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This week Conner Trebour joins me to discuss making pumpkin beer for the Fall as well as holiday ale for the upcoming winter holidays.

You can find show notes and additional episodes on my blog here.

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This week Jake Keeler joins me to discuss the state of the US homebrewing industry and this year’s industry survey as well as how to make homebrewing fun again!

You can find show notes and additional episodes on my blog here.

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This week Gordon Strong joins me to discuss the new provisional BJCP beer styles including New England IPA, Burton Ale and Catharina Sours along with his travels in South America.

You can find additional episodes and show notes on my blog here.

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This week Chris Graham from MoreBeer joins me to discuss the wide variety of new fermenter options available to home brewers including everything from a simple bucket to a temperature controlled stainless conical.

You can find show notes and additional episodes on my blog here.

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This week Ron Pattinson joins me to discuss his new book called “Austerity!” about British brewing in the post World War II period from roughly 1945 through the 1960’s. Ron shares with us how breweries copied with many shortages in the post-war period.

You can find additional episodes and show notes on my blog here.

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This week Steve Piatz joins me to discuss how to make a low gravity session mead including mead nutrients, backsweetening and how to spice or accent your mead.  Using modern techniques, you can make a great session mead in as little as a few weeks.

You can find additional episodes and show notes on my blog here.

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Sean Paxton joins me this week to talk about beer and food pairings including hot sauce, BBQ and beer flavors in food.

You can find show notes and additional episodes on my blog here.

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Stan Hieronymus joins me this week to discuss cutting edge research into the role hop thiols play in creating fruity, tropical IPA flavors in beer.

You can find show notes and additional episodes on my blog here.

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Robert Keifer joins me to discuss brewing using gluten free grains including rice, mullet, sorghum, quinoa, and buckwheat.  Gluten free brewing has expanded greatly the last few years to aid those who may be sensitive to gluten in beer.

You can find additional podcasts and show notes for this episode here on my blog.

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Andrea Stanley from Valley Malting and Lindsay Barr from New Belgium join me to discuss recent advances in malt sensory analysis for beer brewing.

You can find additional episodes and show notes on my blog here.

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Randy Mosher, author of several top beer brewing books joins me to talk about hop biotransformations that occur during active fermentation as well as New England IPAs.

You can find additional episodes and show notes on my blog here.