four versions of his saison enhanced with vegetables from his garden. Steve Wilkes helps sample.

Our series on northwest Arkansas brewing continues with New Province Brewing in Rogers and a visit with owner-head brewer Derek McEnroe.

Author Stan Hieronymus talks about his latest book that takes a look at how American brewers are using local ingredients to put their stamp on our favorite beverage.

Josh Chapman, head brewer of Bluejacket in Washington DC, shows us around what Mike Tonsmeire describes as the "Disney World of Brewpubs."

Chris Colby, editor of Beer and Wine Journal and author of The Homebrew Recipe Bible, walks us through tannins: when they're good or bad and how to control them in our beer.

Ricky the Meadmaker returns to the program with his wife and business partner, Kelly Klein, to share some wonderful "beer-strength" meads and tips for our own meads.

Brulosophy team member Jake Huolihan shares two experiments comparing vitality vs viability starters and batch vs no sparging.

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.

Denny Conn and Drew Beechum, authors of Homebrew All Stars, divine which category of brewer Steve and James fit into.

Chris Colby, editor of Beer and Wine Jounal, dives into the details on foam – how it's created and the positive and negative factors affecting it.

John Palmer, homebrew guru, shares his top five brewing priorities in his keynote presentation at the New Zealand Homebrew Conference.

White Labs Yeast founder, Dr. Chris White, shares some yeast science and practical homebrewing advice at the New Zealand Homebrew Conference.

In this panel from the New Zealand Homebrewers Conference, pro and home brewers share advice and experience in brewing delicious sour beers.

Chris Colby, editor of Beer and Wine Journal, dives deeply into science as he describes how enzymes work on a microscopic level and how that applies to your mash tun.

Ray Found from Brulosophy.com shares two experiments: one on the effects of spent grains in the boil and another on sparging with room temperature water.

James moderates a panel from NZHC with Tasty McDole, Will Gallaspy and Nick Wiseman on brewing with common sense.

We head to New Zealand for the first homebrew conference in Nelson and take part in a brewing demonstration.

While James, Andy and Chris head to New Zealand, we celebrate our first 500 episodes with this look back.

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.

In their annual tradition, James and Steve read a collection of listener-submitted brewing disaster stories.

Homebrewer Dan McCarthy shares ten gruits, and James and Steve sample to find the perfect blend.

Brulosopher Marshall Schott talks about his Short and Shoddy brew day, where he brewed an all grain batch of beer in around sixty minutes.

Brewer Jason Corral shows us around his professional electric system based on his homebrew setup and controlled with an Arduino controller.

Chris Colby, editor of Beer and Wine Journal, talks about four favorite holiday spices for brewing and gives us some tips.

Homebrewer CJ Shamas returns to share beers from his small sour barrel program with James, Steve and Andy.

We get a behind-the-scenes look at the brewing of the collaboration Cream Ale, as Apple Blossom scales up James' homebrew recipe.

Homebrewer Dennis Pike returns with the results of his experiment testing the effects of different fermentation temperatures on hefeweizen.

Homebrewer Phil Proctor shares tips on setting up elaborate beer dispensing systems and on designing a homemade glycol chiller.

Homebrewer Ray Sykes brings mushrooms to homebrew for some really tasty and interesting flavors.

Homebrewer Nick Johnson shares four ciders brewed with ingredients inspired by the season of fall.

James sits down with Trey Holt from Black Apple Crossing Cidery to sample ciders and get homebrewing tips.

In part one of a two-part series, homebrewer CJ Shamas shares tips on using small barrels to produce sour beers.

Chris Colby, editor of Beer and Wine Journal, shares tips on brewing a delicious Trappist-inspired beer with a simple ingredient list.

Doug Wawrzynski unveils the most ambitious split batch experiment in BBR history: Will the numbing effect of Szechuan peppercorns tame the heat of Carolina Reaper peppers and bring out their flavor?

Father and son homebrewing team, Nick and Curt Kiest, share their experiment aging a series of beers in an eight gallon oak whiskey barrel.

Homebrewer Dennis Pike shares his experiment comparing the effects of three different yeast pitching rates on hefeweizen.

