Make your choice from the 4 options below

Hoppy Monastic Beer all dried up fermented with clean ale yeast.

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

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

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

Rye Monastic Beer from the garden fermented with any kveik yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

Riced American Macro Beer for breakfast fermented with lager yeast.

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

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

Note: for breakfast means that the beer must contain a whole box of breakfast cereal.

Imperial Historical Beer all dried up fermented with hefeweizen yeast.

Note: Imperial - Looking for a beer that's at least 8.5%.

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

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