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Creamed Historical Beer of the forest fermented with hefeweizen yeast.

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

Note: Historical Beer - Reference the BJCP's category 27 for beer ideas.

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

Dark Barleywine of the forest fermented with thiolized yeast.

Note: Dark - SRM should be 30+.

Note: Barleywine - English or American.

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

Hoppy Cider of the forest fermented with german ale yeast.

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

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.).

Dark Hard Seltzer of the beer bro fermented with english yeast.

Note: Dark - SRM should be 30+.

Note: Hard Seltzer - Must be fermented, no blending liquor and water.

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

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