Tim Leber joins us with an experiment evaluating bread yeast in mead and shares burnt honey mead made in a Crock Pot. Also, a surprise habanero mead.

We visit Modern Times Brewing in San Diego to talk to Jacob McKean and Michael Tonsmeire about starting a brewery based on homebrew, roasting and brewing with coffee, and sour beers, of course.

Chris Colby, editor of Beer and Wine Journal, talks about the myths surrounding black malt and how versitile it really is. Also, do IPAs really give you "man boobs"?

We visit with Dr. Chris White of White Labs about their tasting room, new products, and general brewing industry topics.

We join Brulosopher Marshall Schott at the National Homebrewers Conference in San Diego to evaluate experiments on lager fermentation temperatures and first wort hopping.

We talk to Vinnie Cilurzo of Russian River about spontaneous fermentation, a new hop exclusively for homebrewers, and brewing Pilsners. Also, homebrewer Holger Michaelis talks about brewing small batch lagers.

James, Steve, and a cast of BBR characters wander Club Night at the National Homebrewers Conference in search of great beers.

Chris Colby, editor of Beer and Wine Journal, talks about increasing alcohol content of beers by feeding the yeast added sugar in the fermenter.

Malcolm Frazer, contributor to Brulosophy.com, shares his experiment brewing a dry Irish stout with water chemistry suited for stouts and for pale ales.

Mark Jockers from Clean Water Services and Jeremie Landers from the Oregon Brew Crew talk about a challenge in Portland using treated effluent to brew beer.

Homebrewer James Sites shares two tasty brews that are blends of sour beers and ciders with fruit.

Three ginger-infused beers: Half-pound half-boiled ginger beer from Steve Wilkes, ginger-wasabi beer from homebrewer Dan McCarthy, and Soulless Ginger from Apple Blossom Brewing Company.

James and Steve sit on the porch and evaluate two experiments: US 05 vs Nottingham yeast and the effect of a 30-minute boil on an all grain pale ale.

Chris Colby, editor of Beer and Wine Journal, joins James to reveal the winners of our Homebrew Heroics contest.

Marshall Schott of Brulosophy returns to the podcast to share two experiments: brewing water chemistry and hybrid lager fermentation.

Nathan Traw, brewer and distiller at Core Brewing and Distilling, takes us through the distillation process, and Jesse Core talks about his company's progress.

Chris Colby, editor of Beer and Wine Journal, talks about how to assess suspicious beers, and Gary Glass, director of the American Homebrewers Association, helps us introduce a contest to give away two free registrations to this year's National Homebrewers Conference.

Homebrewer Ryan Leamy from Vermont talks about making maple wine and maple beers and gives us some background on where maple syrup comes from.

Marshall Schott of the blog Brulosophy shares two experiments: testing the effects of a 30-minute boil and the addition of Irish moss.

Brewery owner Rose Schweikhart gets advice from John Palmer on brewing with hot spring water from Hot Springs National Park, Arkansas.

Homebrewer Dan Kuczmarski joins us again to share his experiment fermenting a blonde ale with four different yeast strains.

Chris Colby, editor of Beer and Wine Journal, talks about why mashes for higher gravity beers can be more inefficient and what to do about it.

Douglas Wawrzynzki helps sort through listener feedback on what brewing software they're using around the brewpot today.

Chris Colby, editor of Beer and Wine Journal, brings us up to date on a favorite technique - a hybrid of extract and all grain brewing.

Joe Zucca, head brewer at Bike Rack Brewing Company in Bentonville, Arkansas, talks about brewing with the Speidel Braumeister system. Also, Gary Glass, director of the American Homebrewers Association, previews the National Homebrew Competition.

Matt Miller, AKA Dr. Lambic, explains his approach to fermenting lambics - with a fermentation step each for Lactobacillus, Saccharomyces, and Brettanomyces.

Chris Colby, editor of Beer and Wine Journal, give us some tips on brewing Maibock to enjoy in warmer times. Also, Chris answers a couple of carbonation-related mailbag questions.

SJPorr from YouTube joins us to talk about the YouTube brewing community and the ambitious competition that bears his name.

James and Steve read listener letters detailing homebrewing disasters from the past year.

