Steve responds to a challenge from James to make something tasty with some sweet sorghum syrup.

James uses Maris Otter liquid extract along with steeping grains and home roasted coffee to brew a chewy, dark coffee beer.

James and Steve sample two meads made from one small batch. One is plain and sparkling, while the other has natural peach flavoring added.

James and Steve sample a refreshing American Pale Ale brewed with a late-boil addition of grapefruit juice.

Steve adds a bit of beechwood smoked malt to a traditional English style to bring a little campfire to the party.

James brews up a Belgian-inspired beer with sweet sorghum syrup and takes us on a field trip to Cane Hill, Arkansas, to see how they make it.

James splits a batch of porter to add coconut and chocolate flavors along with ancho and cinnamon.

Steve Wilkes gives us a personal tour of his brand new LHBS, Steve's Brew Shop.

James and Steve taste tart low-gravity beers soured with probiotics and flavored with tart cherries, mango, and peaches.

James and Steve show their technique for ditching the bottling bucket when packaging small batches of beer.