Make your choice from the 4 options below

Sour Cider of the mitten fermented with clean ale yeast.

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

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

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

Rye Stout / Porter of the field fermented with english yeast.

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

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

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

Rye Sour Fermentable for breakfast fermented with german ale yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

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

Hoppy Wheatwine from hell fermented with clean ale yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: from hell means that the beer must have 10% or more of the grain bill built with 350+ SRM grains. How they are used is up to you....