James and Steve don the least imaginative Halloween costumes to sample a pale ale brewed with pomegranate juice. They also revisit a 100% rye saison from a previous show.

James brews up a malty Scotch Ale, and Steve heads to the kitchen with special guest, Ed Nicholson, to cook up an amazing habenero hot sauce to pair with it.

James and Steve sample a pale ale fermented in a three-gallon plastic spring water jug.

James and Steve go camping with a Cream Ale bottled in aluminum bottles and fish tacos smoked on a grill.

Craft malting is on the rise. We visit a new craft maltster near Grand Rapids, Michigan, that uses very low-tech methods as a way to get into the business.

We explore Club Night at the National Homebrewers Conference in Grand Rapids, Michigan.

James and Steve take two different approaches to using rye and saison yeast to create some tasty beers - one using only rye as the malt.

James and Steve sample an experiment that compares two non-traditional yeast selections for the stout style.

James brews up a very simple and tasty lager, and Steve pairs it with homemade sauerkraut and other German fare.

James and Steve taste a stepped-up version of the speedy small-batch all grain stout from the previous episode.