Christopher Owen and Ted Doll from the Louisville, Kentucky, LAGERS club share their experiment using roasted specialty grains in the mash, hot steeping, and cold steeping.

Sean Terrill from Two Mile Brewing Company shares tips on how to brew with chilis in a way that will give flavor without burning off our taste buds.

Neil Walker from the Campaign for Real Ale (CAMRA) talks about his organization's efforts to promote and preserve traditional beer and pubs in the United Kingdom.

Mad Fermentationist Michael Tonsmeire shares beers fermented with "critters" harvested around his home and from bottle dregs. Also, a sour beer dry-hopped in the bottle.

Mad Fermentationist Michael Tonsmeire joins us to share homebrew Berliner Weisse brewed with rhubarb and lemon.

Julia Herz of the Brewers Association previews the Beer and Food Course that she has written with Chef Adam Dulye. Juila gives us advice on pairing beer and food and on aging craft beer and homebrew.

Kevin Mullen of Rare Form Brewing in Troy, New York, talks about working with homebrewers to bring their recipes to life on a larger scale.

Ryan Tockstein of Scratch Brewing in Ava, Illinois, talks about using local ingredients, including those foraged in the woods around his brewery.

Homebrewer James Sites shares his experiment blending sour beer and wine to create a new combination.

We go back to basics with Chris Colby of Beer and Wine Journal as we talk about proper carbonation in beers.

BIAB pioneer Pat Hollingdale makes an appeal for more standardized terminology when sharing brewing recipes.

Denny Conn and Drew Beechum share tips from their book, Experimental Homebrewing: Mad Science in the Pursuit of Great Beer.

Homebrewer Jeff Muse compares a pale ale recipe with extract that has been boiled for 60 minutes against another where the extract has only been boiled for 15.

Homebrewer Dan Kuczmarski shares an experiment trying to dry out sweet beers by adding Brettanomyces and Lactobacillus after bottling.

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

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.

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.

Chris Colby of Beer and Wine Journal shares his multi-year strategy of brewing tasty sour beers at home.

In the final stop of introducing the new breweries of northwest Arkansas, we interview owners Evan McDonald and Sammy Stephenson along with brewer Nathan Traw.

Homebrewer Tyson Schindler shares his experiment splitting a stout into smaller batches and flavoring them differently.

Toxicologist Paul joins us for the third part of our exploration of whether our ingredients, processes, or equipment are hazardous.

Icelandic homebrewers Eyvindur Karlsson and Sigurdur Gudbrandsson talk about the brewing culture in their country and their method of stepping up BIAB.

Homebrewer Karl Kornfeld talks about his experiment brewing a beer using only sourdough starter for yeast. He also shares a Star Trek inspired beer.

Chris Colby of Beer and Wine Journal shares tips on scaling up and scaling down homebrew batches and recipes.

Homebrewer Dan Pixley takes us through an ongoing experiment brewing sour beers from commercial dregs. Also, Dr. Martin O'Neill talks about the new brewing program at Auburn University.

Homebrewer Matthew Jannette shares his experiment combining two of our favorite things: beer and cheese.

Gary Glass, director of the American Homebrewers Association, explains the new registration procedure for the National Homebrew Competition and looks forward to the National Homebrewers Conference in June.

Ken Schramm, author of The Compleat Meadmaker and owner of Schramm's Mead joins us to talk about his new commercial venture and answer your mead making questions.

Chris Colby of Beer and Wine Journal shares tips on brewing high gravity barleywines.

James and Steve read listener disaster letters and taste some bottles of homebrew past from James' cellar.

Toxicologist Paul joins us again to follow up on your questions about possible toxic materials in homebrew.

Homebrewer Bryan Gold shares tips on brewing his award-winning saison and saisons with fruit.

James and Steve blend finished beers and honey beverages before bottling to find a tasty braggot.

Paul, a homebrewer and toxicologist, answers your concerns about materials and chemicals we use in our favorite hobby.

Chris Colby and Denny Conn join James to go over the results of adding increasing amounts of gypsum to an American IPA.

Home meadmaker Matt Weide shares meads that have been made from a split batch and bochet - a mead from burnt honey.

Desiree Knott of High Gravity in Tulsa talks about lessons learned in starting and running a successful LHBS.

