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Sour Belgian(ish) Beer with fruit flakes fermented with english yeast.

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

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

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

Fruited Pale Bitter European Beer of the rising sun fermented with hefeweizen yeast.

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

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

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Sour Cider of the mitten fermented with any kveik yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Spiced Malty European Beer of the beer bro fermented with any kveik yeast.

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

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

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

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