Steve brews up a delicious high gravity beer in time for the holiday season and shows us the grains that make this beer special.

James and Steve sample a split wort batch of beer fermented at 68F (20C) and 90F (32C) with Loki from Imperial Organic Yeast.

James turns a collection of hops left over from hop sampling experiments into a super easy delicious pale ale with no boil time.

James tries his hand at brewing a 2,000 year old beverage and conducts an experiment comparing bread yeast with German wheat beer yeast.

James carries on the tradition of brewing a beer with a monster cereal. This one goes a little sour with Boo Berry and Rakau hops.

James uses enzymes in an attempt to lower the final gravity of a pale ale to imitate the dryness of "brut" beers.

James brews up a tart and tasty beer on his porch in the heat of the summer with yeast from Lithuania, by way of a listener in Denmark.

James puts a more modern twist on a recipe shared by Ed Nicholson four years ago using homegrown habanero peppers in a tasty hot sauce.

James and his son, Drew, share a beer they brewed together. Steve and his son, Chase, help sample on the patio.

Following success with his Rosemary IPA, James brews another eclectic IPA with cucumber and Meyer lemon.