Make your choice from the 4 options below

Riced American Macro Beer from hell fermented with clean ale yeast.

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

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

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....

Sour Sour Fermentable of the forest fermented with belgian yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

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

Hoppy Sour Fermentable of the beer bro fermented with hefeweizen yeast.

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

Note: Sour Fermentable - Wild, kettle, or yeast driven are all appropriate.

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

Spiced Scottish Ale of the mitten fermented with lager 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 mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).