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Sour Wheatwine all dried up fermented with lager yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Riced Belgian(ish) Beer with fruit flakes fermented with lager yeast.

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

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

Note: with fruit flakes means that the beer must contain zest from a fruit.

Spiced Sour Fermentable from the garden fermented with german ale yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: from the garden means that the beer must contain a vegetable.

Rye IPA of the rising sun fermented with any kveik yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

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