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Creamed Hard Seltzer for breakfast fermented with hefeweizen yeast.

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

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

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

Hoppy Pale Bitter European Beer of the forest fermented with thiolized yeast.

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

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

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

Sour Scottish Ale of the mitten fermented with english yeast.

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

Note: Scottish Ale - 60/70/80 pence and Wee Heavy are all appropriate.

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

Sour Hard Seltzer from the hive fermented with any kveik yeast.

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

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

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

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