James brews up a split batch of a very simple cider, spiking half of it with cinnamon whiskey.

James brews up a big, dark Belgian-inspired beer for the holiday season and pairs it with a special sweet surprise from the oven for Steve.

James uses Vienna malt from Wyoming to brew a simple, delicious SMASH beer with Kolsch yeast.

James uses bourbon from Wyoming to add a bit of flavor and depth to a tasty easy-to-brew stout.

James and Steve taste a beer that was bottled with brettanomyces six months ago to see how the flavors are developing.

James uses a Kveik yeast strain from Bootleg Biology to ferment a hoppy IPA at 90F (32C) on his front porch.

James uses kveik yeast to put a twist on an ancient style from Finland that uses no hops and no boil.

Steve steps into no-chill brewing with this dry-hopped amber ale brewed at his shop on Big Brew Day.

James brews up a tasty brown session beer based on a classic British style, using no-chill with dry hopping in the fermenter.

James ferments Kveik yeast from Bootleg Biology at high temperature to see if it ferments as cleanly as expected.