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Fortified IPA with fruit flakes fermented with thiolized yeast.

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

Note: IPA - This includes Pale Ales, NEIPA, English, and all Specialty IPAs.

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

Rye Belgian(ish) Beer of the field fermented with english yeast.

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

Note: Belgian(ish) Beer - Any Belgian style is appropriate including Saison and White IPA.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Spiced Wheatwine of the field fermented with german ale yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: of the field means that the beer must be herbed (mint, basil, etc.).

Rye Cider of the forest fermented with lager yeast.

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

Note: Cider - Probably just use store bought juice like Motts.

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

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