Chris Colby of Brew Your Own magazine tells how we can turn seed into malt in our own kitchens.

We travel to Kansas City, Missouri (actually Olathe, Kansas) to attend the 24th annual homebrew competition of the Kansas City Biermeisters.

It begins again! We employ five different yeasts to see how they ferment and flavor five small mead batches.

Adam Avery from Avery Brewing in Boulder, Colorado lets us in on some of the behind-the-scenes details of brewing "Collaboration not Litigation Ale" with Vinnie Cilurzo of Russion River Brewing.

Amelia Slayton from Seven Bridges Cooperative joins us to tell us about brewing with organic ingredients and why we should consider it.

We head to Boulder, Colorado for a tour and tasting at Redstone Meadery. You've seen us make mead, now see how the pros do it.

David Myers from Redstone Meadery gives us a preview of the upcoming International Mead Festival in Denver. David also has some advice for our upcoming multi-batch mead experiment.

Researcher Dr. Jay Gottfried explains how the sense of smell works and how a study he's conducting may help us to improve our brews by being able to smell more accurately.

We talk about three ways to get a smoky flavor into your homebrews, and Steve whips up a smoked salmon pasta with a mouth-watering appetizer.

Connie Rieper-Estes and Leigh Nogy from Dark Hills Brewery talk with us about brewing gluten free beer at home and their dream of founding a commercial gluten free brewery.