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Hoppy Malty European Beer for breakfast fermented with thiolized yeast.

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

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

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

Spiced Scottish Ale of the rainbow fermented with clean ale yeast.

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

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

Note: of the rainbow means that the beer must be tinted an unnatural beer color.

Hoppy Hard Seltzer con leche fermented with clean ale yeast.

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

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

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

Fortified Historical Beer of the forest fermented with lager yeast.

Note: Fortified - Booze should be identifiable in the final product, does not have to be wood aged.

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

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

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