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Fortified Pale Bitter European Beer with fruit flakes fermented with lager yeast.

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

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

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

Fortified American Macro Beer from hell fermented with thiolized yeast.

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

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

Note: from hell means that the beer must have 10% or more of the grain bill built with 350+ SRM grains. How they are used is up to you....

Rye Malty European Beer all dried up fermented with clean ale yeast.

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

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

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

Imperial Malty European Beer of the field fermented with lager yeast.

Note: Imperial - Looking for a beer that's at least 8.5%.

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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