Homebrewers Brook Baber and David Bauter share fruit beers inspired by Stephen King, brewed with apple and pineapple juice.

Homebrewer Ethan Tripp shares the result of his barrel project where he harvests sour beer every six months and replaces it with fresh beer.

James heads to formerly dry Benton County, Arkansas, with Andy Sparks to visit with Andy Coates of Ozark Beer Company and sample some homebrews.

Chris Colby of Beer and Wine Journal gives us details on brewing tasty German wheat beers and kicks off an experiment on brewing hoppy beers.

Dick Cantwell, author of The Brewers Association's Guide to Starting Your Own Brewery, talks about going pro.

Chris Lohring, brewer at Notch Brewing in Massachusetts, shares tips on brewing satisfying lower gravity beers.

James and Steve have a serious conversation with a very good friend who wants to share a cautionary tale.

Chris Colby from Beer and Wine Journal talks about his extensive series on brewing our favorites - hoppy American pale ales, IPAs, and double IPAs.

James sits down with Ben Mills of Fossil Cove Brewing in Fayetteville, Arkansas, to discuss the details of his sour mash beer. They also taste a mystery homebrew from James.

James and Steve head to Salt Lake City to help judge the Beehive Brewoff and celebrate five years of legal brewing in Utah.

Our audio tour of Philadelphia breweries concludes with a visit to Earth - Bread + Brewery in the Mount Airy neighborhood.

Homebrewer Jameson Parker shares his experiment exploring whether it makes a difference to run fruit through a juicer before adding to beer.

Our tour of the Philadelphia area continues with a visit to Ambler, Pennsylvania, and Forest and Main brewery.

Bob Stempski returns with another no-chill experiment. This time, how does storing unpitched no-chill wort for four months affect the final product?

Our tour of the Philadelphia area begins with tasty beers at the Maple Shade, New Jersey, location of Iron Hill and brewer Chris LaPierre.

Members of the Barley Legal homebrew club from Maple Shade, New Jersey, share their experiment comparing different aeration techniques.

James talks to Chris Colby about a new online resource for homebrewers and home winemakers.

Phillip Lamb interviews Jean van Roy, owner and brewmaster of historic lambic brewery Cantillon.

Paul Kavulak of Nebraska Brewing Company talks about barrel aging as we sample four of his tasty beers.

Brant Warren of Alabama's Right to Brew gives us a behind-the-scenes look at his state's new homebrew law and how it passed.

Gordon Strong, president of the Beer Judge Certification Program and author of Brewing Better Beer, joins us to talk about entering and judging competitions.

James talks to Andy Sparks about what he's been doing with his eight-gallon whiskey barrel since we talked to him last about it.

Joe Fisher and Dennis Fisher, authors of The Homebrewer's Garden, join us to answer your questions from Facebook and Twitter.

A conversation with the late David Conz, Arizona State University professor and friend to homebrewers and good beer. Introduction by Rob Fullmer, president of the Arizona Society of Homebrewers.

Homebrewer Kevin Ellis shares an experiment comparing a beer with zero calculated IBUs against a more traditionally hopped beer. Brad Sturgeon supplies lab results.

The Alabama homebrew bill is one step closer to becoming law after passing the state House of Representatives. We listen in on the debate.

Jason Cody, president of the Colorado Malting Company, talks about how his family farm went from being a grain supplier to becoming a maltster of craft malt.

Shawn Halstead of Mr. Beer talks about changes in his company and product line, and Craig Hendry from Raise Your Pints celebrates legal homebrew in Mississippi.

Andy Coates, brewer of West Mountain Brewing in Fayetteville, Arkansas, talks about his current position and plans for launching a new brewery.

Zot O'Connor joins us to talk about his experiment in adding specialty grains to a finished beer to taste the effects.

Homebrewer Lamel Moore tells the story of Peoples Brewery - the first African American-owned brewery. Lamel also shares recipes designed to mimic the original Peoples brews.

Jesse Core of Core Brewing and Distilling in Springdale, Arkansas, gives us a grand tour of the expansion that has happened since we first visited a year ago.

Kai Troester talks about his Mash Chemistry and Brewing water Calculator and walks us through using it to improve our water for brewing.

