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Rye Hard Seltzer from the garden fermented with belgian yeast.

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

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

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

Creamed Pale Bitter European Beer of the forest fermented with belgian yeast.

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

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

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

Rye Historical Beer with fruit flakes fermented with hefeweizen yeast.

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

Session Historical Beer all dried up fermented with thiolized yeast.

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

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.

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