James and Steve poach fruit in a blackberry beer, hoppy cyser and molasses mead using the sous vide technique.

Steve uses his High Gravity electric brewing system to cook up a delicious sous vide steak and pairs it with a very tasty hopped cyser.

James and Steve sample a kettle-soured beer made of malted rye and brewed to show off the flavor and aroma of Simcoe hops.

Steve helps James sample two English-inspired session beers brewed with malted rye to maintain mouthfeel while reducing alcohol.

James brews up another incarnation of his Rye Wit – this time with Nelson Sauvin hops. Steve puts his new High Gravity electric BIAB system to use for a tasty ESB.

James heads to New Zealand to check out the hop fields and production facilities in the Nelson region.

James uses his oven and some patience to turn Vienna malt into a homebrew version of crystal malt. Steve helps sample a beer made from it.

Steve answers James' challenge to make a cocktail out of a sweet mead by creating a tasty Manhattan.

Steve makes vermouth from his homemade wine and uses it to serve up a very tasty vodka martini.

James and Steve square off in a challenge to brew with northwest Arkansas molasses.