Make your choice from the 4 options below

Smoked Historical Beer for breakfast fermented with english 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: for breakfast means that the beer must contain a whole box of breakfast cereal.

Hoppy Wheatwine all dried up fermented with any kveik yeast.

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

Note: Wheatwine - Standard Wheatwine.

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

Smoked American Macro Beer of the beer bro fermented with english yeast.

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

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

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

Fruited Pale Bitter European Beer of the rising sun fermented with clean ale yeast.

Note: Fruited - Choice of fruit is up to the brewer, must be able to taste fruit in the final beer.

Note: Pale Bitter European Beer - Pilsner/Lager malts optionally with other very light specialty grains, noble bittering.

Note: of the rising sun means that the beer must have a noticeable amount of coffee flavor.