Make your choice from the 4 options below

Sour Scottish Ale from hell 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: 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....

Session Wheatwine con leche fermented with belgian yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Sour American Macro Beer of the forest fermented with lager yeast.

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

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

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

Smoked Historical Beer from the hive fermented with lager yeast.

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

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

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