Gary Glass, director of the American Homebrewers Association, talks about the National Homebrewers Conference, homebrew legislation in Mississippi and Alabama, and changes to the National Homebrew Competition.

Brewers Nathan Zeender and Michael Tonsmeire, the Mad Fermentationist, bring us up to date on their pro brewing careers and talk about brewing lagers from the dark side.

Chris Colby, editor of Brew Your Own magazine, explains the basics of getting the best crush of your grain for all grain brewing.

Homebrewer Darnell Brawner shares his experiment looking at how Carastan, crystal 40, and crystal 60 affect the same recipe.

Author Stan Hieronymus joins us to talk about his latest book, For the Love of Hops: The Practical Guide to Aroma, Bitterness and the Culture of Hops.

Archaeologist Ian Hill describes an ancient brewing site in Cyprus and talks about his own homebrew experiment attempting to brew bronze age beer.

James and Steve share tales of woe from listeners in our annual Brewing Disasters episode.

Mitch Steele, brewmaster of Stone Brewing Company, talks about the history of India Pale Ale and shares tips on how to brew it.

Chris Colby, editor of Brew Your Own magazine, talks about filtering your beer to make it as clear as possible, and he shares his holiday cranberry wheat beer recipe.

Bob Stempski shares his experiment comparing hops added near the end of the boil with hops added in the keg.

Gordon Strong, author of Brewing Better Beer: Master Lessons for Advanced Homebrewers, shares his latest Christmas beer recipe and walks us through his creative process.

James and Chris Colby, editor of Brew Your Own magazine, join in an experiment at the Australian National Homebrew Conference to test chilling techniques.

Sam Adams is re-releasing New Albion Ale, recognized as the first American craft beer. We attend the announcement in Denver.

We hear from all the finalists and the winners of the annual Sam Adams Longshot homebrew competition.

We get a tour of sour and funky beers at the Great American Beer Festival with Michael Tonsmeire, the Mad Fermentationist. We talk to Chad Yakobson of Crooked Stave, Jason Yester of Trinity Brewing, Will Meyers of Cambridge Brewing, Patrick Rue of The Bruery, and Christopher McGarvey of Front Street Brewery.

Our series on the budding northwest Arkansas craft beer scene continues with Ben Mills of Fossil Cove Brewing Company.

Dan Dettmers of Gorst Valley Hops tells us how to properly harvest, dry and store our homegrown hops.

James and Andy brew up a recipe based on New Albion ale under the supervision of New Albion founder Jack McAuliffe.

We continue our series on the emerging craft beer culture in northwest Arkansas with Steve Rehbock of Saddlebock Brewing.

Beer guy Brad Magerkurth talks about getting a homebrew from the President and Chris Colby gives tips on brewing with seeds and nuts.

Home brewer Tyrone Harris shares his experiment adding a bunch of hops to a wort after the boil, then splitting it and fermenting with six different yeasts.

James pays a visit to the experimental hopyard of Gorst Valley Hops in Wisconsin to talk to horticulturist James Altwies.

James travels to Madison, Wisconsin to join Bob Stempski for one of the best beer events in the U.S.

Michael Fairbrother from Moonlight Meadery shares his experience in going from being a home brewer to the owner of a quickly growing meadery. He also answers your questions.

James, Andy Davison of the Australian National Homebrew Conference, and Chris Colby, editor of Brew Your Own magazine launch a collaborative experiment to test the effects of different wort chilling methods.

Montreal home brewer Sean Coates turns a stinky mash into a refreshing, tart summer brew.

Zot O'Connor presents examples from a two-year continuation of our experiment on aging beers in different conditions.

Karl Vanevenhoven from Yakima Chief shares some experimental hops and tells us how new hop varieties are born and developed.

Home brewers Bob Stempski and Noam Shalev compare beers brewed with traditional chilling techniques with no-chill batches.

Home brewer Tim Leber shares his experiment comparing fruit added to a mead in the primary and in the secondary.

James takes a break from vacation to interview Kim Lutz, lead brewer of the Maui Brewing Company brewpub.

James and Chris Colby, editor of Brew Your Own magazine, take a look at the results of the BYO-BBR Collaborative Experiment testing the effect of racking to a secondary fermenter.

