Make your choice from the 4 options below

Sour Belgian(ish) Beer from the garden fermented with belgian yeast.

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

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

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

Creamed Wheat Beer with fruit flakes fermented with german ale yeast.

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

Note: Wheat Beer - Weissbier, Dunkles Weissbier, Weizenbock are all appropriate.

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

Rye Monastic Beer for breakfast fermented with any kveik yeast.

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

Note: Monastic Beer - Single, Dubbel, Tripel, Quad. Quint??.

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

Hoppy Historical Beer with fruit flakes fermented with saison yeast.

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

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.