We compare Irish Stout and English Porter, the style review is Blonde Ale, and we talk about overly alcoholic beers.

In this episode we start to do style comparisons. We chose to compare and contrast Kolsh and Cream Ale in this first episode. We talk about the differences and similarities between the styles. We then pick apart Schell's firebrick while we look at...

In this episode of Brewnology we give you 5 tips for passing the BJCP online entrance exam. We then look at Dunkleweizen as our style of the episode, and we round things out with a discussion of yeast starters.

In this Special episode we evaluate and give critiques on another listener beer, Brent this episode is for you.

In this episode of Brewnology we talk about whether you should become a certified judge or maybe just be content to take a BJCP course for your own personal knowledge. We then take a look at Witbier with Hoegaarden Belgian Wit. Finally we have 2 short...

In this episode of Brewnology we tell you how you can doctor your own beers for sensory evaluation. We then look at Saison Dupont for our style evaluation. Finally we talk about logical brewery upgrade paths.

This episode is a special release, that we will look at publishing Monthly. As we get listener beers the plan was to incorporate them into the main show, but things end up running long. So if we get listener beers during a given month, we will...

In this episode of Brewnology we finish out our score sheet topic by talking a bit about how the scoring accuracy is measured, we then evaluate an Oud Bruin, we finish up by discussing tinctures.

In the 17th episode of Brewnology we cover what graders are looking at when they grade your perception on the judging exam. We then take a look at Scottish Export with Belhaven Scottish Ale. We round out the topics by discussing infections and...

In this episode we continue our in depth description of the 5 elements on a scoresheet that you are graded on, Feedback. Then we take a look at American Wheat with Bell's Oberon. We have a quick discussion about dry yeast before we delve into the...