Malcolm Frazer, contributor to Brulosophy.com, shares his experiment brewing a dry Irish stout with water chemistry suited for stouts and for pale ales.

Mark Jockers from Clean Water Services and Jeremie Landers from the Oregon Brew Crew talk about a challenge in Portland using treated effluent to brew beer.

Homebrewer James Sites shares two tasty brews that are blends of sour beers and ciders with fruit.

Three ginger-infused beers: Half-pound half-boiled ginger beer from Steve Wilkes, ginger-wasabi beer from homebrewer Dan McCarthy, and Soulless Ginger from Apple Blossom Brewing Company.

James and Steve sit on the porch and evaluate two experiments: US 05 vs Nottingham yeast and the effect of a 30-minute boil on an all grain pale ale.

Chris Colby, editor of Beer and Wine Journal, joins James to reveal the winners of our Homebrew Heroics contest.

Marshall Schott of Brulosophy returns to the podcast to share two experiments: brewing water chemistry and hybrid lager fermentation.

Nathan Traw, brewer and distiller at Core Brewing and Distilling, takes us through the distillation process, and Jesse Core talks about his company's progress.

Chris Colby, editor of Beer and Wine Journal, talks about how to assess suspicious beers, and Gary Glass, director of the American Homebrewers Association, helps us introduce a contest to give away two free registrations to this year's National Homebrewers Conference.

Homebrewer Ryan Leamy from Vermont talks about making maple wine and maple beers and gives us some background on where maple syrup comes from.