Basic Brewing Radio

James and Steve get together to read 20 letters of brewing woe submitted by listeners.

Theresa McCulla from the National Museum of American History at the Smithsonian describes collecting stories and objects of American craft beer and homebrewing.

Casey Letellier from Ivory Bill Brewing talks about his strategy to move away from plain two-row to more interesting base malts.

James and Steve taste Hop Sampler 14 with accidental oxidation on one of the batches.

James talks to Mark Smith, alumnus of the Basic Brewing podcasts, and Head Brewer Will Sonneman about Natural State Beer Company, which opens soon.

Scott Janish, author of The New IPA - A Scientific Guide to Hop Aroma and Flavor, talks about hopping on the hot side for hazy, juicy beers.

James and Steve celebrate Halloween by tasting Hop Sampler number thirteen.

James samples offbeat and delicious beers in Little Rock with Rebel Kettle founder John Lee.

James visits with Grant Chandler, quality manager of Lost Forty Brewing, and samples beer from Arkansas' largest brewery.

Author and historian Maureen Ogle talks about the revision of her book documenting the history of the American beer culture and industry.

Homebrewer Ryan Deaver tells us about Tchoukoutou, a fresh, sour sorghum beer he discovered while living in Benin.