The first episode in the series takes us to Belgium for an examination of the wonderful and idiosyncratic beer styles indigenous to that country. We’ll see just how the spontaneously fermented lambic is made, and attend a beer dinner consisting of dishes like filet of cod in a sabayon of Brugse Tripel beer and served with hop shoots and accompanied by Duvel ale. Sound appetizing? Save room for the wild rabbit simmered in Liefman’s Goudenband brown ale with a glass of Rodenbach Grand Cru.

A trip to Bavaria gives us a background on wheat beers and the Reinheitsgebot, or German beer purity law of 1516. A visit to the famed Kaltenberg brewery of Prince Luitpold of Bavaria is also in order, and the process behind brewing the delightful local specialties Rauchbier (smoked beer) and Steinbier (stone beer) are also on tap. Jackson is also on hand for the tapping of the first ceremonial keg that commences Oktoberfest in Munich.

Jackson visits another of the world’s classic brewing countries, the Czech Republic, for a tour of the brewery where the original Pilsner, Urquell, is brewed. Other stops include U Fleku, the ancient Czech Brewpub famous for its spicy dark lager, and Budweiser Budvar.

In the home country of Heineken, Jackson focuses on the smaller, traditional Trappist brewers and the upstart small brewers. Here we get an interesting glimpse into traditional monastic life and brewing.

Here you’ll accompany Jackson on a tour of the Anchor Brewing facility in San Francisco and explore the history of the company and lots of commentary from Anchor’s founder Fritz Maytag. A trip to the barley fields is included to see where beer comes from, and there are (naturally) a few brewery pit stops along the way.

Jackson visits the granddaddy of all beer festivals, the Great British Beer Festival in England. Along the way he stops by the legendary Bateman’s brewery for some background and great beer, and details their struggle for survival that almost wasn’t successful.