Make your choice from the 4 options below

Sour Scottish Ale of the rising sun fermented with german 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: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

Rye American Macro Beer of the forest fermented with lager yeast.

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

Note: American Macro Beer - Think Bud/Miller/Coors, but like, better.

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

Dark Historical Beer of the beer bro fermented with clean ale yeast.

Note: Dark - SRM should be 30+.

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Decocted Wheat Beer from the hive fermented with any kveik yeast.

Note: Decocted - Mash must be decocted at least one time.

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

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