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Smoked Malty European Beer of the rainbow fermented with any kveik yeast.

Note: Smoked - Smoked flavor must be present but blend well with the beer.

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

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Sour Belgian(ish) Beer all dried up fermented with german ale yeast.

Note: Sour - Final pH of the beer we drink should be 3.6 or lower.

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

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

Creamed American Macro Beer from the hive fermented with clean ale yeast.

Note: Creamed - At least 25% of the grain bill should be a corn product.

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Creamed Malty European Beer of the forest fermented with thiolized yeast.

Note: Creamed - At least 25% of the grain bill should be a corn product.

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

Note: of the forest means that the beer must contain tree additions (wood, spruce tips, etc.).

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