08-19-21 – Forms of Fruit
Adam Ross of Twin Span Brewing presents the pros and cons of a long list of different forms of fruit for use in brewing.
08-12-21 – The Science of Kveik
Dr. Matt Winans, R and D Scientist at Imperial Organic Yeast, answers questions about traditional Norwegian farmhouse yeast.
08-05-21 – Beer Yeast Meads
Steve shares three delicious meads he made this past year with different strains of yeast typically used for brewing beer.
07-29-21 – Core Barrels, Seltzers, and Canned Cocktails
Steve and James pay a visit to Core Brewing in Springdale, Arkansas, to sample some big barrel-aged beers, refreshing hard seltzers, and ready-to-drink cocktails.
07-22-21 – Creature Craft Soda
We talk to Kim Welch of Creature Craft Soda in Joplin, Missouri, about her innovative kombucha, water kefir and other delicious fermented products.
07-15-21 – Water Profile Sampler – 100 Percent Wheat
James and Steve taste wheat beers with malty, bitter, and balanced water profiles. They also add a fourth with filtered tap water.
07-08-21 – The “Perfect” NEIPA
Matt Giovanisci of the Brew Cabin YouTube channel talks about his three-year quest to brew his perfect example of a New England IPA.
06-24-21 – Biotransformation and GM Yeast
Scott Janish, author of The New IPA and co-founder of Sapwood Cellars, talks about new genetically-engineered yeast strains designed to unlock more hop flavor and aroma in beers.
06-17-21 – Five Honeys, Five Meads
Meadmaker Tim Leber takes James and Steve through a tasting of meads made with five honeys: sweet clover, coriander blossom, carrot blossom, quince blossom, and mustard blossom.
06-10-21 – CERIA Non-Alcoholic and Cannabis-Infused Beers
Keith Villa, founder of Blue Moon Brewing and author of Brewing with Cannabis: Using THC and CBD in Beer, talks about his latest venture bringing cannabis products to brewing.