This week's episode of The Session features brewmaster Matt Potts and cellarman Mark Tilley of Destihl Restaurant & Brew Works. With two Illinois locations, Destihl has been attracting attention for their un-blended series of sours, as well as the more than 50 styles of house beers on tap at their brewpubs throughout the year. The show goes on to cover hops utilization in the whirlpool, an interview with Jeff O'Neil about his recent transition to New York's Peekskill Brewery, and some great calls for DOTW.