Basic Brewing Radio

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.