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Rye Pale Bitter European Beer of the rainbow fermented with belgian yeast.

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

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

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Sour Scottish Ale all dried up fermented with clean ale yeast.

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

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.

Sour Sour Fermentable from the hive fermented with belgian yeast.

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

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

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

Smoked Sour Fermentable of the field fermented with thiolized yeast.

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

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

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

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