Make your choice from the 4 options below

Sour Stout / Porter with fruit flakes fermented with any kveik yeast.

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

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

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

Riced Pale Bitter European Beer of the rising sun fermented with lager yeast.

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

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 Scottish Ale of the forest fermented with clean 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 forest means that the beer must contain tree additions (wood, spruce tips, etc.).

Creamed Wheatwine of the field fermented with hefeweizen yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: of the field means that the beer must be herbed (mint, basil, etc.).