Home Brew

Steve Wilkes joins James as they play interviews with six homebrewers recorded at the National Homebrewers Conference in Orlando. Great tips and useful information.

Randy Mosher, author of “Radical Brewing,” talks with Steve Wilkes about pairing beer with food and cooking with beer. Randy says beer is a much better partner with food than wine.

James sneaks away from the family during his vacation to post a quick interview between Steve Wilkes and Ray Daniels on a treat to taste while brewing.

We hear from two homebrew experiments: William Tope, a high school student from Houston, Texas, delves into whether alpha acid levels of hops affect fermentation rates, and the Hot Side Aeration experiment continues with Brian Warren and John Holder.

We talk brewing water with Greg Noonan, author of “New Brewing Lager Beer” and other noted brewing books. Greg is also owner and brewer at the Vermont Pub and Brewery in Burlington.

We preview the National Homebrewers Conference with Gary Glass of the American Homebrewers Association.

Steve Wilkes joins James to talk about flavoring the Great Mead Experiment from the video side of Basic Brewing. James and Steve also answer listener e-mail.

We continue our look at the foundation of making beer at home: good equipment. In this episode, Andy Sparks helps us look at gear that goes beyond the absolute necessities.

We take a look at the foundation of making beer at home: good equipment. In this episode, Andy Sparks joins James to start with what is absolutely necessary to make an extract batch.

Tess and Mark Szamatulski, authors of Clone Brews and Beer Captured, help us make sense of the wide variety of hops and give us tips on the most effective hop schedules.