Chris and Kyle end the season by taking a trip Peachtree Corners to chat with Preston Smelt, Co-Founder and Head Brewer at Anderby Brewing. They chat about how they got started, how Anderby got it’s name, brewing techniques, beer trends, and of course sample some of their beers.

Seems like the long hot days of summer creeping into Georgia are taking their toll on the fellas, as they’re just straight getting a little wild now. On this episode, Kyle and Chris dive into some wild and spontaneous suds that all too often may be confused with sour beers. They kick it off with a truly local and pleasantly tart brew from Monday Night Brewing, see what all that yeasty air in Belgium can do, and finish by indulging in a bottle that was procured about as far out (domestically speaking right?) as the guys could have hoped to travel during a worldwide pandemic. Cheers!

This week Chris and Kyle travel back to where Beers Around the World started, London. We open up a fancy bottle of Vintage Ale from Fuller’s Brewery from Chiswick in West London. This 5 year old ale is best aged, Fuller’s says up to 10 years! Get ready for this incredibly tasty British treat.

Chris and Kyle head up Nort' for another round of Wisconsin beers. This time they add two new breweries to the show and bring back an old favorite. They start with a Milkshake IPA from Barrel 41 Brewing Co, then take a break from the IPAs with a Cinnamon Molasses Brown Ale from Kyle's home town brewery, Fifth Ward Brewing, then finish the episode off with a beer brewed in honor of Wisconsin's three MVPs from Milwaukee Brewing Company.

When you think about coffee in a beer, you typically think stouts. This week Chris and Kyle pop open three coffee infused brews that are lighter than stouts. From a coffee infused lager, to an Italian dessert cream ale, all the way to a Holiday salty treat. Grab a coffee mug full of beer and listen to the guys get buzzed on some caffeinated brewskis.

Let’s get weird! On this episode, Kyle and Chris decided to take try a few flavors combinations that are definitely lesser seen on the market these days. They start out with a corn lager collaboration straight out of Asheville, indulge on a sour cherry and yuzu-infused homage to the Tokyo Olympic games from a familiar brewery to the podcast, and wrap up with a seriously decadent IPA featuring coconut from Southern Grist Brewing in Nashville, an overdue newcomer to the show.

Beer is best enjoyed with good company, and that's exactly what this episode is all about! One of Kyle's long-time friends (and avid show listener), Jesse, joins the guys on the show as they dive into the world of craft beer boxes and drinking endeavors of the past. While Chris may be stranded without proper glassware, that doesn't stop them from enjoying some suds and discussing all things subscription beer boxes. Headed your way from a brewery near you: a Florida brew that blew us away, a "quality" New Mexican hoppy delight, and an absolutely boss porter from Poland.

On this episode of Heavy Hitters, the guys sip on a serious and beastly brew that Chris was able to haul back from while in Chicago recently. Technically a Strong Ale, Orin gets it's power from the fact that it is a blended beer both in terms or malt bill and aging. A powerful trick seldom seen in the craft beer world, it creates a combination that is out of this world. Join us as we dive into the mastery that Half Acre Beer has put together!

On this episode Chris and Kyle are sampling some desserts! They pop open a Strawberry Milkshake IPA, cut into a S’mores Cheesecake Cream Ale, and end with a piece of Dulce De Leche Cake Stout. Sit back and listen as they consume a large amount of sugar so you don’t have to!

On this episode, Chris and Kyle take a trip around the world to Belgium and the Netherlands to sip the beer of the monks, Trappist Ale. Trappist Ales are brewed by monks to help support and maintain their monasteries. With only 12 monasteries in the world there is a small selection to sample. Chris and Kyle crack one open from Westmalle and one from Zundert.