James and Martin pick up ingredients from local establishments in the Durham, N.C., area, then concoct a high-calorie beer with the help of Fullsteam's Sean Lilly Wilson.

James and Martin visit Revolution Brewing in Chicago, where they team up with the craft brewery's managing partner Josh Deth to create the "greenest" beer ever for Saint Patrick's Day.

Anthony Gibson of the Tenaya Creek Brewery in Las Vegas helps James and Martin craft the world's most expensive beer.

Sam Calagione from the Dogfish Head Brewery helps James and Martin attempt to create a brand new beer while racing in the back of a truck at Dover Speedway.

Ska Brewing co-founder Dave Thibodeau works with James and Martin to craft an "ancient beer" that hasn't been made in centuries.

In an RV in Northern California, James and Martin make impromptu craft pairings with campfire food and create the ultimate collaboration beer with the help of a local professor, known as the "Pope of Foam."

James and Martin visit Hawaii and create a sugarcane and coconut flavored "Hot Lava Rock" beer, based on the lifestyle and history of Maui.

Andy Klein of the Alaskan Brewing Co. helps the guys concoct a survivalist beer; James and Martin create their beverage in an ice cave, using glacier water and spruce tips as ingredients.

James and martin create a revival beer in New Orleans; building a mobile brewery on the back of a fan boat.

James and Martin captain two teams of Los Angeles home brewers in a competition to create the best new boundary-pushing beer.

James and Martin return home to their very own Brew Dog Brewery in Aberdeen, Scotland to revive the ghost of a dead Scottish beer.

James and Martin head to Brooklyn, the craft beer epicenter of the East Coast, and team up with entrepreneurial home brewers Stephen Valand and Erica Shea of the Brooklyn Brew Shop as well as modernist chef Wylie Dufresne to create the ultimate Big Apple Beer.

A night of drinking in Louisville with Sean Patton and Jay Larson of "Best Bars in America" inspires James and Martin to brew a beer that tastes like the signature drink of the Kentucky Derby, a mint julep.

James and Martin are in Germany, where they’re teaming up with old friend Greg Koch, who is poised to open Stone Berlin, the first ever American craft brewery to land in Europe. The three craft beer pioneers join together again to celebrate one of the world’s most renown beer cultures while rocking the establishment by brewing a beer that flies in the face of one of the country’s most archaic laws.

James and Martin head to Vancouver, British Columbia to craft the perfect apre`s-ski beer, a piping hot- chocolate beer brewed in Whistler. Partnering with Vancouver's Main Street Brewing Company, the guys take advantage of Whistler's many high-adrenaline activities, and take their brew on the ultimate winter sports adventure.

James and Martin head to Grand Rapids, Michigan and take advantage of the icy, sub-zero temperatures to brew a potent, ice-concentrated Eisbock with craft beer giants Founders Brewing Company. And what better place to brew an Eisbock than 15 feet under a frozen lake.

When James and Martin head to the land of beer legend, Belgium, it's with a very special goal in mind: to become honorary Belgian brewers and assemble the greatest six pack on the planet. Armed with a mission and two tiny European vehicles, James and Martin split up to discover the best of Belgium's craft beer scene while helping to create some of the world's most distinctive beers.

The heat is on in Miami, where James and Martin pay tribute to the city's infamous rum running history and brew a rum barrel aged beer while traversing the waterways outside of Miami Harbor.

James and Martin head to Music City to brew a beer inspired by Nashville's legendary music scene. The guys team up with Tennessee Brew Works and use music to power their brew system.

James and Martin head south of the border to experience the adventurous side of the Baja Peninsula. In the spirit of the Baja 1000, the wildest, most outrageous off-road race on the planet, the guys brew an equally outrageous beer, using sea urchin and peyote skins and serving it up Michelada style.