Season 3 - Episode Guide

Michael Ferguson visits captain Lawrence Brewing in Elmsford, NY to make barrel aged sour peach ale. Then Michael cooks and pairs at Restaurant North in Armonk, NY, where the only beer they've ever had on draft is Captain Lawrence.

Michael Ferguson visits Jester King Brewery in the Texas hill country, where the specialties are farmhouse ales and barrel aged sours made with yeast and bacteria harvested right outside the brewery. And then Michael hosts a pairing dinner at Austin's Snack Bar restaurant, where a great chef uses Jester King in the kitchen.

At Great Divide Brewing Company in Denver, host and master brewer Michael Ferguson helps head brewer Taylor Rees brew a Peach Grand Cru, in an unusual setup that involves moving grain into the mash tun by forklift. Also, a beer braised banh mi sandwich, and food and beer pairings.

Michael Ferguson visits Carton Brewing Company in New Jersey, where many beers are based on food - from ravioli to trail mix.

At Stone Cellar Brewpub in Appleton, Wisconsin, host and master brewer Michael Ferguson helps cask blend a Wee-Heavy Scotch Ale in bourbon barrels; and Michael helps make sugar candy for a Belgian Dubbel. Also, making elk osso buco with beer, and food and beer pairings.

Michael Ferguson takes a deep dive into the New York city craft beer scene, from brewpub, to bottle share, to historic beer beer.

At Harpoon Brewery in Boston, host and master brewer Michael Ferguson gets an inside look at their R&D process, joining a panel to sample beers that might – or might not – make it. Also, Michael helps brew an oyster beer and helps make beer pretzels. And, food and beer pairings at Legal Seafood.