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Decocted Hard Seltzer all dried up fermented with lager yeast.

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

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

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

Session Malty European Beer of the field fermented with saison yeast.

Note: Session - Looking for an ABV under 4.5%.

Note: Malty European Beer - Think Munich and Vienna. Amber Lager or Bock grain bill with noble hops.

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

Sour Wheat Beer of the beer bro fermented with lager yeast.

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

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

Note: of the beer bro means that the beer FG must be at least 1.028.

Sour Barleywine con leche fermented with saison yeast.

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

Note: Barleywine - English or American.

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

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