Make your choice from the 4 options below

Fruited Cider of the forest fermented with belgian yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

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

Sour Historical Beer of the forest fermented with belgian yeast.

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

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

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

Creamed Scottish Ale of the field fermented with english yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

Dark American Macro Beer all dried up fermented with german ale yeast.

Note: Dark - SRM should be 30+.

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

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