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Creamed Stout / Porter with fruit flakes fermented with saison yeast.

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

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

Note: with fruit flakes means that the beer must contain zest from a fruit.

Fortified Barleywine of the forest fermented with hefeweizen yeast.

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

Note: Barleywine - English or American.

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

Dark Stout / Porter of the beer bro fermented with saison yeast.

Note: Dark - SRM should be 30+.

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

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

Hoppy American Macro Beer of the forest fermented with thiolized yeast.

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

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.).

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