Basic Brewing Radio

Ray Daniels introduces us to the Cicerone program, which is designed to educate beer servers and sellers. Also, Ray talks about education opportunities for home and professional brewers.

Home brewer and home baker John Owen talks about the similarities between baking and brewing and tells us how to make sourdough bread from scratch.

Andy Sparks and Steve Wilkes join James on the patio to brew a partigyle session with leftover ingredients.

In this low-maintenance holiday episode, we share your brewday mishaps to live, laugh and learn.

Peter Ausenhus of Worth Brewing Company in Northwood, Iowa talks to us about how he's running a professional brewery with homebrew-scale equipment.

Chris Colby of Brew Your Own Magazine fills us in on the hop situation and gives us tips to make it through to better, hoppier times.

Benjy Edwards of Columbus, Ohio teaches us about cask conditioning and how we can make Real Ale at home.

Bob Taylor of Anchorage, Alaska shares his knowledge of sake and how he makes it at home during long Alaskan winters.

Chris Colby of Brew Your Own magazine walks us through his process of making big beers by putting wort back through a second or third mash.

Garrett Marrero of Maui Brewing Company tells us about brewing in paradise and lets us in on how a couple of his wonderful beers are brewed.