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Rye Wheatwine of the mitten fermented with belgian yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Session Cider for breakfast fermented with saison yeast.

Note: Session - Looking for an ABV under 4.5%.

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

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

Smoked Historical Beer from the garden fermented with any kveik yeast.

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

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

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

Dark IPA of the forest fermented with clean ale yeast.

Note: Dark - SRM should be 30+.

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

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

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