Basic Brewing Radio

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.