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.

James uses passion fruit puree to tart up a clean Pilsner lager.

Steve combines honey, maple syrup, cider, and spices to make a big, delicious holiday beverage.

James uses a starter to revitalize an eight-month-old packet of yeast to brew a simple and delicious beer.

Steve goes back to basics to brew a deliciously malty traditional German style.