Steve shares a delicious partial-boil, short-length boil, no-chill kveik pale ale fermented at room temperature.

James uses Kveik yeast at basement temperature to brew a deliciously clean and drinkable Cream Ale.

James uses the intense summer heat to quickly ferment a hoppy beer with free stuff he got from Homebrew Con.

James uses a new hybrid yeast from Imperial Organic Yeast to brew a deliciously hoppy hazy beer.

James and Steve taste a beer from Ivory Bill Brewing in Siloam Springs, Arkansas, brewed with Kernza – the world's first perennial grain.

James takes up a challenge from Steve to brew a dessert beer inspired by a tasty lemony pie.

James makes a hop substitution in an IPA clone recipe to see how Simcoe differs from Centennial.

James works through a tricky kettle sour fermentation using Brettanomyces to jump start the process.

James toasts some malted rye in the oven to add some complexity to a malty lager style.

James and Steve add tinctures made with jalapeño, strawberry, and dark sweet cherries to a passion fruit pilsner.