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Session Stout / Porter of the field fermented with lager yeast.

Note: Session - Looking for an ABV under 4.5%.

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

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

Riced Historical Beer from the hive fermented with hefeweizen yeast.

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

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

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

Decocted Sour Fermentable from the garden fermented with any kveik yeast.

Note: Decocted - Mash must be decocted at least one time.

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

Note: from the garden means that the beer must contain a vegetable.

Creamed Historical Beer all dried up fermented with saison 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: all dried up means that the beer must have a FG of 1.004 or less.

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