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Fortified Monastic Beer all dried up fermented with any kveik yeast.

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

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

Note: all dried up means that the beer must have a FG of 1.004 or less.

Rye Barleywine all dried up fermented with hefeweizen yeast.

Note: Rye - 25% or more of the grain bill should be a rye product.

Note: Barleywine - English or American.

Note: all dried up means that the beer must have a FG of 1.004 or less.

Smoked Stout / Porter all dried up fermented with german ale yeast.

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

Note: Stout / Porter - Irish, American, Tropical, Oatmeal etc. are all fine. .

Note: all dried up means that the beer must have a FG of 1.004 or less.

Fortified Sour Fermentable from the garden fermented with german ale yeast.

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

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

Note: from the garden means that the beer must contain a vegetable.

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