Mark Emiley of the Washington Homebrewers Association gives us a preview of the Seattle American Homebrewers Conference and tells us what Sasquatch would drink.

Craft brewing pioneer Jack McAuliffe shares the story of his founding America's first microbrewery - New Albion of Sonoma, California.

Kevin Cullen and Paul Mech of Discovery World in Milwaukee, Wisconsin tell us about their program to bring ancient brewing recipes back to life.

We continue our series on the emerging local beer scene in northwest Arkansas with a visit to Tanglewood Branch Beer Company and owner J.T. Wampler.

Andy Sparks talks about his new eight-gallon bourbon barrel and his plans for the first beer to go inside it.

Home Brewer Kim Odland from Norway has brewed a beer with an enormous amount of hops added at the end of the boil. Brad Sturgeon from Monmouth College puts it through his lab to look at its IBUs.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some more barrel-aged sour beers with blended ingredients. Also, Kyle Clark reports on Wisconsin homebrew legislation.

Brewer Sean Terrill joins us to share the results of his experiment comparing step mashing and reverse mashing in producing fermentable worts.

Chris Colby, editor of Brew Your Own magazine, joins James to launch the BYO-BBR Collaborative Experiment on secondary fermenters. They also talk about trimming time off your all grain brew day.

The Mad Fermentationist, Michael Tonsmeire, and fellow brewer Nathan Zeender share some barrel-aged sour beers with blended ingredients.

Home brewer Bob Stempski shares his technique for infusing vodka with hops to explore different varieties and add some punch to homebrew and commercial beers.

James and Chris Colby, editor of Brew Your Own magazine, go over the results of the BYO-BBR Collaborative Experiment on kettle trub in the fermenter.

Ottawa, Canada home brewer Pete Hickey joins us to tell us how he brews in the extremely cold Canadian winter.

It's a trifecta: We have a triangle test of a fermenter experiment, sample our Zombie Apocalypse beer, and hear about brewing on a frozen Wisconsin lake.

Home brewer Patrick Bresnahan shares his bourbon stout experiment, trying to find the proper amount of bourbon to add to the beer.

Home brewer Christopher Owen shares the Belgian yeast experiment he conducted with the Louisville, Kentucky LAGERS club.

Jesse Core of Core Brewing in Springdale, Arkansas, tells us about his jump into pro brewing.

Matt Becker of New Brew Thursday shares his experiment brewing and blending beers made with commercial and homemade sour culture blends.

Chris Colby, editor of Brew Your Own magazine, starts the year off with a new collaborative experiment and tips on tweaking your process.

James and Steve read letters from listeners about batches of brew that didn't go the way they had been planned.

Brewers Kasey Loman and Jen Royer invade the home of non-brewers and brew up a batch of beer.

Andy Sparks shows off his home brewery in progress: a remote-controlled, high-tech electric dream machine.

James and Chris Colby, editor of Brew Your Own magazine, go over the data from the experiment comparing different fermenter types.

James and Steve read listener recommendations about software designed to better your brew.

Sadhaka Rajanatha of Kauai's Hindu Monastery shares some 17-year-old mead and his experiences as brewer for his fellow monks.

Chris Colby, editor of Brew Your Own magazine, fills us in on the technique of mashing with all your brewing water and not rinsing.

A behind-the-scenes look at the Basic Brewing Video episode, where James and Steve brew a watermelon wheat beer using only watermelon juice as the brewing water.

Home brewer Ken Valley shares beer that he allowed Mother Nature to innoculate instead of pitching yeast.

James heads to Hattiesburg, Mississippi to cover the second annual Outlaw Homebrew Competition at the Keg and Barrel brewpub.

James and Andy enjoy good conversation, weather, and beer with Phillip Lamb, who shares information on French Brewing.

Chris Colby, editor of Brew Your Own magazine, helps us launch the next collaborative experiment comparing the performance of different fermenters. Also, the roots of lager yeasts.

Adam Draeger of the Yak and Yeti brewpub in Arvada, Colorado, joins us to talk about his journey going pro and his techniques of adding fruit to wheat beers in a weekly feature at his pub.

James sits down with Andy Sparks and Dave Johnson to talk about canning wort for starters as the pressure cooker steams in the background.

