Make your choice from the 4 options below

Dark Historical Beer of the field fermented with belgian yeast.

Note: Dark - SRM should be 30+.

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

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

Riced Wheatwine of the rainbow fermented with saison yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Sour Wheatwine of the forest fermented with lager yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Dark Pale Bitter European Beer from hell fermented with english yeast.

Note: Dark - SRM should be 30+.

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

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....