Archive for the 'Food' Category

04-26-18 Steve Mead Update

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.

04-19-18 JoCo Brown Ale and Gose Experiments

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.

04-12-18 Crisis Brewing

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.

04-05-18 Brewing Darker Beers

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

03-29-18 Prestonrose Farm and Brewery

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.

03-22-18 Beer Craft with Jon Finch

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.

03-15-18 RIS Collaboration

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.

03-08-18 DC Homebrewers Adjunct Experiment

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.

03-01-18 Hop Stand Temperature Experiment

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

02-22-18 SQZBX Brewery and Pizza Joint

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.