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Decocted Pale Bitter European Beer all dried up fermented with lager yeast.

Note: Decocted - Mash must be decocted at least one time.

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

Note: all dried up means that the beer must have a FG of 1.004 or less.

Imperial Historical Beer con leche fermented with thiolized yeast.

Note: Imperial - Looking for a beer that's at least 8.5%.

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

Note: con leche means that the beer must contain at least 1 pound of lactose.

Riced Monastic Beer from the hive fermented with any kveik yeast.

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

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

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

Creamed Stout / Porter of the mitten fermented with thiolized yeast.

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

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

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

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