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Rye Stout / Porter of the rising sun fermented with any kveik yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Spiced Wheat Beer all dried up fermented with hefeweizen yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.

Note: all dried up means that the beer must have a FG of 1.004 or less.

Dark Malty European Beer of the field fermented with clean ale yeast.

Note: Dark - SRM should be 30+.

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Spiced Cider of the beer bro fermented with belgian yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

Note: Cider - Probably just use store bought juice like Motts.

Note: of the beer bro means that the beer FG must be at least 1.028.

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