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Hoppy Historical Beer of the beer bro fermented with german ale yeast.

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

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

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

Hoppy Wheatwine of the mitten fermented with any kveik yeast.

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

Note: Wheatwine - Standard Wheatwine.

Note: of the mitten means that the beer All ingredients must be Michigan sourced (excluding yeast).

Hoppy IPA from the hive fermented with belgian yeast.

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

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

Note: from the hive means that the beer The recipe must contain at least 2 pounds of honey.

Imperial Sour Fermentable of the forest fermented with hefeweizen yeast.

Note: Imperial - Looking for a beer that's at least 8.5%.

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

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

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