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Session Monastic Beer from the garden fermented with lager yeast.

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

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

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

Fortified Belgian(ish) Beer from the hive fermented with any kveik yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Decocted IPA all dried up fermented with hefeweizen yeast.

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

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

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

Sour Malty European Beer of the field fermented with german ale yeast.

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

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

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

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