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Kyle and Greg Stelzer join me from 24 Hour Hops where they are growing hops year-round in greenhouses in Arizona and providing wet hops to home brewers!

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

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Dr Charles Bamforth joins me to discuss ensuring quality in beer and how it applies to both professional and home brewing.

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

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This week Randy Mosher joins me to discuss cutting edge research into beer sensory perception and how our brain uniquely perceives and distorts the flavor, aroma and taste of beer.

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

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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.