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Sour Monastic Beer of the rainbow fermented with any kveik yeast.

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

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

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

Hoppy Malty European Beer from the hive fermented with belgian yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

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

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

Hoppy Wheat Beer all dried up fermented with saison yeast.

Note: Hoppy - Bitterness should be instantly identifiable, hop flavors and aromas are desirable.

Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.

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

Rye Malty European Beer all dried up fermented with english 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.

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