We talk to home brewers Vickie Watson and Ken Dollar from Mississippi, where home brewing is illegal. We also talk to Mazen Hajjar, owner of the first brewpub in Beirut, Lebanon.
James and Andy get brewing tips from Jake O'Mara from Odell Brewing Company and Taylor Rees and Alan Johnson of Great Divide.
In our first episode back from the Great American Beer Festival, we talk to the winners and runners up in the Sam Adams LongShot competition.
James and Andy sit on the deck, talk about how to take care of homegrown hops at the end of the season, and answer some listener e-mail.
Steve Mazylewski, brewer at The Hog Haus in Fayetteville, Arkansas, sits down with James and Steve to sample his Oktoberfest, Pumpkin Spice Ale and IPA.
Andy Davison, chairman of the Australian National Homebrewing Conference, talks with us about preparations for their inaugural event. Also, Brett Joyce, president of Rogue tells us about their venture into growing hops.
Chris Colby, editor of Brew Your Own magazine, explains the process of sour mashing. Whether you're adjusting pH or making a sour beer, Chris says sour mashing is easy to do.
Home brewer Kai Troester explains the concept of attenuation, the factors that affect it and how we can test the attenuation potential of our wort.
Home brewer John Chubick of Bloomington, Illinois joins us to talk about his homebrew hop dryer, stir plate and temperature controller.
James and Andy try out one of the hop stretching methods explained by Chris Colby on the previous show: steeping hops in a French press coffee maker.
Chris Colby, editor of Brew Your Own magazine, explains some tips on how to get the most out of our precious hops. Also, how to use a French press coffee maker in the process.
Home brewer and coffee roaster Scott Koue of San Francisco joins us to talk about roasting our own coffee. Home roasted coffee can add more creative control into home brewed coffee beers.
This is Fred Johnson's paper comparing fermenter shaking vs aquarium pumps for wort aeration.
Scientist and home brewer Fred Johnson of Apex North Carolina shares his experiment comparing fermenter shaking against aquarium pumping for aeration. Also, advice for cleaning Better Bottles.
We sit down with Mike Dewey of Mt. Carmel Brewing Company in Cincinnati, Ohio - a commercial home-based brewery.
Chris Colby of Brew Your Own Magazine explains the Belgian technique of turbid mashing, which makes the most of limited mash tun space.
Our National Homebrewers Conference coverage from Cincinnati concludes with an interview from Randy Mosher. Randy talks about Belgian beer history and culture he found in a rare book.
Our National Homebrewers Conference coverage from Cincinnati continues. We have interviews with Ant Hayes, Greg Doss, Ray Daniels, Ken Schramm and Craig Ballenger.
Steve joins James as they begin their collection of interviews gathered from experts at the National Homebrewers Conference in Cincinnati. This week: Dave Wills, Michael Ferguson and Chris White.
Jim Koch, founder of the Boston Beer Company, gives an inspiring keynote address to the National Homebrewers Conference in Cincinnati.
James and Steve read letters from listeners with tips on how to brew greener and cheaper.
Mike Lozano, home brewer and mead maker from Aurora, Colorado, takes us through the basics of mead making from the ground up.
Michael Tonsmeire, the Mad Fermentationist, shares three beers that have had hops added in "non-traditional" schedules.
Tired of looking at those dandelions in your yard? Home brewer Don Osborn tells us how to put them to good use in the fermenter.
Gary Vaynerchuk of Wine Library TV brings the thunder to BBR and gives us his perspectives on the art of tasting as he samples homebrew.
Chris Colby, editor of Brew Your Own magazine, answers questions from listeners about growing hops in containers and other home growing issues.
James and Steve sit down with the head brewer of the largest brewery in Oklahoma to share beers and tips on how to brew better beers.
This is Brad Sturgeon's paper showing effectiveness of colored glass on absorbing light harmful to beer.
Chemistry professor Brad Sturgeon of Monmouth College explains the science behind beer skunking and what kind of glass is best to protect against it.
Matt Kirkegaard, editor of Beer and Brewer Magazine fills us in on the state of the hop harvest in Australia and tells us about the beer and brewing culture in his part of the world.
