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Fruited Historical Beer from hell fermented with english yeast.

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

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

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....

Smoked American Macro Beer of the field fermented with belgian yeast.

Note: Smoked - Smoked flavor must be present but blend well with the beer.

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

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

Riced Cider from the hive fermented with clean ale yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Spiced Pale Bitter European Beer of the rising sun fermented with belgian yeast.

Note: Spiced - Spices are up to the brewer, should be easily identifiable.

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

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.

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