James and Steve sample the speedy Mosaic Pale Ale from last episode, and James shows a speedy way to brew a six-pack of all grain beer.

James and Steve brew up a delicious six-pack IPA in less than an hour, from start of brewing to end of cleanup.

James and Steve dissect a homebrew keg and talk about cleaning and replacing important parts.

James shares a pineapple saison that he brewed, and Steve cooks up a seafood stir fry to pair with it.

James and Steve taste a very simple mead made from local honey that would be great for first-time mead makers.

James and Steve scale up a favorite from the past - a strong beer made with fruit and spices from a fruitcake recipe.

James and Steve share a blended braggot, and Steve cooks up a creme brulee based on milk stout ingredients.

James and Steve celebrate Thanksgiving by tasting amazingly hot chili pepper jelly sent in by a viewer.

James steps up his small batch Mole Stout into a full size batch, and Steve uses it to cook up amazing chili with posole and rellenos.

James and Steve bring two worlds together in real time: beer and mead.