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Fruited Historical Beer for breakfast fermented with thiolized yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

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.

Fortified Wheat Beer of the field fermented with belgian yeast.

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

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

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

Hoppy Wheatwine con leche fermented with english yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

Note: Wheatwine - Standard Wheatwine.

Note: con leche means that the beer must contain at least 1 pound of lactose.

Smoked American Macro Beer with fruit flakes 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: with fruit flakes means that the beer must contain zest from a fruit.

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