Make your choice from the 4 options below

Smoked Malty European Beer for breakfast fermented with belgian 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: for breakfast means that the beer must contain a whole box of breakfast cereal.

Fortified Historical Beer for breakfast fermented with hefeweizen yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Smoked American Macro Beer of the mitten fermented with hefeweizen yeast.

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

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

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Sour American Macro Beer of the forest fermented with english yeast.

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

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

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