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Sour Malty European Beer from hell fermented with german ale yeast.

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

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

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....

Session Sour Fermentable with fruit flakes fermented with hefeweizen yeast.

Note: Session - Looking for an ABV under 4.5%.

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

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

Fortified American Macro Beer of the beer bro fermented with belgian 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: of the beer bro means that the beer FG must be at least 1.028.

Fruited Sour Fermentable con leche 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: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

Note: con leche means that the beer must contain at least 1 pound of lactose.

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