Season 3

In the series premiere, James Watt and Martin Dickie investigate the San Diego craft brew scene with the help of Stone Brewing Co. In their quest for the ultimate San Diego IPA, Martin and James decide to brew their own, using kelp that the guys harvested themselves off the San Diego coast, and the world's hottest chili pepper, which grows in San Diego. And if that weren't enough, they create this concoction while traveling on Amtrak's Surfliner train round trip between San Diego and Los Angeles. Stirring boiling beer while going 70 miles an hour on a rickety train track up and down the California coast--what could go wrong?

James and Martin travel up the California coast to San Francisco on a quest to capture the spirit of its famous fog by working it into a beer. But they don't want to brew just any beer, they want to create the world's first vaporized beer! Find out whether inhaling beats drinking when it comes to craft beer.

Crafting the ultimate American beer is next on James and Martin's short list! The pair heads to the most American city they know of in the United States--Philadelphia, Pennsylvania. They're challenged to brew an ale the colonial way like the founding fathers, using old-fashioned whole flower American hops rather than pellet hops, corn instead of barley and even stone grinders! Plus, America thrives on independence, so James and Martin are on the hunt for an ingredient which will honor the country's freedom. The only thing left is finding a venue to host their special brew on the Fourth of July!

Wake up, Washington State! James and Martin are rolling into Seattle to brew the world's most caffeinated beer. Their mission is to brew a big, bold, chocoloate-coffee imperial stout--off shore. They'll be in need of transportation--and nothing's better suited than the top deck of the Bainbridge Island Ferry!

In the mountains of Colorado, James and Martin team up with beer-loving Dale of Dale's Pale Ale to invent the best wild west beer. Their plan is to harvest the light of the sun, the desert flavor of the prickly pear cactus and the country flavor of smoked meat into a pale ale. Plus, there's no better way to infuse cowboy spirit into their brew without fully embracing life on a farm!

Portland, Oregon, has a unique personality that calls for a unique beer. That's no easy task in a town that's home to 60 craft breweries and world-renown hops. So what do you say we cut out the hops entirely? James Watt and Martin Dickie enlist the help of Ben Kehs from Deschutes Brewery and urban forager Becky Lerner to brew a Berliner Weiss like no other. Our mad scientists combine locally foraged scotch broom, yarrow and raspberries for a sweet and tart concoction brewed on the Willamette River. That's right--they cast off on a day-long voyage aboard a custom-built raft-brewery to infuse some extra authenticity into their brew. Along the way, they convert some craft beer virgins, teach you how to booze up brunch and even make time for a skinny dip. Here's to Portland!