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Rye Sour Fermentable all dried up fermented with thiolized yeast.

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

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

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

Rye American Macro Beer con leche fermented with saison yeast.

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

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

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

Decocted Historical Beer of the forest fermented with english yeast.

Note: Decocted - Mash must be decocted at least one time.

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

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

Riced Scottish Ale all dried up fermented with german ale yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

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