basic brewing

James puts an Asian twist on a Clamato-based Canadian favorite mixed drink. Look out, Bloody Mary!

Steve combines a burnt honey mead with a Belgian-inspired beer to create a big, delicious braggot.

Steve uses muscadine fruit and table sugar to make a deliciously light and drinkable country wine.

James and Steve compare a nicely hoppy Pale Ale from a force-carbonated keg and a sugar-primed bottle.

Steve uses corn masa to lighten up the body and flavor of a crisp and delicious cream ale.

Steve takes a malty approach to an American IPA with toasty notes and a hint of brown sugar flavor.

James brews a very quick and tasty extract Saison with holiday flavors coming from Belgian yeast.

Steve uses a hint of maple syrup to bring some Canadian inspiration to a golden lager-ish beer.

Steve shares a deliciously roasty stout named in honor of his dog to take us into cooler weather.

James uses broken sake rice pieces along with yuzu and ginger flavors to craft a deliciously drinkable Japanese-inspired lager.

Adam Ross of Twin Span Brewing shares a flight of three beers that are light in character and quick to produce.

Homebrewer Mitchel Jensen shares some of his hop freezer bounty as we compare Zappa, Bergamot, and Experimental 25.

Steve has his hands across the waters as he puts a slight American twist on a traditional English-style Pale Ale.

We dig into the archives to find excerpts of shows that featured Jack McAuliffe, the founder of modern craft beer, who passed away this past month.

James responds to the Mash Your Luck challenge by brewing a big double-mashed lager with almost a pound of UK Harlequin hops.

James heads to Tulsa to taste the results of the Mash Your Luck challenge with members of the Fellowship of Oklahoma Ale Makers.

Homebrewer Scott Housel answers the Mash Your Luck challenge with three beers that share common ingredients - two share the same yeast, and two share the same mash.

The usual suspects sample single-hop beers brewed with Crystal, US Delta, and Zythos hops.

The cast of characters from this past week sticks around to sample James' Canada Maple Lager and his Mash Your Luck UK Triple IPL.

After a long hiatus, James and Steve share a Hop Sampler (Nugget, Harlequin, Cryo Pop) with regulars from the Recipe Development and Mash Your Luck shows.

Steve Wilkes joins Detlef Koertge and James to evaluate the results of their experiment comparing different equipment and mash schedules to brew a Helles.

James is joined by Greig McGill of Brewaucracy and Adam Ross of Twin Span Brewing as they share their thoughts about the Craft Brewers Conference.

James heads to Tulsa for a meeting of the Fellowship of Oklahoma Ale Makers (FOAM) as they spin the wheel for Mash Your Luck.

Homebrewer Detlef Koertge enlists James' help to design an experiment testing whether his elaborate step mashes are worth the effort.

Scott Housel meets the Mash Your Luck challenge with a big, hoppy American Amber Ale. He also rolls the dice again for another round.

James heads to his hometown of Hot Springs, Arkansas, to sample sake at a national gathering of sake brewers.

Steve shares a delightfully drinkable session-ish mead made from New Mexico honey, tart cherry juice, cacao nibs, and saffron.

Homebrewer Allan Debertin talks to us about brewing a beer with maple sap and how he uses low-tech brewing techniques to deal with the chilly Canadian temps.

Chris Colby joins James to suggest some deliciously drinkable beer styles to take us into warmer weather.

Steve brews up a tasty, traditionally-hopped pale ale with a little something extra.

James seeks help from Matt Giovanisci of Brew Cabin and Swim University and Josh Secaur from Gambit Brewing to formulate two lagers - one small and refreshing, the other giant and hoppy.

Dr. Scott Lafontaine and Dr. Christian Schubert from the University of Arkansas talk about their research using rice to improve the character and efficiency of non-alcohol beers.