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Riced IPA all dried up fermented with hefeweizen yeast.

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

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.

Spiced Monastic Beer of the beer bro fermented with german ale yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

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

Note: of the beer bro means that the beer FG must be at least 1.028.

Fruited Malty European Beer of the forest fermented with any kveik yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

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

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

Sour Scottish Ale for breakfast fermented with lager 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: for breakfast means that the beer must contain a whole box of breakfast cereal.

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