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Hoppy IPA of the mitten fermented with german ale yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Fruited IPA of the forest fermented with clean ale yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Session Barleywine all dried up fermented with english yeast.

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

Note: Barleywine - English or American.

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

Creamed Historical Beer with fruit flakes fermented with lager yeast.

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

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

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

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