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Smoked Monastic Beer from hell fermented with hefeweizen yeast.

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

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

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....

Spiced American Macro Beer of the mitten fermented with thiolized yeast.

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

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

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

Sour Pale Bitter European Beer of the field fermented with hefeweizen yeast.

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

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

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

Spiced IPA from the hive fermented with clean ale yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

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