James and Steve catch up on email and find a missing gem from Club NIght at NHC - Chickenuts.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender join James and Andy to sample homebrew Saison and talk about how to brew it.

Brad Sturgeon is back to answer questions about his experiment to find the IBU ceiling and to unveil further results.

Chris Colby, editor of Brew Your Own magazine, shares his experiences touring breweries and beer places in Belgium.

Dr. Brad Sturgeon of Monmouth College shares an experiment to try to find the top limit of how many IBUs can fit into a beer.

James, Steve, and Andy are joined by Danny Seeton and Matt Anderson, who have brought a yeast experiment to San Diego from north of the border.

Chris Colby, editor of Brew Your Own magazine, and Sean Terrill, head brewer of Silverton Brewing Company, help James examine the results of the latest collaboration experiment.

Zot O'Connor shares his experiment priming cider with different priming sugars. Helping us to judge the results are members of WAHA and a special surprise guest.

Members of the Hangtown Association of Zymurgy Enthusiasts (HAZE) of Placerville, California share their experiment comparing three hop varieties' flavor and aroma characteristics.

Vinnie Cilurzo, founder of Russian River Brewing and inventer of the double IPA, takes us through his trek from home brewer to innovative pro.

Will glassware affect the character of your beer? Chris Colby, editor of Brew Your Own magazine, joins James and Steve to investigate.

James and Steve taste the results of home brewer Dave Scheuing's experiments with mead, cyser and different yeasts.

Home brewer Don Osborn shares two beers that were brewed only using Brettanomyces strains to ferment. Don also talks about mashing in the evening and brewing the next morning.

Desiree Knott of High Gravity in Tulsa tells us about her quest to brew the perfect gluten free beer.

Sean Terrill returns to share the results of his efforts to refine the post fermentation refractometer correction formula and tells about his new job, brewing in thin air.

Jan Halvor Fjeld, this past year's Norwegian home brewer of the year, talks about his home system and shares a pale ale experiment.

Chris Colby, editor of Brew Your Own magazine, helps James launch two new collaborative experiments and talks about Scandinavian beers.

Frank Clark of Colonial Williamsburg joins us to talk about the state of beer and brewing in Colonial United States.

Home brewer Paul English shares his experiment comparing beers brewed with five different base malts and no other grains.

Home brewer Kai Troester continues a two-part discussion on pH in brewing by taking us into the mash tun.

Home brewer Kai Troester begins a two-part discussion on pH in brewing by starting with the basics.

Andy Sparks and the Mad Fermentationist, Michael Tonsmeire, share their homebrew Berliner Weisse beers and talk about brewing the nicely tart ales.

James is joined by Chris Colby, editor of Brew Your Own magazine, along with home brewers Kai Troester and Zot O'Connor, as they look at the results of the starch test collaborative experiment.

James and BYO Editor Chris Colby get together to chat about different ways to keep your lagers chilly during fermentation.

AHA Director Gary Glass brings us up to date on legislation across the country dealing with our favorite hobby. Gary also talks about the upcoming National Homebrewers Conference in San Diego.

Home brewer Charles Hoffman and James conduct an experiment comparing the effects of different mash times on a single recipe. Chris Colby and Kai Troester help interpret the results.

Chris Colby, editor of Brew Your Own magazine, and James invite you to take part in Collaborative Experiment Seven. Also, Steve Wilkes joins James to talk cider, lagering, and other homebrew business.

Home brewer Darnell Brawner shares the results of an experiment testing whether preheating grain with strike water is beneficial.

James talks with Chris Colby, editor of Brew Your Own magazine, as they examine the data from the sixth BYO-BBR Collaborative Experiment.

Home brewer Adam Draeger shares his experiment comparing blueberry extract against real blueberries for flavoring a wheat beer base.

In a presentation recorded in Melbourne, Australia, Thomas Kraus-Weyermann from Weyermann Malts gives background on the malting process and its products.

James and Steve enjoy a vertical tasting of end-of-the-year holiday barleywines, starting with the present and ending in 2007.

Michael Tonsmeire, the Mad Fermentationist, and Nathan Zeender continue their visit with an update on their barrel aged beers.