Homebrewer Brent Langdon shares his experiment comparing hops added at 30, 20, 10 and zero minutes in the boil.
Adam Ross of Twin Span Brewing in Iowa shares an Oyster Stout, a Brut IPA with Wine Must, a Hoppy Maibock, and a big Belgian-style Quad.
Adam Ross of Twin Span Brewing in Iowa introduces us to two examples of beers that are inspired by brewing before prohibition.
Listener Dansey Nickel sent us three water profiles to try in the Malt Sampler recipe – malty, bitter and balanced. Can James and Steve taste the difference?
Jake Gorton, brewhouse manager and packaging director of Groennfell and Havoc Meaderies, shares five techniques to use wild microbes to ferment honey.
Jeff Hollander, CEO of Hairless Dog Brewing Company, talks about brewing a beer with craft character and no alcohol.
Chris Colby, author of How to Make Hard Seltzer and The Homebrew Recipe Bible, talks about his favorite beers to brew as the weather warms up.
Homebrewer Johannes Fahrenkrug ads a twist (or maybe a zip) to brewing with sous vide by mashing inside Ziplock bags.
Chris Hodge of Oregon Fruit Products answers listener questions about using fruit purees in beer and mead.